Turn 2 Brewing Craft Kitchen
4496 Tanglewood Dr, Sebring, FL 33872 · Permanent Food Service · License 3801227
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate, 3 basic (2 repeats)-16
- Safety score84
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 visitSep 18, 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
High priority2
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 container of kickin chicken date marked on 9/4/26, owner voluntarily discarded.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef over packaged potatoes and bread in reach in freezer, owner moved raw beef to bottom shelf.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed two containers of pickles and cases of bottled water in the walk in cooler on the floor.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed old labels on three pans at make table.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave soiled with food debris in the kitchen, employee cleaned microwave.
Fixed on the spotRepeat 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.