Sanford Brewing Company
Last inspected: Jan 26, 2026
27
Score
Public records show 10 inspections at Sanford Brewing Company stretching back to 2022. Inspectors last stopped by on Jan 26, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Sanford Brewing Company's latest score of 27 falls below the Sanford average of 77. This restaurant has more on its record than most do.
10
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food Properly Stored/Protected
FL-48
27
Sep 29, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -CHLORINE for dishwasher -QUATERNARY AMMONIA for triple sinks/sanitizer buckets **Warning** - From follow-up inspection 2025-07-31: -CHLORINE for dishwasher, operator states it has been ordered **Time Extended** **Corrective Action Taken** - From follow-up inspection 2025-09-29: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -double door stainless steel reach-in freezer **Warning** - From follow-up inspection 2025-07-31: **Time Extended** - From follow-up inspection 2025-09-29: **Time Extended**
14-69-4
86
Jul 31, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -CHLORINE for dishwasher -QUATERNARY AMMONIA for triple sinks/sanitizer buckets **Warning** - From follow-up inspection 2025-07-31: -CHLORINE for dishwasher, operator states it has been ordered **Time Extended** **Corrective Action Taken**
16-37-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-31: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2025-07-31: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -double door stainless steel reach-in freezer **Warning** - From follow-up inspection 2025-07-31: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2025-07-31: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -behind bar **Warning** - From follow-up inspection 2025-07-31: **Time Extended**
36-22-4
64
Jul 30, 2025
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
Food Obtained from Approved Sources
FL-11
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Food Properly Stored/Protected
FL-48
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
22
Mar 11, 2025
Food-Licensing Inspection
1 critical violation. 1 minor 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. -tested 3x, 0ppm, operator changed chlorine sanitizer, retested 150ppm **Corrected On-Site**
22-41-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling in dishwashing area and over entrance to walk-in cooler
36-34-5
82
Apr 22, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -drawers under grill: sliced ham 50F and sliced cheese 50F @2:50 pm. Checked again @3:20 pm: sliced ham 46F and sliced cheese 45F. Per operator had been in drawer for approximately 2 hours. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -in dish room **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above 3 compartment sink
36-34-5
74
Mar 4, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 48F and 48F. Filled and placed in reach in cooler 45 minutes ago per employee. Employee removed them to walk in cooler. Discussed various cooling supplemental methods such as ice bags, lids on containers.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards soiled on make line
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. -2 pairs stored on handlebar in kitchen **Corrected On-Site**
10-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -on container storage rack
24-08-4
Basic - Dead roaches on premises. -7 dead palmetto bugs were observed in the back of house/brewery area near where the restaurant's and brewery's ice machine is located. They were removed, and the area was cleaned, rinsed and sanitized by an employee. **Corrected On-Site**
35A-03-4
67
Feb 3, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled. **Warning** - From follow-up inspection 2023-02-03: **Time Extended**
23-03-4
95
Jan 27, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line unit: cooked pasta (45F - Cold Holding); sour cream (45F - Cold Holding); shredded cheese (46F - Cold Holding); cut tomatoes (46F - Cold Holding). **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site** **Warning**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled. **Warning**
23-03-4
64
Aug 29, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: shredded cheese (44F - Cold Holding); ham (45F - Cold Holding). Advised to monitor items in unit.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. By clean wares. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. **Corrected On-Site**
41-17-4
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single use gloves stored in restroom. **Corrected On-Site**
25-18-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door.
35B-01-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Make line.
14-09-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
52
Frequently Asked Questions
When was Sanford Brewing Company last inspected?
The most recent health inspection at Sanford Brewing Company on file is from Jan 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sanford Brewing Company?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Sanford Brewing Company.
How does Sanford Brewing Company compare to other restaurants in Sanford?
Sanford Brewing Company most recently scored 27 out of 100, which is lower than the Sanford average of 77.
Has Sanford Brewing Company's inspection record improved over time?
Results have been roughly steady. Inspections at Sanford Brewing Company have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sanford Brewing Company means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sanford Brewing Company inspected?
Based on the inspection history on file, Sanford Brewing Company is inspected around three times per year on average.
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