SUGAR MILL COUNTRY CLUB

Name: SUGAR MILL COUNTRY CLUB
Address: 150 CLUBHOUSE CIR, NEW SMYRNA BCH, FL, 321687967, US
Rating: 36.2

150 CLUBHOUSE CIR, NEW SMYRNA BCH, FL 321687967

License #7402550

🏌️ Club/Private ℹ️

36.2 Grade F / 100

Failing Health Score

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Latest inspection

June 4, 2026 · 3 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUGAR MILL COUNTRY CLUB in NEW SMYRNA BCH currently holds an InspectFL Health Score of 36.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on June 4, 2026. Across those visits, inspectors documented 72 total violations — 26 critical, 23 major, 23 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on June 4, 2026 shows 3 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

SUGAR MILL COUNTRY CLUB has a rough inspection history. Would you risk it?

F record

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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
[14-11-5] Equipment in poor repair. TRUE glass door gasket torn.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. True glass door reach in cooler by dessert station.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. 1 in cabinet in the bar
[08B-38-4] Food stored on floor. Cases, walk in freezer
[08B-52-4] Food stored under dripping water. Walk in cooler vegetable cooling condensation dripping on dressing
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked pork, walk in cooler
[01B-24-5] 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
[35A-23-4] Roach excrement and/or droppings present. Shelving in wine closet
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 in remote bar/waitstation on the floor
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] 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,
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar. Greater than 400 ppm quat. Bartender diluted
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom
[02C-08-5] 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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage from Sunday

Disposition: Met Inspection Standards
[10-08-5] Ice scoop handle in contact with ice. Waitstation
[03D-02-5] 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
[08A-05-6] 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
[01B-24-5] 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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[41-27-4] Wiping cloth spray sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
[02C-03-5] 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
[53A-03-7] 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
[31A-11-4] Handwash sink used for purposes other than handwashing. Handsink near main dish machine used to ice bath soup
[31B-03-4] No soap provided at handwash sink. Small bar
[02C-08-5] 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

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage in storage rack over scale
[08B-38-4] Food stored on floor. Case of raw chicken under shelving walk in freezer
[08B-52-4] Food stored under dripping water - condensation from walk in cooler fan dripping onto case of produce and covered salad dressing containers
[29-11-4] Water leaking from pipe and/or faucet/handle. drain disconnected for handsink /three compartment in dish area
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Prep area
[03D-02-5] 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
[08A-02-6] 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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheese; raw fish over cream - walk in cooler
[01B-24-5] 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
[35A-23-4] Roach excrement and/or droppings present. Wine room shelving in back corner
[03A-02-5] 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
[03B-01-6] 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
[53A-03-7] 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
[31A-11-4] Handwash sink used for purposes other than handwashing. Used to hold pitcher
[11-26-1] 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
[03G-50-1] 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