Four Palates Gelato & Bakery
16640 Cagan Crossing Blvd Unit 302, Clermont, FL 34714 · Permanent Food Service · License 4508761
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection1 high priority (no follow-up needed), 1 intermediate (1 repeat), 3 basic-10
- Safety score90
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 visitOct 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. -oatmeal date marked 10/11/26
Intermediate1
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
-under hand sink on front line
Repeat violation
Basic3
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
-back door
Code 36, Floors, walls, ceilings and ventilation: Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance by back door.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. -operator has a table top flat top grill and induction burner, is cooking bacon, potatoes, eggs
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.
- Stop sale
- An order that the food can’t be sold or served.