GURU RESTAURANT
2400 US 27 S #101, Clermont FL 34711 · 352.241.9884
Last inspected Jun 8, 2026 · 6 visits since December 2023
5 inspections within 12 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.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Employee personal food not properly identified and segregated from food to be served to the public. -employee food bin on top shelf in walk in cooler, operator moved to bottom shelf.
Equipment and utensils not properly air-dried - wet nesting. -pans on storage rack
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed cilantro over paneer in walk in cooler, operator moved unwashed to different shelf.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice bin.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Yogurt,45 f held less than four hours.Operator adjusted the thermostat.
Cutting board has cut marks and is no longer cleanable.Green cutting boards.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents soiled with dust at the back line.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave to the left of cook line soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line soiled. Reach in cooler in reach in freezer in wait area
Wall soiled with accumulated grease, food debris, and/or dust. Wall at handwashing sink and behind the stove.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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. Butter. Operator determined correct time.
No paper towels or mechanical hand drying device provided at handwash sink. -On cookline.
Employee personal food not properly identified and segregated from food to be served to the public. -Water bottle.
Equipment or utensils not designed or constructed in a durable manner. -Wait station cooler gasket torn.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cream based sauce 53F in the middle, walk in cooler. Cooked chicken 47F in the middle, walk in cooler. Items cooked previous evening and in walk in cooler overnight per operator. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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 as required. Butter for naan bread.
Old labels stuck to food containers after cleaning. Multiple food items labeled 11/28 - made in the previous 2 days per operator.
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.