Seven Sebring Raceway Hotel
150 Midway Dr, Sebring, FL 33870 · Permanent Food Service · License 3800959
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection5 high priority (1 fixed by the Sep 21 follow-up, 4 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot, 2 repeats), 6 basic (1 repeat)-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
- First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed 1 can of black beans on food preparation table not opened but leaking liquid, operator discarded.
Fixed on the spotRepeat violation
Food with mold-like growth.
See stop sale. Observed cheddar cheese cubes on buffet line that has mold like growth and observed 2 lbs of green peppers in a pan in walk in cooler with mold like growth on them, operator voluntarily discarded.
Fixed on the spot
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed a pan of shredded pork in reach in cooler not date marked and per operator did not know when it was prepared, observed a container of honey butter-81°F in a container on the counter in wait staff area, per operator was out all night and could not inform how it was made, operator discarded.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed a pan of rice date marked 8/16/26 and a pan sausage date marked 8/26/26 in reach in cooler up front, operator discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed a container of honey butter-81°F in a container on the counter in wait staff area, per operator was out all night and could not inform how it was made, operator discarded.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed a pan of shredded pork in reach in cooler not date marked and per operator did not know when it was prepared, operator discarded.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
Observed a basket with green apples for self serve out in dining room not wrapped.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand washing sink in wait staff area with silverware and cloth in it, operator removed.
Fixed on the spotRepeat violation
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. Observed S. Myers, C. Giller and B. Kokkoris expired.
Basic6
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. Observed 7 individual packaged Atlantic salmon in reach in cooler up front not removed from packaging, operator voluntarily discarded.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs on handle of oven on front line, operator moved.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Observed sanitizing solution on the floor in front area.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed the white guard in the ice machine in the kitchen with a pink like substance on it.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed food gaskets on reach in cooler are soiled with food debris at front.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed pans on the shelf in the kitchen with water in between and not air drying properly.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.