SKY ZONE CLERMONT Inspection – May 12, 2025

High Priority 2

#4High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. –chicken tenders (52F – Cold Holding); bulk shredded cheese (54F – Cold Holding), reach in cooler in kitchen, held more than four hours per operator.

Stop Sale

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken tenders (52F – Cold Holding); bulk shredded cheese (54F – Cold Holding), reach in cooler in kitchen, held more than four hours per operator.

Intermediate 2

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on reach in cooler in prep station

#7Intermediate04-02-4

Intermediate – Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. -1 reach in cooler make table for the establishment

Basic 3

#1Basic14-11-5

Basic – Equipment in poor repair. -gaskets on reach in cooler in prep station -white reach in freezer in freezer area

#2Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. -front double doors

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets in reach in freezer -wall by prep station

Florida Food Watch