Clermont34711
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon behind cheese on make table on cook line, operator moved bacon to the front.
High priorityPASTELITOS MARILU II →Aug 26, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. housemade chicken soup (45F - Cold Holding); housemade sofrito (46F - Cold Holding); cheese sauce (47F - Cold Holding); cut cabbage (48F - Cold Holding); housemade picante sauce (46F - Cold Holding); housemade salsa verde (45F - Cold Holding)
High priorityPASTELITOS MARILU II →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than four hours per operator-upright reach in cooler in kitchen housemade chicken soup (45F - Cold Holding); housemade sofrito (46F - Cold Holding); cheese sauce (47F - Cold Holding); cut cabbage (48F - Cold Holding); housemade picante sauce (46F - Cold Holding); housemade salsa verde (45F - Cold Holding)
High priorityPASTELITOS MARILU II →Aug 26, 2026
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
High priorityPASTELITOS MARILU II →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than four hours per operator meat sauce (46F - Cold Holding); Alfredo (45F - Cold Holding);; lobster cream sauce (46F - Cold Holding); housemade marinara (47F - Cold Holding); tomato cream sauce (48F - Cold Holding) raw chicken (50F - Cold Holding). Operator discarded chicken and moved other items to walk in freezer for quick chill. -meat sauce, 41F, alfredo 39F, tomato cream sauce 37F, lobster cream sauce 40F, marinara 40F
High priorityCARRABBA'S ITALIAN GRILL →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -portioned cheese sauce (119F - Hot Holding), front line, less than four hours per operator, recommended operator use Time as a Public Health control
High priorityEPIC THEATRES OF CLERMONT →Aug 17, 2026
Employee switched from working with raw food to ready-to-eat food without washing hands. -observed cook cutting raw chicken, then grabbed clean bowl and cooking utensils and began cooking vegetables
High priorityBAMBUU ASIAN EATERY →Aug 13, 2026
Live, small flying insects found. -1 in dish/prep area
High priorityBAMBUU ASIAN EATERY →Aug 13, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. -pooled raw eggs over sauces in walk in cooler
High priorityBAMBUU ASIAN EATERY →Aug 13, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw shell eggs in walk in cooler
High priorityBAMBUU ASIAN EATERY →Aug 13, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. -mortadella stored with raw ground beef in walk in cooler, operator separated
High priorityAMORE ITALIAN RISTORANTE →Aug 11, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked meatballs (50F - Cold Holding); -handmade mozzarella sticks (51F - Cold Holding), more than four hours per operator
High priorityAMORE ITALIAN RISTORANTE →Aug 11, 2026