Staybridge Suites Clermont
3440 S US Hwy 27, Clermont, FL 34711 · Permanent Food Service · License 4509173
What drove the grade
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection4 intermediate (1 fixed on the spot, 1 repeat), 8 basic-20
- Safety score80
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 visitJul 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-milk in reach in cooler in kitchen, opened two days ago per operator. Operator dated.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
-quaternary ammonia
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-bottle of clear liquid under prep table
Basic8
Code 08, Food protection and cross-contamination: Open condiments provided for self-service not properly protected.
-nuts, brown sugar on buffet line
Unwashed fruits/vegetables stored with ready-to-eat food.
-unwashed grapes and apples over butter package and washed apples. Operator moved all unwashed to one side.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
-operator removed
Fixed on the spot
Ice bucket/shovel stored on floor between uses.
-operator moved to shelf
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-open coffee mug on dry storage shelf over bananas, operator moved.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored in a protected manner.
-clean utensils not stored facing one direction
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.
-employee bags on shelf next to tortillas in dry storage
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.