Chef N IT UP Slice Bar LLC

821 W Minneola Ave, Kiosk 20, Clermont, FL 34711 · Permanent Food Service · License 4509191

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Jul 14, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
3 high priority (1 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 8 basic (1 repeat)
-38
Administrative complaint on Jul 14
Counts in full until a follow-up finds the problems fixed
-20
Safety score42

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

Inspection history

1 inspection · 1 visit

Jul142026

Routine inspection

15 violations found

First visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 3 High priority
- 4 Intermediate
- 8 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.
  -commercially processed cheesecake (51°F - Cold Holding); house made rice balls (51°F - Cold Holding), front reach in cooler, 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.
  -commercially processed cheesecake (51°F - Cold Holding); house made rice balls (51°F - Cold Holding), front reach in cooler, more than four hours per operator.
  Repeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  -spray bottles of cleaners stored next to take out containers, operator moved to storage cart.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -house made pizza sauce in reach in cooler
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting board on make table -interior of pizza ovens -pizza paddle holders above pizza oven -
- Code 27, Water source: Water pressure lacking at fixtures that require the use of water.
  -operator has a variance for portable hand sink. Hand sink tank was not filled with water when inspector attempted to wash hands. Operator filled tank.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink by triple sink.
  Repeat violation
Basic8
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -case of plastic water bottles, operator placed on shelf
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  -Wawa bag containing beverages in reach in cooler over onions and next to sauces, operator moved to bottom of cooler away from food.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: 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. -front reach in cooler
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -speed rack on cook line -exterior top of pizza ovens
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  -container of clean lids stored underneath prep dough prep table allowing flour dust to land on clean lids
- Code 25, Single-service items: Single-service articles improperly stored.
  -box of pizza box liners stored on floor by hand sink, operator placed on shelf
  Fixed on the spotRepeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.