145 F Seafood
Last inspected: Dec 31, 2025
18
Score
145 F Seafood, located at 2440 E Fl Hwy 50 in Clermont, Florida, had a high-risk inspection on December 31, 2025, with a score of 18. This inspection identified 4 critical, 3 major, and 16 minor violations. The facility has a historical pattern of mostly high-risk inspections over its 9 recorded evaluations.
7
Inspections
4
Critical latest
3
Major latest
16
Minor latest
Inspection History
Dec 31, 2025
Routine - Food
4 critical violations. 3 major violations. 16 minor violations.
18
Jun 24, 2025
Routine - Food
2 major violations. 3 minor violations.
70
Jan 15, 2025
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
19
Mar 19, 2024
Food-Licensing Inspection
4 critical violations. 2 major violations. 1 minor violation.
41
Oct 3, 2023
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
25
Jul 12, 2023
Routine - Food
3 minor violations.
86
Dec 22, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
39
Violations — Dec 31, 2025 Inspection
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. -msg container in dry storage
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink cups on rack with seasonings/spices on speed rack in back kitchen, operator removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table in back kitchen
40-06-5
Basic - Equipment in poor repair. -interior of oven door beside prep table
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -front double doors
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. -sauce in dry storage
08B-47-4
Basic - Hole in or other damage to door. -bottom of both bathroom doors
36-24-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice container in dry storage
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in 100F water on server line **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system is heavily soiled -gaskets and sides of door on walk in cooler**Repeat Violation** **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open bottles of drinks in 3 door cooler in back kitchen, operator removed **Corrected On-Site**
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. -employee was cutting green onions without washing them first
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over cooked chicken in walk in cooler **Repeat Violation**
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. -bar, operator removed **Corrected On-Site**
21-38-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -no color change on heat strip, ran again with different strip, got color change to 160 F **Corrected On-Site**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salt fish (62F - Cold Holding), reach in cooler near dry storage, held less than four hours per operator. Recommended operator place on Time as a Public Health Control.
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator determined time and placed time marking on containers **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. -bottle of cleaner stored on shelf with salt and pepper in server area **Repeat Violation**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose is heavily soiled at dish machine
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -dish room
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid at mop sink
41-17-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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