DirtyFLRestaurant Inspection Data

JOSIE'S PIZZA AND WINGS

JOSIE'S PIZZA AND WINGS has 6 health inspections on file for its CLERMONT location, with an overall rating of 2.7/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 6 reports on file

2635 S HWY 27 STE 103

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

2/25/2026· 2w ago

Inspection #: 3668651

Call Back - Complied

2/17/2026· 3w ago

Visit ID: 13529890

Follow-up Inspection Required

3 high, 6 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance on the plastic guard of the ice machine
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in cheese in make table beside pizza oven Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in back area by dish
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty utensils container on front counter.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • 14-11-5:Basic - Equipment in poor repair. -fryer baskets Repeat Violation
  • 33-09-4:Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system have residue buildup -area under grates on pizza oven -exterior top of pizza oven -exterior sides of fryers have residue buildup -exterior and interior top of dough mixer Repeat Violation
  • 33-16-4:Basic - Open dumpster lid.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm, ran twice. Operator placed do not use sign on machine. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese (52F - Cold Holding); sliced cheese (51F - Cold Holding); held less than four hours per operator. Moved to reach in cooler for quick chill. 50F**Corrective Action Taken** **Corrective Action Taken**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine, 400++ in sanitizer bucket in kitchen
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on make line -pizza oven grates -can opener -interior of fryers -interior of spray hose at triple sink -dish racks in dish area Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on front line Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink on front line.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle of pink liquid liquid on rack by mop sink -bottle of clear liquid under table on front line. Repeat Violation
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -above ice machine, expired 9/1/25 Repeat Violation

9/24/2025· 5mo ago

Visit ID: 10908671

Met Inspection Standards

3 high, 7 int, 15 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -parmesan cheese, operator removed. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 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 food in beverage station -bag and keys on shelf with pizza boxes Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. -fryer basket on shelf above triple sink
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -front door
  • 08B-38-4:Basic - Food stored on floor. -plastic soda bottles in dough making area. Repeat Violation
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
  • 33-23-4:Basic - Grease receptacle not on proper pad/nonabsorbent surface.
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in coolers on cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of fryer cabinets -wall behind triple sink is soiled
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues in kitchen.
  • 29-49-6:Basic - Standing water in bottom of both reach-in-coolers on cook line
  • 08B-12-5:Basic - Stored food not covered. -multiple items in reach in cooler beside pizza oven.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 41-07-4:High Priority - Container of medicine improperly stored. -BC Powder stored on shelf with spices. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -25 ppm. Operator primed sanitizer and ran machine again, 50 ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over sauces in walk in cooler, operator corrected. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of fryers -fryer baskets -dish rack in dish area -grates on pizza oven -white cutting board on make table beside pizza oven Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -spatula and cup in handsink in dough making area Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen across from fryers. Operator provided. Corrected On-Site Repeat Violation
  • 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. -cooked pasta in reach in cooler on cook line. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid at front counter.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -over ice machine

5/6/2025· 10mo ago

Visit ID: 10793058

Met Inspection Standards

1 int, 5 basic

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2025-05-06: **Time Extended**
  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in cheese, bowl in cut lettuce. Operator removed. Corrected On-Site Warning - From follow-up inspection 2025-05-06: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-05-06: **Time Extended**
  • 29-18-4:Basic - - From initial inspection : Basic - Drain cover(s) missing at triple sink and bar area. Warning - From follow-up inspection 2025-05-06: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -caulking on triple sink Warning - From follow-up inspection 2025-05-06: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -pizza oven grates Warning - From follow-up inspection 2025-05-06: **Time Extended**

3/5/2025· 1y ago

Visit ID: 8898070

Follow-up Inspection Required

2 high, 7 int, 9 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in cheese, bowl in cut lettuce. Operator removed. Corrected On-Site Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 29-18-4:Basic - Drain cover(s) missing at triple sink and bar area. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -various items on storage shelf with single service items. Operator relocated Corrected On-Site Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server scooping ice and making drinks wearing watch and bracelets Warning
  • 08B-38-4:Basic - Food stored on floor. -container of flour in back storage area Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -caulking on triple sink Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -1 can fire roasted peppers Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rehydrated garlic/oil (69F - Cold Holding), held right at four hours per operator. Operator discarded. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -pizza oven grates Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -wiping cloths in hand sink by dish area. Operator removed. Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 31B-03-4:Intermediate - No soap or paper towels provided at handwash sink in bar. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -chicken wings and pizza slices, rehydrated garlic/oil. Operator filled out form. Corrected On-Site Warning
  • 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 chicken in reach in cooler on cook line Warning

9/24/2024· 1y 5mo ago

Visit ID: 8668146

Met Inspection Standards

1 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -front door