I LOVE NY PIZZA
532 CAGAN PARK AVE #204-206, Clermont FL 34714 · 352-432-3928
Last inspected May 8, 2026 · 12 visits since July 2023
FEB 24
JAN 25
JUN 25
DEC 25
APR 26
— STEADY
5 inspections within 34 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found -4 live flying insects in dish and storage areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016037863 | Jun 15, 2016 | Aug 26, 2016 | $320 |
Inspection history
12 visits, newest first
May 8, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. -soda drain line in hand sink at soda station in front area
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. -fryer baskets are heavily warped -gaskets on all coolers -pizza pans
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior front and sides of all cooking equipment -gaskets on all coolers -cart on cook line -exterior of dough containers -exterior plastic containers in dry storage -mop sink -area under soda machine and hand sink in front area
Show the remaining 2 findings ▾
Outer openings not protected with self-closing doors. -back door
Reach-in cooler shelves with rust that has pitted the surface.
May 7, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Live, small flying insects found -4 live flying insects in dish and storage areas
Handwash sink used for purposes other than handwashing. -soda drain line in hand sink at soda station in front area
Accumulation of lime scale on the inside of the dishmachine.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. -fryer baskets are heavily warped -gaskets on all coolers -pizza pans
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior front and sides of all cooking equipment -gaskets on all coolers -cart on cook line -exterior of dough containers -exterior plastic containers in dry storage -mop sink -area under soda machine and hand sink in front area
Outer openings not protected with self-closing doors. -back door
Reach-in cooler shelves with rust that has pitted the surface.
Apr 28, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 29 recorded, 4 high priority.
4 High priority5 Intermediate20 Basic
Show 29 findings ▾
Live, small flying insects found -4 live flying insects in dish and storage areas
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over open package of spinach, reach in cooler on cook line, operator moved eggs to bottom
Time/temperature control for safety food controlled by time and required to be discarded by use by time was not discarded by time marked. 10:00-2:00. See stop sale.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -4 pizzas on pizza line time marked 10-2pm. Inspection started at 2:23 pm
Food-contact surface soiled with food debris, mold-like substance or slime. -fryer baskets -interior of reach in coolers -interior of pizza oven and regular oven -dough mixer
Handwash sink used for purposes other than handwashing. -soda drain line in hand sink at soda station in front area
No paper towels or mechanical hand drying device provided at handwash sink on cook line and hand sink in front area.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -portioned lasagna in white reach in freezer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -throughout the establishment
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -under hand sink and soda machine in front area
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -uncovered cup of coffee and uncovered cup of water on cook line, operator discarded
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag on shelf above dry goods and clean plates on cook line. Operator removed.
Equipment in poor repair. -fryer baskets are heavily warped -gaskets on all coolers -pizza pans
Floor drains soiled/has accumulation of debris.
Food not stored at least 6 inches off of the floor. -bag of onions and case of eggs in walk in cooler, operator placed on shelf.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -112F, operator turned up heat, 144F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior front and sides of all cooking equipment -gaskets on all coolers -cart on cook line -exterior of dough containers -exterior plastic containers in dry storage -mop sink -area under soda machine and hand sink in front area
Outer openings not protected with self-closing doors. -back door
Reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface.
Standing water or very slow draining water in handwash sink on front area, operator used plunger to drain.
Stored food not covered. -throughout the establishment
Wet mop not stored in a manner to allow the mop to dry. -operator hung to dry
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate13 Basic
Show 22 findings ▾
Nonfood-grade bags used in direct contact with food. -bread stored in take out bag in reach in cooler in kitchen, operator placed in plastic wrap.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over spinach and precooked meatballs in reach in cooler on cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Italian sausage (51F - Cold Holding), reach in cooler on cook line, held less than four hours per operator. Moved to reach in freezer for quick chill, 41F
Equipment drain line draining into handwash sink. -soda machine in front area
Food-contact surface soiled with food debris, mold-like substance or slime. -fryer baskets have residue buildup -can opener and interior of can opener holder are soiled
No paper towels or mechanical hand drying device provided at handwash sink. -by soda machine in front area and disabled stall in women's restroom
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator had form completed but it got thrown away. Provided new form to operator.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -lasagna in white reach in freezer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna in white reach in freezer, cooked pasta in walk in cooler
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. -soufflé cup in salta container in kitchen, operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
Cove molding at floor/wall juncture broken/missing. -entry to kitchen
Equipment in poor repair. -gaskets on reach in coolers on cook line are torn -gaskets on walk in cooler
Food stored on floor. -container of salt in kitchen, operator placed on shelf
Interior of microwave has accumulation of black substance/grease/food debris. -bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in coolers and cooking equipment on cook line are soiled -cart on cook line is soiled -exterior of sugar,flour and dough containers in kitchen are soiled -rack holding canned goods
Reach-in cooler shelves with rust that has pitted the surface. -upright silver double cooler in kitchen and dry storage shelves
Single-service articles improperly stored. -pizza boxes on floor in front dining area
Stored food not covered. -breaded pasta in white reach in freezer in kitchen
Upright white reach-in freezer interior/shelves and reach in cooler shelves have accumulation of soil residues.
Working containers of food removed from original container not identified by common name. -spray bottle of water in bar area, operator labeled
Aug 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Food storage containers are soiled. Mixer head is soiled. Residue build up surrounding drink nozzles. Small white cutting board at the bar. Dishwashing racks are soiled.
Accumulation of lime scale on the inside of the dishmachine.
Cove molding at floor/wall juncture broken/missing.Bar area.
Dry storage shelves with rust that has pitted the surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wipe down all reach in cooler doors. Residue build up on top back of fryer cabinets and exterior of ovens. Side of walk in cooler door is soiled. Hood filers under the hood suppression system are soiled. Exterior of dough containers are soiled.
Jun 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 priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Food storage containers are soiled. Mixer head is soiled. Residue build up surrounding drink nozzles. Small white cutting board at the bar. Dishwashing racks are soiled.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of lime scale on the inside of the dishmachine.
Cove molding at floor/wall juncture broken/missing.Bar area.
Dry storage shelves with rust that has pitted the surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wipe down all reach in cooler doors. Residue build up on top back of fryer cabinets and exterior of ovens. Side of walk in cooler door is soiled. Hood filers under the hood suppression system are soiled. Exterior of dough containers are soiled.
Ripped/worn tin foil used as shelf cover. Under flat grill area.
Jun 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese,47 f,48 f held from last night. Marinara sauce,44 f cooling from last night. Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese,46 f,47 f held from last night.Stop Sale. Cheese,45 f,ham,45 f,sausage,45 f held less than four hours.Technician has been called.
Food-contact surface soiled with food debris, mold-like substance or slime. Food storage containers are soiled. Mixer head is soiled. Residue build up surrounding drink nozzles. Small white cutting board at the bar. Dishwashing racks are soiled.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of lime scale on the inside of the dishmachine.
Cove molding at floor/wall juncture broken/missing.Bar area.
Dry storage shelves with rust that has pitted the surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wipe down all reach in cooler doors. Residue build up on top back of fryer cabinets and exterior of ovens. Side of walk in cooler door is soiled. Hood filers under the hood suppression system are soiled. Exterior of dough containers are soiled.
Ripped/worn tin foil used as shelf cover. Under flat grill area.
Jun 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 6 high priority.
6 High priority7 Intermediate15 Basic
Show 28 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Marinara,44 f cooling from last night.
Dented cans present. Marinara.See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over raw calamari in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese,47 f,48 f held from last night. Marinara sauce,44 f cooling from last night. Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese,46 f,47 f held from last night.Stop Sale. Cheese,45 f,ham,45 f,sausage,45 f held less than four hours.Technician has been called.
Toxic substance/chemical improperly stored.All purpose cleaner stored next to plates on the rack.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided a copy to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Marinara is covered while cooling from last night.
Food-contact surface soiled with food debris, mold-like substance or slime. Food storage containers are soiled. Mixer head is soiled. Residue build up surrounding drink nozzles. Small white cutting board at the bar. Dishwashing racks are soiled.
No soap provided at handwash sink.Cooks line.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Lasagna in white freezer.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Water,75 degrees f.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling ties soiled with accumulated food debris, grease, dust, or mold-like substance.Back line area. Ceiling is dusty in the dining room.
Cove molding at floor/wall juncture broken/missing.Bar area.
Current Hotel and Restaurant license not displayed.
Dry storage shelves with rust that has pitted the surface.
Employee beverage container on a food preparation table.
Food not stored at least 6 inches off of the floor.Soda bottles.
In-use tongs stored on equipment door handle between uses.Oven door.
No conspicuously located ambient air temperature thermometer in cold holding unit.Front line area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wipe down all reach in cooler doors. Residue build up on top back of fryer cabinets and exterior of ovens. Side of walk in cooler door is soiled. Hood filers under the hood suppression system are soiled. Exterior of dough containers are soiled.
Pizza screens in poor repair.
Ripped/worn tin foil used as shelf cover. Under flat grill area.
Unwashed tomatoes stored over milk in upright cooler.
Walk in cooler shelves have accumulation of soil residues. Bottom of all reach in freezers are soiled.
Working containers of food removed from original container not identified by common name. Flour is not labeled.
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -dish racks
Handwash sink used for purposes other than handwashing. -pasta noodles in hand sink on cook line. Educated operator
Dry storage rack shelves with rust that has pitted the surface.
Equipment in poor repair. -gaskets on reach in cooler in kitchen -fryer baskets
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks in back kitchen -top back of fryers heavily encrusted -interior fryer cabinets heavily soiled -exterior sides of fryers and grill heavily soiled -hoods on hood suppression system heavily soiled -exterior of dough pans and cheese containers in walk in cooler
Stored food not covered. -various items in reach in coolers and reach in freezer
Jan 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 3 high priority.
3 High priority8 Intermediate17 Basic
Show 28 findings ▾
Employee washed hands with no soap. -cook line
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -112F. Operator moved to higher heat, rechecked was 167F
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw Philly meat over cooked lasagna in reach in freezer. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -dish racks
Handwash sink used for purposes other than handwashing. -pasta noodles in hand sink on cook line. Educated operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No paper towels or mechanical hand drying device provided at handwash sink. -at entry to kitchen
No soap provided at handwash sink. -both handwashing sinks in kitchen. Operator provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -pizza slices, provided copy to operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked lasagna in reach in cooler
Spray bottle containing toxic substance not labeled. -bottle of yellow liquid in bar area
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
All reach-in cooler and reach in freezer interior/shelves have heavy accumulation of soil residues.
Bowl or other container with no handle used to dispense food. -bowl in pizza sauce in walk in cooler
Ceiling tile missing in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Clean utensils or equipment stored in dirty container. Spoons in metal pan. Operator placed in dish area for cleaning.
Clean utensils stored between equipment and wall. -knife at prep table in kitchen by hand sink.
Dry storage rack shelves with rust that has pitted the surface.
Employee with no beard guard/restraint while engaging in food preparation. -employee making pizzas
Equipment in poor repair. -gaskets on reach in cooler in kitchen -fryer baskets
Floor heavily soiled/has accumulation of debris underneath cooking equipment and reach in coolers in kitchen.
Heavy buildup of food debris/soil residue on equipment door handles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks in back kitchen -top back of fryers heavily encrusted -interior fryer cabinets heavily soiled -exterior sides of fryers and grill heavily soiled -hoods on hood suppression system heavily soiled -exterior of dough pans and cheese containers in walk in cooler
Ripped/worn tin foil used as shelf cover. -prep table shelf by hand sink
Single-service articles improperly stored. -pizza boxes on floor -plastic soda bottles on floor. Operator relocated.
Stored food not covered. -various items in reach in coolers and reach in freezer
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate10 Basic
Show 21 findings ▾
Nonfood-grade bags used in direct contact with food. -shredded coconut in non food grade togo bag in dry storage area.
One flying insect near front bar area.
Raw pounded breaded chicken stored over portioned cooked lasagna in reach in freezer - not all products commercially packaged.
Toxic substance/chemical improperly stored. -Windes stored by coffee pot in back area. -Bleach stored next to togo containers in the dry storage area.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200++ at wiping bucket.
Food-contact surface soiled with food debris, mold-like substance or slime. -grater is soiled with residue. -
Handwash sink not accessible for employee use at all times. Red wiping bucket in hand sink at entrance to kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink near entrance to kitchen and at the handwash sink next to fryer.
No soap provided at handwash sink at the entrance to the kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler.
Spray bottle containing toxic substance not labeled at the bar area.
Bowl or other container with no handle used to dispense food. -bowl in flour container and soufflé cup in sugar container across from single door reach in cooler/freezer.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in back area.
Ceiling/ceiling tile shows damage or is in disrepair throughout the establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler gaskets are soiled on the front counter. -Top back of fryers and interior of cabinets have a residue buildup. -Ansuls over cooking equipment on the cooks line are heavily soiled.
One dead fly in back dry storage area.
Opened employee beverage container in a cold holding unit with food to be served to customers. -In reach in cooler on the front line.
Reach-in cooler shelves with rust that has pitted the surface in the bar area.
Unwashed lemons stored with ready-to-eat food on the cooks line.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Flour and sugar containers across from single door reach in coolers are not labeled.
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over garlic mix for knots in double door reach in cooler
No soap provided at handwash sink Across from three compartment sink
Spray bottle containing green toxic substance not labeled on shelf located next to hand sink across from three comp sink.
Water with a temperature of at least 85 degrees Fahrenheit shut off at employee handwash sink in mens bathroom.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room
Employee personal food not properly identified and segregated from food to be served to the public. Milk in under part of sandwich top cooler across from fryer on cooks line.
Floor soiled/has accumulation of debris. Behind kitchen equipment on cooks line
Single-service articles improperly stored. Case of napkins on floor behind the bar.
Walk-in cooler with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry. Next to bar
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.