145 F Seafood
Last inspected: Dec 31, 2025
18
Score
The health department has logged 11 inspections at 145 F Seafood, the earliest from 2022. The latest inspection on file is from Dec 31, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 20 violations per visit versus roughly 12 violations earlier in the record.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
Restaurants in Clermont average 68, so 145 F Seafood trails the local norm. The pattern in the record is worth a careful look.
11
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.
View 23 violations
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
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 - 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 - 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
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
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
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
18
Jun 24, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained. **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Water filters expired 4/1/25. **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled. **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Insect control device installed over food preparation area by tea kettles. **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
35B-02-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Bags stored over seasoning in dry storage area. **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
40-06-5
70
Jun 23, 2025
Routine - Food
10 critical violations. 6 major violations. 17 minor violations.
View 33 violations
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 .Cooked beef,cooked chicken. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream,57 f,varieties of dim sum,45 f,egg roll,47 f,spinach dumplings ,46 f held more than four hours.Stop Sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice,52 f held from last night.Stop Sale. Cream,57 f,varieties of dim sum,45 f,egg roll,47 f,spinach dumplings ,46 f held more than four hours.Stop Sale. **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of raw chicken stored next raw shell eggs in walk in cooler. **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored next to bell peppers on walk in cooler. Raw scallops over noodles in walk in cooler. Raw shells stored over sauce in reach in cooler. **Warning**
08A-05-6
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Egg roll,124 f held less than four hours.Advised operator to use time as a public health control. **Warning**
03B-15-5
High Priority - Food stored in ice used for drinks. See stop sale. Cut lemons and a can of soda. **Warning**
08B-56-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Rice,52 f held from last night. **Warning**
03D-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Quaternary ammonia,500 ppm.Afterwards,200 ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - Toxic substance/chemical improperly stored. Bleach water is stored on the prep table.Red coloring is stored next to Raid on food storage rack. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times.Rice container. **Warning**
31A-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Rice is stacked too high in walk in cooler. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand wash sink located in the server area. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Cooks line. **Warning**
31B-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Water filters expired 4/1/25. **Warning**
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table . **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Bags stored over seasoning in dry storage area. **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches. **Repeat Violation** **Warning**
13-07-4
Basic - Holes in wall by dishwashing area. **Warning**
36-24-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation** **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Spoon is inside rice cooker. **Warning**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Cooks line. **Corrected On-Site** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Insect control device installed over food preparation area by tea kettles. **Warning**
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Stored food not covered.Prepped onions in walk in cooler. **Repeat Violation** **Warning**
08B-12-5
Basic - Unwashed cilantro stored over prepped onions in walk in cooler. **Warning**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle.Handwash sink at cooks line. **Warning**
29-11-4
Basic - Working containers of food removed from original container not identified by common name.Starch and sugar. **Warning**
02D-01-5
5
Jan 23, 2025
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef behind cooked pork in holding unit beside cook line. Operator corrected. **Corrected On-Site** - From follow-up inspection 2025-01-23: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -dinner napkin used to cover rice rolls in preparation - From follow-up inspection 2025-01-23: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by cook line. Operator replaced. **Corrected On-Site** - From follow-up inspection 2025-01-23: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - 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. -1 employee - From follow-up inspection 2025-01-23: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -barbecue pork and custard in upright reach in cooler in kitchen - From follow-up inspection 2025-01-23: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -back kitchen. Operator labeled **Corrected On-Site** - From follow-up inspection 2025-01-23: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. -stored directly on ice machine **Repeat Violation** - From follow-up inspection 2025-01-23: **Time Extended**
10-12-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -oven doors on cook line - From follow-up inspection 2025-01-23: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler door -filters on ice machine - From follow-up inspection 2025-01-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. -to go area - From follow-up inspection 2025-01-23: **Time Extended**
21-01-4
Basic - - From initial inspection : Basic - 2 Lights not functioning over steam area - From follow-up inspection 2025-01-23: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine - From follow-up inspection 2025-01-23: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -to go area - From follow-up inspection 2025-01-23: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. -employee eating soup in to go area - From follow-up inspection 2025-01-23: **Time Extended**
12B-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line and walk in cooler -walk in cooler door at bottom -strainer in back kitchen - From follow-up inspection 2025-01-23: **Time Extended**
14-11-5
32
Jan 15, 2025
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
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. **Warning**
22-57-6
High Priority - Non-food grade paper/paper towel used as liner for food container. -dinner napkin used to cover rice rolls in preparation
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef behind cooked pork in holding unit beside cook line. Operator corrected. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked beef (51F - Cold Holding); cooked chicken (52F - Cold Holding); cooked noodles (50F - Cold Holding); bean sprouts (51F - Cold Holding); pooled eggs(51F - Cold Holding); all held less than four hours per operator. Operator moved to walk in cooler for rapid chill. Advised operator to use Time as a Public Health control. Retemped 30 minutes later...cooked beef 42F, cooked chicken 41F, cooked noodles 40F, pooled eggs 45F, bean sprouts 41F **Corrected On-Site**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by cook line. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - 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. -1 employee
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -barbecue pork and custard in upright reach in cooler in kitchen
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -back kitchen. Operator labeled **Corrected On-Site**
41-17-4
Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. -to go area
21-01-4
Basic - Stored food not covered. -hot and sour soup and chicken corn soup not covered on holding unit underneath microwave.
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler door -filters on ice machine
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. -oven doors on cook line
10-20-4
Basic - In-use ice scoop stored on soiled surface between uses. -stored directly on ice machine **Repeat Violation**
10-12-5
Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line and walk in cooler -walk in cooler door at bottom -strainer in back kitchen
14-11-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line wearing watches and bracelets while preparing food.
13-07-4
Basic - Employee eating in a food preparation or other restricted area. -employee eating soup in to go area
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -to go area
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine
22-20-5
Basic - 2 Lights not functioning over steam area
36-62-4
19
May 21, 2024
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks in dish area have lime buildup. **Warning** - From follow-up inspection 2024-03-26: **Time Extended** - From follow-up inspection 2024-05-21: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning** - From follow-up inspection 2024-03-26: **Time Extended** - From follow-up inspection 2024-05-21: **Time Extended**
38-04-4
86
Mar 26, 2024
Food-Licensing Inspection
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning** - From follow-up inspection 2024-03-26: **Time Extended**
50-08-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks in dish area have lime buildup. **Warning** - From follow-up inspection 2024-03-26: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment removed three compartment sink from the bar and from the kitchen. Establishment relocated the handwash sink at the bar. Establishment added a service station in the dining room. **Warning** - From follow-up inspection 2024-03-26: **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning** - From follow-up inspection 2024-03-26: **Time Extended**
38-04-4
67
Mar 19, 2024
Food-Licensing Inspection
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hands Clean and Properly Washed
FL-08
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
41
Oct 3, 2023
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator Moved to walk in to quick chill milk batter (46F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. per operator since 9am red potatoes 9am (103F - Cooling); cooked corn 9am (85F - Cooling)
01B-02-5
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. First attempt 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 Second attempt Heat strip turned 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 **Corrected On-Site**
22-57-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar 0ppm **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.per operator since 9am red potatoes 9am (103F - Cooling); cooked corn 9am (85F - Cooling)
03D-01-5
Intermediate - Handwash sink not accessible for employee use at all times in the bar **Corrected On-Site**
31A-09-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in kitchen **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt **Corrected On-Site**
10-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
25
Jul 12, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Light not functioning over cook line **Repeat Violation** **Warning** - From follow-up inspection 2023-07-12: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-12: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2023-07-12: **Time Extended**
22-08-4
86
Dec 22, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to tea machine.
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Clams/mussels/oysters tag missing required information. Not all tags are dated
01C-09-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of yellow liquid stored next to tea machine.
41-17-4
Basic - Food stored on floor. Liquid margarine stored in walk-in cooler.
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to ice machine. **Corrected On-Site**
31B-04-4
Basic - Light not functioning. Light fixture over cooks area.
36-62-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of ice machine.
10-12-5
Basic - Ice buildup in reach-in freezer on cooks line.
14-69-4
39
Frequently Asked Questions
When was 145 F Seafood last inspected?
The most recent health inspection at 145 F Seafood on file is from Dec 31, 2025. The public record contains 11 inspections in total.
What is the most common violation at 145 F Seafood?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at 145 F Seafood.
How does 145 F Seafood compare to other restaurants in Clermont?
145 F Seafood most recently scored 18 out of 100, which is lower than the Clermont average of 68.
Has 145 F Seafood's inspection record improved over time?
No. Recent inspections at 145 F Seafood have averaged around 20 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at 145 F Seafood means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is 145 F Seafood inspected?
Based on the inspection history on file, 145 F Seafood is inspected around four times per year on average.
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