Pokemoto Clermont
2635 S Hwy 27 Ste 102, Clermont, FL 34711 · Permanent Food Service · License 4509163
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection4 high priority (fixed by the Nov 5 follow-up), 3 intermediate, 11 basic-32
- Administrative complaint on Aug 3, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
- 2nd follow-up visitOct 5, 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.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
30 day extension for employee training
More time given
Basic2
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
- 1st follow-up visitAug 4, 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.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
sent for administrative complaint on 8/3/26
More time given
Intermediate2
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic2
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
- First visitAug 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 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 shrimp (47°F - Cold Holding); leafy greens (46-48°F - Cold Holding); tofu (46°F - Cold Holding), make line, more than four hours per operator. -corn (58°F - ambient cooling more than four hours per operator ) edamame out of shell (58°F - Cold Holding)
Stop Sale issued due to food not being in a wholesome, sound condition.
--commercially processed reduced oxygen packaged raw diced tuna not removed from packaging prior to thawing in upright reach in cooler in kitchen.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-cooked shrimp (47°F - Cold Holding); leafy greens (46-48°F - Cold Holding); tofu (46°F - Cold Holding), edamame out of shell (58°F - Cold Holding) make line, more than four hours per operator.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Administrative complaint
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-interior of vegetable reach in cooler in kitchen -utensil dispenser in front of cash register
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
-front line
Code 53, Manager certification and employee training: 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.
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-container of msg in kitchen, operator labeled
Fixed on the spot
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. -raw diced tuna in upright reach in cooler in kitchen
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
-salmon container on make line
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
-employee on front line
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of rice cooker in kitchen -exterior of all coolers need wiping down -shelves under prep tables in kitchen -boba reach in cooler doors are sticky
Buildup of food debris/soil residue on equipment door handles.
-make line coolers
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
-forks by cash register -forks and spoons on make line
Single-service articles improperly stored.
-case of plastic salad bowls in kitchen, operator placed on shelf
Fixed on the spot
Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands.
-straws under paper towel dispenser on front line
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-hand sinks are marked with hand wash only signs, not sign directing employees to wash hands
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-rugs on shelf with dry goods items in kitchen, operator moved to closet
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.