Calabria Ristorante
Last inspected: Apr 24, 2026
29
Score
Public records show nine inspections at Calabria Ristorante stretching back to 2022. Inspectors last stopped by on Apr 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around 18 violations to closer to 11 violations per visit over the last few inspections.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited six times.
Restaurants in Clermont average 68, so Calabria Ristorante trails the local norm. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
5
Major latest
9
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. -burn spray on paper towel holder with spices, operator removed **Corrected On-Site**
41-07-4
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. **Warning**
22-57-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -per operator, chicken wings are partially cooked, then cooled below 41F, then fried to order to complete cooking to 165F. Provided non continuous cooking form to operator. **Corrective Action Taken**
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -oven -ice machine and ice bin on server line
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna and vodka sauce in walk in cooler, operator determined date and dated. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -bleach in dish area, operator labeled **Corrected On-Site**
41-17-4
Basic - Single-service articles not stored inverted or protected from contamination. -take out containers above oven on cook line, operator inverted. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of beer reach-in-cooler in bar. **Repeat Violation**
29-49-6
Basic - Stored food not covered. -sausage in reach in freezer, operator covered. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Covered waste receptacle not provided in women's bathroom. -operator provided covered trash can **Corrected On-Site**
32-12-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bag and beverage on shelf with cooking oil, operator removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -gaskets on pizza station reach in cooler
14-11-5
Basic - Ice buckets not stored on inverted between uses. Operator inverted. **Corrected On-Site**
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees in ladies restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of soda gun holder at bar -gaskets on reach in freezer on cook line
23-03-4
29
Dec 29, 2025
Routine - Food
7 critical violations. 5 major violations. 5 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. -bottle of bleach stored on a shelf with alcohol bottles in bar area, operator removed **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker at wrong location on fitting/splitter added to mop sink faucet. -operator placed on correct side of splitter **Corrected On-Site**
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -bar-400++, operator diluted, 100 ppm **Corrected On-Site**
41-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken (65F - cooling, prepared yesterday )
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked onions, 71F, on cook line, cooked at 9:30, temped at 2:30 **Repeat Violation**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked onions, 71F, on cook line, cooked at 9:30, temped at 2:30 -cooked chicken (65F - cooling, prepared yesterday ) **Repeat Violation**
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw portioned shrimp over broth and sauces in walk in cooler
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --cooked onions, 71F, on cook line, cooked at 9:30, temped at 2:30, placed in deep pan and placed on top make line cooler. **Repeat Violation**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener is soiled -interior of spray hose at triple sink -ice bin on server line is soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -sanitizer bucket stored in hand sink at bar, operator removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -meat sauce in walk in cooler **Repeat Violation**
02C-02-5
Basic - Equipment in poor repair. -fryer baskets on cook line, operator discarded **Corrected On-Site**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -storage shelves in back area
23-03-4
Basic - Standing water in bottom of beer reach-in-cooler at bar area
29-49-6
Basic - Stored food not covered. -bread on front line, operator covered **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind and underneath the dish machine
36-27-5
17
Jul 16, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -interior spray hose -interior ice machine **Warning** - From follow-up inspection 2025-07-16: interior spray hose, operator has new sprayer**Time Extended** **Time Extended** **Corrective Action Taken**
22-02-4
90
May 13, 2025
Routine - Food
3 critical violations. 9 major violations. 5 minor violations.
View 17 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. --cooked meatballs (73F - prepared at 9:30, cooling in deep pan, covered with lid), temped at 2:00 **Warning**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked meatballs (73F - prepared at 9:30, cooling in deep pan, covered with lid), temped at 2:00 **Warning**
01B-36-5
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. -Jeffrey **Warning**
53A-10-4
Intermediate - Establishment not maintaining clam and mussel tags for 90 days. **Warning**
01C-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --cooked meatballs (73F - prepared at 9:30, cooling in deep pan, covered with lid), temped at 2:00 **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -interior spray hose -interior ice machine **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
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/. -ice machine added to enclosed, covered, outdoor patio area. No hand wash sink in outdoor patio area. **Warning**
51-16-7
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. **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid on cart by server station **Corrected On-Site** **Warning**
41-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cheesecake in front cold holding unit **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -marinara sauce in walk in cooler and sugar container on front line. Operator removed **Corrected On-Site** **Warning**
14-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line **Warning**
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. -take out containers on server side station, operator corrected **Corrected On-Site** **Warning**
25-06-4
20
Dec 17, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
35
Apr 15, 2024
Routine - Food
5 critical violations. 6 major violations. 15 minor violations.
View 26 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/24
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and raw shrimp over cooked chicken in reach in cooler on cook line -raw chicken over beer keg in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee touched dirty cups then started working with pasta without washing hands and putting on new gloves.
12A-09-4
High Priority - Toxic substance/chemical improperly stored. -spray bottle of blue cleaner stored next to Parmesan cheese on server side station. **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine, 200 +++, operator diluted, was 100 ppm. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink and sink by dishmachine -pan encrusted on storage rack by dish area.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by cart oncookline. -blocked by sanitizer bucket in bar area.**Corrected On-Site** **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at handwash sink by dish area. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. -at bar area
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no datemark on Alfredo sauce, lasagna, cooked chicken wings, cut lettuce and diced tomatoes
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of blue liquid on server side station. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -in kitchen
22-20-5
Basic - Accumulation of debris in three-compartment sink. -in bar area.
16-07-4
Basic - Accumulation of lime scale on the inside of the dishmachine. -in dish area.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. -cup in sugar container on front line -bowl in tomato sauce in walk in cooler. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice buckets on ice machine in kitchen. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -coffee cup on prep table by cook line.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack over bottled waters in bar area. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing a watch while prepping food. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. -employees preparing and making food on cook line. **Repeat Violation**
13-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -housemade ice cream by bar area.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets on cook line. -top back fryers -filters on ice machine in kitchen -underside of coffee machine
23-03-4
Basic - Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues. -in kitchen and in bar area.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. -take out containers in kitchen. **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -caulking by triple sink and dishmachine in dish area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -container of sugar on front line. **Corrected On-Site**
02D-01-5
12
Nov 20, 2023
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -Raw shrimp over cooked chicken. **Corrected On-Site**
08A-13-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lasagna 48f. Less than 4 hours. Advised to rapid chill.
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Rear handsink. **Corrected On-Site**
31B-05-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. In warewash.
41-17-4
Basic - Cardboard used to line food-contact shelves. Above oven.
14-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi still thawing. **Corrected On-Site**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Cook.
13-03-4
Basic - Working containers of food removed from original container not identified by common name. -Spray bottle of water.
02D-01-5
45
Jun 8, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
50
Dec 13, 2022
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal stored over ready to eat foods. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken strips 47° operator place food in freezer for quick chill **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located outside back door.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head Can opener White cutting boards on cooks line.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of blue liquid stored at service area in dining area.
41-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located next to bag n box rack. **Corrected On-Site**
51-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Togo containers stored directly on floor in kitchen area.
24-26-4
Basic - Food stored on floor. Bulk cheese , raw red oinions in walk-in cooler. Olive oil in back prep area. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooling units on cooks line. **Corrected On-Site**
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to cooks line. **Corrected On-Site**
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
26
Frequently Asked Questions
When was Calabria Ristorante last inspected?
The most recent health inspection at Calabria Ristorante on file is from Apr 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Calabria Ristorante?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Calabria Ristorante.
How does Calabria Ristorante compare to other restaurants in Clermont?
Calabria Ristorante most recently scored 29 out of 100, which is lower than the Clermont average of 68.
Has Calabria Ristorante's inspection record improved over time?
Yes. Recent inspections at Calabria Ristorante have averaged around 11 violations per visit, down from roughly 18 earlier in the record.
What does a high risk rating mean?
A high risk rating at Calabria 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 Calabria Ristorante inspected?
Based on the inspection history on file, Calabria Ristorante is inspected around three times per year on average.
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