Guavate
139 N Hwy 27, Clermont, FL 34711 · Permanent Food Service · License 4509030
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 31 complaint inspection5 high priority (fixed by the Aug 13 follow-up), 3 intermediate (2 repeats), 10 basic (2 repeats)-38
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Progress made exterior sides of cooking equipment speed rack in walk in cooler
More time givenFixed on the spot
- First visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-raw shrimp (44°F - Cold Holding); butter (43°F - Cold Holding), reach in cooler at end of cook line, more than four hours per operator
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. -fresh garlic and oil dated 6/16/26
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-raw shrimp (44°F - Cold Holding); butter (43°F - Cold Holding), reach in cooler at end of cook line, more than four hours per operator
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
-beef in reach in freezer
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -ran dishmachine 3 times
Intermediate3
Code 02, Labeling, date marking and consumer advisory: 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.
-butter in reach in cooler near cook line
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-grill grates -cutting boards on make tables -shelves holding plates in front side cook line -bottom of reach in freezer across from cook line -slicer
Repeat violation
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-flour container in kitchen, sugar container in bar
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
-unwashed fruits over sauces in walk in cooler
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
-oven door handle, operator removed
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
-employee prepping food in kitchen
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
-prep area, operator removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior sides of cooking equipment -filters on hood suppression system -gaskets on reach in freezer on cook line -top back of fryer cabinets -gaskets on reach in freezer -speed rack in walk in cooler
Repeat violation
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
-air conditioning unit over triple sink
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water in dish area
Wall soiled with accumulated grease, food debris, and/or dust.
-beside dish machine and hand sink in kitchen
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.
- Stop sale
- An order that the food can’t be sold or served.