AMORE ITALIAN RISTORANTE
2608 S HWY 27 STE 100, Clermont FL 34711 · 352-227-2003
Last inspected Aug 13, 2026 · 9 visits since September 2023
DEC 24
JUN 25
DEC 25
APR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 107
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. -green board on cook line
Ice buildup in reach-in cooler/make table on cook line
Unwashed fruits/vegetables stored with ready-to-eat food. --unwashed broccoli over portioned gnocchi in walk in cooler, operator moved all unwashed to a bottom shelf
Aug 11, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
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
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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than four hours per operator -cooked meatballs (50F - Cold Holding); -handmade mozzarella sticks (51F - Cold Holding) Less than four hours per operator stuffed shells (47F - Cold Holding); sliced meatballs (47F - Cold Holding); sliced sausage (48F - Cold Holding); sliced cheese (50F - Cold Holding) Operator chose to discard sausage and meatballs, moved shells and cheese to reach in freezer for quick chill, stuffed shells 46F, cheese 41F
Handwash sink used for purposes other than handwashing. -tomato remnant in hand sink by cook line
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked ground beef in reach in freezer, operator determined date and marked
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. -green board on cook line
Floor area(s) covered with standing water in walk in cooler
Ice buildup in reach-in cooler/make table on cook line
In-use tongs stored on equipment door handle between uses. -oven door
Opened employee beverage container in a cold holding unit with food to be served to customers. -reach in cooler across from soups
Raw fruits/vegetables not washed prior to preparation. -observed employee remove broccoli head from package and begin cutting, educated operator and employee, employee washed hands.
Reach-in cooler interior/shelves have accumulation of soil residues. -drink cooler and by salad station
Standing water in bottom of reach-in-cooler on cook line across from ovens
Unwashed fruits/vegetables stored with ready-to-eat food. --unwashed broccoli over portioned gnocchi in walk in cooler, operator moved all unwashed to a bottom shelf
Apr 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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.
Cutting board has cut marks and is no longer cleanable. -green cutting boards on cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook preparing pizza dough was wearing a watch, educated operator, employee removed watch.
Equipment and utensils not properly air-dried - wet nesting. -dish area
Plumbing system in disrepair. -spray hose at triple sink is broken
Apr 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef behind cheese and cut vegetables in reach in drawer on cook line, operator moved raw beef to front
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk (49-51F - Cold Holding); Alfredo sauce (52-54F - Cold Holding) commercially processed roasted peppers (52F - Cold Holding); butter (51-53F - Cold Holding) fresh garlic/oil (60F - Cold Holding), cook line, held less than four hours per operator, moved to walk on cooler for quick chill. Milk 45F, Alfredo 42F, roasted peppers 48F, butter 43F, fresh garlic/oil 62F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken broth (102F - Hot Holding), operator turned up heat for rapid reheat, 186F
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener
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.
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.
Cutting board has cut marks and is no longer cleanable. -green cutting boards on cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook preparing pizza dough was wearing a watch, educated operator, employee removed watch.
Equipment and utensils not properly air-dried - wet nesting. -dish area
In-use tongs stored on equipment door handle between uses, operator removed from oven handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler in bar
Plumbing system in disrepair. -spray hose at triple sink is broken
Utensils in poor condition. -rubber spatula in kitchen, operator discarded
Dec 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. -bread in plastic trash bag in walk in freezer
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee went from cleaning a cutting board to working with raw food without changing gloves. Educated operator and employee, employee washed hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta (62F - Cold Holding), front counter by soups, held less than four hours per operator. Operator chose to discard.
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. -2 employees
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. -2 employees
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open beverage on make table on cook line. Operator discarded.
Equipment and utensils not properly air-dried - wet nesting. -dishes in dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system.
Open dumpster lids.
Opened employee beverage container in a cold holding unit with food to be served to customers. -employee beverages in reach in cooler on front line, operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce over cooked potatoes in walk in cooler
Water leaking from pipe and/or faucet/handle. -under hand sink by cook line
Wiping cloth sanitizing solution stored on the floor. -cook line, operator placed on shelf
Jun 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
One Live, small flying insect in kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw lamb in reach in cooler. Raw ground beef stored over raw calamari in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards are stained. Interior of sprayer hose is soiled. Lime build up inside dishmachine.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Employee beverage container on a food preparation table.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Panko.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling is dusty by dessert station area. Walk in cooler gasket is soiled. Top back of fryer cabinets have grease build up.
Unwashed basil stored over with ready-to-eat spinach in walk in cooler.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per manager from two days ago Cooked Pasta (46F - Cooling) Cooked Rice (49F - Cooling)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per manager from two days ago Cooked Pasta (46F - Cooling) Cooked Rice (49F - Cooling)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200 ppm. Manager replaced. Rechecked 50 ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Too much pasta and rice. Not enough air flow.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone above prep table. Operator removed.
In-use tongs stored on equipment door handle between uses. 4 tongs on oven door handle. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cook line and prep area.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cook line.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Container of medicine improperly stored. Medicine stored next to plates on cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta at 51 f, next to pasta station, held less than four hours per manager, added ice and water, rechecked 43 f. -cream sauce, 60 f, held less than four hours per manager, moved to walk in freezer, rechecked was 43 f. -fresh garlic/oil 50, less than four hours per manager, moved to walk in freezer, rechecked was 38 f. -raw calamari 46 f, raw chicken 45, eggplant 45, all held less than four hours per manager, all moved to walk in freezer, rechecked was calamari 38 f, chicken 36 f, eggplant 39 f.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 500 ppm, rechecked, 100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener is soiled. -interior of microwave is soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
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. Two new employees read and signed form. Corrected On-SiteCorrected On-Site**
All kitchen Employees with no hair restraint while engaging in food preparation on the cooks line.
Carbon dioxide/helium tanks not adequately secured at soda station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored above the salad station area.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License for 84 seats, observed 107. Seating change form provided to manager.
Food stored on floor. Marinara sauce was stored on walk in cooler floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 100 degrees on the cooks line.
Open employee beverage container above the salad station in kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers across from bread station.
Unwashed lettuce stored over garlic butter and bread in walk in cooler.
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
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.
Bowl or other container with no handle used to dispense food in sugar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 107
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touch the cannoli cream.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Stored food not covered. Soup in freezer.
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.