Sebring Diner
4040 US Hwy 27 S, Sebring, FL 33870 · Permanent Food Service · License 3800947
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot, 2 repeats), 7 basic (4 repeats)-23
- Safety score77
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 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Diced ham (66°F - Cold Holding); Sausage Patty (54°F - Cold Holding); Diced tomatoes (62°F - Cold Holding). Operator stated food has not been in the reach in cooler but a little over an hour, used ice bath and put food into different reach in cooler.
Fixed on the spot
Intermediate3
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 the eggs, printed a copy for the operator, went over the form with operator.
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 back of kitchen, operator replaced.
Fixed on the spotRepeat violation
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of mayo on the floor in the storage area, operator picked up mayo placed on crates.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed torn gasket on reach in cooler on cook line.
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed shelves rusted in the walk in cooler and reach in coolers in the kitchen.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed pans on shelf with water in between and not air drying properly.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed reach in cooler on cook line with standing water on the bottom.
Code 35, Insects, rodents, pests and animals: Screen in door torn/in poor repair - vermin present.
Observed back screen door is torn.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.