CEDAR GRILL CLERMONT

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener is soiled -interior of reach in coolers in kitchen -interior of microwave -white cutting board on cook line and table in kitchen - From follow-up inspection 2026-02-13: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. -Marthine Repeat Violation - From follow-up inspection 2026-02-13: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation - From follow-up inspection 2026-02-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen - From follow-up inspection 2026-02-13: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation - From follow-up inspection 2026-02-13: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board in dish area - From follow-up inspection 2026-02-13: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -upright reach in freezer and small reach in cooler in kitchen Repeat Violation - From follow-up inspection 2026-02-13: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall beside office door Repeat Violation - From follow-up inspection 2026-02-13: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in white reach-in freezer on cook line Repeat Violation - From follow-up inspection 2026-02-13: Time Extended

Basic - - From initial inspection : Basic - Light not functioning in kitchen and over cook line Repeat Violation - From follow-up inspection 2026-02-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwaves in kitchen -metal racks on bottom of upright reach in coolers in kitchen have residue buildup -exterior of fryer cabinets have residue buildup -cabinet under hand sink on cook line Repeat Violation - From follow-up inspection 2026-02-13: -exterior of fryer cabinets have residue buildup -cabinet under hand sink on cook line Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen - From follow-up inspection 2026-02-13: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe under prep sink. - From follow-up inspection 2026-02-13: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2026-02-13: Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm, operator had no quaternary ammonia left, bought bleach and remade sanitizer sink, 50 ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef in upright reach in cooler in kitchen

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked rice dated 9/12 -grape leaves dated 9/13 Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -cutting board on make line cooler at cook line -fryer baskets at fryers Repeat Violation

Intermediate - 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. -2 employees M. and C.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -operator went and purchased bleach during inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -kitchen

Intermediate - 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. -Marthine

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid under shelf by triple sink Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -in white reach in refrigerator

Basic - Equipment in poor repair. -gaskets on white reach in freezer on cook line -upright reach in freezer in kitchen -small reach in cooler in kitchen

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door

Basic - Food stored on floor. -uncooked rice in kitchen. Operator corrected. Corrected On-Site

Basic - Hole in or other damage to wall beside office door.

Basic - Ice buildup in white reach-in freezer on cook line.

Basic - Light not functioning over fryers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers -exterior 3 drawer plastic storage bin near dry storage

Basic - Old food stuck to clean dishware/utensils. -chopper in kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cook line

Basic - Ripped/worn tin foil used as shelf cover. -sandwich press on cook line

Basic - Working containers of food removed from original container not identified by common name. -container of white substance on dry storage shelf, operator discarded.Repeat Violation Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw ground beef over sauces in upright reach in freezer in kitchen

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw mussels in reach in freezer

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -8 lbs lentils, 12 lbs rice, 4 lbs baba ghanoush

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked beef (50F - Cold Holding), held more than four hours per operator. Operator discarded

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -chopper in kitchen above freezer -can opener -white cutting board in kitchen and cook line -green cutting board in kitchen

Intermediate - No soap provided at handwash sink at entry to kitchen

Intermediate - Nonfood-grade basting brush used in food. -in utensil crock in kitchen

Intermediate - 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -soup, cooked chicken in reach in freezer

Intermediate - Spray bottle containing toxic substance not labeled. -white bottle on front counter

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean utensils not stored inverted or in a protected manner in kitchen

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. -3 dead under upright reach in cooler in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -coffee tumbler next to single service items on front counter

Basic - Equipment in poor repair. -gaskets on upright reach in coolers in kitchen

Basic - Interior of microwaves has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line and kitchen -interior fryer cabinets -exterior sides of cooking equipment

Basic - Working containers of food removed from original container not identified by common name. -container of sugar in kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick chill. Gyro Meat (50F - Cold Holding) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. One long white cutting board at front counter. Can opener on prep table soiled. Manager cleaned. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle with blue liquid at front counter

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks at front counter. Manager inverted. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table. Manager removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male cook at front counter.

Basic - Employee with no hair restraint while engaging in food preparation. No females prepping food no hair restraint. Manager provided Corrected On-Site

Basic - Equipment in poor repair. White cooler gaskets on cook line.

Basic - Floor soiled/has accumulation of debris. Floor under frying soiled.

Basic - Food stored on floor. Bucket of sauce on floor in dry storage.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer at front counter In upright white freezer in prep area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line soiled. Upright white freezer in prep area.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm. Operator adjusted, 200 ppm. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -red beans, black beans, soup chicken, chimichurri, chili beef

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -red beans, black beans, soup chicken, chimichurri, chili beef

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -gyro meat 48 F cold holding, held less than four hours per operator. Moved to reach in cooler for quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -can opener in kitchen Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by bowl on front line. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at front and back handwash sink Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents dusty in front lobby. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee preparing food on line. Corrected On-Site

Basic - Equipment in poor repair. -gaskets on white reach in freezer on cook line.

Basic - Ice buildup in reach-in freezer on front line.

Basic - In-use ice bucket stored on soiled surface between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers and reach in freezers.

Basic - Reach-in freezer shelves with rust that has pitted the surface in kitchen.

Basic - Single-service articles improperly stored. -spoons on front line.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in back kitchen area -interior of fryer vats -flat top grill -interior of vertical broiler on cook line. - From follow-up inspection 2024-03-21: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -all reach in coolers and reach in freezers. - From follow-up inspection 2024-03-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents are soiled in front lobby. -ceiling tiles in back kitchen area. - From follow-up inspection 2024-03-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -yellow, red, and green cutting boards in dish area. -white cutting boards on cook line. - From follow-up inspection 2024-03-21: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -underneath all coolers and equipment in back kitchen. - From follow-up inspection 2024-03-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on True reach in freezer in back kitchen. -top back and interior of fryers on cook line. -gaskets on white reach in freezer on cook line. -underside of tea dispenser in front lobby. -underside of coffee machine in front lobby. - From follow-up inspection 2024-03-21: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-03-21: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler and reach in freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-03-21: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -dump sink in kitchen area. - From follow-up inspection 2024-03-21: Time Extended

Intermediate - 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. Chili.

Basic - Bowl or other container with no handle used to dispense food. Seasoning scoop.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon.

Basic - Food stored on floor. -Cooking oil on floor. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Rear prep area.