The Original Goomba's Pizzeria
2395 S US Hwy 27, Clermont, FL 34711 · Permanent Food Service · License 4508450
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Jul 20 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (1 fixed on the spot, 2 repeats), 8 basic (3 repeats)-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitJul 20, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. -1 can of peeled tomatoes heavily dented at seam -1 can of sweet peas heavily dented at seam
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-fresh garlic and oil (63°F - Cold Holding); shredded cheese (60°F - Cold Holding); reach in cooler on cook line, less than four hours per operator, moved to walk in cooler for quick chill Cheese 41°F, garlic and oil 57°F
Fixed on the spot
Intermediate4
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.
-provided form to operator
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
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting board -interior of spray hose at triple sink -can opener
Repeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
-milk and chocolate cake in reach in cooler on cook line, operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-fryer baskets, operator discarded
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-gaskets on reach in cooler under sauce warmer
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
-take out containers on cook line, operator inverted
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair on cook line
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-throughout the kitchen
Repeat violation
Ceiling tile missing over mop sink
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 over plastic wrap in dry storage, operator moved wrap to top shelf
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
More time given
At the first visit
-operator unable to locate written plan, provided new plan to operator
Follow-up, May 27, 2026More time given
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.
More time given
Follow-up, May 27, 2026More time given
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
At the first visit
-chlorine and quaternary ammonia
Follow-up, May 27, 2026More 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
At the first visit
-cutting board on make table on cook line
Follow-up, May 27, 2026More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
At the first visit
-front reach in cooler is not working -prep table in back kitchen is badly chipped -fryer baskets
Follow-up, May 27, 2026More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair on cook line
More time given
At the first visitRepeat violation
Follow-up, May 27, 2026More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
At the first visit
-dish room, above and below triple sink
Follow-up, May 27, 2026More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Follow-up, May 27, 2026More time given
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.