Eme's Food Hall
16201 State Rd 50 Unit 306, Clermont, FL 34711 · Permanent Food Service · License 4509160
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection5 intermediate, 9 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 6, 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
Intermediate5
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.
-coleslaw and egg rolls
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
-operator uses chlorine for sanitizer, has quaternary ammonia test strips.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-reach in coolers/freezers need wiping down -fryer baskets -cutting boards -interior of fryers
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-handsink on cook line was blocked by a holding unit
Handwash sink used for purposes other than handwashing.
-wire scrub pad in hand sink near triple sink -pans stored on hand sink on cook line
Basic9
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
-unwashed iceberg lettuce over sliced tomatoes and onions in reach in cooler on cook line, opera moved lettuce to unwashed cooler.
Fixed on the spot
Food not stored at least 6 inches off of the floor.
-box of cornstarch
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-open beverage container on cutting board at make table across from grill
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-employee making food on cook line is wearing bracelets
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of holding unit on cook line -exterior of cooler on cook line across from fryers -exterior of ice machine -dry storage shelves -hand sink on cook line has grease buildup
Code 29, Plumbing and backflow prevention: Water leaking from pipe at hand sink near triple sink
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Lights not functioning over flat top grill
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Fixed on the spot
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.