Huarike

658 West Ave, Clermont, FL 34711 · Permanent Food Service · License 4508543

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Oct 9 follow-up · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
4 high priority (fixed by the Oct 9 follow-up, 2 repeats), 7 intermediate (2 fixed on the spot, 1 repeat), 7 basic (1 repeat); intermediate violations cost 18 at most
-42
Safety score58

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

Inspection history

1 inspection · 2 visits

Oct82026

Routine inspection

18 violations found · Inspector came back once

Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 4 High priority
- 7 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  -cooked russet potatoes, 47°F-cooling, prepared yesterday -cooked fingerling potatoes (47-50°F - cooling, prepared yesterday -housemade flan and tres leches date marked 10/1 -cooked sweet potatoes (47°F - Cold Holding); --whole calamari (45°F - Cold Holding),
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -cooked sweet potatoes (47°F - Cold Holding); -whole calamari (45°F - Cold Holding), upright reach in freezer in prep room, more than four hours per operator
  Repeat violation
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  -cooked fingerling potatoes (47-50°F - cooling, prepared yesterday -cooked russet potatoes (47°F - cooling, prepared yesterday
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw shrimp behind cut onions in make table in kitchen
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  -tuna tartare, Acevichada Causa. Employees put "R" for raw next to items on all menus.
  Fixed on the spot
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  -cooked fingerling potatoes and russet potatoes , packed full in deep pans and covered
  Repeat violation
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  -several new employees
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  -chlorine and quaternary ammonia
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting boards on cook line -ice machine -ice scoop
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -observed bartender rinsing cups in hand sink at bar
- Code 52, Misrepresentation or misbranding: Establishment advertised crab on menu/menu board but served imitation crab.
  -employees changed C to a K on all menus
  Fixed on the spot
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -upright reach in cooler in prep room
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  -cook line, operator removed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -beverage cup on shelf with lime juice and clean plans, operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer on cook line
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior of ice machine
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in cold station
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.