PDQ
1660 EAST HIGHWAY 50, Clermont FL 34711 · 352-484-0368
Last inspected Oct 13, 2025 · 3 visits since February 2024
FEB 24
SEP 24
OCT 25
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grilled chicken breast (112F - Hot Holding), held less than four hours per operator. Operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 6 findingsThe state's own report →
Equipment and utensils not properly air-dried - wet nesting. -containers on dish storage rack
Floors not maintained smooth and durable. -cook line, allowing water to stand in depressions in floor.
In-use tongs stored on equipment door handle between uses. -hanging on metal partition on cook line. Operator removed.
Light not functioning over fryers on cook line.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of soda dispensers in lobby.
Water leaking from pipe and/or faucet/handle. -mop sink and dish machine drain
Sep 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grilled chicken breast (112F - Hot Holding), held less than four hours per operator. Operator discarded.
Floor soiled/has accumulation of debris under fryers on cook line.
Cove molding at floor/wall juncture broken/missing by dish area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle touching lettuce on cook line.
Light not functioning under hood suppression system on cook line and back kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers on cook line -interior of fryer cabinets on cook line. -exterior of ice nozzle at soda machine in lobby
Standing water or very slow draining water in handwash sink at front line.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk 47 f, chicken 48 f held less than four hours on cooks line. Operator is now using Time as a Public Health Control to rectify issues with raw chicken and milk.Repeat ViolationCorrected On-SiteRepeat Violation**
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Residue build surrounding the ice nozzles in the dining room.
Handwash sink used for purposes other than handwashing. Employee filled pitcher with water at handwash sink.
Cambro lid in poor condition by flour storage area.
Cove molding at floor by office is missing and by walk in cooler area.
Drink on front line area by the condiments.
Employee with no hair restraint while engaging in food preparation.
In-use tong stored in cracks between pieces of equipment.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Broccoli salad.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by dishwashing area is soiled, and by mop sink as well. Heavy build up by the side of breading station area. Residue buildup up on faucet at the dining room sink.
Reach-in cooler shelves with rust that has pitted the surface.Ice cream station area.
Sanitizer bucket stored next to dessert toppings by the ice cream station.
Unwashed tomatoes stored over milk in the walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
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.