Guru Restaurant
2400 US 27 S #101, Clermont, FL 34711 · Permanent Food Service · License 4508328
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Oct 26 complaint inspection2 intermediate, 7 basic (1 repeat)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 26, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-interior of microwave by server station
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink on cook line
Basic7
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
-employee bin on top shelf of walk in cooler.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as cover on tandoori oven
Code 21, Wiping cloths and linens: In-use wiping cloth/towel used under cutting board, 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.
-short speed rack near mop sink -wall in dish area -exterior of dry goods containers
Code 29, Plumbing and backflow prevention: Water leaking from faucet/handle at hand sink on cook line
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
-women's room
Code 36, Floors, walls, ceilings and ventilation: Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-kitchen/cook line area
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
- 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.