CAPYBARA RAMEN & SUSHI
9350 US HWY 192 #102, Clermont FL 34714 · 305-333-3150
Last inspected Jun 8, 2026 · 7 visits since September 2024
SEP 24
FEB 25
MAR 26
MAY 26
▲ GETTING WORSE
4 inspections trending down, 14 points off where it started.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Testing 0ppm. Instructed to use triple sink for back up until dishwasher is serviced.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on upright fish freezer soiled with mold like debris.
May 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
Food stored on floor. Fryer oil stored on floor.
Mar 19, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Fresh fish vacuum packed using regular vacuum sealed bags. Freezing after packaging. Not using 10k bags.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One other employee no training,
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. Fresh fish vacuum packed using regular vacuum sealed bags. Freezing after packaging. Not using 10k bags.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On sides of ice machine and on back side
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on upright fish freezer soiled with mold like debris.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Mar 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Testing 0ppm. Instructed to use triple sink for back up until dishwasher is serviced.
Stop Sale issued due to food not being in a wholesome, sound condition. Fresh fish vacuum packed using regular vacuum sealed bags. Freezing after packaging. Not using 10k bags, and not properly labeled.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Fresh fish vacuum packed using regular vacuum sealed bags. Freezing after packaging. Not using 10k bags.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One other employee no training,
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. Fresh fish vacuum packed using regular vacuum sealed bags. Freezing after packaging. Not using 10k bags.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On sides of ice machine and on back side
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on upright fish freezer soiled with mold like debris.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Food stored on floor. Employee removed boxes of oil off floor in prep area.
Time/temperature control for safety food thawed in an improper manner. Employee turned water on fish thawing at room temperature in sink nearest to entrance to the kitchen.
Sep 10, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.