TROY'S CUBAN DELI
1200 OAKLEY SEAVER DR, SUITE 113 · CLERMONT · Lake County · FL 34711
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 5
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. -chicken soup (45F – Cooling, prepared yesterday ); noodle soup (46F -Cooling, prepared yesterday ); black beans (47F -Cooling, prepared yesterday ) in walk in cooler **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chicken soup (45F – Cooling, prepared yesterday ); noodle soup (46F -Cooling, prepared yesterday ); black beans (47F -Cooling, prepared yesterday) in walk in cooler
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken (119F – Hot Holding); steak (103F – Hot Holding); rice (110F – Hot Holding), held less than four hours per operator. Operator moved to oven for rapid reheat. **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. -winded by vinegar in kitchen **Corrected On-Site**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate 5
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -chicken soup (45F – Cooling, prepared yesterday ); noodle soup (46F -Cooling, prepared yesterday ); black beans (47F -Cooling, prepared yesterday ) **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -by cook line
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
22-38-5Intermediate – 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 obtained chlorine **Corrected On-Site**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -soups in walk in cooler
Basic 10
10-20-4Basic – In-use tongs stored on equipment door handle between uses. -on stove door
36-62-4Basic – Light not functioning. -under hood suppression system
25-05-4Basic – Single-service articles improperly stored. -on floor in dry storage. **Corrected On-Site**
08B-12-5Basic – Stored food not covered. -several items in walk in cooler.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. -chicken thawing at room temperature. **Corrected On-Site**
14-12-4Basic – Utensils in poor condition. -ice bucket -green spatula on clean utensil rack
14-17-4Basic – Walk-in cooler/freezer shelves and prep shelves with rust that has pitted the surface.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. -behind cooking equipment
29-11-4Basic – Water leaking from pipe and/or faucet/handle. -at triple sink and mop sink
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry.
Inspector observations synchronized from DBPR on September 24, 2026 12:54 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 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.