D-Brothers Pizza
1120 E Hwy 50 Ste B, Clermont, FL 34711 · Permanent Food Service · License 4508484
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitJul 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-raw chicken (46°F - Cold Holding), upright reach in cooler, more than four hours per operator -vodka sauce (47°F - cooling, prepared yesterday) covered, in deep pan, in reach in cooler
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-raw chicken (46°F - Cold Holding), upright reach in cooler, more than four hours per operator
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
-vodka sauce (47°F - cooling, prepared yesterday) covered, in deep pan
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw shell eggs over pizza sauce in walk in cooler, operator moved eggs to bottom shelf
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-cleaner and bleach over clean linens, operator moved cleaners
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
--vodka sauce (47°F - cooling, prepared yesterday) covered, in deep pan, in reach in cooler
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
-pizza slices
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-can opener -dish storage shelves
Basic6
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding units.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-gaskets on upright reach in freezer, operator has new gaskets
Fixed on the spot
Ice buildup in reach-in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-speed racks, operator cleaned
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
-3 dead in ac room, operator cleaned and sanitized
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.