SKI BEACH BAR & GRILL LLC
21 DOZIER CIR, Leesburg FL 34748 · 352.973.0793
Last inspected Dec 3, 2025 · 10 visits since November 2023
MAR 24
SEP 24
MAR 25
AUG 25
DEC 25
▲ GETTING WORSE
5 inspections trending down, 27 points off where it started.
Live, small flying insects found -Approximately 3-4 at inside bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Dec 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate10 Basic
What the inspector wrote — 18 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Red beans made 11/23. -Pimento cheese made 11/19.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Red beans made 11/23. -Pimento cheese made 11/19.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Butter 68f. Sitting out from previous night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken soup 68f. Manager states product was set out earlier in morning on cook line during prep. Less than 4 hours. Advised to rapid chill. -Butter 68f. Sitting out from previous night.
Show the remaining 14 findings ▾
Toxic substance/chemical improperly stored. -Wood cleaner over prep table.
Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard.
Handwash sink not accessible for employee use at all times. -By oven.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on prep cooler cutting board.
Equipment in poor repair. -Lowboy cooler gaskets torn.
Floor soiled/has accumulation of debris. -Under wait station soda machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs in 80f water on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
No handwashing sign provided at a hand sink used by food employees. -At wait station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Outside bar cooler gaskets.
Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler to right of fryers.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored by Saran Wrap under rear prep sink.
Aug 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over tomatoes. Manager moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -4 sticks butter at 72f. Held over 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 72f. Held over 4 hours.
Toxic substance/chemical improperly stored. -Bleach stored by butter in dry storage.
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
No paper towels or mechanical hand drying device provided at handwash sink. -In ware wash.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Main ice machine.
Equipment in poor repair. -Lowboy cooler gaskets torn.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Stacked oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cooler gaskets at outside bar.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in salad cooler. -Standing water in cooler across from fryers.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Water leaking from pipe and/or faucet/handle. -At wait station hand sink by kitchen entrance.
Working containers of food removed from original container not identified by common name. -Bulk container of sugar in wait station.
Mar 28, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Equipment in poor repair. -Dishmachine at outside bar. Not in use. New one is being installed next week.
Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gaskets torn.
Mar 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority4 Intermediate9 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Spinach dip cooked previous day 59f.
Dented/rusted cans present. See stop sale. -#10 chili sauce.
Live, small flying insects found -Approximately 3-4 at inside bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach dip 59f, Potatoes 45f, Shrimp 46f, Cheese 45f, Garlic butter 45f, Greens 45f. Less than 4 hours. Walk in cooler. Manager states door was left open for prep.
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. -Melted butter. Manager determined correct time.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Spinach dip in container too deep.
Handwash sink not accessible for employee use at all times. -By oven.
No soap provided at handwash sink. -In warewash.
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.
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. -Salmon partially frozen.
Employee personal food not properly identified and segregated from food to be served to the public. -Open drink in wait station cooler over lemons.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket over cutting boards.
Equipment in poor repair. -Dishmachine at outside bar. Not in use. New one is being installed next week.
Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gaskets torn.
Floor soiled/has accumulation of debris. -Floor drain in warewash.
Old labels stuck to food containers after cleaning. -In wait station cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler.
Stored food not covered. -Worcestershire sauce.
Sep 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. -On prep cooler across from stove.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in salad prep cooler.
Sep 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Creole 63f, Shrimp and grits 55f. Cooling from previous night.
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. -0 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Creole 63f, Shrimp and grits 55f. Cooling overnight. Manager discarded.
Toxic substance/chemical improperly stored. -Degreaser hanging on prep cooler at outside bar.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep and covered.
No paper towels or mechanical hand drying device provided at handwash sink. -At wait station.
Bowl or other container with no handle used to dispense food. -Rice scoop.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. -On prep cooler across from stove.
Employee personal food not properly identified and segregated from food to be served to the public. -In prep cooler.
Floor soiled/has accumulation of debris. -Under fryers.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven across from ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Some cooler gaskets on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in salad prep cooler.
Standing water in floor drain/floor drain draining very slowly. -At ice machine.
Mar 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 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. -Outside bar. -Inside bar. DM Chl 0 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 57f, Eggs 63f, Cut tomato 58f. Less than 4 hours. Employee placed in walk in cooler. Shrimp 48f, Chicken 47f, Fish 57f. Less than 4 hours. Breaker on cooler had tripped.
No paper towels or mechanical hand drying device provided at handwash sink. -In warewash.
Bowl or other container with no handle used to dispense food. -Egg scoop.
Cutting board has cut marks and is no longer cleanable. -On prep coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor area(s) covered with standing water. -In dry storage.
In-use knife/knives stored in cracks between pieces of equipment. On cookline.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Rear ovens.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler gaskets on prep coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in fish cooler under grill. -Standing water in cooler across from fryers.
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. 12 recorded, 1 high priority.
1 High priority2 Intermediate9 Basic
Show 12 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. -0 ppm at outside bar. -0 ppm at inside bar. -0 ppm at main dish machine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. -At dish machine.
Bowl or other container with no handle used to dispense food. -Salad station.
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. Red fish.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Over rear prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on cutting board.
Employee with no hair restraint while engaging in food preparation. -Cook.
Food-contact surface not smooth and easily cleanable. -Sponge used as salt applicator at bar.
Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in ice cream freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Stack oven.
Water leaking from pipe and/or faucet/handle. -At three compartment sink.
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.