CALABRIA RISTORANTE
13900 COUNTY ROAD 455 SUITE 101-103, Clermont FL 34711 · 407-656-5144
Last inspected Apr 30, 2026 · 8 visits since November 2023
APR 24
DEC 24
MAY 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 4/1/24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. -oven -ice machine and ice bin on server line
Equipment in poor repair. -gaskets on pizza station reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of soda gun holder at bar -gaskets on reach in freezer on cook line
Apr 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Container of medicine improperly stored. -burn spray on paper towel holder with spices, operator removed
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -per operator, chicken wings are partially cooked, then cooled below 41F, then fried to order to complete cooking to 165F. Provided non continuous cooking form to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. -oven -ice machine and ice bin on server line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna and vodka sauce in walk in cooler, operator determined date and dated.
Spray bottle containing toxic substance not labeled. -bleach in dish area, operator labeled
Covered waste receptacle not provided in women's bathroom. -operator provided covered trash can
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bag and beverage on shelf with cooking oil, operator removed
Equipment in poor repair. -gaskets on pizza station reach in cooler
Ice buckets not stored on inverted between uses. Operator inverted.
No handwashing sign provided at a hand sink used by food employees in ladies restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of soda gun holder at bar -gaskets on reach in freezer on cook line
Single-service articles not stored inverted or protected from contamination. -take out containers above oven on cook line, operator inverted.
Standing water in bottom of beer reach-in-cooler in bar.
Stored food not covered. -sausage in reach in freezer, operator covered.
Dec 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
7 High priority5 Intermediate5 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken (65F - cooling, prepared yesterday )
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked onions, 71F, on cook line, cooked at 9:30, temped at 2:30
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked onions, 71F, on cook line, cooked at 9:30, temped at 2:30 -cooked chicken (65F - cooling, prepared yesterday )
Raw animal food stored over/not properly separated from ready-to-eat food. -raw portioned shrimp over broth and sauces in walk in cooler
Toxic substance/chemical improperly stored. -bottle of bleach stored on a shelf with alcohol bottles in bar area, operator removed
Vacuum breaker at wrong location on fitting/splitter added to mop sink faucet. -operator placed on correct side of splitter
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -bar-400++, operator diluted, 100 ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --cooked onions, 71F, on cook line, cooked at 9:30, temped at 2:30, placed in deep pan and placed on top make line cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener is soiled -interior of spray hose at triple sink -ice bin on server line is soiled
Handwash sink not accessible for employee use at all times. -sanitizer bucket stored in hand sink at bar, operator removed
No paper towels or mechanical hand drying device provided at handwash sink. -bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -meat sauce in walk in cooler
Equipment in poor repair. -fryer baskets on cook line, operator discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -storage shelves in back area
Standing water in bottom of beer reach-in-cooler at bar area
Stored food not covered. -bread on front line, operator covered
Wall soiled with accumulated grease, food debris, and/or dust. -behind and underneath the dish machine
Jul 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -interior spray hose -interior ice machine
May 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority9 Intermediate5 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. --cooked meatballs (73F - prepared at 9:30, cooling in deep pan, covered with lid), temped at 2:00
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked meatballs (73F - prepared at 9:30, cooling in deep pan, covered with lid), temped at 2:00
Operating with an expired Division of Hotels and Restaurants license.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. -Jeffrey
Establishment not maintaining clam and mussel tags for 90 days.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --cooked meatballs (73F - prepared at 9:30, cooling in deep pan, covered with lid), temped at 2:00
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -interior spray hose -interior ice machine
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -ice machine added to enclosed, covered, outdoor patio area. No hand wash sink in outdoor patio area.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cheesecake in front cold holding unit
Spray bottle containing toxic substance not labeled. -bottle of blue liquid on cart by server station
Bowl or other container with no handle used to dispense food. -marinara sauce in walk in cooler and sugar container on front line. Operator removed
Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. -take out containers on server side station, operator corrected
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over beer kegs.
Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer - mixer head - white cutting on cooks line
Handwash sink not accessible for employee use at all times. Sanitizer buck stored in hand sink at front bar.
No paper towels or mechanical hand drying device provided at handwash sink. - hand sink at front bar.
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 new hires
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Ice buildup in reach-in freezer next to ice machine.
Ice scoop handle in contact with ice. - soda machine at front counter.
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. - house made ice cream located next to bar.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. - hand sink at front bar.
Reach-in freezer interior have accumulation of soil residues.
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate15 Basic
Show 26 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 4/1/24
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and raw shrimp over cooked chicken in reach in cooler on cook line -raw chicken over beer keg in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee touched dirty cups then started working with pasta without washing hands and putting on new gloves.
Toxic substance/chemical improperly stored. -spray bottle of blue cleaner stored next to Parmesan cheese on server side station.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine, 200 +++, operator diluted, was 100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink and sink by dishmachine -pan encrusted on storage rack by dish area.
Handwash sink not accessible for employee use at all times. -blocked by cart oncookline. -blocked by sanitizer bucket in bar area.
No paper towels or mechanical hand drying device provided at handwash sink. -at handwash sink by dish area.
No soap provided at handwash sink. -at bar area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no datemark on Alfredo sauce, lasagna, cooked chicken wings, cut lettuce and diced tomatoes
Spray bottle containing toxic substance not labeled. -spray bottle of blue liquid on server side station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -in kitchen
Accumulation of debris in three-compartment sink. -in bar area.
Accumulation of lime scale on the inside of the dishmachine. -in dish area.
Bowl or other container with no handle used to dispense food. -cup in sugar container on front line -bowl in tomato sauce in walk in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice buckets on ice machine in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -coffee cup on prep table by cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack over bottled waters in bar area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing a watch while prepping food.
Employee with no hair restraint while engaging in food preparation. -employees preparing and making food on cook line.
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. -housemade ice cream by bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets on cook line. -top back fryers -filters on ice machine in kitchen -underside of coffee machine
Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues. -in kitchen and in bar area.
Single-service articles not stored inverted or protected from contamination. -take out containers in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. -caulking by triple sink and dishmachine in dish area.
Working containers of food removed from original container not identified by common name. -container of sugar on front line.
Nov 20, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -Raw shrimp over cooked chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lasagna 48f. Less than 4 hours. Advised to rapid chill.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Rear handsink.
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.
Spray bottle containing toxic substance not labeled. In warewash.
Cardboard used to line food-contact shelves. Above oven.
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. Mahi still thawing.
Employee with no hair restraint while engaging in food preparation. Cook.
Working containers of food removed from original container not identified by common name. -Spray bottle of water.
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.