CALABRIA RISTORANTE
13900 COUNTY ROAD 455 SUITE 101-103 · CLERMONT · Lake County · FL 34711
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken (65F – cooling, prepared yesterday )
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked onions, 71F, on cook line, cooked at 9:30, temped at 2:30 **Repeat Violation**
01B-36-5High Priority – 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. -cooked onions, 71F, on cook line, cooked at 9:30, temped at 2:30 -cooked chicken (65F – cooling, prepared yesterday ) **Repeat Violation**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw portioned shrimp over broth and sauces in walk in cooler
41-10-4High Priority – Toxic substance/chemical improperly stored. -bottle of bleach stored on a shelf with alcohol bottles in bar area, operator removed **Corrected On-Site**
29-42-4High Priority – Vacuum breaker at wrong location on fitting/splitter added to mop sink faucet. -operator placed on correct side of splitter **Corrected On-Site**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -bar-400++, operator diluted, 100 ppm **Corrected On-Site**
Intermediate 5
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. –cooked onions, 71F, on cook line, cooked at 9:30, temped at 2:30, placed in deep pan and placed on top make line cooler. **Repeat Violation**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -can opener is soiled -interior of spray hose at triple sink -ice bin on server line is soiled
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -sanitizer bucket stored in hand sink at bar, operator removed **Corrected On-Site**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. -bar
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -meat sauce in walk in cooler **Repeat Violation**
Basic 5
14-11-5Basic – Equipment in poor repair. -fryer baskets on cook line, operator discarded **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -storage shelves in back area
29-49-6Basic – Standing water in bottom of beer reach-in-cooler at bar area
08B-12-5Basic – Stored food not covered. -bread on front line, operator covered **Corrected On-Site**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. -behind and underneath the dish machine
Inspector observations synchronized from DBPR on August 16, 2026 7:25 AM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.