Sebring Diner
Last inspected: Jan 28, 2026
41
Score
Across the available record, Sebring Diner has 10 inspections on file, the first dated 2022. On Jan 28, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to eight violations.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
The city-wide average sits at 74, which Sebring Diner's 41 doesn't quite reach. The pattern in the record is worth a careful look.
10
Inspections
0
Critical latest
4
Major latest
6
Minor latest
Inspection History
Jan 28, 2026
Complaint Full
4 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
41
Oct 30, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Apr 24, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. The employee was informed and properly washed their hands. **Corrective Action Taken**
12A-17-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature on the cook line. Employee stated the eggs were stored at room the temperature for approximately 45 minutes. Employee placed the eggs in the reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (60F - Cold Holding) stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 1 hour. Employee placed the items stored above the fill line in the bottom section of the reach in cooler **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Container of degreaser stored next to a bottle of lemon juice on a dry storage in the kitchen. Employee removed the degreaser. **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the sanitizer buckets.
16-37-1
Basic - Equipment in poor repair. Gaskets on the reach in coolers on the cook line torn and soiled. **Repeat Violation**
14-11-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield in the walk in cooler missing. **Repeat Violation**
38-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen.
35B-01-4
43
Oct 31, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
41
Jan 31, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented cans of Monarch Tomatoes sauce and 1 rusted can of Monarch Tomatoes sauce, 1 rusted can of Monarch Baked beans, 1#10can My Fresco Ceddar cheese sauce dented and rusted ,in can storage rack.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground sausage stored over ready to eat cook soups in reach on cooler.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed open pan of raw chicken and vegetables stored over and sitting on crates of raw shell eggs
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili (119F - Hot Holding. Operator removed to stove to reheat to 165F before replacing on steamtable.
03B-01-6
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Observed waitstaff plating foods and filling condiment cups with long fingernails and no gloves.
13-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed waitstaff who prepare toast and dip ice wearing watches and bands on wrists.
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored in shelving at dry storage with food.
40-06-5
45
Oct 12, 2023
Routine - Food
No violations found.
100
Sep 27, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed two hose bibs at outside back door with no back flow preventer added. **Repeat Violation** - From follow-up inspection 2023-09-27: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed heat strip no change and thermometer at 125F. Changed dishmachine cycle to longer setting to correct. Strip changed to correct color for 160F **Repeat Violation** - From follow-up inspection 2023-09-27: At callback Hobart machine has several settings. Establishment not operating machine at standards written on instructions on side of machine. Wash stated needles to be at 150F and rinse must reach 180F. Observed machine wash temp at 132F and rinse cycle at 141F. Test strip did not turn orange. must manually sanitize until machine is able to correctly sanitize dishes. correct within7 days. **Admin Complaint**
22-57-6
Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Observed faucet held together with tape at back prep handsink. **Repeat Violation** - From follow-up inspection 2023-09-27: **Time Extended**
29-09-4
70
Jul 14, 2023
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed two hose bibs at outside back door with no back flow preventer added. **Repeat Violation**
29-34-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed heat strip no change and thermometer at 125F. Changed dishmachine cycle to longer setting to correct. Strip changed to correct color for 160F **Repeat Violation**
22-57-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ managers on duty have expired CFM.
53A-03-7
Intermediate - Handwash sink missing in warewashing or food preparation area. Handwash sink missing in warewashing or food preparation area. Dishwash area has salad prep across from it and no handsink in this area. Waitress enters from right side of room and drops of dirty dishes. Salad prep and sealed can beverage storage is at this location. Only handsink is across the room beside the ice machine and the other entry to the kitchen. 20 feet away. Observed no handsink where needed. Handsink needed at salad prep, cold drink storage.
31A-07-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed handsink at front counter use changed to a prep sink for holding sanitizer bucket. No handsink available at front counter wait staff area. **Repeat Violation**
31A-04-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Handwash sink missing in warewashing or food preparation area. Dishwash area has salad prep across from it and no handsink in this area. Waitress enters from right side of room and drops of dirty dishes. Salad prep and sealed can beverage storage is at this location. Only handsink is across the room beside the ice machine and the other entry to the kitchen. 20 feet away. Observed no handsink where needed. Handsink needed at salad prep, cold drink storage. Front handsink repurposed and all necessary items for handsink removed.
51-16-7
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 cooks with no hair restraint working with open food. **Repeat Violation**
13-03-4
Basic - Faucet/handle missing at plumbing fixture. Observed faucet held together with tape at back prep handsink. **Repeat Violation**
29-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed bulk container of salt with no common name label at back dry storage rack.
02D-01-5
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Floor soiled/has accumulation of debris. Observed old food debris along wall inside walk-in freezer.
36-73-4
35
Oct 20, 2022
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
47
Jul 18, 2022
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili (133F - Reheating); marinara sauce (131F - Reheating) foods on heat for 3 hours not at 165F. See stop sale.
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half and half marked keep refrigerated stored on tables and counter for customer use. See stop sale.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ice cream on walk-in freezer Manager moved ice cream. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with old food debris on mechanism.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter handsink used to store sanitizer buckets.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Floor area(s) covered with standing water. Observed condensation from walk-in freezer pooling on floor at cooler door on kitchen. Manager had area mopped and sanitized.
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees. At front counter handsink
31B-04-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
39
Frequently Asked Questions
When was Sebring Diner last inspected?
The most recent health inspection at Sebring Diner on file is from Jan 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sebring Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Sebring Diner.
How does Sebring Diner compare to other restaurants in Sebring?
Sebring Diner most recently scored 41 out of 100, which is lower than the Sebring average of 74.
Has Sebring Diner's inspection record improved over time?
No. Recent inspections at Sebring Diner have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Sebring Diner 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 Sebring Diner inspected?
Based on the inspection history on file, Sebring Diner is inspected around three times per year on average.
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