VENUE CLERMONT
2400 S US HWY 27 BLDG 1-101, Clermont FL 34711 · 407-797-2160
Last inspected Jun 3, 2026 · 4 visits since July 2024
JUL 24
SEP 24
JUN 26
≈ ERRATIC
3 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in dish area and 1 flying insect on cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022058795 | Nov 21, 2022 | Jan 6, 2023 | $400 |
| 4--2019024081 | Mar 28, 2019 | Jun 19, 2019 | $400 |
| 4--2019004826 | Nov 19, 2018 | Feb 27, 2019 | $200 |
| 4--2014053136 | Oct 16, 2014 | Jan 15, 2015 | $800 |
Inspection history
4 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over raw bacon in walk in cooler. -raw chicken next to raw fish and raw beef in walk in cooler
Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items.
Light not functioning under hood suppression system on cook line.
Sep 10, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority4 Intermediate9 Basic
Show 19 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm. Operator changed sanitizer container, 100 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in dish area and 1 flying insect on cook line
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over raw bacon in walk in cooler. -raw chicken next to raw fish and raw beef in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -corned beef (126F - reheating 3 1/2 hours); cooked cabbage (119F - reheating 3 1/2 hours); shepherds pie (124F - reheating 3 1/2 hours); on cook line.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -corned beef (126F - reheating 3 1/2 hours); cooked cabbage (119F - reheating 3 1/2 hours); shepherds pie (124F - reheating 3 1/2 hours); on cook line.
Vacuum breaker missing at incorrect location at fitting/splitter added to mop sink faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -gallon of milk and cheesecake in reach in cooler on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer by prep table in kitchen
Handwash sink not accessible for employee use at all times. -handwashing sink by server side station by glasses and condiment container
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hat hanging on storage rack in kitchen
Equipment in poor repair. -door handle on reheating unit next to cook line.
Light not functioning under hood suppression system on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -inside cabinet of reach in drawer coolers on cook line.
Stored food not covered. -corned beef and cabbage rolls and sausage balls in walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed romaine over prepped potatoes and garlic mash in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. -flour in dry storage room. Operator discarded.
Jul 17, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia at triple sink in kitchen
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.