McDonald's
2640 E Hwy 50, Clermont, FL 34711 · Permanent Food Service · License 4502387
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 Oct 29 complaint inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-11
- Extension granted on Oct 30, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- 2nd follow-up visitNov 6, 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 - 1st follow-up visitOct 30, 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.
3 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.
rehydrated onions (41°F - Cold Holding),
More time givenFixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/roof is in disrepair, rainwater is leaking from ceiling tiles down the middle of the prep line leading to the office, not touching any food contact surfaces.
Observed water still leaking from the ceiling down the middle of the prep line, running down the exterior of the ice machine. Repairman has been here, will return tomorrow for further repair.
More time givenFixed on the spot
- First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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.
Less than four hours per operator -canadian bacon (47°F - Cold Holding); reach in cooler by fryers rehydrated onions (58°F - Cold Holding), prep cooler, operator chose to discard both
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-canadian bacon (109°F - Hot Holding), less than four hours per operator. Operator chose to discard.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-interior of spray hose at triple sink -interior of shake mix reach in cooler in beverage area Operator cleaned
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-table next to condiments at entry to kitchen, operator removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-underside of juice nozzles in beverage area -backside of ice dispenser at soda machine near dining area, operator began cleaning
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/roof is in disrepair, rainwater is leaking from ceiling tiles down the middle of the prep line leading to the office, not touching any food contact surfaces.
Buckets are placed on floor to catch rainwater.Per operator, began yesterday, someone coming today for repair.
Earlier inspections 1
A100Complaint inspectionNo violations Assigned to Inspector
- First visitOct 20, 2026 Assigned to Inspector
No violations found.
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.
- 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.