Dim Sum House
2440 E Hwy 50, Clermont, FL 34711 · Permanent Food Service · License 4508912
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
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Inspection history
2 inspections · 4 visitsLatest inspection
Follow-up to an earlier complaint check
- 2nd follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still 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.
At the first visit
-Calamari 51, rice noodles 48, raw chicken 49°F, raw chicken mix 48°F, raw shrimp mix 48°F, raw shell eggs, pork and shrimp dumpling, shrimp balls, shrimp stuffed eggplant, raw shrimp48F , cooked pork 48°F
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Calamari 48°F, rice noodles 44-45°F, raw chicken 62°F, raw chicken mix 38°F, raw shrimp mix 37°F, raw shell eggs 52°F pork and shrimp dumpling 51°F shrimp balls 52°F, shrimp stuffed eggplant51F, raw shrimp 35°F , no cooked pork, walk in cooler. Less than four hours per operator, moved to reach in cooler
At the first visit
Calamari 51, rice noodles 48, raw chicken 49°F, raw chicken mix 48°F, raw shrimp mix 48°F, raw shell eggs 53°F pork and shrimp dumpling 49°F shrimp balls 49°F, shrimp stuffed eggplant49F, raw shrimp48F , cooked pork 48°F All cold holding in walk in cooler. Walk in cooler is down.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 2 follow-up visits Fixed at follow-up
- 3rd follow-up visitJul 10, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Progress made -ice bin
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Ice buildup in walk-in freezer.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Progress made filters on hood suppression system
More time given
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
More time given
Floor area(s) covered with standing water.
More time given
- 2nd follow-up visitJul 1, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
23 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority4
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
cooked beef 45-46°F- cold holding
More time given
At the first visit
See stop sale. -cooked beef (82°F - cooling since 9:30, temped @ 11:49) -cooked noodles (72°F - cooling, made @ 9:00, temped @ 11:50)
Follow-up, Jun 29, 2026More time given
Calamari 51, cooked chicken 47-50, cooked beef 47-40, cooked shrimp, 48, rice noodles 48, raw chicken 49°F, raw chicken mix 48°F, raw shrimp mix 48°F, raw shell eggs, pork and shrimp dumpling, shrimp balls, shrimp stuffed eggplant, raw shrimp48F , cooked pork 48°F
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Cooked beef - 45-46°F cold holding, none cooling
More time given
At the first visit
-cooked beef (82°F - cooling since 9:30, temped @ 11:49), cooked noodles (72°F - cooling, made @ 9:00, temped @ 11:50) walk in cooler
Follow-up, Jun 29, 2026Administrative complaint
cooked chicken 47-50, cooked beef 47-40, cooked shrimp, 48 All prepared yesterday, packed deep in covered pans, stacked in walk in cooler
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
More time given
At the first visitRepeat violation
See stop sale. -cooked noodles on line
Follow-up, Jun 29, 2026More time given
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
More time given
At the first visitFixed on the spot
-Sanitizer Bucket (Quaternary 500++ppm), operator diluted, 250 ppm
Follow-up, Jun 29, 2026More time given
Intermediate5
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
More time given
At the first visit
-cooked beef (82°F - cooling since 9:30, temped @ 11:49), cooked noodles (72°F - cooling, made @ 9:00, temped @ 11:50) walk in cooler, in deep pan, covered and stacked
Follow-up, Jun 29, 2026Administrative complaint
cooked chicken 47-50, cooked beef 47-40, cooked shrimp, 48 All prepared yesterday, packed deep in covered pans, stacked in walk in cooler
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
More time given
At the first visit
-prep sink
Follow-up, Jun 29, 2026More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
At the first visitRepeat violation
-interior of spray hose at triple sink -ice bin -walk in cooler shelves have residue buildup
Follow-up, Jun 29, 2026More time given
Code 31, Handwash sinks and supplies: No handwash sink located in vending machine area where employees service bulk food machines.
More time given
At the first visit
-rice in hand sink at entry to kitchen
Follow-up, Jun 29, 2026More time given
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
More time given
At the first visitRepeat violation
-pink liquid in bar
Follow-up, Jun 29, 2026More time given
Basic14
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
More time given
At the first visitFixed on the spot
-whole chicken thawing in standing water. Operator turned on cold running water
Follow-up, Jun 29, 2026More time given
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
More time given
At the first visit
-oven door
Follow-up, Jun 29, 2026More time given
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
More time given
At the first visit
-employee handling food was wearing a watch
Follow-up, Jun 29, 2026More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
At the first visit
-make table
Follow-up, Jun 29, 2026More time given
Equipment in poor repair.
More time given
At the first visit
-gaskets on walk in cooler doors
Follow-up, Jun 29, 2026More time given
Ice buildup in walk-in freezer.
More time given
At the first visitRepeat violation
Follow-up, Jun 29, 2026More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visit
-exterior of reach in cooler doors on cook line -exterior of equipment on cook line -exterior of rice cooker on cook line -grates on stove -filters on hood suppression system -fans in walk in cooler are dusty -gaskets on walk in cooler door -shelves in bar area -exterior boba machine
Follow-up, Jun 29, 2026More time given
Buildup of food debris/soil residue on equipment door handles.
More time given
Follow-up, Jun 29, 2026More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
At the first visitFixed on the spot
-under hand sink in dish room, operator repaired pipe, leak stopped
Follow-up, Jun 29, 2026More time given
Standing water in bottom of reach-in-cooler.
More time given
At the first visit
-cook line
Follow-up, Jun 29, 2026More time given
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
More time given
At the first visit
-entry to walk in freezer
Follow-up, Jun 29, 2026More time given
Floor area(s) covered with standing water.
More time given
At the first visit
-dish area, cook line
Follow-up, Jun 29, 2026More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
At the first visit
-behind soda boxes -by dish machine
Follow-up, Jun 29, 2026More time given
Light not functioning under hood suppression system
More time given
Follow-up, Jun 29, 2026More time given
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.