Caddyshack Bar and Grill

4800 Haw Branch Rd, Sebring, FL 33875 · Permanent Food Service · License 3800830

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Stop Sale issued due to adulteration of food product.High priority · fixed on the spot · 3 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
2 high priority (fixed on the spot), 1 intermediate, 1 basic
-10
Safety score90

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct282026

Routine inspection

4 violations found

First visitOct 28, 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.
4 violations found:
- 2 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Waitress touched lemons with bare hands. Waitress was educated and lemons were discarded.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Waitress touched lemons with bare hands. Waitress was educated on proper food service.
  Fixed on the spot
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic1
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cut onions and gravy not covered in walk in. Operator covered.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Aug182026B85Routine inspection7 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime: cutting boards.
  Operator has replaced some of the cutting boards.
  More time given
Basic2
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit on cook line.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair: torn gasket on cook line.
  Operator has on site but not replaced.
  More time givenFixed on the spot
Official report, on the Florida DBPR website
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 2 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. One can of Artichoke hearts , Country Gravy, Clam Juice , and Baked beans. Operator discarded.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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: Dishwasher (Chlorine 10ppm), operator set up triple sink for sanitizing. Operator called for service.
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for quaternary.
  Operator obtained a few strips and will order more.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime: cutting boards.
Basic3
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit on cook line.
  Repeat violation
- Code 06, Food properly thawed: 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.
  See stop sale. Three pounds Grouper (38°F - Cold Holding). Operator discarded.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair: torn gasket on cook line.
Official report, on the Florida DBPR website

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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.