Pastelitos Marilu II

16129 Fl 50 Ste 104, ., Clermont, FL 34711 · Permanent Food Service · License 4508755

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Aug 27, 2026

What drove the grade

Vacuum breaker missing on fitting/splitter added to mop sink faucet.High priority · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
4 high priority (2 fixed by the Aug 27 follow-up, 1 fixed on the spot), 2 intermediate, 8 basic (5 repeats); basic violations cost 12 at most
-33
Safety score67

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

Inspection history

1 inspection · 2 visits

Aug262026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing on fitting/splitter added to mop sink faucet.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Ice buildup in reach-in freezer on cook line and freezers in hallway
  More time given
Official report, on the Florida DBPR website
First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 4 High priority
- 2 Intermediate
- 8 Basic
What 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.
  housemade chicken soup (45°F - Cold Holding); housemade sofrito (46°F - Cold Holding); cheese sauce (47°F - Cold Holding); cut cabbage (48°F - Cold Holding); housemade picante sauce (46°F - Cold Holding); housemade salsa verde (45°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  More than four hours per operator-upright reach in cooler in kitchen housemade chicken soup (45°F - Cold Holding); housemade sofrito (46°F - Cold Holding); cheese sauce (47°F - Cold Holding); cut cabbage (48°F - Cold Holding); housemade picante sauce (46°F - Cold Holding); housemade salsa verde (45°F - Cold Holding)
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw bacon behind cheese on make table on cook line, operator moved bacon to the front.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Intermediate2
- 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.
  -housemade chicken soup in upright reach in freezer in back kitchen
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -reach in cooler shelves in back kitchen
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -upright reach in cooler in back kitchen
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -boxes of cooking oil in kitchen
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -make table
  Repeat violation
  Ice buildup in reach-in freezer on cook line and freezers in hallway
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
  Repeat violation
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  -by clean pots on rack in kitchen
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water under triple sink
  Hole in or other damage to wall behind coffee area on front line
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.