DirtyFLRestaurant Inspection Data

AMORE ITALIAN RISTORANTE

With 5 inspections documented, AMORE ITALIAN RISTORANTE maintains a 1.3/5 food safety rating in CLERMONT. Food safety practices have remained consistent.

Last inspection: 2 months ago · 5 reports on file

2608 S HWY 27 STE 100

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports

All Inspection Reports

12/30/2025· 2mo ago

Visit ID: 10879790

Met Inspection Standards

3 high, 2 int, 8 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open beverage on make table on cook line. Operator discarded. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -dishes in dish area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system.
  • 33-16-4:Basic - Open dumpster lids.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -employee beverages in reach in cooler on front line, operator removed. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce over cooked potatoes in walk in cooler Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -under hand sink by cook line
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. -cook line, operator placed on shelf Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -bread in plastic trash bag in walk in freezer
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee went from cleaning a cutting board to working with raw food without changing gloves. Educated operator and employee, employee washed hands and changed gloves. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta (62F - Cold Holding), front counter by soups, held less than four hours per operator. Operator chose to discard. Corrected On-Site
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -2 employees
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -2 employees

6/18/2025· 8mo ago

Visit ID: 10739900

Met Inspection Standards

2 high, 2 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table . Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Panko. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling is dusty by dessert station area. Walk in cooler gasket is soiled. Top back of fryer cabinets have grease build up.
  • 08B-17-4:Basic - Unwashed basil stored over with ready-to-eat spinach in walk in cooler. Corrected On-Site
  • 35A-02-7:High Priority - One Live, small flying insect in kitchen.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw lamb in reach in cooler. Raw ground beef stored over raw calamari in reach in cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards are stained. Interior of sprayer hose is soiled. Lime build up inside dishmachine.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

12/10/2024· 1y 3mo ago

Visit ID: 8781594

Met Inspection Standards

3 high, 1 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At prep area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line soiled.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone above prep table. Operator removed. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 4 tongs on oven door handle. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cook line and prep area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cook line.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per manager from two days ago Cooked Pasta (46F - Cooling) Cooked Rice (49F - Cooling)
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per manager from two days ago Cooked Pasta (46F - Cooling) Cooked Rice (49F - Cooling)
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200 ppm. Manager replaced. Rechecked 50 ppm Corrected On-Site Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Too much pasta and rice. Not enough air flow.

2/28/2024· 2y ago

Visit ID: 8504020

Met Inspection Standards

3 high, 3 int, 9 basic

  • 13-03-4:Basic - All kitchen Employees with no hair restraint while engaging in food preparation on the cooks line. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured at soda station.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored above the salad station area.
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License for 84 seats, observed 107. Seating change form provided to manager. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Marinara sauce was stored on walk in cooler floor. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 100 degrees on the cooks line. Repeat Violation
  • 12B-07-4:Basic - Open employee beverage container above the salad station in kitchen. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers across from bread station. Corrected On-Site
  • 08B-17-4:Basic - Unwashed lettuce stored over garlic butter and bread in walk in cooler.
  • 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored next to plates on cooks line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta at 51 f, next to pasta station, held less than four hours per manager, added ice and water, rechecked 43 f. -cream sauce, 60 f, held less than four hours per manager, moved to walk in freezer, rechecked was 43 f. -fresh garlic/oil 50, less than four hours per manager, moved to walk in freezer, rechecked was 38 f. -raw calamari 46 f, raw chicken 45, eggplant 45, all held less than four hours per manager, all moved to walk in freezer, rechecked was calamari 38 f, chicken 36 f, eggplant 39 f. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 500 ppm, rechecked, 100 ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener is soiled. -interior of microwave is soiled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two new employees read and signed form. Corrected On-Site** Corrected On-Site

9/19/2023· 2y 5mo ago

Visit ID: 8380688

Met Inspection Standards

1 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food in sugar Corrected On-Site Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 107
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touch the cannoli cream. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Soup in freezer. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.