K'AREPAZO
639 8 ST STE 2, Clermont FL 34711
Last inspected May 16, 2025 · 4 visits since June 2024
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Operating with an expired Division of Hotels and Restaurants license.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
A return visit. The problems from the previous inspection had been dealt with.
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -shared bathroom
Exterior door has a gap at the threshold that opens to the outside. -at front entry door
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification. -operator has food handler card only. No other food manager or employees
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -shared bathroom
Exterior door has a gap at the threshold that opens to the outside. -at front entry door
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked pork (46F - Cold Holding); cooked beef (54F - Cold Holding); cooked chicken (55F - Cold Holding); held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pork (46F - Cold Holding); cooked beef (54F - Cold Holding); cooked chicken (55F - Cold Holding); held more than four hours per operator. -fresh garlic/oil/mayo sauce (65F - Cold Holding), held less than four hours per operator. Operator moved to reach in freezer for rapid chill.
Manager or person in charge lacking proof of food manager certification. -operator has food handler card only. No other food manager or employees
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -obtained a bottle of chlorine from a neighboring establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cream cheese sauce in reach in cooler
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -shared bathroom
Exterior door has a gap at the threshold that opens to the outside. -at front entry door
Food stored on floor. -canned goods by reach in cooler.
Single-service articles improperly stored. -on floor by reach in cooler.
Uncleanable knife block in use to store knives.
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.