HOME2 Suites by Hilton
1450 Champions Way, Clermont, FL 34711 · Permanent Food Service · License 4508838
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection1 high priority, 2 intermediate (1 fixed on the spot), 2 basic-13
- Extension granted on Sep 17Counts in full until a follow-up finds the problems fixed-3
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 17, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No certified food manager for establishment.
More time given
- First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 machine twice, heat strip did not turn black. Wash temp only reached 110, rinse temp exceeded 180. Per data plate wash temp should reach 150, rinse should reach 180.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-hand sink in kitchen was blocked by glass rack cart, operator relocated
Fixed on the spot
Code 53, Manager certification and employee training: 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 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-red scoops in walnut and raisin containers, operator replaced with handled scoops
Fixed on the spot
Code 24, Clean equipment storage and air drying: Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
-bowls on buffet line, operator inverted
Fixed on the spot
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.