DIM SUM HOUSE
2440 E HWY 50 · CLERMONT · Lake County · FL 34711
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 5
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 beef (82F – cooling since 9:30, temped @ 11:49), cooked noodles (72F – cooling, made @ 9:00, temped @ 11:50) walk in cooler **Warning**
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 beef (82F – cooling since 9:30, temped @ 11:49) -cooked noodles (72F – cooling, made @ 9:00, temped @ 11:50)
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef behind cooked pork on make table, operator moved beef to front -pooled eggs over prepped potatoes and coffee in reach in cooler in kitchen -raw shrimp with bread in reach in cooler **Corrected On-Site**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. -cooked noodles on line **Repeat Violation**
41-15-5High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Sanitizer Bucket (Quaternary 500++ppm), operator diluted, 250 ppm **Corrected On-Site**
Intermediate 6
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. -prep sink
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked beef (82F – cooling since 9:30, temped @ 11:49), cooked noodles (72F – cooling, made @ 9:00, temped @ 11:50) walk in cooler, in deep pan, covered and stacked **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink -ice bin -walk in cooler shelves have residue buildup **Repeat Violation**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -food manager arrived during inspection **Corrected On-Site**
31A-01-4Intermediate – No handwash sink located in vending machine area where employees service bulk food machines. -rice in hand sink at entry to kitchen
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. -pink liquid in bar **Repeat Violation**
Basic 15
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. -make table
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee handling food was wearing a watch
14-11-5Basic – Equipment in poor repair. -gaskets on walk in cooler doors
36-22-4Basic – Floor area(s) covered with standing water. -dish area, cook line
36-11-4Basic – Floors not maintained smooth and durable. -entry to walk in freezer
14-69-4Basic – Ice buildup in walk-in freezer. **Repeat Violation**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. -oven door
36-62-4Basic – Light not functioning under hood suppression system
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in cooler doors on cook line -exterior of equipment on cook line -exterior of rice cooker on cook line -grates on stove -filters on hood suppression system -fans in walk in cooler are dusty -gaskets on walk in cooler door -shelves in bar area -exterior boba machine
29-49-6Basic – Standing water in bottom of reach-in-cooler. -cook line
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. -whole chicken thawing in standing water. Operator turned on cold running water **Corrected On-Site**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. -behind soda boxes -by dish machine
29-11-4Basic – Water leaking from pipe and/or faucet/handle. -under hand sink in dish room, operator repaired pipe, leak stopped **Corrected On-Site**
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. -bar, operator moved to shelf **Corrected On-Site** **Repeat Violation**
Inspector observations synchronized from DBPR on August 11, 2026 7:55 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.