White Castle
4551 Collina Terr, Clermont, FL 34711 · Permanent Food Service · License 4509179
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 12 basic (2 repeats); basic violations cost 12 at most-32
- Safety score68
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 check
- First visitAug 3, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
D68Routine inspection19 violations, 3 high priority No follow-up needed
- 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-rehydrated onions (61°F - Cold Holding); sausage patties (68°F - Cold Holding); raw shell eggs (54°F - Cold Holding), cook line, less than four hours per operator, moved to walk in cooler for quick chill Eggs-39°F, sausage patties42F, onions 54°F
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
-employee broke raw shell eggs wearing white gloves, handled fryer baskets, then took gloves off and put new ones on without washing hands
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of triple sink.
Intermediate4
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
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-interior of reach in meat cabinets -ice dispenser at soda machine in dining room -walk in cooler shelves
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-blocked by hand cart at triple sink, operator relocated
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
-by triple sink, operator replaced
Fixed on the spotRepeat violation
Basic12
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
-employee on cook line making eggs
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-employee cooking eggs was wearing a watch
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-gaskets on reach in coolers on cook line -exterior lid of cleaning tub on cook line -legs on equipment tables on cook line -outer area of soda machine
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
-cold water faucet not working at hand sink by triple sink
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
-men's room
Toilet/urinal not flushing/functioning properly.
-women's room
Code 33, Garbage and refuse: Open dumpster lid.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
-back door
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
-by back door
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-dining room near soda machine
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
- 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.