Sarah Greek Village Deli
16640 Cagan Crossings Blvd 305, Clermont, FL 34714 · Permanent Food Service · License 4508462
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection6 high priority (4 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate, 5 basic (2 repeats)-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 · 1 visitRoutine inspection
- First visitOct 21, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. -1 can of grape leaves heavily dented at the seam
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
-panned raw beef over cheese tortellini in reach in freezer -boxes of raw chicken stored over open bags of precooked chicken rolls in reach in freezer.
Repeat violation
Displayed food not properly protected from contamination.
-desserts on front counter not covered from above
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
-stuffed pastry stored in take out bag in reach in freezer
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-boxes of cooking oil stored underneath bottles of bleach and cleaners. Operator moved oil to bottom of prep table
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
-Sanitizer Bucket (Chlorine 300++ppm), operator discarded and made new solution, 100 ppm
Fixed on the spot
Intermediate2
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.
-interior of oven in kitchen -can opener
Basic5
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
-chopper in kitchen, operator cleaned and sanitized
Fixed on the spot
Code 21, Wiping cloths and linens: Clean linens stored on floor.
-bags clean wiping cloths stored on floor in walk in storage area
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-hood suppression system
Code 25, Single-service items: Single-service articles improperly stored.
-box of take out boxes on floor in walk in storage area.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
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
- 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.