Ski Beach Bar & Grill
Last inspected: Dec 3, 2025
21
Score
Ski Beach Bar & Grill appears in inspection records 12 times, starting in 2022. Ski Beach Bar & Grill was last inspected on Dec 3, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around 12 violations each.
The pattern that stands out is “reach-in cooler interior/shelves have accumulation”, which has been cited six times.
The city-wide average sits at 76, which Ski Beach Bar & Grill's 21 doesn't quite reach. The pattern in the record is worth a careful look.
12
Inspections
5
Critical latest
3
Major latest
10
Minor latest
Inspection History
Dec 3, 2025
Complaint Full
5 critical violations. 3 major violations. 10 minor violations.
View 18 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Red beans made 11/23. -Pimento cheese made 11/19.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Butter 68f. Sitting out from previous night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken soup 68f. Manager states product was set out earlier in morning on cook line during prep. Less than 4 hours. Advised to rapid chill. -Butter 68f. Sitting out from previous night. **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Wood cleaner over prep table. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Red beans made 11/23. -Pimento cheese made 11/19.
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -By oven.
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
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. -Cell phone on prep cooler cutting board. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -Lowboy cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. -Under wait station soda machine.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs in 80f water on cook line.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -At wait station.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Outside bar cooler gaskets.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler to right of fryers. **Repeat Violation**
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored by Saran Wrap under rear prep sink.
21-44-1
21
Aug 27, 2025
Complaint Full
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over tomatoes. Manager moved. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -4 sticks butter at 72f. Held over 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 72f. Held over 4 hours.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Bleach stored by butter in dry storage. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -In ware wash. **Corrected On-Site**
31B-02-4
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. **Repeat Violation**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Main ice machine.
22-20-5
Basic - Equipment in poor repair. -Lowboy cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Stacked oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cooler gaskets at outside bar.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in salad cooler. -Standing water in cooler across from fryers. **Repeat Violation**
22-16-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Corrected On-Site**
25-27-4
Basic - Water leaking from pipe and/or faucet/handle. -At wait station hand sink by kitchen entrance.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar in wait station.
02D-01-5
27
Mar 28, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-03-28: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -Dishmachine at outside bar. Not in use. New one is being installed next week. **Warning** - From follow-up inspection 2025-03-28: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gaskets torn. **Warning** - From follow-up inspection 2025-03-28: **Time Extended**
14-10-4
82
Mar 27, 2025
Complaint Full
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Spinach dip cooked previous day 59f. **Repeat Violation** **Warning**
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. -#10 chili sauce. **Warning**
01B-01-4
High Priority - Live, small flying insects found -Approximately 3-4 at inside bar. **Warning**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach dip 59f, Potatoes 45f, Shrimp 46f, Cheese 45f, Garlic butter 45f, Greens 45f. Less than 4 hours. Walk in cooler. Manager states door was left open for prep. **Warning**
03A-02-5
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. -Melted butter. Manager determined correct time. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Spinach dip in container too deep. **Repeat Violation** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. -By oven. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink. -In warewash. **Corrected On-Site** **Warning**
31B-03-4
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. **Warning**
53B-14-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Salmon partially frozen. **Warning**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Open drink in wait station cooler over lemons. **Corrected On-Site** **Repeat Violation** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket over cutting boards. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. -Dishmachine at outside bar. Not in use. New one is being installed next week. **Warning**
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gaskets torn. **Warning**
14-10-4
Basic - Floor soiled/has accumulation of debris. -Floor drain in warewash. **Corrected On-Site** **Warning**
36-73-4
Basic - Old labels stuck to food containers after cleaning. -In wait station cooler. **Corrected On-Site** **Warning**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler. **Corrected On-Site** **Repeat Violation** **Warning**
22-16-4
Basic - Stored food not covered. -Worcestershire sauce. **Corrected On-Site** **Warning**
08B-12-5
20
Sep 13, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler across from stove. **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in salad prep cooler. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
22-16-4
90
Sep 5, 2024
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 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. -0 ppm. **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Creole 63f, Shrimp and grits 55f. Cooling overnight. Manager discarded. **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Toxic substance/chemical improperly stored. -Degreaser hanging on prep cooler at outside bar. **Corrected On-Site** **Warning**
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Creole 63f, Shrimp and grits 55f. Cooling from previous night. **Warning**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep and covered. **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At wait station. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in salad prep cooler. **Repeat Violation** **Warning**
22-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. -At ice machine. **Corrected On-Site** **Warning**
29-19-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -In prep cooler. **Corrected On-Site** **Warning**
08B-49-4
Basic - Bowl or other container with no handle used to dispense food. -Rice scoop. **Corrected On-Site** **Warning**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler across from stove. **Warning**
14-09-4
Basic - Floor soiled/has accumulation of debris. -Under fryers. **Corrected On-Site** **Warning**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven across from ice machine. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Some cooler gaskets on cook line. **Corrected On-Site** **Warning**
23-03-4
29
Mar 18, 2024
Routine - Food
No violations found.
100
Mar 15, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 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. -Outside bar. -Inside bar. DM Chl 0 ppm. **Repeat Violation** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 57f, Eggs 63f, Cut tomato 58f. Less than 4 hours. Employee placed in walk in cooler. Shrimp 48f, Chicken 47f, Fish 57f. Less than 4 hours. Breaker on cooler had tripped. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -In warewash.
31B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in fish cooler under grill. -Standing water in cooler across from fryers.
22-16-4
Basic - Bowl or other container with no handle used to dispense food. -Egg scoop. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. -On prep coolers.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
Basic - Floor area(s) covered with standing water. -In dry storage. **Corrected On-Site**
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline. **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Rear ovens. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler gaskets on prep coolers.
23-03-4
45
Nov 29, 2023
Routine - Food
No violations found.
100
Nov 14, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 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. -0 ppm at outside bar. -0 ppm at inside bar. -0 ppm at main dish machine. **Repeat Violation** **Warning**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. -At dish machine. **Corrected On-Site**
41-17-4
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 - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Red fish. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Over rear prep table. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on cutting board. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. -Cook. **Corrected On-Site**
13-03-4
Basic - Food-contact surface not smooth and easily cleanable. -Sponge used as salt applicator at bar. **Corrected On-Site**
14-13-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in ice cream freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Stack oven.
22-08-4
Basic - Water leaking from pipe and/or faucet/handle. -At three compartment sink.
29-11-4
Basic - Bowl or other container with no handle used to dispense food. -Salad station. **Corrected On-Site**
14-01-5
45
Mar 17, 2023
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 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. Bar dish machine 0 ppm.
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Creole 53f, Cooling from previous night.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Creole 53f, from previous night.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear prep area.
31B-02-4
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
Intermediate - Spray bottle containing toxic substance not labeled. Yellow spray bottle at bar.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In wait station cooler. **Corrected On-Site**
08B-49-4
Basic - In-use ice scoop stored on soiled surface between uses. Stored directly on top of ice machine.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of 10 burner.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Over oven.
14-20-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Corrected On-Site**
25-27-4
32
Nov 17, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Ski Beach Bar & Grill last inspected?
The most recent health inspection at Ski Beach Bar & Grill on file is from Dec 3, 2025. The public record contains 12 inspections in total.
What is the most common violation at Ski Beach Bar & Grill?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited six times, more than any other issue at Ski Beach Bar & Grill.
How does Ski Beach Bar & Grill compare to other restaurants in Leesburg?
Ski Beach Bar & Grill most recently scored 21 out of 100, which is lower than the Leesburg average of 76.
Has Ski Beach Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Ski Beach Bar & Grill have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Ski Beach Bar & Grill 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 Ski Beach Bar & Grill inspected?
Based on the inspection history on file, Ski Beach Bar & Grill is inspected around four times per year on average.
Nearby Restaurants