Nutmeg's Cafe
3953 US 27 S, Sebring, FL 33870 · Permanent Food Service · License 3801177
What drove the grade
Required employee training expired for some employees.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 intermediate (1 fixed on the spot), 4 basic (2 repeats)-11
- Safety score89
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 26, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
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 butter in crock pot at 104°F on counter with no written plan, sent operator copy by email.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. C. Meyers expired 7/2025.
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting board on the prep table.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed shelves in walk in cooler rusted.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed reach in freezer in back dry storage with ice build up.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed ceiling tile missing over utility sink in back of kitchen.
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.