Sunny Hills Country Club
3634 Country Club Blvd, Chipley, FL 32428 · Permanent Food Service · License 7700043
What drove the grade
No paper towels or mechanical hand drying device provided at handwash sink behind bar.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection2 intermediate, 5 basic-11
- Safety score89
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 visitOct 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink behind bar.
No soap provided at handwash sink behind bar.
Basic5
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Spoon handle in chicken salad mix. Manager removed during inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Inside top of microwave soiled.
Accumulation of white mold-like substance in the interior of the ice machine.
Code 23, Non-food contact surfaces clean: Gaskets and metal area that comes in contact with gasket on reach in cooler has accumulation of dirt and white mold like substance.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Manager hung up mop during inspection.
Fixed on the spot
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.