Epic Theatres of Clermont

2405 US Hwy 27, Clermont, FL 34711 · Permanent Food Service · License 4508814

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 17, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 complaint inspection
1 high priority (no follow-up needed, 1 repeat), 5 intermediate (2 fixed on the spot, 1 repeat), 9 basic (1 repeat)
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Aug172026

Complaint inspection

15 violations found

First visitAug 17, 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.
15 violations found:
- 1 High priority
- 5 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -portioned cheese sauce (119°F - Hot Holding), front line, less than four hours per operator, recommended operator use Time as a Public Health control
  Repeat violation
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - at ice dispensers at all soda machines in lobby, operator cleaned ice dispensers. -drink reach in cooler in back area -reach in coolers on front line have residue buildup -can opener
  Repeat violationFixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -can of stainless steel cleaner and scrubbing pad in hand sink at the bar
  No soap provided at handwash sink at bar
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  -blue liquid at the bar, operator labeled
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -several expired 3/25/26
Basic9
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -box of Cheetos popcorn in dry storage, operator placed on shelf
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in back area and on front line
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  -turbo chef on front line
  Accumulation of black/green mold-like substance in the interior of the ice machine in back area, operator had employees clean soiled areas..
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -gaskets on reach in freezers on back area -gaskets and sides on reach in coolers on front area -wall behind soda boxes -shelf under turbo shelf and hot dog cooker has residue buildup -underside of soda nozzles at all soda machines in lobby have residue buildup
- Code 25, Single-service items: Single-service articles improperly stored.
  -box of lids stored on the floor by the beer walk in cooler
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster at bar.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water under soda boxes.
  Floor soiled/has accumulation of debris.
  -under shelves in dry storage and back hallway
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.