PASTELITOS MARILU II
16129 FL 50 STE 104, Clermont FL 34711 · 352.931.3526
Last inspected Aug 26, 2026 · 6 visits since July 2023
JUL 24
JAN 25
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -roast pork (47F - Cooling) prepared yesterday
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon behind cheese on make table on cook line, operator moved bacon to the front.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. housemade chicken soup (45F - Cold Holding); housemade sofrito (46F - Cold Holding); cheese sauce (47F - Cold Holding); cut cabbage (48F - Cold Holding); housemade picante sauce (46F - Cold Holding); housemade salsa verde (45F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than four hours per operator-upright reach in cooler in kitchen housemade chicken soup (45F - Cold Holding); housemade sofrito (46F - Cold Holding); cheese sauce (47F - Cold Holding); cut cabbage (48F - Cold Holding); housemade picante sauce (46F - Cold Holding); housemade salsa verde (45F - Cold Holding)
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Show the remaining 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -reach in cooler shelves in back kitchen
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. -housemade chicken soup in upright reach in freezer in back kitchen
Cutting board has cut marks and is no longer cleanable. -make table
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Floor area(s) covered with standing water under triple sink
Food not stored at least 6 inches off of the floor. -boxes of cooking oil in kitchen
Hole in or other damage to wall behind coffee area on front line
Ice buildup in reach-in freezer on cook line and freezers in hallway
No conspicuously located ambient air temperature thermometer in holding unit. -upright reach in cooler in back kitchen
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -by clean pots on rack in kitchen
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate12 Basic
Show 16 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink has residue buildup
Handwash sink used for purposes other than handwashing. -filters line is attached to hand sink faucet in back kitchen.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Bowl or other container with no handle used to dispense food. -rice containers under prep table on cook line
Cutting board has cut marks and is no longer cleanable on make table.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dish machine is not functioning, operator is using triple sink only. Dish machine is being replaced.
Food not stored at least 6 inches off of the floor. -bottles of water in front area. -boxes of cooking oil in kitchen
Ice buildup in reach-in freezer at entry to kitchen.
Interior of oven and microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wall behind triple sink is soiled
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to ketchup and clean bowls under slicer on cook line
Single-service articles not stored inverted or protected from contamination. -on shelf above prep table and steam table on cook line
Stir sticks provided for customer self-service not individually wrapped or in an approved dispenser. -coffee area in front room
Uncleanable knife block in use to store knives.
Wet mop not stored in a manner to allow the mop to dry. -back of kitchen
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Spray hose at dish sink lower than flood rim of triple sink.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -slicer
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No soap provided at handwash sink at front counter. Operator provided.
Water treatment device has not been inspected or serviced according to manufacturer's instructions by coffee machine at front counter.
Ceiling/ceiling tile shows damage or is in disrepair in hallway near restrooms.
Current Hotel and Restaurant license not displayed. -license current and active
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -operator is using triple sink only for ware washing. Technician coming next week.
Drain cover(s) missing at triple sink.
Ice buildup in reach-in freezers in hallway.
Standing water in bottom of reach-in-cooler on cook line and front counter.
Utensils in poor condition. -skimmers on shelf by triple sink. Operator discarded.
Wall soiled with accumulated grease, food debris, and/or dust behind triple sink.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee handled dirty dishes at triple sink, then put away clean dishes
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs and raw bacon over bread in upright reach in cooler in back kitchen
Spray hose at dish sink lower than flood rim of triple sink.
Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in triple sink
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line
Handwash sink not accessible for employee use at all times. -sanitizer bucket in front hand sink -mop bucket and large garbage can blocking hand sink by triple sink.
No paper towels or mechanical hand drying device provided at handwash sink. -by cook line
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -front hand sink.
2 Lights not functioning under hood suppression system
Accumulation of debris in three-compartment sink.
Cutting board has cut marks and is no longer cleanable. -white cutting boards on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table in kitchen -jacket on rack with glassware
Equipment in poor repair. -gaskets on upright reach in cooler in back kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior upright reach in coolers/freezers in back kitchen.
Reach-in freezer interior/shelves have accumulation of soil residues. -back kitchen
Single-service articles not stored inverted or protected from contamination. -coffee lids at coffee station
Wall soiled with accumulated grease, food debris, and/or dust. -behind triple sink
Wet mop not stored in a manner to allow the mop to dry.
Jul 12, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -roast pork (47F - Cooling) prepared yesterday
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -roast pork (47F - Cooling) prepared yesterday.
Raw animal food stored over or with unwashed produce. -raw beef over unwashed vegetables in reach in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked pork in reach in cooler
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -roast pork (47F - Cooling) prepared yesterday.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -slicer under prep table on cook line
Handwash sink not accessible for employee use at all times. -blocked by garbage can in kitchen
Exterior door open at time of inspection.
Wall soiled with accumulated grease, food debris, and/or dust. -behind triple sink
Wet mop not stored in a manner to allow the mop to dry.
Jul 12, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Above double door reach in coolers in the back
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to oven on cooks line
Ice buildup in ice cream reach-in sliding plastic door freezer when r trying back area on the left Manager has unplugged to start thawing process
Working containers of food removed from original container not identified by common name. Salt container on table next to oven
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.