Sugar Mill Country Club
Last inspected: Nov 20, 2025
55
Score
Public records show 10 inspections at Sugar Mill Country Club stretching back to 2022. The newest entry in the record is dated Nov 20, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around nine violations to closer to six violations per visit over the last few inspections.
“Ready-to-eat” accounts for the largest share of issues, appearing six times across the record.
Sugar Mill Country Club's latest score of 55 falls below the New Smyrna Beach average of 72. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
55
May 21, 2025
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over ginger, walk in cooler **Repeat Violation**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. chick peas 5/10 Beef 5/5 **Repeat Violation**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauerkraut 56F, mushrooms 49F, out and returned to cooler.
03A-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. Open half and half and milk in the bar.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Mandolin
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to hold pitcher, cookline **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna **Corrected On-Site**
02B-01-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Katie, Julia, other employees
53B-02-5
Basic - Food stored on floor. Under shelving walk in freezer **Corrected On-Site** **Repeat Violation**
08B-38-4
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. Tuna see stop sale
06-09-1
Basic - Clean utensils or equipment stored in dirty bus tub. **Corrected On-Site**
24-06-4
Basic - Food stored under dripping water. Walk in cooler condensation dripping and pooling on dressing lids **Repeat Violation**
08B-52-4
32
Nov 22, 2024
Routine - Food
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
Nov 21, 2024
Routine - Food
7 critical violations. 3 major violations. 3 minor violations.
View 13 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar. Greater than 400 ppm quat. Bartender diluted **Corrective Action Taken** **Warning**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left cookline cooler overnight: Raw chicken 47-48F, pico 48f, shrimp 47F, fish 47F, sausage 48F, sliced cheese 47-48F, blue cheese 51F, Cole slaw 47f, tomatoes 46F, bruschetta 47F, roast beef 48F, cooked onions 47T, shredded mozzarella 48F, artichokes 46F, chicken 47F. Right cookline cooler overnjght: raw chicken 48F, tortellini 50F, ham sandwich 50F, pasta 48-50F, cooked chicken 48F, cream 51F, butter 47F. Butter 50F. Raw fish 47F, raw shrimp 47F, shredded cheese 47F, **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Warning**
01B-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 in remote bar/waitstation on the floor **Corrected On-Site** **Warning**
35A-04-4
High Priority - Roach excrement and/or droppings present. Shelving in wine closet **Corrected On-Site** **Warning**
35A-23-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ala king 11/13, opened canned artichokes 11/10, banana fosters 10/23, broccoli cheddar 11/14, beet soup 11/14, au gratin 11/14, cooked beets 11/10, fish dip 10/31, opened canned artichokes 11/5 **Repeat Violation** **Warning**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked pork, walk in cooler **Repeat Violation** **Warning**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sweet potatoes marked with frozen date 11/8 **Corrected On-Site** **Repeat Violation** **Warning**
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage from Sunday **Warning**
02C-02-5
Basic - Dead roaches on premises. 1 in cabinet in the bar **Warning**
35A-03-4
Basic - Food stored on floor. Cases, walk in freezer **Corrective Action Taken** **Warning**
08B-38-4
Basic - Food stored under dripping water. Walk in cooler vegetable cooling condensation dripping on dressing **Warning**
08B-52-4
22
Apr 18, 2024
Routine - Food
5 critical violations. 5 major violations. 1 minor violation.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Queso 4/11, tzatziki 4/3, roast garlic 3/27, garlic aioli 4/4, split pea and ham4/11, chili 4/11: chicken tortellini 4/9, lamb stew 4/11, tomato soup 4/11, bruschetta 4/11, cooked beets 4/10, gazpacho 3/24, ranch made in house 4/3, blue cheese made in house 4/11, Caesar made in house 3/29 **Repeat Violation**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked prime rib and meatballs walk in cooler speed rack **Repeat Violation**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara 50-67F cooling in 5 gallon container overnight walk in cooler **Repeat Violation**
03D-02-5
High Priority - Wiping cloth spray sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
41-27-4
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. Deli meat opened Friday **Corrected On-Site**
02C-03-5
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/ Michael **Repeat Violation**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Handsink near main dish machine used to ice bath soup
31A-11-4
Intermediate - No soap provided at handwash sink. Small bar
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Meatballs, prime rib, corned beef marked with frozen date in walk in cooler
02C-08-5
Basic - Ice scoop handle in contact with ice. Waitstation **Corrected On-Site**
10-08-5
27
Nov 15, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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. New employees and those with no food handler training **Warning** - From follow-up inspection 2023-11-15: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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/ GM Michael **Warning** - From follow-up inspection 2023-11-15: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Food stored under dripping water - condensation from walk in cooler fan dripping onto case of produce and covered salad dressing containers **Warning** - From follow-up inspection 2023-11-15: **Time Extended**
08B-52-4
78
Nov 9, 2023
Routine - Food
7 critical violations. 4 major violations. 5 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left cookline cooler: Shredded cheese 48-51F, goat cheese 50F, cooked peppers 48f, sliced cheese 48-50F, cooked onions 46F, diced chicken 48F and 47F, hot dogs 49F, wings 47F, cooked potatoes 48F, fish 51F, raw chicken 48F, burgers 49F, Right cookline cooler overnight : Raw fish 52-53F, shrimp 49-50F, steak 48-50F, pastas 48-50F, raw chicken 47F, cooked chicken 47F, cream 51F, garlic butter 48F, butter 48F, opened canned artichokes 47F. See stop sale **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo 120-134F, marinara 116-136F in warming cabinet. Operator removed to reheat on stove. Alfredo 180F+, marinara 212F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara up to 46F in the middle. Cooked previous day **Warning**
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of raw fish over uncovered desserts, walk in freezer **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheese; raw fish over cream - walk in cooler **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Gazpacho 10/31 in walk in cooler **Warning**
01B-24-5
High Priority - Roach excrement and/or droppings present. Wine room shelving in back corner **Warning**
35A-23-4
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/ GM Michael **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Used to hold pitcher **Warning**
31A-11-4
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. New employees and those with no food handler training **Warning**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw meats over 48 hours **Warning**
03G-50-1
Basic - Water leaking from pipe and/or faucet/handle. drain disconnected for handsink /three compartment in dish area **Corrected On-Site** **Warning**
29-11-4
Basic - Food stored under dripping water - condensation from walk in cooler fan dripping onto case of produce and covered salad dressing containers **Warning**
08B-52-4
Basic - Food stored on floor. Case of raw chicken under shelving walk in freezer **Warning**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage in storage rack over scale **Corrected On-Site** **Warning**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area **Warning**
21-12-4
18
Jun 7, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
33
Dec 14, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. White rice 10/3, crab dip 10/2, Boursin 10/1, Alfredo 10/1, portioned rice 10/1, hummus 9/27 **Repeat Violation** **Warning** - From follow-up inspection 2022-12-14: Bolognese 12/3 **Time Extended**
01B-24-5
86
Jul 14, 2022
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese made in house 5/4 and 5/6, ranch made in house 5/1, sausage gravy 3/25, clams from a can 5/6 **Repeat Violation** **Warning** - From follow-up inspection 2022-07-14: Blue cheese made in house with mayo, sour cream, blue cheese 7/6, feta 6/15 **Admin Complaint**
01B-24-5
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag storing bread **Warning** - From follow-up inspection 2022-07-14: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard **Warning** - From follow-up inspection 2022-07-14: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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/ 4 employees **Warning** - From follow-up inspection 2022-07-14: 4 cooks **Admin Complaint**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only available food handler card Josh **Warning** - From follow-up inspection 2022-07-14: Linda, Adonis, Josh certified. multiple other employees over 60 days **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom **Warning** - From follow-up inspection 2022-07-14: **Time Extended**
32-04-4
52
Frequently Asked Questions
When was Sugar Mill Country Club last inspected?
The most recent health inspection at Sugar Mill Country Club on file is from Nov 20, 2025. The public record contains 10 inspections in total.
What is the most common violation at Sugar Mill Country Club?
Across the inspection record, “ready-to-eat” has been cited six times, more than any other issue at Sugar Mill Country Club.
How does Sugar Mill Country Club compare to other restaurants in New Smyrna Beach?
Sugar Mill Country Club most recently scored 55 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Sugar Mill Country Club's inspection record improved over time?
Yes. Recent inspections at Sugar Mill Country Club have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sugar Mill Country 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 Sugar Mill Country Club inspected?
Based on the inspection history on file, Sugar Mill Country Club is inspected around three times per year on average.
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