CEDAR GRILL CLERMONT
2407 S HWY 27
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
4
Intermediate
6
Basic
9
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 24-05-4:Basic - Clean utensils not stored inverted or in a protected manner in kitchen
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35A-03-4:Basic - Dead roaches on premises. -3 dead under upright reach in cooler in kitchen
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -coffee tumbler next to single service items on front counter
- 14-11-5:Basic - Equipment in poor repair. -gaskets on upright reach in coolers in kitchen
- 22-08-4:Basic - Interior of microwaves has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line and kitchen -interior fryer cabinets -exterior sides of cooking equipment
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of sugar in kitchen
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw ground beef over sauces in upright reach in freezer in kitchen
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw mussels in reach in freezer
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -8 lbs lentils, 12 lbs rice, 4 lbs baba ghanoush
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked beef (50F - Cold Holding), held more than four hours per operator. Operator discarded
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -chopper in kitchen above freezer -can opener -white cutting board in kitchen and cook line -green cutting board in kitchen
- 31B-03-4:Intermediate - No soap provided at handwash sink at entry to kitchen
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. -in utensil crock in kitchen
- 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.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -soup, cooked chicken in reach in freezer
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -white bottle on front counter
Food safety inspection conducted on 3/18/2025 revealed 19 total violations (4 high priority, 6 intermediate, 9 basic).
Inspection on 12/6/2024
High Priority
1
Intermediate
2
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks at front counter. Manager inverted. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table. Manager removed Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male cook at front counter.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. No females prepping food no hair restraint. Manager provided Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. White cooler gaskets on cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under frying soiled.
- 08B-38-4:Basic - Food stored on floor. Bucket of sauce on floor in dry storage.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer at front counter In upright white freezer in prep area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line soiled. Upright white freezer in prep area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick chill. Gyro Meat (50F - Cold Holding) **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. One long white cutting board at front counter. Can opener on prep table soiled. Manager cleaned. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle with blue liquid at front counter
Food safety inspection conducted on 12/6/2024 revealed 13 total violations (1 high priority, 2 intermediate, 10 basic).
Inspection on 5/22/2024
High Priority
4
Intermediate
3
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents dusty in front lobby. Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee preparing food on line. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. -gaskets on white reach in freezer on cook line.
- 14-69-4:Basic - Ice buildup in reach-in freezer on front line.
- 10-12-5:Basic - In-use ice bucket stored on soiled surface between uses. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers and reach in freezers.
- 14-17-4:Basic - Reach-in freezer shelves with rust that has pitted the surface in kitchen.
- 25-05-4:Basic - Single-service articles improperly stored. -spoons on front line.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm. Operator adjusted, 200 ppm. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -red beans, black beans, soup chicken, chimichurri, chili beef
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -red beans, black beans, soup chicken, chimichurri, chili beef
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -gyro meat 48 F cold holding, held less than four hours per operator. Moved to reach in cooler for quick chill. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line -can opener in kitchen Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by bowl on front line. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at front and back handwash sink Corrected On-Site
Food safety inspection conducted on 5/22/2024 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).
Inspection on 3/21/2024
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -all reach in coolers and reach in freezers. - From follow-up inspection 2024-03-21: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents are soiled in front lobby. -ceiling tiles in back kitchen area. - From follow-up inspection 2024-03-21: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -yellow, red, and green cutting boards in dish area. -white cutting boards on cook line. - From follow-up inspection 2024-03-21: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -underneath all coolers and equipment in back kitchen. - From follow-up inspection 2024-03-21: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on True reach in freezer in back kitchen. -top back and interior of fryers on cook line. -gaskets on white reach in freezer on cook line. -underside of tea dispenser in front lobby. -underside of coffee machine in front lobby. - From follow-up inspection 2024-03-21: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-03-21: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler and reach in freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-03-21: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -dump sink in kitchen area. - From follow-up inspection 2024-03-21: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in back kitchen area -interior of fryer vats -flat top grill -interior of vertical broiler on cook line. - From follow-up inspection 2024-03-21: **Time Extended**
Food safety inspection conducted on 3/21/2024 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 3/20/2024
High Priority
6
Intermediate
5
Basic
24
Total
35
Disposition: Facility Temporarily Closed
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -all reach in coolers and reach in freezers.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - tank located next to bag n box rack. Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. -in reach in cooler in back kitchen. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents are soiled in front lobby. -ceiling tiles in back kitchen area.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -coffee mugs in front lobby. Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon thawed in ROP package in reach in cooler. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -yellow, red, and green cutting boards in dish area. -white cutting boards on cook line.
- 35A-03-4:Basic - Dead roaches on premises. - 10+ dead roaches under white freezer and True Cold holding unit. - 2 bug traps with 10 each dead roaches Admin Complaint
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -on cook line
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -underneath all coolers and equipment in back kitchen.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. -old ceiling tiles stored over spices on dry stone rack by the back door.
- 08B-38-4:Basic - Food stored on floor. -bulk bag of salt, sesame seed butter and cooking oil by back door. Repeat Violation
- 10-14-5:Basic - Ice bucket stored on top of ice machine between uses.
- 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. -stored inside ice bucket Corrected On-Site
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -tongs stored underneath cooking equipment on cook line. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -in back kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on True reach in freezer in back kitchen. -top back and interior of fryers on cook line. -gaskets on white reach in freezer on cook line. -underside of tea dispenser in front lobby. -underside of coffee machine in front lobby.
- 22-16-4:Basic - Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues.
- 14-33-4:Basic - Reach-in cooler and reach in freezer shelves with rust that has pitted the surface.
- 08B-12-5:Basic - Stored food not covered. -open bag of rice in dry storage area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -raw beef was set out in room temperature for thawing. Educated employee, moved the container to reach in cooler. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -on cook line between reach in coolers. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -dump sink in kitchen area.
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. -raw beef stored in walk in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over sauces in reach in cooler in the back kitchen. -raw beef stored over spices in reach in freezer. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw beef stored over raw salmon in reach in freezer in back kitchen. Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -20 + live roaches between and under True freezer and True cold holding unit in back kitchen area. -10 live roaches behind Frigidaire freezer in back kitchen area. Total 30+ live roaches Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -salmon thawed in ROP package.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -cleaner stored by front handwash sink. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in back kitchen area -interior of fryer vats -flat top grill -interior of vertical broiler on cook line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -front handwash sink blocked by bowl of french fries -back handwash sink blocked by step ladder. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee dumped drink down handwash sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at back handwash sink. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -diced tomatoes, cooked chicken not datemarked. Educated employees.
Food safety inspection conducted on 3/20/2024 revealed 35 total violations (6 high priority, 5 intermediate, 24 basic).
Inspection on 8/31/2023
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Seasoning scoop.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon.
- 08B-38-4:Basic - Food stored on floor. -Cooking oil on floor. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Rear prep area.
- 02C-04-5:Intermediate - 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. Chili.
Food safety inspection conducted on 8/31/2023 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).