Orchard Heights

3650 S US Hwy 27, Clermont, FL 34711 · Permanent Food Service · License 4508628

Official report

out of 100

Grade F

Safety score 38 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued due to adulteration of food product.High priority · fixed by the Oct 14 follow-up · 38 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
10 high priority (8 fixed by the Oct 14 follow-up, 2 fixed on the spot), 8 intermediate (2 fixed on the spot), 21 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-60
Extension granted on Oct 7, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score38

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

Inspection history

1 inspection · 3 visits

Oct62026

Routine inspection

39 violations found · Inspector came back 2 times

2nd follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What 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 Interior oven
  More time givenFixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Lid is on order
  More time givenFixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  cooler has been repaired, needs gaskets
  More time givenFixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Progress made Carts for glass racks
  More time givenFixed on the spot
- Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
  trash can is on order
  More time givenFixed on the spot
Official report, on the Florida DBPR website
1st follow-up visitOct 7, 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.
25 violations still not corrected:
- 4 High priority
- 3 Intermediate
- 18 Basic
What was still cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  Diced ham dated 9/27 Chickpeas dated 9/27
  More time given
- Code 07, Unwrapped or hazardous food re-served: Time/temperature control for safety food re-served to customers.
  More time given
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  More time given
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in dumpster area
  More time given
Intermediate3
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  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 41, Chemicals and toxic substances: Spray bottle containing chemicals substance not labeled.
  More time given
Basic18
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  More time given
- 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 debris inside warewashing machine.
  More time given
  Accumulation of debris in three-compartment sink.
  More time given
  Accumulation of debris on exterior of warewashing machine.
  More time given
  Accumulation of lime scale on the inside of the dishmachine.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  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 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  More time given
- Code 32, Restrooms: Bathroom facility not clean.
  More time given
- Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Floor drains soiled/have heavy accumulation of debris throughout the kitchen
  More time given
Official report, on the Florida DBPR website
First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
39 violations found:
- 10 High priority
- 8 Intermediate
- 21 Basic
What the inspector cited
High priority10
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  1case butter pats
  Shell eggs are not clean.
  See stop sale. 4 each
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Corned beef 9/23 Cooked chicken 9/28
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Corned beef 9/23 Cooked chicken 9/28
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Tall boy cafe cut melon (57°F - cold holding); cooked hard boiled eggs out of shell (56°F - Cold Holding); potato salad (53°F - Cold Holding) milk (52°F - Cold Holding) butter pats (70°F - Cold Holding) cream cheese (67°F - Cold Holding) quick chill
  Fixed on the spot
- Code 07, Unwrapped or hazardous food re-served: Time/temperature control for safety food re-served to customers.
  Butter
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken over cooked meat and next key lime juice walk in cooler
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Put gloves to mouth and blew into prior putting them on.
  Fixed on the spot
  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands in dish area
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in dumpster area
Intermediate8
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cut melons Cut tomatoes cooked rice per operator yesterday and 2 Days ago.
  Fixed on the spot
  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.
  Beef stew
- 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.
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -glass racks Slicer Floor mixer Can opener Drawer divider in utensil drawer in prep area Interior oven
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Near stove
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing chemicals substance not labeled.
- 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/
Basic21
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Top of ice cream cone holder
  Food stored on floor.
  Pickles walk in cooler racks Racks Multiple items walk in freezer from received truck yesterday per operator Potatoes dry storage
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cook
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Watch while making and plating toast
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  White board near m er
  Equipment in poor repair.
  Stand up reach in cooler on cafe 50°f
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris in three-compartment sink.
  Sanitizer sink
  Accumulation of debris on exterior of warewashing machine.
  Accumulation of lime scale on the inside of the dishmachine.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Fixed on the spot
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Next to clean equipment under prep area
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -racks for glass racks Walk in cooler racks Racks hold small wares across from 3 comp with old food debris Carts for glass racks Walk Shelf under slicer in dry storage Hood filters Cream colored cart
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Coffee filter stored on top of coffee machine
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  -drain pipe from dishmachine is not positioned over drain underneath the dishmachine allowing water to drain onto floor surface.
- Code 32, Restrooms: Bathroom facility not clean.
  Toilet employee restroom
- Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
  Handwashing sink near ice machine
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Around pre rinse sink Near 3 compartment areas
  Floor drains soiled/have heavy accumulation of debris throughout the kitchen
  Under dish machines and 3 compartment sink heavily soiled All floor drains heavily soiled Under racks holing cereal in dry stock
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.