The Grill at Lake Jackson

751 US Hwy 27 S, Sebring, FL 33870 · Permanent Food Service · License 3800368

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Toxic substance/chemical improperly stored.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic (1 repeat)
-14
Safety score86

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep212026

Routine inspection

8 violations found

First visitSep 21, 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.
8 violations found:
- 1 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed gorilla glue on shelf on cook line, operator removed.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed manual can opener with food debris, employee cleaned and sanitized.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed food debris in hand washing sink next to prep area in kitchen.
Basic5
- 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 25 individual Per-crik Mahi thawed out in a pan in reach in cooler on cook line, operator discarded.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed handle of scoop down in container of brown sugar in the kitchen, operator moved.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employees drink on the cook line, employee moved.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed grooved cutting board on make table in back of kitchen.
  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 personal employee items on shelf on cook line , employee moved.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.