BOBBIES ROTI HUT INC
16215 SR 50 UNIT 101, Clermont FL 34711
Last inspected May 5, 2026 · 6 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
APR 24
DEC 24
MAY 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
What the inspector wrote — 7 findingsThe state's own report →
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ice buildup in reach-in freezer.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -peanut punch in front beverage cooler lacking date packaged.
Light not functioning. -several throughout the establishment
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of white reach in freezer and reach in cooler in kitchen -shelf beside cooking equipment
Reach-in cooler in kitchen interior/shelves have accumulation of soil residues.
Single-service articles improperly stored. -package of take out boxes on floor on front line
Dec 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -vegetables balls (109F - Hot Holding); fish cakes (119F - Hot Holding)...hot holding unit on front line, held less than four hours per operator. Recommended operator use Time as a Public Health Control, provided form to operator., operator completed form and marked display case with proper time.
Food-contact surface soiled with food debris, mold-like substance or slime. -storage shelves/racks in kitchen
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Drain cover(s) missing at triple sink
Ice buildup in reach-in freezer.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -peanut punch in front cooler lacking date prepared
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior rice containers in kitchen -shelf beside cooking equipment is soiled -exterior side of fryer
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chickpeas (124F - Hot Holding); sautéed cabbage (119F - Cold Holding), front line, held less than four hours per operator. Operator moved to stove for rapid reheat, chickpeas 181F, sautéed cabbage 178F
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided copy to operator.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Drain cover(s) missing at prep sink, operator replaced.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -increased from 0 to 16 seats, operator has submitted documentation requested by water authority and is now waiting for approval.
Exterior door has a gap at the threshold that opens to the outside. -front door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler and sliding door reach in cooler in kitchen -exterior microwave and oven in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. -sliding door cooler in kitchen
Dec 18, 2024Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken stored over prepped carrots in glass door cold holding unit.
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. Operator place correct time on case.
Food-contact surface soiled with food debris, mold-like substance or slime. - can opener
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - Provided operator Time as a Public Health Control form.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cutting board has cut marks and is no longer cleanable. - rad cutting board stored on drying rack
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -licensed for 0 seats. Establishment has 3-4 top booths
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. - sugarcane, Peanut Punch in front cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of glass door cold holding unit. - hood filters - exterior of cooking equipment.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched freshly cooked bread that will not be heated to 145 f with bare hands. Educated operator.
Raw animal food stored over or with unwashed produce. -raw chicken stored next to unwashed cabbage in walk in cooler. -raw shell eggs stored next to cut vegetables in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -plantains (107F - Hot Holding); held less than four hours per operator. Operator moved to warming unit for rapid reheat. Advised operator to use Time as a Public Health Control
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. -green cutting board in dish area. -dough mixer head
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in kitchen.
Spray bottle containing toxic substance not labeled. -spray bottle containing blue liquid on chemical rack.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cloth used as a food-contact surface. -covered plantains and samosas while cooling. Educated operator, operator removed.
Cutting board has cut marks and is no longer cleanable. -red cutting board in dish area.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -from zero to 16 seats. Provided a Seating Change Evaluation form to operator.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -Peanut Punch, Sugarcane juice in front reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior reach in freezer. -fan in kitchen prep area is dusty -ceiling fans in front area are dusty -walk in cooler door and gaskets
Reach-in cooler interior/shelves have accumulation of soil residues.
Single-service articles improperly stored. -forks on front line not facing all one way.
Wall soiled with accumulated grease, food debris, and/or dust. -by triple sink
Working containers of food removed from original container not identified by common name. -container of sugar in kitchen.
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs over case of potatoes walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bone in chicken curry 11/28, bone in F (cold holding); boneless chicken 11/28, potato curry 11/28, lentil 11/16, jerk chicken 11/29.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - saltfish, shrimp, chick peas, curried meats, spinach 110-131F in steam table warmers approximately 3 hours per operator. Advised to reheat to 165F to hot hold at 135F or above. - chick pea fritters 105F in warmer cabinet. Advised to use time as a public health control
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No probe thermometer provided to measure temperature of food products. Operator stated not charged
Employee personal food not properly identified and segregated from food to be served to the public. In chest freezer
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Zero to 16 seats
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sugar cane juice and peanut punch
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.