CLEMENZA'S AT UPTOWN
75 EGLIN PKWY NE STE 125-126, Fort Walton Beach FL 32548 · 850-259-3541
Last inspected Apr 9, 2026 · 8 visits since October 2023
JUN 24
FEB 25
MAY 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees. Front pizza bar top - shredded cheese 64F greater than 4 hrs. Pizza bar top Red sauce 65F greater than 4hrs. See stop sales
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2016002147 | Dec 2, 2015 | Feb 5, 2016 | $200 |
Inspection history
8 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Handwash sink used for purposes other than handwashing. Hand wash sink at end of cook line has three stainless steel dishes in it. Employees removed during inspection.
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. Some employee food handler certificates at establishment expired. Inspector provided flyer for approved food handler training programs in State of Florida.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling tiles over cook line.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food- used as dough storage in walk-in cooler.
Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen beside fryer with bowl and strainer stored inside.
No paper towels or mechanical hand drying device provided at handwash sink- behind bar.
Bowl or other container with no handle used to dispense food- flour.
Food stored on floor. Container with cooking oil stored on floor at dish drying rack.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Hand washing station next to fryer station items stored inside.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Working containers of food removed from original container not identified by common name.
Apr 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Lisa Colella 3/20/19 ServSafe
Exposed studs/joists/rafters present in food preparation or warewashing area. Ceiling / ceiling tiles removed over kitchen make line resulting in open rafters and exposed wiring. Ceiling no longer easily cleanable.
Feb 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 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. Cook line employee cutting lettuce for salads with only one hand gloved. Observed direct bare hand contact with ready to eat salad lettuce. Manager notified - employee donned gloves during the inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Front pizza bar top - shredded cheese 64F greater than 4 hrs. Pizza bar top Red sauce 65F greater than 4hrs.
Time/temperature control for safety food cold held at greater than 41 degrees. Front pizza bar top - shredded cheese 64F greater than 4 hrs. Pizza bar top Red sauce 65F greater than 4hrs. See stop sales
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo line - red sauce 118F less than 1 hr. Operator advised to reheat to 165F and hot hold at 135F or above.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Lisa Colella 3/20/19 ServSafe
Exposed studs/joists/rafters present in food preparation or warewashing area. Ceiling / ceiling tiles removed over kitchen make line resulting in open rafters and exposed wiring. Ceiling no longer easily cleanable.
Jun 3, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Spray can and utensil stored in hand wash sink at end of cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling tiles/vent over food prep area.
Single-service articles improperly stored. Single serve products in boxes stored throughout dry storage room up-stairs.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete on floor of walk in cooler.
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.