Just Love Coffee
1615 E Hwy 50 Ste 400, Clermont, FL 34711 · Permanent Food Service · License 4508956
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection1 high priority (fixed on the spot), 6 intermediate (3 fixed on the spot, 1 repeat), 7 basic (2 repeats)-28
- Safety score72
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 visitAug 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-tomato soup (112°F - Hot Holding), less than four hours per operator, moved to microwave for rapid reheat, 171°F
Fixed on the spot
Intermediate6
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-interior of soda nozzles at soda machine in dining area
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
-by triple sink, operator turned on.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-sanitizer bucket stored in hand sink by office area -bottle of drano and other items in hand sink by triple sink, operator removed
Fixed on the spotRepeat violation
No soap or paper towels at hand sink by triple sink, operator provided.provided at handwash sink.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -Denae and Ruth
Basic7
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
-unwashed berries over washed spinach and milk in upright reach in freezer
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-employees prepping food were wearing bracelets
Repeat violation
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
-stored over take out bags on front counter, operator moved to bottom shelf
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-outer edges of reach in drawers on cook line -gaskets on reach in coolers on cook line -backside of ice dispenser at soda machine
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees by triple sink
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-kitchen
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.