I Love NY Pizza
532 Cagan Park Ave #204-206, Clermont, FL 34714 · Permanent Food Service · License 4508514
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 2 complaint inspection2 high priority (fixed on the spot), 5 intermediate (1 repeat), 9 basic (2 repeats)-33
- Extension granted on Nov 2Counts in full until a follow-up finds the problems fixed-3
- Safety score64
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 visitNov 2, 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.
16 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
More time given
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
More time given
Intermediate5
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.
More time given
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 31, Handwash sinks and supplies: No soap or paper towels provided at handwash sink at entry to kitchen
More time given
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
18% gratuity added is now disclosed on the receipt. Operator has ordered disclosure label for menus, will be arriving in the next few weeks.
More time givenFixed on the spot
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
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.
More time given
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
More time given
Single-service articles stored on a soiled surface.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of beer reach-in-cooler at bar
More time given
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
More time given
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
More time given
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-ricotta (45°F - Cold Holding), cook line, less than four hours per operator, moved to reach in freezer for quick chill, 42°F.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
-eggplant in black take out bag, in white reach in freezer , operator removed
Fixed on the spot
Intermediate5
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.
-portioned lasagna in upright reach in freezer
Repeat violation
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
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-walk in cooler shelves have residue buildup -ice dispenser at soda machine in dining area
Code 31, Handwash sinks and supplies: No soap or paper towels provided at handwash sink at entry to kitchen
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
-operator charges an automatic gratuity for parties of 5 or more, which is not stated on any menu or on the receipt. The receipt does itemize the charges, stating 18% gratuity in the itemization, however, it is not clear that it's been added.
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
-ravioli and cheese sticks in reach in freezer, container of cheese in walk in cooler
Repeat violation
Unwashed fruits/vegetables stored with ready-to-eat food.
-unwashed mushrooms over ricotta in reach in cooler on kitchen, operator moved mushrooms below all ready to eat items
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of seasoning containers on prep line -exterior of microwave -exterior of dough and pasta containers -shelf under prep table
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
-take out containers on cook line, operator inverted
Fixed on the spot
Single-service articles stored on a soiled surface.
-stored in soiled pan on cook line, operator transferred to a clean pan.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of beer reach-in-cooler at bar
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
-3 dead in bar area, operator swept and cleaned.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
-under fryers
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-personal bag and beverage stored above single service items and in reach in cooler, operator removed
Fixed on the spotRepeat violation
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.