GUAVATE
139 N HWY 27 · CLERMONT · Lake County · FL 34711
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 5
01B-28-5High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -fresh garlic and oil dated 6/16/26
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -ran dishmachine 3 times **Warning**
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. -beef in reach in freezer
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw shrimp (44F – Cold Holding); butter (43F – Cold Holding), reach in cooler at end of cook line, more than four hours per operator
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp (44F – Cold Holding); butter (43F – Cold Holding), reach in cooler at end of cook line, more than four hours per operator
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -grill grates -cutting boards on make tables -shelves holding plates in front side cook line -bottom of reach in freezer across from cook line -slicer **Repeat Violation**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
02C-04-5Intermediate – 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. -butter in reach in cooler near cook line
Basic 10
28-02-4Basic – Condensation or other drainage not disposed of according to law. -air conditioning unit over triple sink
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation. -employee prepping food in kitchen
36-22-4Basic – Floor area(s) covered with standing water in dish area
14-42-4Basic – Hood filter missing from automatic fire suppression/exhaust system.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed **Corrected On-Site** **Repeat Violation**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. -prep area, operator removed **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of cooking equipment -filters on hood suppression system -gaskets on reach in freezer on cook line -top back of fryer cabinets -gaskets on reach in freezer -speed rack in walk in cooler **Repeat Violation**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed fruits over sauces in walk in cooler
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. -beside dish machine and hand sink in kitchen
02D-01-5Basic – Working containers of food removed from original container not identified by common name. -flour container in kitchen, sugar container in bar
Inspector observations synchronized from DBPR on August 10, 2026 5:49 AM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 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.