Mae Lees Deli
445 N Ridgewood Dr, Sebring, FL 33870 · Permanent Food Service · License 3800627
What drove the grade
Ice buildup in reach-in freezer and/or walk-in freezer.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection5 basic (2 repeats)-7
- Safety score93
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 visitJul 7, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed bag of chicken in prep sink improperly thawing, operator corrected by running water.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed knife in between prep table and preparation table in the kitchen, employee moved.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed tongs on door handle of grill, employee moved.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up in walk in freezer in the corner.
Repeat violation
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 cell phone on preparation table, employee moved.
Fixed on the spot
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.