Sumter Senior Living

1490 Killingsworth Way, The Villages, FL 32162 · Permanent Food Service · License 7000587

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 14, 2026

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 14 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (fixed on the spot), 8 basic (1 repeat)
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Aug142026

Routine inspection

14 violations found

First visitAug 14, 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.
14 violations found:
- 3 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. A can of three bean salad.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Shredded cheese in the reach in cooler by the walk in cooler. Shredded cheese (47°F - Cold Holding).
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Shredded cheese (47°F - Cold Holding). Operator removed and discarded the shredded cheese.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener soiled. Operator cleaned the can opener.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.Hand sink by the cooks area blocked with a cart.
  Operator moved the cart.
  Fixed on the spot
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  The hand sink on the right side of the cook line area was not dispensing paper towels. The operator placed new paper towels.
  Fixed on the spot
Basic8
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  1 Employee didn't wear hair and beard restraint. Operator made employee put on a restraint.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  The gaskets on the reach-in salad cooler and the reach-in cooler under the grill are torn. The doors on the reach-in sandwich cooler are broken.
  Utensils in poor condition.
  2 spatula in poor condition. Operator discarded the spatulas.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  The fan above the reach in cooler next to the walk in cooler is soiled with dust.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  3 metals pan wet nesting stored on the rack by the three compartment sink. Operator removed metal pans from the racks for cleaning and air drying.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth, durable and not easily cleanable.
  The whole kitchen floor is not smooth and durable.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  The vents in the kitchen are soiled with dust mostly by the dishwashing area.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided the operator with the DBPR Hr form 5030-105. The operator posted.
  Fixed on the spotRepeat violation
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.
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.