Chophouse at Sumter
Last inspected: Nov 13, 2025
100
Score
The health department has logged 10 inspections at Chophouse at Sumter, the earliest from 2022. Inspectors last stopped by on Nov 13, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around three violations each.
“Dishmachine chlorine sanitizer not” comes up most often, recorded three times in the inspection record.
Restaurants in The Villages average 80, so Chophouse at Sumter is doing better than most peers. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 13, 2025
Complaint Full
No violations found.
100
Sep 8, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw egg in whisky sour on bar menu **Warning**
02B-04-5
90
Jun 4, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over boiled eggs in walk in cooler. Raw oysters and raw lobster over noodles and broccoli in reach in cooler at beginning of cooks line. Partially cooked ahi tuna over fully cooked duck in reach in cooler at end of cooks line. Manager moved all raw/partially raw items to the bottom. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter cups on server alley, operator discarded. Goat cheese mixture on cooks line, operator discarded.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef au jus (109F - Hot Holding); bernaise (107F - Hot Holding) items in steam table at end of cooks line, steam table plug in had tripped and turned table off, operator reheated items on flat top to 170F. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket hanging on wall above clean plates on cooks line, operator moved bucket to the bottom shelf. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on server alley reach in cooler stained. Soda gun nozzle soiled nearest the beer taps.
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 food handler certificates expired 4/2025.
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler on server alley with multiple cut marks.
14-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Multiple hood filters missing over grill on cooks line, manager stated they took them down to clean.
14-42-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing at Handwash sink at the beginning of the cooks line, sign was printing and posted. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawer tracks are soiled on cooks line. Computer screens on cooks line are soiled. Fan guards soiled in both kitchen walk in cooler and bar walk in cooler.
23-03-4
37
Feb 4, 2025
Routine - Food
No violations found.
100
Jan 23, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at bar dish machine. Operator called eco lab to schedule service for machine. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow spray bottle in bar area. Operator labeled sanitizer. **Corrected On-Site**
41-17-4
78
Mar 14, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
64
Nov 29, 2023
Routine - Food
No violations found.
100
Nov 14, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork osso buco (60F - Cold Holding) in drawer reach in cooler at cook line. Operator states the pork was out of refrigeration for less than 4 hours. Operator moved to reach in cooler to chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tomatoes sliced at approximately 10am (47F - Cooling); lettuce cut at approximately 10am (51F - Cooling) checked at 2:20pm. Operator moved to cooler to chill. **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at kitchen dish machine 0ppm at bar dish machine **Warning**
22-41-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator voluntarily discarded: Compound butter Brie spread Operator labeled 3pm Portioned butter **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and half and half in bar area. Employee labeled 11/13 **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles at indoor bar. Operator removed to be washed and sanitized. **Corrective Action Taken** **Warning**
22-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in cook line area **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards at keg cooler **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. **Warning**
29-49-6
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between reach in coolers in cook line area. Operator replaced with clean knives. Knives stored in sanitizer bucket. Operator removed **Corrected On-Site** **Warning**
10-17-4
37
Jun 8, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
52
Dec 21, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Dented cans present. See stop sale. Dented can of mandarin oranges on dry storage rack
01B-01-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm in bar dish machine. Operator primed machine, 100ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. At front line marked that it was placed on a 4 hour time plan at 9:28am, checked at 2:07pm- Butter Sour cream Shredded cheese
03F-04-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at hand wash sink in cook line area No paper towels at hand wash sink in bar area
31B-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan in hand wash sink on cook line. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black mold-like substance in the interior of the ice bin. Ice bins beneath both soda machines in server area
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In bulk flour container
14-01-5
Basic - Ceiling vents soiled with accumulated dust. Ceiling vents above dry dish rack in dish machine area
36-34-5
Basic - Damaged food not properly segregated. Dented can of mandarin oranges on dry storage rack
08B-20-4
Basic - Equipment in poor repair. Torn gaskets on vertical reach in cooler in cook line area
14-11-5
Basic - Missing drain plug at dumpster.
33-11-4
39
Frequently Asked Questions
When was Chophouse at Sumter last inspected?
The most recent health inspection at Chophouse at Sumter on file is from Nov 13, 2025. The public record contains 10 inspections in total.
What is the most common violation at Chophouse at Sumter?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Chophouse at Sumter.
How does Chophouse at Sumter compare to other restaurants in The Villages?
Chophouse at Sumter most recently scored 100 out of 100, which is higher than the The Villages average of 80.
Has Chophouse at Sumter's inspection record improved over time?
Results have been roughly steady. Inspections at Chophouse at Sumter have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chophouse at Sumter means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chophouse at Sumter inspected?
Based on the inspection history on file, Chophouse at Sumter is inspected around three times per year on average.
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