Alma Latin Fusion Gastrobar

2385 S Hwy 27, Clermont, FL 34711 · Permanent Food Service · License 4508654

Official report

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out of 100

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Not rated yet

Latest visit: Nov 5, 2026 (2 days ago)

Only a licensing inspection is on record. Grades start with the first routine inspection.

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Inspection history

1 inspection · 2 visits

Nov32026

Licensing inspection

17 violations found · Inspector came back once

Follow-up visitNov 5, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
10 violations still not corrected:
- 1 High priority
- 6 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
  More time given
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  More time given
- Code 11, Employee health: 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.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
  More time given
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  More time given
Basic3
- Code 08, Food protection and cross-contamination: Stored food not covered in reach in freezer on cook line.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle at triple sink.
  More time given
Official report, on the Florida DBPR website
First visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 3 High priority
- 9 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  More than four hours per operator sausage (70°F - Cold Holding); raw pork belly (70°F - Cold Holding); cut tomatoes (70°F - Cold Holding); plantains (70°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  More than four hours per operator. -sausage (70°F - Cold Holding); raw pork belly (70°F - Cold Holding); cut tomatoes (70°F - Cold Holding); plantains (70°F - Cold Holding), small reach in cooler on cook line.
- Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
  Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ -operator has submitted license application, open and operating prior to license inspection. Operator must submit plans to Plan Review.
Intermediate9
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  -tuna tartare, fish ceviche and undercooked fried eggs
- Code 11, Employee health: 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.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  -quaternary ammonia
- Code 27, Water source: No hot running water at three-compartment sink.
  Handwash sink does not have running water or enough water pressure to properly wash hands.
  -cook line
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -hand sink at bar blocked by blender and cutting board.
  No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
  No soap provided at handwash sink at bar or kitchen.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -establishment has changed owner. Current plans on file do not match the layout of the kitchen. Dish machine has been removed from the bar and the kitchen. Ice machine has been added in the kitchen.
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered in reach in freezer on cook line.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  -72°F, operator dumped water.
  Ice scoop handle in contact with ice.
  Operator hung on hook.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle at triple sink.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.