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2601 CLERMONT NATIONAL DR, Clermont FL 34711 · 352-227-3535
Last inspected Apr 23, 2026 · 12 visits since July 2023
MAR 24
SEP 24
MAY 25
AUG 25
JAN 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw shell eggs
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Apr 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority1 Intermediate8 Basic
Show 12 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 primed sanitizer, 50 ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -panned raw chicken next to precooked chicken in reach in freezer in coke room. Operator moved raw chicken to raw freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sweet potatoes (121F - Hot Holding), front line, held less than four hours per operator. Operator reheated to 202F
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -bar located outside is not on current or previous plans
Accumulation of debris inside warewashing machine.
Carbon dioxide/helium tanks not adequately secured. -both bars, operator chained
Cove molding at floor/wall juncture broken/missing. -by ice machine and back door
Cutting board has cut marks and is no longer cleanable. -green board on dish rack
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on top of beer cooler, operator moved
Food not stored at least 6 inches off of the floor. -plastic water bottles at outside bar, operator placed on shelf, cooking oil in dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers and back side of grill have residue buildup -exterior sides of cooking equipment have residue buildup -gaskets on reach in coolers at outside bar are soiled -sides of walk in cooler door and walls are soiled -fans in outside walk in cooler are dusty
Reach-in cooler interior/shelves have accumulation of soil residues. -side kitchen reach in coolers, operator cleaned
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 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 primed sanitizer, 50 ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -panned raw chicken next to precooked chicken in reach in freezer in coke room. Operator moved raw chicken to raw freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sweet potatoes (121F - Hot Holding), front line, held less than four hours per operator. Operator reheated to 202F
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -bar located outside is not on current or previous plans
Accumulation of debris inside warewashing machine.
Carbon dioxide/helium tanks not adequately secured. -both bars, operator chained
Cove molding at floor/wall juncture broken/missing. -by ice machine and back door
Cutting board has cut marks and is no longer cleanable. -green board on dish rack
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on top of beer cooler, operator moved
Food not stored at least 6 inches off of the floor. -plastic water bottles at outside bar, operator placed on shelf, cooking oil in dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers and back side of grill have residue buildup -exterior sides of cooking equipment have residue buildup -gaskets on reach in coolers at outside bar are soiled -sides of walk in cooler door and walls are soiled -fans in outside walk in cooler are dusty
Reach-in cooler interior/shelves have accumulation of soil residues. -side kitchen reach in coolers, operator cleaned
Aug 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -flat top grill -interior spray hose at dishmachine -white plastic guard on ice machine -white cutting boards on front line
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. -ice machine
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Equipment in poor repair. -fryers are leaking oil onto kitchen floor
Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
Water leaking from pipe under triple sink.
Aug 14, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 1 high priority.
1 High priority4 Intermediate16 Basic
Show 21 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese (47F - Cold Holding); breaded diced chicken (51F - Cold Holding); sliced tomatoes (47F - Cold Holding); per operator, held less than four hours, moved to walk in cooler for quick chill. -cheese 46F, breaded diced chicken, 47F,
Food-contact surface soiled with food debris, mold-like substance or slime. -flat top grill -interior spray hose at dishmachine -white plastic guard on ice machine -white cutting boards on front line
No chemical test kit provided when using sanitizer at dish machine. -chlorine
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. -ice machine
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured. -bar
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. - kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Cutting board has cut marks and is no longer cleanable. -brown cutting boards on dish rack
Employee with ineffective hair restraint while engaging in food preparation. -employee prepping portioned raw chicken
Equipment in poor repair. -fryers are leaking oil onto kitchen floor
Food stored on floor. -ice cream in walk in freezer
Ice buildup in walk-in freezer.
Light shield damaged/in disrepair. -dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of all cooking equipment -interior fryer cabinets -shelves under prep tables on prep line
Reach-in cooler interior/shelves have accumulation of soil residues. -cook line, sandwich station
Standing water in bottom of reach-in-cooler holding sauces on cook line.
Standing water/oil in floor drain, drain is clogged.
Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
Water leaking from pipe under triple sink.
May 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over cooked chicken wings in walk in cooler
Vacuum breaker missing at outdoor mop sink faucet
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on front line -interior spray hose at dish machine
No paper towels or mechanical hand drying device provided at handwash sink by dish machine. Operator provided.
Accumulation of lime scale on the inside of the dishmachine.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean dish side of dish machine next to hand wash sink
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee was cutting fruit wearing a bracelet.
Employee with no hair restraint while engaging in food preparation. -emplo prepping dough on front line., put on hat.
Equipment and utensils not properly air-dried - wet nesting. -pans in dish storage area. Operator corrected.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed berries over prepped feta and cucumbers
Wall soiled with accumulated grease, food debris, and/or dust throughout the kitchen.
Dec 16, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw shell eggs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roasted garlic oil (82F - Cold Holding), held more than four hours per operator. Operator discarded. - housemade onion straws (56F - Cold Holding), held less than four hours per operator. Operator discarded. Discussed using Time as a Public Health Control.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -by dish machine. Operator re-installed and its now operational.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. -dish machine added and triple sink moved to different location.
Spray bottle containing toxic substance not labeled. -bottle of clear liquid in beverage storage area.
Ice buildup in walk-in freezer.
Light not functioning under hood suppression system on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of cooking equipment on cook line and catering kitchen.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -by ice cream cones in The Creamery section.
Wall soiled with accumulated grease, food debris, and/or dust by triple sink. Holes in walls in kitchen.
Nov 12, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw shell eggs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roasted garlic oil (82F - Cold Holding), held more than four hours per operator. Operator discarded. - housemade onion straws (56F - Cold Holding), held less than four hours per operator. Operator discarded. Discussed using Time as a Public Health Control.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -by dish machine. Operator re-installed and its now operational.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. -dish machine added and triple sink moved to different location.
Spray bottle containing toxic substance not labeled. -bottle of clear liquid in beverage storage area.
Ice buildup in walk-in freezer.
Light not functioning under hood suppression system on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of cooking equipment on cook line and catering kitchen.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -by ice cream cones in The Creamery section.
Wall soiled with accumulated grease, food debris, and/or dust by triple sink. Holes in walls in kitchen.
Sep 12, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw shell eggs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roasted garlic oil (82F - Cold Holding), held more than four hours per operator. Operator discarded. - housemade onion straws (56F - Cold Holding), held less than four hours per operator. Operator discarded. Discussed using Time as a Public Health Control.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -by dish machine. Operator re-installed and its now operational.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. -dish machine added and triple sink moved to different location.
Spray bottle containing toxic substance not labeled. -bottle of clear liquid in beverage storage area.
Ice buildup in walk-in freezer.
Light not functioning under hood suppression system on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of cooking equipment on cook line and catering kitchen.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -by ice cream cones in The Creamery section.
Wall soiled with accumulated grease, food debris, and/or dust by triple sink. Holes in walls in kitchen.
Mar 27, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. -carrots in walk in freezer.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -exterior hose Bibbs that is next to the pizza walk in cooler.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee at bar scooping ice and making drinks.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line. -dough mixer head
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stir spoons at bar
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -glass rimmer has a sponge at bar area.
Exterior door has a gap at the threshold that opens to the outside. -at back door
Holes in or other damage to wall in back prep area and across from the ice machine.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets -exterior sides of reach in cooler on cook line near the triple sink. - residue build up at side of grill.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to coffee cups in ice cream area.
Single-service articles not stored inverted or protected from contamination. -sauce cups on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed potatoes stored over marinara sauce in outside walk in cooler.
Working containers of food removed from original container not identified by common name. -containers of flour in kitchen.
Dec 12, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar 0ppm 200ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours and moved to rapid reheat. chicken stew (110F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of cooler drawers to left of fryers soiled.
No soap provided at handwash sink. Bar
Equipment in poor repair. Gaskets torn on reach in across from oven.
Ice buildup in reach-in freezer and/or walk-in freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers across from oven.
Plumbing system in disrepair. Hand washing sink across from steam table hit water not working.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over ready to eat food walk in cooler.
Jul 26, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.