Amore Italian Ristorante
Last inspected: Apr 15, 2026
33
Score
Public records show eight inspections at Amore Italian Ristorante stretching back to 2022. The most recent report on file is from Apr 15, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near 11 violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 68, which Amore Italian Ristorante's 33 doesn't quite reach. This restaurant has more on its record than most do.
8
Inspections
3
Critical latest
3
Major latest
7
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef behind cheese and cut vegetables in reach in drawer on cook line, operator moved raw beef to front **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk (49-51F - Cold Holding); Alfredo sauce (52-54F - Cold Holding) commercially processed roasted peppers (52F - Cold Holding); butter (51-53F - Cold Holding) fresh garlic/oil (60F - Cold Holding), cook line, held less than four hours per operator, moved to walk on cooler for quick chill. Milk 45F, Alfredo 42F, roasted peppers 48F, butter 43F, fresh garlic/oil 62F **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken broth (102F - Hot Holding), operator turned up heat for rapid reheat, 186F **Corrected On-Site**
03B-01-6
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener
22-02-4
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.
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. -green cutting boards on cook line
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook preparing pizza dough was wearing a watch, educated operator, employee removed watch. **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -dish area **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler in bar
23-03-4
Basic - Plumbing system in disrepair. -spray hose at triple sink is broken
29-08-4
Basic - Utensils in poor condition. -rubber spatula in kitchen, operator discarded **Corrected On-Site**
14-12-4
Basic - In-use tongs stored on equipment door handle between uses, operator removed from oven handle. **Corrected On-Site**
10-20-4
33
Dec 30, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. -bread in plastic trash bag in walk in freezer
14-31-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee went from cleaning a cutting board to working with raw food without changing gloves. Educated operator and employee, employee washed hands and changed gloves. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta (62F - Cold Holding), front counter by soups, held less than four hours per operator. Operator chose to discard. **Corrected On-Site**
03A-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -2 employees
53B-02-5
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. -2 employees
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open beverage on make table on cook line. Operator discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -dishes in dish area
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system.
23-03-4
Basic - Open dumpster lids.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -employee beverages in reach in cooler on front line, operator removed. **Corrected On-Site**
12B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce over cooked potatoes in walk in cooler **Repeat Violation**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. -under hand sink by cook line
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. -cook line, operator placed on shelf **Corrected On-Site**
21-38-4
35
Jun 18, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Dec 10, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per manager from two days ago Cooked Pasta (46F - Cooling) Cooked Rice (49F - Cooling)
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per manager from two days ago Cooked Pasta (46F - Cooling) Cooked Rice (49F - Cooling)
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200 ppm. Manager replaced. Rechecked 50 ppm **Corrected On-Site** **Repeat Violation**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Too much pasta and rice. Not enough air flow.
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At prep area.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line soiled.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone above prep table. Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. 4 tongs on oven door handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cook line and prep area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cook line.
22-16-4
43
Feb 28, 2024
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta at 51 f, next to pasta station, held less than four hours per manager, added ice and water, rechecked 43 f. -cream sauce, 60 f, held less than four hours per manager, moved to walk in freezer, rechecked was 43 f. -fresh garlic/oil 50, less than four hours per manager, moved to walk in freezer, rechecked was 38 f. -raw calamari 46 f, raw chicken 45, eggplant 45, all held less than four hours per manager, all moved to walk in freezer, rechecked was calamari 38 f, chicken 36 f, eggplant 39 f. **Corrected On-Site**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 500 ppm, rechecked, 100 ppm. **Corrected On-Site**
41-27-4
High Priority - Container of medicine improperly stored. Medicine stored next to plates on cooks line.
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener is soiled. -interior of microwave is soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
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. Two new employees read and signed form. Corrected On-Site** **Corrected On-Site**
11-26-1
Basic - All kitchen Employees with no hair restraint while engaging in food preparation on the cooks line. **Repeat Violation**
13-03-4
Basic - Carbon dioxide/helium tanks not adequately secured at soda station.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored above the salad station area.
40-06-5
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License for 84 seats, observed 107. Seating change form provided to manager. **Repeat Violation**
51-09-4
Basic - Food stored on floor. Marinara sauce was stored on walk in cooler floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 100 degrees on the cooks line. **Repeat Violation**
10-07-4
Basic - Open employee beverage container above the salad station in kitchen. **Repeat Violation**
12B-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers across from bread station. **Corrected On-Site**
12B-13-4
Basic - Unwashed lettuce stored over garlic butter and bread in walk in cooler.
08B-17-4
30
Sep 19, 2023
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Bowl or other container with no handle used to dispense food in sugar **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen **Corrected On-Site**
12B-07-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 107
51-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
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 handle touch the cannoli cream. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Stored food not covered. Soup in freezer. **Corrected On-Site**
08B-12-5
58
Jun 28, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw lamb and veal on pull out drawers across from oven **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. 4-1-23 **Admin Complaint**
50-17-3
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84F Chef discarded and then placed in metal pan and on grilltahtbis 148F **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Bread crum and sugar ingredient bin **Corrected On-Site**
14-01-5
67
Dec 29, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Amore Italian Ristorante last inspected?
The most recent health inspection at Amore Italian Ristorante on file is from Apr 15, 2026. The public record contains eight inspections in total.
What is the most common violation at Amore Italian Ristorante?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Amore Italian Ristorante.
How does Amore Italian Ristorante compare to other restaurants in Clermont?
Amore Italian Ristorante most recently scored 33 out of 100, which is lower than the Clermont average of 68.
Has Amore Italian Ristorante's inspection record improved over time?
Results have been roughly steady. Inspections at Amore Italian Ristorante have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Amore Italian Ristorante 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 Amore Italian Ristorante inspected?
Based on the inspection history on file, Amore Italian Ristorante is inspected around two times per year on average.
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