Josie's Pizza and Wings
2635 S Hwy 27 Ste 103, Clermont, FL 34711 · Permanent Food Service · License 4509135
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 Aug 4 routine inspection4 high priority (3 fixed by the Sep 4 follow-up, 1 fixed on the spot, 1 repeat), 9 intermediate (1 fixed on the spot, 3 repeats), 15 basic (4 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-44
- Administrative complaint on Aug 4, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score44
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 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Progress made pizza oven grates interior of fryers
More time givenFixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Equipment in poor repair.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Progress made hood suppression filters area under grates in pizza oven
More time givenFixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris under shelves in dough prep area.
More time given
- First visitAug 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
28 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
--cooked chicken wings (48°F - Cold Holding), walk in cooler, more than four hours per operator.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-cooked chicken wings (48°F - Cold Holding), walk in cooler, more than four hours per operator.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
-raw shell eggs over unwashed mushrooms in walk in cooler
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-by utensils and beverage cups at beverage station. Operator moved to bottom shelf.
Fixed on the spot
Intermediate9
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.
-milk in walk in cooler
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.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
-operator posted
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-pizza oven grates -interior of fryers and fryer baskets -slicer -dish racks -interior of spray hose at triple sink -pizza spatula
Repeat violation
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
-over ice machine
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in dough prep area
Repeat violation
No soap provided at handwash sink at dough prep area
Repeat violation
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/ -Edward
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic15
Code 08, Food protection and cross-contamination: Stored food not covered.
-several items in upright reach in freezer and reach in cooler beside pizza oven
Food not stored at least 6 inches off of the floor.
-soda boxes and boxes of oil in dough prep area, operator placed on shelf
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.
-Wawa cup on storage shelf with olive oil
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-soufflé cup in Parmesan cheese on make table
Repeat violation
Cutting board has cut marks and is no longer cleanable.
-make tables
Equipment in poor repair.
-fryer baskets
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
-kitchen and beer cooler in bar
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-area under grates in pizza oven -exterior of pizza oven and reach in freezer -hood suppression filters over fryers and pizza oven -exterior of dough mixer -gaskets on walk in cooler -exterior sides of fryers
Repeat violation
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
-beverage station
Code 33, Garbage and refuse: Storage area not maintained clean and organized.
-dough prep area
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-behind triple sink and beside dough mixer
Floor soiled/has accumulation of debris under shelves in dough prep area.
Floor drain in front of ice machine
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
-provided copy to operator, operator posted
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.
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.