SUGAR MILL COUNTRY CLUB
150 CLUBHOUSE CIR, New Smyrna Bch FL 32168 · 386 426 5200
Last inspected Jun 4, 2026 · 9 visits since November 2023
APR 24
NOV 24
MAY 25
NOV 25
JUN 26
▼ IMPROVING
5 inspections trending up, 26 points better than where it started.
Roach excrement and/or droppings present. Wine room shelving in back corner
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022048984 | Jul 14, 2022 | Nov 7, 2022 | $360 |
Inspection history
9 visits, newest first
Jun 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Equipment in poor repair. TRUE glass door gasket torn.
Reach-in cooler shelves with rust that has pitted the surface. True glass door reach in cooler by dessert station.
Walk-in cooler shelves with rust that has pitted the surface.
Jun 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table unit raw burgers (47F - Cold Holding); stacked high cheese slices (45-47F - Cold Holding); cooked chicken (44F - Cold Holding); bruschetta sauce (45F - Cold Holding);place ice. Overnight. Operator instructed to discarded, burgers, and cheese slices stacked high.
Food-contact surface soiled with food debris, mold-like substance or slime. -bar soda gun soiled with debris,
Handwash sink used for purposes other than handwashing. Pitcher f water stored in cook line hand sink. Operator removed,
Equipment in poor repair. TRUE glass door gasket torn.
Reach-in cooler shelves with rust that has pitted the surface. True glass door reach in cooler by dessert station.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Gazpacho 11/7 Stock 11/9 Cream 11/12 Pork jus 10/10
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - top left cooler: Stock 48F; cream 44F, fish 44F. - hot dogs out and returned to cooler 52F
Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup soda gun in the bar corrected on site Slicer blade guard
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Vancho
Gaskets in poor repair. Several stained/blackened gaskets. Glass door true cooler torn
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving
May 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over ginger, walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. chick peas 5/10 Beef 5/5
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauerkraut 56F, mushrooms 49F, out and returned to cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open half and half and milk in the bar.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Mandolin
Handwash sink used for purposes other than handwashing. Used to hold pitcher, cookline
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Katie, Julia, other employees
Clean utensils or equipment stored in dirty bus tub.
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. Tuna see stop sale
Food stored on floor. Under shelving walk in freezer
Food stored under dripping water. Walk in cooler condensation dripping and pooling on dressing lids
Nov 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored under dripping water. Walk in cooler vegetable cooling condensation dripping on dressing
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority3 Intermediate3 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked pork, walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ala king 11/13, opened canned artichokes 11/10, banana fosters 10/23, broccoli cheddar 11/14, beet soup 11/14, au gratin 11/14, cooked beets 11/10, fish dip 10/31, opened canned artichokes 11/5
Roach excrement and/or droppings present. Shelving in wine closet
Rodent activity present as evidenced by rodent droppings found. 2 in remote bar/waitstation on the floor
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left cookline cooler overnight: Raw chicken 47-48F, pico 48f, shrimp 47F, fish 47F, sausage 48F, sliced cheese 47-48F, blue cheese 51F, Cole slaw 47f, tomatoes 46F, bruschetta 47F, roast beef 48F, cooked onions 47T, shredded mozzarella 48F, artichokes 46F, chicken 47F. Right cookline cooler overnjght: raw chicken 48F, tortellini 50F, ham sandwich 50F, pasta 48-50F, cooked chicken 48F, cream 51F, butter 47F. Butter 50F. Raw fish 47F, raw shrimp 47F, shredded cheese 47F,
Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar. Greater than 400 ppm quat. Bartender diluted
No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sweet potatoes marked with frozen date 11/8
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage from Sunday
Dead roaches on premises. 1 in cabinet in the bar
Food stored on floor. Cases, walk in freezer
Food stored under dripping water. Walk in cooler vegetable cooling condensation dripping on dressing
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara 50-67F cooling in 5 gallon container overnight walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked prime rib and meatballs walk in cooler speed rack
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Queso 4/11, tzatziki 4/3, roast garlic 3/27, garlic aioli 4/4, split pea and ham4/11, chili 4/11: chicken tortellini 4/9, lamb stew 4/11, tomato soup 4/11, bruschetta 4/11, cooked beets 4/10, gazpacho 3/24, ranch made in house 4/3, blue cheese made in house 4/11, Caesar made in house 3/29
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Wiping cloth spray sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli meat opened Friday
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Michael
Handwash sink used for purposes other than handwashing. Handsink near main dish machine used to ice bath soup
No soap provided at handwash sink. Small bar
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Meatballs, prime rib, corned beef marked with frozen date in walk in cooler
Ice scoop handle in contact with ice. Waitstation
Nov 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ GM Michael
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees and those with no food handler training
Food stored under dripping water - condensation from walk in cooler fan dripping onto case of produce and covered salad dressing containers
Nov 9, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 7 high priority.
7 High priority4 Intermediate5 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara up to 46F in the middle. Cooked previous day
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of raw fish over uncovered desserts, walk in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheese; raw fish over cream - walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Gazpacho 10/31 in walk in cooler
Roach excrement and/or droppings present. Wine room shelving in back corner
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left cookline cooler: Shredded cheese 48-51F, goat cheese 50F, cooked peppers 48f, sliced cheese 48-50F, cooked onions 46F, diced chicken 48F and 47F, hot dogs 49F, wings 47F, cooked potatoes 48F, fish 51F, raw chicken 48F, burgers 49F, Right cookline cooler overnight : Raw fish 52-53F, shrimp 49-50F, steak 48-50F, pastas 48-50F, raw chicken 47F, cooked chicken 47F, cream 51F, garlic butter 48F, butter 48F, opened canned artichokes 47F. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo 120-134F, marinara 116-136F in warming cabinet. Operator removed to reheat on stove. Alfredo 180F+, marinara 212F
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ GM Michael
Handwash sink used for purposes other than handwashing. Used to hold pitcher
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees and those with no food handler training
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw meats over 48 hours
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage in storage rack over scale
Food stored on floor. Case of raw chicken under shelving walk in freezer
Food stored under dripping water - condensation from walk in cooler fan dripping onto case of produce and covered salad dressing containers
Water leaking from pipe and/or faucet/handle. drain disconnected for handsink /three compartment in dish area
Wet wiping cloth not stored in sanitizing solution between uses. Prep area
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.