Auntie Anne's / Checkers

550 US 27, Clermont, FL 34714 · Permanent Food Service · License 4508726

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.High priority · fixed by the Oct 8 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
3 high priority (2 fixed by the Oct 8 follow-up, 1 fixed on the spot), 5 intermediate, 6 basic (2 repeats)
-32
Safety score68

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep282026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 4 Basic
What was still cited
Intermediate2
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  More time given
  Required employee training expired for some employees.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Progress made
  More time givenFixed on the spot
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 5 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  See stop sale. -cut tomatoes (45°F - ambient cooling since 10:00, temped at 2:25 )
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  -cut tomatoes (45°F - ambient cooling since 10:00, temped at 2:25 )
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  -liquid antibiotics stored in reach in cooler on shelf above cheese and cocktail franks, operator moved to bottom of reach in cooler away from food.
  Fixed on the spot
Intermediate5
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  -cut tomatoes, wrapped tight with plastic.
- Code 27, Water source: Water pressure lacking at fixtures that require the use of water.
  -hand sink in kitchen by triple sink and at front counter, one hand sink is working in center of back kitchen
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  -dated 1/25 over soda boxes
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -Alyssa
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -Karla D.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -fryer baskets are warped
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  -Dump sink fixtures are broken
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  -old hot holding unit in dining area near walk in cooler away
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Repeat violation
  Light not functioning under hood suppression system
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.