DirtyFLRestaurant Inspection Data

DIM SUM HOUSE

2440 East Highway 50
Clermont, Florida, 32711
Lake County County

Overall Food Safety Rating

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

All Inspection Reports

Inspection on 1/23/2025

High Priority
2
Intermediate
4
Basic
9
Total
15
Disposition: Met Inspection Standards

Inspection Details:

  • 36-62-4:Basic - - From initial inspection : Basic - 2 Lights not functioning over steam area - From follow-up inspection 2025-01-23: **Time Extended**
  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine - From follow-up inspection 2025-01-23: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -to go area - From follow-up inspection 2025-01-23: **Time Extended**
  • 12B-02-4:Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. -employee eating soup in to go area - From follow-up inspection 2025-01-23: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line and walk in cooler -walk in cooler door at bottom -strainer in back kitchen - From follow-up inspection 2025-01-23: **Time Extended**
  • 10-12-5:Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. -stored directly on ice machine **Repeat Violation** - From follow-up inspection 2025-01-23: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -oven doors on cook line - From follow-up inspection 2025-01-23: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler door -filters on ice machine - From follow-up inspection 2025-01-23: **Time Extended**
  • 21-01-4:Basic - - From initial inspection : Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. -to go area - From follow-up inspection 2025-01-23: **Time Extended**
  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -dinner napkin used to cover rice rolls in preparation - From follow-up inspection 2025-01-23: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef behind cooked pork in holding unit beside cook line. Operator corrected. **Corrected On-Site** - From follow-up inspection 2025-01-23: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by cook line. Operator replaced. **Corrected On-Site** - From follow-up inspection 2025-01-23: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. -1 employee - From follow-up inspection 2025-01-23: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -barbecue pork and custard in upright reach in cooler in kitchen - From follow-up inspection 2025-01-23: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -back kitchen. Operator labeled **Corrected On-Site** - From follow-up inspection 2025-01-23: **Time Extended**
Food Inspector #10760199
2025-01-23
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 1/23/2025 revealed 15 total violations (2 high priority, 4 intermediate, 9 basic).

Inspection on 1/15/2025

High Priority
4
Intermediate
5
Basic
11
Total
20
Disposition: Follow-up Inspection Required

Inspection Details:

  • 36-62-4:Basic - 2 Lights not functioning over steam area
  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -to go area
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -employee eating soup in to go area
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line wearing watches and bracelets while preparing food.
  • 14-11-5:Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line and walk in cooler -walk in cooler door at bottom -strainer in back kitchen
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -stored directly on ice machine **Repeat Violation**
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -oven doors on cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler door -filters on ice machine
  • 08B-12-5:Basic - Stored food not covered. -hot and sour soup and chicken corn soup not covered on holding unit underneath microwave.
  • 21-01-4:Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. -to go area
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -dinner napkin used to cover rice rolls in preparation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef behind cooked pork in holding unit beside cook line. Operator corrected. **Corrected On-Site**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked beef (51F - Cold Holding); cooked chicken (52F - Cold Holding); cooked noodles (50F - Cold Holding); bean sprouts (51F - Cold Holding); pooled eggs(51F - Cold Holding); all held less than four hours per operator. Operator moved to walk in cooler for rapid chill. Advised operator to use Time as a Public Health control. Retemped 30 minutes later...cooked beef 42F, cooked chicken 41F, cooked noodles 40F, pooled eggs 45F, bean sprouts 41F **Corrected On-Site**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by cook line. Operator replaced. **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. -1 employee
  • 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. -barbecue pork and custard in upright reach in cooler in kitchen
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -back kitchen. Operator labeled **Corrected On-Site**
Food Inspector #8744290
2025-01-15
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 1/15/2025 revealed 20 total violations (4 high priority, 5 intermediate, 11 basic).