Sweet Sensations
Last inspected: Mar 23, 2026
78
Score
The health department has logged eight inspections at Sweet Sensations, the earliest from 2022. Inspectors last stopped by on Mar 23, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
Looking across the full record, “no proof provided that some food employees are informed” is the recurring theme, flagged three times.
Compared to other Green Cove Springs restaurants (averaging 83), there's room to close the gap. Overall, the inspection record reads well.
8
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
78
Sep 2, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
82
Mar 19, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. Bottle of burn gel stored against Italian dressing and bottle of pain reliever stored in same container as scoops. Operator moved all medicines to proper storage. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Raw chicken in reach in cooler by dishwasher at 47F. Per operator, chicken has been in the cooler overnight.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken in reach in cooler by dishwasher at 47F. Per operator, chicken has been in the cooler overnight.
01B-02-5
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee hired two days ago without food reporting agreement. Operator had employee sign during inspection. **Corrected On-Site**
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and bag stored over tomato sauce in side prep area and employee jacket stored on top of chocolate in main prep area. Operator moved all personal belongings to proper storage. **Corrected On-Site**
40-06-5
Basic - Open dumpster lid. Right dumpster lid is open.
33-16-4
52
Aug 12, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at back prep area near side door.
35A-02-6
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 tested at 0ppm chlorine. Operator found chemical container empty, replaced with full chemical and retested at 100ppm chlorine. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards at table across from the three compartment sink with black staining.
22-02-4
Basic - Clean linens stored on floor. Clean towels stored under shelving on the floor at potato storage rack. Operator moved towels to proper storage. **Corrected On-Site** **Repeat Violation**
21-17-4
Basic - Floor soiled/has accumulation of debris. Floors under dish machine, three compartment sink and at the mop sink are soiled.
36-73-4
Basic - Single-service articles improperly stored. Case of take out container lids on floor in storage room. Operator moved to shelf. **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Standing water observed in flip top reach in cooler in back prep area.
29-49-6
55
Jan 23, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pan of meatloaf on counter at prep area at 101F. Operator states meatloaf prepared approximately one hour prior. Operator placed meatloaf in oven. Temperature approximately 15 minutes later at 210F. Gravy on stove at 113F with no heat applied. Per operator, gravy prepared approximately one hour prior. Operator turned on stove and heated to 163F. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House made ranch dressing in flip top reach in cooler at 46F. Observed dressing portion cups above the chill line. Bottom of container portioned ranch at 41F. Operator removed approximately one-half of dressing to bottom refrigerated storage. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment missing over half of food handling reporting agreements. Provided DBPR Form HR 5030-103. **Repeat Violation**
11-26-1
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. Food handler certification for Tara H. is expired.
53A-03-7
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and surrounding ceiling tiles in kitchen and at prep area soiled with debris. Wall under vents in prep area are soiled.
36-34-5
Basic - Clean linens stored on floor. Clean cloths stored on the floor in side storage room. Operator moved to shelf. **Corrected On-Site**
21-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at bakery area in standing water at 92F.
10-07-4
Basic - Single-service articles improperly stored. Multiple cases of single-service products on the floor at side storage area.
25-05-4
50
Aug 24, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Wiping Cloths Properly Used and Stored
FL-41
Potentially Hazardous Food Held at Proper Temperature
FL-16
61
Mar 16, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed corned beef (117F - Cooling) in container on prep table. Per operator, corned beef placed on counter to cool approximately three hours prior. Operator placed corned beef in walk in cooler. **Corrective Action Taken**
03D-01-5
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. Provided and reviewed DBPR Form HR 5030-104 with operator. **Corrected On-Site**
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. Provided and reviewed DBPR Form HR 5030-103 with operator. **Corrective Action Taken**
11-26-1
Basic - Equipment in poor repair. Multiple torn gaskets observed on reach in cooler in kitchen and reach in cooler in prep area. Operator states repairs are scheduled for replacement of gaskets. **Corrective Action Taken**
14-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at mop sink and surrounding the three compartment sink is soiled.
36-27-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table in kitchen behind reach in cooler. Operator moved to proper storage. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Case of mayonnaise on floor in dry storage and multiple cases of single service items on floor. Also, bucket of pickles on walk in cooler floor. Operator began to move items to shelf during inspection. **Corrective Action Taken**
08B-38-4
58
Sep 26, 2022
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Hands Clean and Properly Washed
FL-08
61
Frequently Asked Questions
When was Sweet Sensations last inspected?
The most recent health inspection at Sweet Sensations on file is from Mar 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Sweet Sensations?
Across the inspection record, “no proof provided that some food employees are informed” has been cited three times, more than any other issue at Sweet Sensations.
How does Sweet Sensations compare to other restaurants in Green Cove Springs?
Sweet Sensations most recently scored 78 out of 100, which is lower than the Green Cove Springs average of 83.
Has Sweet Sensations' inspection record improved over time?
Yes. Recent inspections at Sweet Sensations have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Sweet Sensations means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sweet Sensations inspected?
Based on the inspection history on file, Sweet Sensations is inspected around two times per year on average.
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