Sandhill Grill at Pinecrest Golf Club
Last inspected: Dec 16, 2025
67
Score
The health department has logged nine inspections at Sandhill Grill at Pinecrest Golf Club, the earliest from 2022. The most recent report on file is from Dec 16, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly seven violations before.
“Vacuum breaker missing at hose bibb” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Avon Park restaurant, which scores around 76. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
6 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
67
Jul 29, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
64
Apr 25, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the hose Bibb outside the back exit of the kitchen. **Repeat Violation**
29-34-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents in the cook line area of the kitchen soiled. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a preparation table in the kitchen. Employee removed the phone. **Corrected On-Site**
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet towels in the kitchen not stored in a sanitized solution. Employee placed the towels in a sanitizer solution. **Corrected On-Site**
21-12-4
74
Nov 19, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
78
Nov 18, 2024
Complaint Full
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked green peppers and onions (101F - Cooling). Stored at room temperature on the cook line. Employee stated the peppers were cooked at 11:00 am and stored at room temperature, to cool. Employee discarded the item. **Warning**
01B-36-5
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. Dish machine sanitizer reading at 00 ppm, chlorine. Manager stopped using machine, called technician and set up 3 compartment sink to properly sanitize dishes. **Warning**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged Mahi and salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stored in the drawer, reach in cooler on the cook line. Employee discarded the Mahi and salmon. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed all the following items were stored in top section of the roll top reach in cooler above the fill lines. Provolone sliced cheese (57F - Cold Holding); Sliced American cheese (56F - Cold Holding); Swiss sliced cheese (56F - Cold Holding); Fresh kale leaves (58F - Cold Holding); Items were stored in top section for three hours. Employee placed items in bottom section of cooler. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed vacuum breaker missing on hose Bibb located by hand wash sink in the kitchen next to cook line. **Warning**
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked green peppers and onions (101F - Cooling). Stored at room temperature on the cook line. Employee stated the peppers were cooked at 11:00 am and stored at room temperature, to cool. Employee discarded the item. **Warning**
03D-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit for dish machine. **Warning**
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on the slicer blade in kitchen area. **Warning**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and ceiling vents in the cook line area soiled. **Warning**
36-34-5
Basic - Commercially processed reduced oxygen packaged Mahi and salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stored in the drawer, reach in cooler on the cook line. Employee discarded the Mahi and salmon. **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line grooved and soiled. **Warning**
14-09-4
Basic - Dead roaches on premises. Observed six dead roaches in hot water closet located next to dry storage area. Manager discarded the roaches. **Corrected On-Site** **Warning**
35A-03-4
Basic - Hole in or other damage to wall. 3 by 2 foot hole in wall by the convection oven on the cook line. Observed a 2 foot by 2 foot hole in the wall by the dish machine. **Warning**
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in a container of standing water on prep table in kitchen. Employee removed to have sanitized. **Corrected On-Site** **Warning**
10-07-4
25
Mar 29, 2024
Routine - Food
4 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
78
Nov 7, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two hose bibs on kitchen with no vacuum breaker.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (87F - Hot Holding); butter with garlic (102F - Hot Holding) on cookline cook said items were on the line for about 3 hours and cook voluntarily discarded will use time as a public health control, form emailed to operator. **Corrective Action Taken**
03B-01-6
Basic - Ice bucket/shovel stored not inverted with ice scoop stored not protected on top of bucket on ice machine at back door area. **Corrected On-Site**
10-14-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at 400+ corrected to 200ppm.
21-08-4
64
Jan 25, 2023
Routine - Food
2 minor violations.
View 2 violations
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
74
Sep 12, 2022
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board with black staining in use at preptop cooler.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets and scoop stored on top of ice machine not inverted.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse on prep table.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Restocked dishes to promoate air drying. Plastic sheeting on wire rack inhibits airflow. No hand drying is allowed.
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching food on bulk sigar.
10-01-5
Basic - No suitable facilities provided to store employee clothing and other possessions.
40-01-4
Basic - Old food stuck to clean dishware/utensils.sent back through dishwash. **Corrected On-Site**
16-48-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored over ready to eat lettuce and onions, unwashed mushrooms and avocados stored over cut prepped vegetables, in walk-in cooler.
08B-17-4
50
Frequently Asked Questions
When was Sandhill Grill at Pinecrest Golf Club last inspected?
The most recent health inspection at Sandhill Grill at Pinecrest Golf Club on file is from Dec 16, 2025. The public record contains nine inspections in total.
What is the most common violation at Sandhill Grill at Pinecrest Golf Club?
Across the inspection record, “vacuum breaker missing at hose bibb” has been cited three times, more than any other issue at Sandhill Grill at Pinecrest Golf Club.
How does Sandhill Grill at Pinecrest Golf Club compare to other restaurants in Avon Park?
Sandhill Grill at Pinecrest Golf Club most recently scored 67 out of 100, which is lower than the Avon Park average of 76.
Has Sandhill Grill at Pinecrest Golf Club's inspection record improved over time?
Yes. Recent inspections at Sandhill Grill at Pinecrest Golf Club have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sandhill Grill at Pinecrest Golf Club means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sandhill Grill at Pinecrest Golf Club inspected?
Based on the inspection history on file, Sandhill Grill at Pinecrest Golf Club is inspected around three times per year on average.
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