DirtyFLRestaurant Inspection Data

CHEF N IT UP SLICE BAR LLC

Based on 2 health inspections, CHEF N IT UP SLICE BAR LLC in CLERMONT has earned a 1.0/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 2 reports on file

821 W MINNEOLA AVE, KIOSK 20, CLERMONT 34711

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13560407

Met Inspection Standards

3 high, 4 int, 4 basic

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -pizza spatula and pizza pans stored in box on the floor Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of electric fryer -exterior flour container -underside of coffee maker
  • 25-05-4:Basic - Single-service articles improperly stored. -coffee filters by coffee machine
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour container
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. -cooked pizzas on line has no overhead protection Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic and oil (99F - Cold Holding), held less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator completed form and put sticker on items Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pizza (75F - Hot Holding), held less than four hours per operator. Recommended operator use Time as a Public Health Control. Provided form to operator, operator completed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of electric fryer -dough hook -can opener
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by triple sink, operator provided Corrected On-Site
  • 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. -Dominic
  • 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. -prepped lasagna

11/19/2025· 3mo ago

Visit ID: 13540907

Met Inspection Standards

6 high, 1 int, 2 basic

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -pizza pans and pizza spatula in a box on the floor
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of coffee maker
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. -pizza on front line
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -focaccia bread stored in black plastic garbage bag
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon over sauces in upright reach in cooler, operator moved bacon to the bottom. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --spring mix (48F - Cold Holding), reach in cooler, held more than four hours per operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -spring mix (48F - Cold Holding), reach in cooler, held more than four hours per operator.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Pizza (103F - Hot Holding) held less than four hours per operator, recommended operator use Time as a Public Health Control
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener