CHEF N IT UP SLICE BAR LLC
821 W MINNEOLA AVE, Clermont FL 34711 · 352-978-8300
Last inspected Jul 14, 2026 · 3 visits since November 2025
NOV 25
JAN 26
JUL 26
— STEADY
3 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. --spring mix (48F - Cold Holding), reach in cooler, held more than four hours per operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Jul 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
What the inspector wrote — 15 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -commercially processed cheesecake (51F - Cold Holding); house made rice balls (51F - Cold Holding), front reach in cooler, more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -commercially processed cheesecake (51F - Cold Holding); house made rice balls (51F - Cold Holding), front reach in cooler, more than four hours per operator.
Toxic substance/chemical improperly stored. -spray bottles of cleaners stored next to take out containers, operator moved to storage cart.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on make table -interior of pizza ovens -pizza paddle holders above pizza oven -
Show the remaining 11 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink by triple sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -house made pizza sauce in reach in cooler
Water pressure lacking at fixtures that require the use of water. -operator has a variance for portable hand sink. Hand sink tank was not filled with water when inspector attempted to wash hands. Operator filled tank.
Carbon dioxide/helium tanks not adequately secured.
Cleaned and sanitized equipment or utensils not properly stored. -container of clean lids stored underneath prep dough prep table allowing flour dust to land on clean lids
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -front reach in cooler
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. -Wawa bag containing beverages in reach in cooler over onions and next to sauces, operator moved to bottom of cooler away from food.
Food not stored at least 6 inches off of the floor. -case of plastic water bottles, operator placed on shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack on cook line -exterior top of pizza ovens
Single-service articles improperly stored. -box of pizza box liners stored on floor by hand sink, operator placed on shelf
Jan 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Displayed food not properly protected from contamination. -cooked pizzas on line has no overhead protection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic and oil (99F - Cold Holding), held less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator completed form and put sticker on items
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pizza (75F - Hot Holding), held less than four hours per operator. Recommended operator use Time as a Public Health Control. Provided form to operator, operator completed.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of electric fryer -dough hook -can opener
No paper towels or mechanical hand drying device provided at handwash sink. -by triple sink, operator provided
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. -Dominic
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -prepped lasagna
Clean equipment/utensils not stored at least 6 inches above the floor. -pizza spatula and pizza pans stored in box on the floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of electric fryer -exterior flour container -underside of coffee maker
Single-service articles improperly stored. -coffee filters by coffee machine
Working containers of food removed from original container not identified by common name. -flour container
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Displayed food not properly protected from contamination. -pizza on front line
Nonfood-grade bags used in direct contact with food. -focaccia bread stored in black plastic garbage bag
Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon over sauces in upright reach in cooler, operator moved bacon to the bottom.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. --spring mix (48F - Cold Holding), reach in cooler, held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -spring mix (48F - Cold Holding), reach in cooler, held more than four hours per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Pizza (103F - Hot Holding) held less than four hours per operator, recommended operator use Time as a Public Health Control
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Clean equipment/utensils not stored at least 6 inches above the floor. -pizza pans and pizza spatula in a box on the floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of coffee maker
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.