SKI BEACH BAR & GRILL LLC

Name: SKI BEACH BAR & GRILL LLC
Address: 21 DOZIER CIR, LEESBURG, FL, 34748, US
Rating: 46.2

21 DOZIER CIR, LEESBURG, FL 34748

License #4509024

🍽️ American ℹ️

46.2 Grade F / 100

Failing Health Score

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Latest inspection

December 3, 2025 · 18 findings · 5 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SKI BEACH BAR & GRILL LLC in LEESBURG currently holds an InspectFL Health Score of 46.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on December 3, 2025. Across those visits, inspectors documented 94 total violations — 21 critical, 16 major, 57 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 18, 2024

The latest inspection on December 3, 2025 shows 18 observation rows: 5 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

SKI BEACH BAR & GRILL LLC has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[31A-09-4] Handwash sink not accessible for employee use at all times. -By oven.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] 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.
[14-11-5] Equipment in poor repair. -Lowboy cooler gaskets torn.
[36-73-4] Floor soiled/has accumulation of debris. -Under wait station soda machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs in 80f water on cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -At wait station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Outside bar cooler gaskets.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler to right of fryers.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored by Saran Wrap under rear prep sink.
[02C-01-5] 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.
[01B-24-5] 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.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Butter 68f. Sitting out from previous night.
[03A-02-5] 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.
[41-10-4] Toxic substance/chemical improperly stored. -Wood cleaner over prep table.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard.
[53A-05-6] 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/

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Main ice machine.
[14-11-5] Equipment in poor repair. -Lowboy cooler gaskets torn.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Stacked oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cooler gaskets at outside bar.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in salad cooler. -Standing water in cooler across from fryers.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser.
[29-11-4] Water leaking from pipe and/or faucet/handle. -At wait station hand sink by kitchen entrance.
[02D-01-5] Working containers of food removed from original container not identified by common name. -Bulk container of sugar in wait station.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over tomatoes. Manager moved.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -4 sticks butter at 72f. Held over 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 72f. Held over 4 hours.
[41-10-4] Toxic substance/chemical improperly stored. -Bleach stored by butter in dry storage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -In ware wash.
[53B-13-5] 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.

Disposition: Warning Issued
[06-09-1] 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.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -Open drink in wait station cooler over lemons.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket over cutting boards.
[14-11-5] Equipment in poor repair. -Dishmachine at outside bar. Not in use. New one is being installed next week.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gaskets torn.
[36-73-4] Floor soiled/has accumulation of debris. -Floor drain in warewash.
[16-46-4] Old labels stuck to food containers after cleaning. -In wait station cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler.
[08B-12-5] Stored food not covered. -Worcestershire sauce.
[03D-02-5] 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.
[01B-01-4] Dented/rusted cans present. See stop sale. -#10 chili sauce.
[35A-02-7] Live, small flying insects found -Approximately 3-4 at inside bar.
[03A-02-5] 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.
[03F-02-5] 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.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Spinach dip in container too deep.
[31A-09-4] Handwash sink not accessible for employee use at all times. -By oven.
[31B-03-4] No soap provided at handwash sink. -In warewash.
[53B-14-5] 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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -Rice scoop.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -On prep cooler across from stove.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -In prep cooler.
[36-73-4] Floor soiled/has accumulation of debris. -Under fryers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven across from ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Some cooler gaskets on cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in salad prep cooler.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. -At ice machine.
[03D-02-5] 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.
[22-41-4] 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.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Creole 63f, Shrimp and grits 55f. Cooling overnight. Manager discarded.
[41-10-4] Toxic substance/chemical improperly stored. -Degreaser hanging on prep cooler at outside bar.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep and covered.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -At wait station.