DirtyFLRestaurant Inspection Data

HOME2 SUITES BY HILTON

HOME2 SUITES BY HILTON maintains a 2.6/5 food safety rating based on 5 health department inspections in CLERMONT. Recent inspections show improving food safety practices.

Last inspection: 6 months ago · 5 reports on file

1450 Champions Way
Clermont, Florida, 34711
Lake County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

8/26/2025· 6mo ago

Visit ID: 13499837

Met Inspection Standards
  • N/A:No Violations Were Observed

8/21/2025· 6mo ago

Visit ID: 13488351

Follow-up Inspection Required

1 high

  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm Warning - From follow-up inspection 2025-08-21: Operator stated part for dish machine is arriving today. Observed dish machine in use, tested machine, no temperature change registered. Discontinue use of dish machine and use triple sink that is set up.Admin Complaint Admin Complaint

8/11/2025· 7mo ago

Visit ID: 10923893

Follow-up Inspection Required

3 high, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Operator cleaned. Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -waffle batter (79F - Cold Holding), held less than four hours per operator. Advised operator to place on time plan. Operation completed Time as a Public Health Control, made log of hold times for buffet. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken (129F - Hot Holding); held less than four hours. Advised operator to place on time plan. Operation completed Time as a Public Health Control, made log of hold times for buffet. Corrected On-Site

1/10/2025· 1y 2mo ago

Visit ID: 8781370

Met Inspection Standards

1 high, 2 int, 1 basic

  • 25-05-4:Basic - Single-service articles improperly stored. -dinner napkins on floor by reach in freezer in kitchen. Operator relocated. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -waffle batter (67F - Cold Holding), held less than four hours per operator. Operator discarded. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -waffle batter, cooling in deep container, covered. Educated operator. **Corrective Action Taken**
  • 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.

2/8/2024· 2y 1mo ago

Visit ID: 8380427

Met Inspection Standards

2 high, 2 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board, operator discarded. Corrected On-Site
  • 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's personal bag stored next to syrup on food storage rack. Corrected On-Site
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination.Nuts at buffet line. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter,60 f,cream cheese,60 f held less than four hours at buffet line. Operator filled out the form for time as a public health control.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided a copy to operator. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided copy to operator. Corrected On-Site