Amore Italian Ristorante
2608 S Hwy 27 Ste 100, Clermont, FL 34711 · Permanent Food Service · License 4509026
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 11 complaint inspection3 high priority (1 fixed by the Aug 13 follow-up, 2 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 10 basic (2 repeats)-30
- Administrative complaint on Aug 11, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Ice buildup in reach-in cooler/make table on cook line
More time given
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
More time given
- First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat 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.
-cooked meatballs (50°F - Cold Holding); -handmade mozzarella sticks (51°F - Cold Holding), more than four hours per operator
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 -cooked meatballs (50°F - Cold Holding); -handmade mozzarella sticks (51°F - Cold Holding) Less than four hours per operator stuffed shells (47°F - Cold Holding); sliced meatballs (47°F - Cold Holding); sliced sausage (48°F - Cold Holding); sliced cheese (50°F - Cold Holding) Operator chose to discard sausage and meatballs, moved shells and cheese to reach in freezer for quick chill, stuffed shells 46°F, cheese 41°F
Repeat violationFixed on the spotAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-mortadella stored with raw ground beef in walk in cooler, operator separated
Fixed on the spotRepeat violation
Intermediate2
Code 02, Labeling, date marking and consumer advisory: 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.
-cooked ground beef in reach in freezer, operator determined date and marked
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-tomato remnant in hand sink by cook line
Basic10
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
--unwashed broccoli over portioned gnocchi in walk in cooler, operator moved all unwashed to a bottom shelf
Fixed on the spot
Raw fruits/vegetables not washed prior to preparation.
-observed employee remove broccoli head from package and begin cutting, educated operator and employee, employee washed hands.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
-oven door
Repeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
-reach in cooler across from soups
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-green board on cook line
Repeat violation
Ice buildup in reach-in cooler/make table on cook line
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
-drink cooler and by salad station
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler on cook line across from ovens
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water in walk in cooler
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.