Green Mountain Pizza

301 State Road 50, Clermont, FL 34711 · Permanent Food Service · License 4508941

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 18 routine inspection
4 high priority (1 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 5 basic (2 repeats)
-40
Safety score60

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

Inspection history

1 inspection · 1 visit

Sep182026

Routine inspection

13 violations found

First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 4 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Pastrami (53°F - Cold Holding); mozzarella (53°F - Cold Holding
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Pasta 9/1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. .
  Per operator from yesterday shaved rib eye (53°F - Cold Holding); mozzarella (53°F - Cold Holding
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  500+ppm 50 ppm
  Fixed on the spot
Intermediate4
- 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.
  Cooked wings
  Repeat violation
  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Meatballs
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -blocked by mop bucket and had items stored in hand sink.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Operator has added a bar in the adjoining parcel with a coffee machine, espresso maker, beer kegs/taps, beverage cooler, no hand sink in bar area. Operator has an additional bathroom in the new parcel. Operator has added a dish machine in back kitchen by mop sink. Existing hallway is used for food storage.
Basic5
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -cases of water in bar
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Fryer baskets
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in freezer gaskets by back door
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.