CHOPHOUSE AT SUMTER
1045 OLD CAMP RD, The Villages FL 32162 · 352-750-6000
Last inspected May 26, 2026 · 9 visits since November 2023
MAR 24
JAN 25
JUN 25
SEP 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (47F - Cold Holding) At front line in ice. Discussed ice fill line with operator. Operator moved to cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust. Around door of reach in freezer on cook line soiled with pink slime substance. Around reach in cooler door on make table at end of cook line soiled with black substance.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in bar cooler: unwashed berries, and limes on shelf over drinks, milk and cream. Employee moved all.
Nov 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 8, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw egg in whisky sour on bar menu
Jun 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over boiled eggs in walk in cooler. Raw oysters and raw lobster over noodles and broccoli in reach in cooler at beginning of cooks line. Partially cooked ahi tuna over fully cooked duck in reach in cooler at end of cooks line. Manager moved all raw/partially raw items to the bottom.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter cups on server alley, operator discarded. Goat cheese mixture on cooks line, operator discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef au jus (109F - Hot Holding); bernaise (107F - Hot Holding) items in steam table at end of cooks line, steam table plug in had tripped and turned table off, operator reheated items on flat top to 170F.
Toxic substance/chemical improperly stored. Sanitizer bucket hanging on wall above clean plates on cooks line, operator moved bucket to the bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on server alley reach in cooler stained. Soda gun nozzle soiled nearest the beer taps.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 food handler certificates expired 4/2025.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler on server alley with multiple cut marks.
Hood filter missing from automatic fire suppression/exhaust system. Multiple hood filters missing over grill on cooks line, manager stated they took them down to clean.
No handwashing sign provided at a hand sink used by food employees. Sign missing at Handwash sink at the beginning of the cooks line, sign was printing and posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawer tracks are soiled on cooks line. Computer screens on cooks line are soiled. Fan guards soiled in both kitchen walk in cooler and bar walk in cooler.
Feb 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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. 0ppm at bar dish machine. Operator called eco lab to schedule service for machine.
Spray bottle containing toxic substance not labeled. Yellow spray bottle in bar area. Operator labeled sanitizer.
Mar 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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. 0ppm in bar area. Operator changed sanitizer jug. 50ppm at recheck.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (47F - Cold Holding) At front line in ice. Discussed ice fill line with operator. Operator moved to cooler.
Accumulation of black mold-like substance in the interior of the ice machine/bin. Both ice bins at front line Ice machine Operator had employees clean during inspection
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. Grouper filets in walk in cooler. Operator removed from packaging.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board in bar area. Operator removed.
Nov 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
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. 0ppm at kitchen dish machine 0ppm at bar dish machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork osso buco (60F - Cold Holding) in drawer reach in cooler at cook line. Operator states the pork was out of refrigeration for less than 4 hours. Operator moved to reach in cooler to chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator voluntarily discarded: Compound butter Brie spread Operator labeled 3pm Portioned butter
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tomatoes sliced at approximately 10am (47F - Cooling); lettuce cut at approximately 10am (51F - Cooling) checked at 2:20pm. Operator moved to cooler to chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and half and half in bar area. Employee labeled 11/13
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles at indoor bar. Operator removed to be washed and sanitized.
In-use knife/knives stored in cracks between pieces of equipment. Between reach in coolers in cook line area. Operator replaced with clean knives. Knives stored in sanitizer bucket. Operator removed
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in cook line area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards at keg cooler
Standing water in bottom of reach-in-cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.