Sandhill Grill at Pinecrest Golf Club
2401 S Little Lk Bonnett Rd, Avon Park, FL 33825 · Permanent Food Service · License 3800389
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 5 basic (2 repeats)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed three containers of breaded mozzarella sticks in reach in cooler dated for 7/24/26, operator voluntarily discarded.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed a bottle of surface cleaner on a food preparation table in kitchen next to the tea urn, operator removed.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed no written plan for fresh garlic butter on the cook line, sent operator a copy by email.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no towels at hand washing sink in kitchen, operator replaced.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of potatoes and two containers of pickles on the floor in the walk in cooler, employee picked up and placed on shelf.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs on the handle in front of grill, employee moved.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board on cook line grooved.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up on walk in freezer door.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cell phone on food preparation area on cook line, employee removed.
Fixed on the spotRepeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.