Orchard Heights
Last inspected: Mar 5, 2026
50
Score
Public records show nine inspections at Orchard Heights stretching back to 2022. The latest inspection on file is from Mar 5, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has been favorable: violation counts have eased from around 17 violations to closer to 10 violations per visit over the last few inspections.
Looking across the full record, “vacuum breaker at mop sink fitting/splitter” is the recurring theme, flagged four times.
That's lower than the typical Clermont restaurant, which scores around 67. The pattern in the record is worth a careful look.
9
Inspections
1
Critical latest
1
Major latest
9
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Vacuum breaker at mop sink fitting/splitter in wrong location, operator moved breaker to correct location on the splitter. **Corrected On-Site** **Warning**
29-42-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Chef Danny O. **Repeat Violation** **Warning**
53A-04-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom, operator fixed door during inspection to make it self closing. **Corrected On-Site** **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -jasmine rice container, operator removed **Corrected On-Site** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -beverages on shelf above prep tables above salad sets and cooked corned beef on back line, operator removed. **Corrected On-Site** **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. -cell phone on shelf above prep table holding cooked corned beef and prepped vegetables **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee prepping potatoes and corned beef on prep line, employee put on beard guard. **Corrected On-Site** **Warning**
13-04-4
Basic - Silverware/utensils stored upright with the food-contact surface up. -above dish drain boards **Warning**
24-18-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. -stir sticks at coffee station, operator removed and replaced with single service spoons. **Corrected On-Site** **Warning**
25-09-4
Basic - Utensils in poor condition. -large skimmer above triple sink, operator discarded **Corrected On-Site** **Warning**
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dry storage behind potatoes **Warning**
36-27-5
50
Sep 17, 2025
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Chemical test kit has expired for ware washing or wiping cloths. -quaternary ammonia
16-37-1
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Chef Danny
53A-04-6
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. -Violet
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. -Violet
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. -chili in walk on cooler. Operator determined date and placed on container. **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. -fries in walk in freezer, operator corrected. **Corrected On-Site**
08B-38-4
Basic - Light not functioning over gas range on cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -vents in dry storage room -side of walk in cooler door
23-03-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. -coffee stirrers on coffee station in dining room.
25-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dry storage room and by dish machine. **Repeat Violation**
36-27-5
41
Mar 11, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched face and hair then touched drink pitchers in reach in cooler with no hand wash. Educated operator, operator educated employee. **Corrective Action Taken**
12A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -walnut container and flour container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. -gaskets on upright reach in cooler -red and green cutting boards in dish storage area are grooved
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour container in dry storage. Operator removed. **Corrected On-Site**
10-01-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -beside plastic wrap under prep table in kitchen. Operator moved. **Corrected On-Site**
21-44-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed onions over ready to eat lettuce in walk in cooler. Operator corrected. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust by dish machine.
36-27-5
55
Oct 31, 2024
Routine - Food
3 critical violations. 8 major violations. 11 minor violations.
View 22 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -vodka sauce (48F - cooling, prepared yesterday); Hunter gravy (49F - cooling, prepared yesterday); sausage marinara (48F - cooling, prepared yesterday ); housemade marinara (48F - cooling, prepared yesterday ); beef soup (49F - cooling, prepared yesterday ); housemade carbonara (47F - cooling, prepared yesterday ); queso (46F - cooling, prepared yesterday ) pasta salad (47F - cooling, prepared yesterday operator discarded. **Warning** - From follow-up inspection 2024-10-31: Cooked turkey 51F, cooling, prepared yesterday Cooked vegetable mix, 51F, cooling, prepared yesterday **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : 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. vodka sauce (48F - cooling, prepared yesterday); Hunter gravy (49F - cooling, prepared yesterday); sausage marinara (48F - cooling, prepared yesterday ); housemade marinara (48F - cooling, prepared yesterday ); beef soup (49F - cooling, prepared yesterday ); housemade carbonara (47F - cooling, prepared yesterday ); queso (46F - cooling, prepared yesterday ) pasta salad (47F - cooling, prepared yesterday **Warning** - From follow-up inspection 2024-10-31: Cooked turkey 51F, cooling, prepared yesterday Cooked vegetable mix, 51F, cooling, prepared yesterday **Admin Complaint**
01B-36-5
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -grill cleaner stored with sauces under prep table on cook line. **Corrected On-Site** - From follow-up inspection 2024-10-31: **Time Extended**
41-10-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -blocked by fan and step stool in back kitchen. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-10-31: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -vodka sauce (48F - cooling, prepared yesterday); Hunter gravy (49F - cooling, prepared yesterday); sausage marinara (48F - cooling, prepared yesterday ); housemade marinara (48F - cooling, prepared yesterday ); beef soup (49F - cooling, prepared yesterday ); housemade carbonara (47F - cooling, prepared yesterday ); queso (46F - cooling, prepared yesterday ) pasta salad (47F - cooling, prepared yesterday **Warning** - From follow-up inspection 2024-10-31: Cooked turkey 51F, cooling, prepared yesterday Cooked vegetable mix, 51F, cooling, prepared yesterday **Admin Complaint**
03D-15-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at 2 handwash sinks in back kitchen. Employee replenished. **Corrected On-Site** - From follow-up inspection 2024-10-31: **Time Extended**
31B-02-4
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. -operator discarded. **Corrected On-Site** - From follow-up inspection 2024-10-31: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : 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. -1 employee - From follow-up inspection 2024-10-31: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -on chemical rack in storage room. **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -under prep table on cook line - From follow-up inspection 2024-10-31: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Drain cover(s) missing at triple sink, prep sink and near ice machine - From follow-up inspection 2024-10-31: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Food stored on floor. -in walk in freezer and plastic bottles in storage area. **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour container in dry storage room. - From follow-up inspection 2024-10-31: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Interior of microwave on cook line has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-10-31: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. -provided copy to operator. **Corrective Action Taken** - From follow-up inspection 2024-10-31: **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under grills on cook line -underside of dough mixer in kitchen -underside coffee makers on server line - From follow-up inspection 2024-10-31: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. -on floor in dry storage room - From follow-up inspection 2024-10-31: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Two Lights not functioning under hood suppression system. - From follow-up inspection 2024-10-31: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over prepped fruit in walk in cooler. - From follow-up inspection 2024-10-31: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored by sauces on prep table on cook line **Corrected On-Site** - From follow-up inspection 2024-10-31: **Time Extended**
21-44-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board under prep table in back kitchen - From follow-up inspection 2024-10-31: **Time Extended**
14-09-4
17
Oct 30, 2024
Routine - Food
3 critical violations. 8 major violations. 12 minor violations.
View 23 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -vodka sauce (48F - cooling, prepared yesterday); Hunter gravy (49F - cooling, prepared yesterday); sausage marinara (48F - cooling, prepared yesterday ); housemade marinara (48F - cooling, prepared yesterday ); beef soup (49F - cooling, prepared yesterday ); housemade carbonara (47F - cooling, prepared yesterday ); queso (46F - cooling, prepared yesterday ) pasta salad (47F - cooling, prepared yesterday operator discarded. **Warning**
03D-02-5
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. vodka sauce (48F - cooling, prepared yesterday); Hunter gravy (49F - cooling, prepared yesterday); sausage marinara (48F - cooling, prepared yesterday ); housemade marinara (48F - cooling, prepared yesterday ); beef soup (49F - cooling, prepared yesterday ); housemade carbonara (47F - cooling, prepared yesterday ); queso (46F - cooling, prepared yesterday ) pasta salad (47F - cooling, prepared yesterday **Warning**
01B-36-5
High Priority - Toxic substance/chemical improperly stored. -grill cleaner stored with sauces under prep table on cook line. **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -vodka sauce (48F - cooling, prepared yesterday); Hunter gravy (49F - cooling, prepared yesterday); sausage marinara (48F - cooling, prepared yesterday ); housemade marinara (48F - cooling, prepared yesterday ); beef soup (49F - cooling, prepared yesterday ); housemade carbonara (47F - cooling, prepared yesterday ); queso (46F - cooling, prepared yesterday ) pasta salad (47F - cooling, prepared yesterday **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by fan and step stool in back kitchen. **Corrected On-Site** **Repeat Violation**
31A-09-4
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. -at 2 handwash sinks in back kitchen. Employee replenished. **Corrected On-Site**
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. -operator discarded. **Corrected On-Site**
02C-02-5
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. -1 employee
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. -on chemical rack in storage room. **Repeat Violation**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -under prep table on cook line
29-28-4
Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board under prep table in back kitchen
14-09-4
Basic - Drain cover(s) missing at triple sink, prep sink and near ice machine
29-18-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee prepping food in kitchen. **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Food stored on floor. -in walk in freezer and plastic bottles in storage area. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour container in dry storage room.
10-01-5
Basic - Interior of microwave on cook line has accumulation of black substance/grease/food debris.
22-08-4
Basic - No Heimlich maneuver/choking sign posted. -provided copy to operator. **Corrective Action Taken**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under grills on cook line -underside of dough mixer in kitchen -underside coffee makers on server line
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored by sauces on prep table on cook line **Corrected On-Site**
21-44-1
Basic - Single-service articles improperly stored. -on floor in dry storage room
25-05-4
Basic - Two Lights not functioning under hood suppression system.
36-62-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over prepped fruit in walk in cooler.
08B-17-4
16
Apr 19, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by cart. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. -Yellow spray bottle under handsink.
41-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Double door cooler gasket torn.
14-10-4
Basic - Food stored on floor. -Bag of potatoes in dry storage.
08B-38-4
70
Dec 1, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Clean bowls and plates not stored inverted or in a protected manner. - on green storage rack - coffee filters not in a closed container
24-05-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine
36-27-5
74
Jun 15, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
58
Dec 29, 2022
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored with paper products in storage area.
41-10-4
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.
53B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Mixer head
22-02-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Soufflé cup and small 4oz cup stored with clean products.
24-07-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Finished silverware stored handle end down. **Corrected On-Site**
24-18-4
47
Frequently Asked Questions
When was Orchard Heights last inspected?
The most recent health inspection at Orchard Heights on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Orchard Heights?
Across the inspection record, “vacuum breaker at mop sink fitting/splitter” has been cited four times, more than any other issue at Orchard Heights.
How does Orchard Heights compare to other restaurants in Clermont?
Orchard Heights most recently scored 50 out of 100, which is lower than the Clermont average of 67.
Has Orchard Heights' inspection record improved over time?
Yes. Recent inspections at Orchard Heights have averaged around 10 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Orchard Heights 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 Orchard Heights inspected?
Based on the inspection history on file, Orchard Heights is inspected around three times per year on average.
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