Holiday Inn Express & Suites - Clermont SE - West Orlando
105 Summer Bay Blvd, Clermont, FL 34711 · Permanent Food Service · License 4502373
What drove the grade
Displayed food not properly protected from contamination.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 6 intermediate (1 repeat), 2 basic; intermediate violations cost 18 at most-37
- Safety score63
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 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-butter (53°F - Cold Holding); 2% milk (48°F - Cold Holding); commercially processed boiled peeled eggs (45°F - Cold Holding), buffet line cooler, less than four hours per operator. Operator discarded and added items to Time as a Public Health Control.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
-walnuts on buffet line have no lid
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-observed employee washing dishes with gloves on, removed gloves, put new gloves on with no hand wash then handle clean utensils, pans and apples for buffet.
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-commercially processed boiled peeled eggs in reach in cooler
Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
-apples on buffet line
Code 31, Handwash sinks and supplies: No soap provided at handwash sink in kitchen.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-bottle of blue liquid in mechanical room beside kitchen
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic2
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
-spoons and forks on buffet line are not inverted.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen over reach in freezer.
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.