Cheeser's Palace
Last inspected: Apr 22, 2026
90
Score
Cheeser's Palace has been inspected eight times since 2022. The latest inspection on file is from Apr 22, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
Among Clermont restaurants, the typical score is 68; Cheeser's Palace is comfortably above that bar. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on white reach in coolers/freezer by cook line
23-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -door has been replaced, waiting for seal
35B-01-4
90
Dec 17, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Server handled soiled dishes or utensils and then handed out a straw to customer and put clean paper on the table. Operator educated employee, employee washed hands. **Corrected On-Site**
12A-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -curtains on walk in cooler are soiled -gaskets on reach in cooler in back kitchen and cook line -exterior of sugar container is soiled -speed rack in kitchen
23-03-4
78
May 1, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Cleaned and sanitized equipment or utensils not properly stored. -clean pans stored on empty egg cartons. Operator discarded egg cartons. **Corrected On-Site**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. -by toaster. Operator discarded. **Corrected On-Site**
14-09-4
Basic - Utensils in poor condition. -pan liners on dish drying racks
14-12-4
86
Nov 19, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Non-Food Contact Surfaces Clean
FL-23
82
Apr 23, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -housemade whiskey cheddar, in reach in cooler.
02C-02-5
Basic - Floor soiled/has accumulation of debris. -underneath cooking equipment on cook line.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers and grill
23-03-4
82
Dec 7, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Floor soiled/has accumulation of debris. - below storage rack - Below cooling units in storage room.
36-73-4
Basic - Ice buildup in reach-in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
82
Apr 4, 2023
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon at make table 52F, less than 4 hours. Operator moved to walk in cooler to rapid chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Sausage over ready to eat cake. Operator relocated. **Corrected On-Site**
08A-02-6
High Priority - Employee cutting ready-to-eat fruits with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting bananas and apples for customer plate. Owner coached employee. **Corrected On-Site**
09-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris behind cook line and refrigerator in kitchen
36-73-4
Basic - Ice buildup in reach-in chest freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets of refrigeration units soiled - ventilation hood filters soiled
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
50
Sep 23, 2022
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken salad (48F - Cold Holding); egg salad (48F - Cold Holding); tuna salad (49F - Cold Holding); sliced tomatoes (51F - Cold Holding); pasta salad (54F - Cold Holding) eggs, pasteurized (50F - Cold Holding) Per operator, less than an hour. Advised to rapid chill. **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee touched raw beef ,changed gloves and then touched white cutting board without washing hands. **Corrected On-Site**
12A-09-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Amanda Walsh,2/16/21,National Registry.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - green cutting board on sandwich make table - mixer head of stand mixer in kitchen.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon for salads.
02B-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinks and food stored over bins of sugar and sweetener packets.
12B-02-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Bulb in freezer outside of walk in cooler.
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in cold holding units throughout the establishment.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of refrigeration units throughout the establishment. - gaskets on all refrigeration units soiled throughout the establishment. - hood filters soiled under hood suppression system.
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
35B-05-4
Basic - Reach-in cooler and reach in freezers interior/shelves have accumulation of soil residues throughout establishment.
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In sandwich made station, unwashed strawberries stored with deli meat. In walk in cooler, tomatoes and strawberries stored over bread. **Corrected On-Site**
08B-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Ceiling tile missing in dry storage area.
36-36-4
33
Frequently Asked Questions
When was Cheeser's Palace last inspected?
The most recent health inspection at Cheeser's Palace on file is from Apr 22, 2026. The public record contains eight inspections in total.
What is the most common violation at Cheeser's Palace?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Cheeser's Palace.
How does Cheeser's Palace compare to other restaurants in Clermont?
Cheeser's Palace most recently scored 90 out of 100, which is higher than the Clermont average of 68.
Has Cheeser's Palace's inspection record improved over time?
Results have been roughly steady. Inspections at Cheeser's Palace have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cheeser's Palace means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cheeser's Palace inspected?
Based on the inspection history on file, Cheeser's Palace is inspected around two times per year on average.
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