Bojangles #2071

4721 Plaza Collina Terrace, Clermont, FL 34711 · Permanent Food Service · License 4509029

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 20, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 20 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 17 complaint inspection
2 high priority (fixed by the Jul 20 follow-up), 2 intermediate, 8 basic (1 repeat)
-21
Safety score79

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

Inspection history

1 inspection · 2 visits

Jul172026

Complaint inspection

12 violations found · Inspector came back once

Follow-up visitJul 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  baskets on order
  More time givenFixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing over beverage station in dining area
  More time given
Official report, on the Florida DBPR website
First visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -cut tomatoes (45°F - Cold Holding); sliced cheese (47°F - Cold Holding); cut lettuce (44°F - Cold Holding); front line, 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.
  -liquid eggs (60°F - Cold Holding); raw chicken (52°F - Cold Holding), cook line, less than four hours per operator, moved to walk in cooler for quick chill. Eggs 51°F, chicken 45°F -cut tomatoes (45°F - Cold Holding); sliced cheese (47°F - Cold Holding); cut lettuce (44°F - Cold Holding); front line, more than four hours per operator Recommended oper use Time as a Public Health Control
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -ice dispensers at soda machine at lobby
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  -by soda boxes
Basic8
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -fryer basket
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  -cook line reach in drawers
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -interior of fryer cabinets -racks on shelf under egg flat top grill -exterior sides of equipment on cook line -shelves under chicken breading station -underside of soda nozzles at soda machines
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water on cook line reach
  Ceiling tile missing over beverage station in dining area
  Light not functioning over biscuit oven
  Repeat violation
  Floor soiled/has accumulation of debris.
  -under dry storage shelves -walk in freezer
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.