DirtyFLRestaurant Inspection Data

PORTILLO'S

PORTILLO'S has 7 health inspections on file for its CLERMONT location, with an overall rating of 3.0/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

East Highway 50
Clermont, Florida, 32711
Lake County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

1/7/2026· 2mo ago

Visit ID: 13521998

Met Inspection Standards

3 int, 8 basic

  • 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, dust. -in drive thru area
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -long white board used for cutting bread, operator discarded and replaced with a new one Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -dishes stacked on shelf across from triple sink
  • 14-11-5:Basic - Equipment in poor repair. -panel on upright reach in drink cooler at entry to kitchen
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -drive thru doors Repeat Violation
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -sliced beef in reach in drawer on cook line, operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers in kitchen -bottom of reach in drawer cabinet on cook line -dust pans have residue buildup
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler near fryers on cook line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispensers at soda machines in lobby Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -ice in hand sink on front line
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid on cart by office, operator labeled Corrected On-Site Repeat Violation

9/16/2025· 5mo ago

Visit ID: 10908050

Met Inspection Standards

1 high, 3 int, 4 basic

  • 14-11-5:Basic - Equipment in poor repair. -gaskets on reach in freezer on cook line
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -drive thru door Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall by co2 tank.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on expo line
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of triple sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser at soda machine in lobby
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle of yellow liquid on dish machine. Operator labeled. Corrected On-Site

1/13/2025· 1y 1mo ago

Visit ID: 10752555

Met Inspection Standards

2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -white cutting boards at make table
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -drive thru doorsRepeat Violation Repeat Violation

11/15/2024· 1y 3mo ago

Visit ID: 10719916

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

10/7/2024· 1y 5mo ago

Visit ID: 8995593

Met Inspection Standards

1 high, 1 int, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -dish storage rack by triple sink.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -drive thru and catering side door
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in drawer on cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler on cook line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -polish sausage (52F - Cold Holding); all sausage cooked off 30 minutes later. hot dog (51F - Cold Holding), after 30 minutes 47F, in reach in drawer on cook line. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener

4/2/2024· 1y 11mo ago

Visit ID: 8571462

Met Inspection Standards

2 high, 2 int, 12 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee preparing food on cook line. Educated operator.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -employee working expo line, scooping fries and bagging food. Educated operator.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -on top of ice machine. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -hanging off grill handle in kitchen. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -in sliced beef in reach in cooler. Corrected On-Site
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in back area and middle of front line.
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 29-08-4:Basic - Plumbing system in disrepair. -handwash sink at the middle of front line not operating. Manager plugged in electronic device. -multiple hand sinks have a delay in waterCorrected On-Site Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to mayonnaise under cake table. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by billboard in back area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar and powdered sugar near cake prep area. -spray bottle of vinegar by triple sink. 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. -cheese sauce (130F - Hot Holding), held less than four hours per operator. Operator turned up thermostat for quick reheat. **Corrective Action Taken**
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -quaternary ammonia, 200++. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice nozzles on front soda stations.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. -Mary

12/11/2023· 2y 3mo ago

Visit ID: 8304881

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