Hammock Restaurant
2222 Golf Hammock Dr, Sebring, FL 33872 · Permanent Food Service · License 3800335
What drove the grade
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 4 basic (3 repeats)-21
- Safety score79
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 visitSep 3, 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 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Observed raw hard shell eggs on make table over container of sliced onions and a container of sauerkraut, owner moved.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed medicine bottle and a bottle of eye visine over cook line, owner moved.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed gallon milk in reach in cooler in kitchen per owner was opened yesterday morning and not date marked, owner date marked.
Fixed on the spot
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed a pan of breaded mushrooms and a pan of meatballs in the freezer not date marked, owner date marked.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee washing cloths in hand washing sink in back of kitchen.
Repeat violation
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting boards on the cook line grooved.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Observed reach in cooler on cook line with rusted shelves.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed chlorine solution in bucket reading at 0ppm, owner changed solution and new reading is at 50ppm.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hoods soiled with grease.
Repeat 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.