DirtyFLRestaurant Inspection Data

TROY'S CUBAN DELI

Food safety records indicate TROY'S CUBAN DELI in CLERMONT has 7 inspections with a 1.7/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 7 reports on file

1200 OAKLEY SEAVER DR, SUITE 113

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13489101

Met Inspection Standards

1 high, 4 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on cook line is wearing a watch while preparing food. Educated operator and employee, watch was removed. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -interior of ice machine
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers -underneath grill
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -(Chlorine 10ppm) Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee dumped liquid in sink and rinsed out cup on front line.
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. -used for honey glaze
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -portioned beef in walk in freezer
  • 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. -housemade flan in front counter cooler

8/15/2025· 6mo ago

Visit ID: 13491385

Met Inspection Standards

1 high, 1 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen Repeat Violation - From follow-up inspection 2025-08-13: **Time Extended** - From follow-up inspection 2025-08-15: **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-08-13: **Time Extended** - From follow-up inspection 2025-08-15: **Time Extended**

8/13/2025· 7mo ago

Visit ID: 13488474

Follow-up Inspection Required

3 high, 3 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -soda machine - From follow-up inspection 2025-08-13: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen Repeat Violation - From follow-up inspection 2025-08-13: **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in cooler across from oven - From follow-up inspection 2025-08-13: Cooler Being fixed **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --cooked chicken (55F - Cold Holding); portioned raw beef (54F - Cold Holding); prepped Cuban sandwiches (55F - Cold Holding), held more than four hours per operator. Warning - From follow-up inspection 2025-08-13: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (55F - Cold Holding); portioned raw beef (54F - Cold Holding); prepped Cuban sandwiches (55F - Cold Holding), held more than four hours per operator. Warning - From follow-up inspection 2025-08-13: Reach in cooler being fixed **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-08-13: **Time Extended**

8/11/2025· 7mo ago

Visit ID: 10917553

Follow-up Inspection Required

4 high, 1 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -soda machine
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen Repeat Violation
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in cooler across from oven
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce and tomatoes over cooked pulled pork in walk in cooler. Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25 ppm
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken above raw beef in walk in cooler and walk in freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --cooked chicken (55F - Cold Holding); portioned raw beef (54F - Cold Holding); prepped Cuban sandwiches (55F - Cold Holding), held more than four hours per operator. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (55F - Cold Holding); portioned raw beef (54F - Cold Holding); prepped Cuban sandwiches (55F - Cold Holding), held more than four hours per operator. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 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. -rice, pulled pork in walk in cooler Repeat Violation

2/17/2025· 1y ago

Visit ID: 8896382

Met Inspection Standards

3 high, 3 int, 9 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen
  • 14-33-4:Basic - Dish storage shelves with rust that has pitted the surface above triple sink.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
  • 08B-38-4:Basic - Food stored on floor. -bags of ice in walk in freezer. Operator relocated. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. -behind triple sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fans in walk in cooler -gaskets on walk in cooler and walk in freezer -storage shelf beside walk in cooler
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to beverages on front line. Operator relocated. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce over flan in walk in cooler Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs next to potato balls in walk in cooler -raw mechanically tenderized beef over raw pork in walk in cooler. Operator corrected. 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. -beef empanada (132F - Hot Holding), held less than four hours per operator. Operator placed on Time as a Public Health Control. Operator filled out form and put sticker on empanada. Corrected On-Site Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -chemicals beside sauce on front line. Operator relocated. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser at soda machine -interior of fryer vats -slicer -cutting board on cook line
  • 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. -multiple items in walk in cooler Repeat Violation
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -at ice machine and coffee machine

9/23/2024· 1y 5mo ago

Visit ID: 8894989

Met Inspection Standards

1 high, 1 basic

  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -at triple sink and mop sink - From follow-up inspection 2024-09-23: **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2024-09-23: **Time Extended**

9/20/2024· 1y 5mo ago

Visit ID: 8862824

Follow-up Inspection Required

5 high, 5 int, 10 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -on stove door
  • 36-62-4:Basic - Light not functioning. -under hood suppression system
  • 25-05-4:Basic - Single-service articles improperly stored. -on floor in dry storage. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. -several items in walk in cooler.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -chicken thawing at room temperature. Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition. -ice bucket -green spatula on clean utensil rack
  • 14-17-4:Basic - Walk-in cooler/freezer shelves and prep shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind cooking equipment
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -at triple sink and mop sink
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken soup (45F - Cooling, prepared yesterday ); noodle soup (46F -Cooling, prepared yesterday ); black beans (47F -Cooling, prepared yesterday ) in walk in cooler Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chicken soup (45F - Cooling, prepared yesterday ); noodle soup (46F -Cooling, prepared yesterday ); black beans (47F -Cooling, prepared yesterday) in walk in cooler
  • 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 (119F - Hot Holding); steak (103F - Hot Holding); rice (110F - Hot Holding), held less than four hours per operator. Operator moved to oven for rapid reheat. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -winded by vinegar in kitchen Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -chicken soup (45F - Cooling, prepared yesterday ); noodle soup (46F -Cooling, prepared yesterday ); black beans (47F -Cooling, prepared yesterday ) Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -by cook line
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -operator obtained chlorine Corrected On-Site
  • 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. -soups in walk in cooler