The Station
750 W Desoto St, Clermont, FL 34711 · Permanent Food Service · License 4508845
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitFollow-up to an earlier routine inspection
- Follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
progress made -interior of fryers
More time given
At the first visit
-racks in walk in cooler -interior of fryers -fryer baskets
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in food truck kitchen
More time given
Cold holding equipment not maintained in good repair.
operator is not using cold holding unit, all food is being held in other operable reach in coolers and walk in cooler. Operator is removing unit from the cook line
More time given
At the first visit
Do not store time/temperature control for safety food in this unit until the unit is repaired. -cook line
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visit
-gaskets on coolers -exterior equipment in food truck kitchen -interior of fryer cabinets -exterior of food truck
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
More time given
At the first visit
-food truck kitchen
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.