JUST LOVE COFFEE CLERMONT
1615 SR 50 STE 400, CLERMONT 34711
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/23/2024
High Priority
3
Intermediate
5
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee is wearing a watch while making coffee and drinks. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. In kitchen area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit by coffee station. Corrected On-Site
- 21-44-1:Basic - Sanitizer bucket stored next to ketchup packets in kitchen area. Another sanitizer bucket stored next to tomato slicer in back kitchen area. Corrected On-Site
- 08B-17-4:Basic - Unwashed onions and peppers stored over milk in reach in cooler. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at front counter. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel in container of spinach in upright reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce, 50 f, held less than four hours per operator, moved to freezer for a quick chill. After .5 hour, was 38 f. Feta, 51 f, held less than four hours per operator. Moved to freezer for a quick chill. After .5 hour, was 41 f. Corrected On-Site Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Reach in cooler shelves are soiled. -Green cutting board in dish area is stained.
- 16-37-1:Intermediate - No chemical test kit provided when using warewashing machine. Chlorine strips. Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 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. -one employee Corrected On-Site Repeat Violation
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Coffee station.
Food safety inspection conducted on 2/23/2024 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).
Inspection on 8/4/2023
High Priority
4
Intermediate
3
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored next to clean utensils on counter.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Turbo air freezer next to manager desk. Turbo air stand up reach in cooler in back area. All cold holding unit in kitchen area.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries, cucumbers, grapes, lettuce Stored over ready to eat foods in stand up reach in cooler in back area. Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left front line,used phone returned ,drank from drink.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Scramble eggs 112°, Gravy 92°. Operator discarded both items. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Gallon jugs of Eco San stored next to Togo clear cups in back area. Spray bottle of sanitizer stored on front counter.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook used hand sink as dump sink
- 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 new hire
Food safety inspection conducted on 8/4/2023 revealed 14 total violations (4 high priority, 3 intermediate, 7 basic).