Ski Beach Bar & Grill LLC

21 Dozier Cir, Leesburg, FL 34748 · Permanent Food Service · License 4509024

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

Presence of insects, rodents, or other pests.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
4 high priority (1 fixed on the spot, 1 repeat), 7 basic (1 repeat)
-31
Extension granted on Oct 7
Counts in full until a follow-up finds the problems fixed
-3
Safety score66

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

Inspection history

1 inspection · 2 visits

Oct62026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 7, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
- 1 High priority
- 2 Basic
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
  More time given
Basic2
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 4 High priority
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -Diced eggs 66f, Corn 66f, Cut lettuce 67f, Cuban sandwiches 65f, Boiled shrimp 65f; ( - Cold Holding). Held over 4 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Diced eggs 66f, Corn 66f, Cut lettuce 67f, Cuban sandwiches 65f, Boiled shrimp 65f; ( - Cold Holding). Over 4 hours.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Inside bar Chl 0 ppm.
- Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
  -Ants at outside bar, by unused soda gun. Approximately 20, manager wiped up.
  Fixed on the spot
Basic7
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
  -Collard greens, Succotash, Red beans, Baked Beans, Gumbo. Dates are over 48 hours. Manager stated the procedure is to hold for 48 hours and then remove from bag.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  -Interior of white chest freezer across from salad cooler. -Interior of reach in cooler to right of fryers. -Interior of cooler across from stove top. -Standing water in cooler across from stove top.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Cooler gaskets on cooler on right side of inside bar entrance. -Shelf by griddle grill. -Cooler gaskets on cook line. -Hood filters over grills. -Exterior of bulk containers across from walk in cooler.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  -At wait station.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  -Dry storage.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  -In outside bar beer storage area.
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.
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.