The Original Goomba's Pizzeria
Last inspected: Sep 30, 2025
74
Score
The health department has logged 14 inspections at The Original Goomba's Pizzeria, the earliest from 2022. The latest inspection on file is from Sep 30, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to 12 violations.
“Time/temperature control for safety food cold held” comes up most often, recorded six times in the inspection record.
That puts the facility ahead of the local pack: the average Clermont restaurant scores 68. The full record sits in fairly typical territory for a working restaurant.
14
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Sep 30, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -interior of fryers -can opener -slicer **Repeat Violation** - From follow-up inspection 2025-09-30: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by triple sink - From follow-up inspection 2025-09-30: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair on cook line. **Repeat Violation** - From follow-up inspection 2025-09-30: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets -walls throughout the kitchen - From follow-up inspection 2025-09-30: exterior sides of fryer cabinets Progress made **Time Extended**
23-03-4
74
Sep 29, 2025
Routine - Food
6 critical violations. 5 major violations. 5 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked chicken wings in walk in cooler. Operator moved eggs to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic and oil (81F - Cold Holding); diced tomatoes (49F - Cold Holding); butter (51F - Cold Holding); heavy cream (61F - Cold Holding), reach in coolers on on cook line, held less than four hours per operator. Moved to walk in cooler for quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. -pizzas, operator determined time, placed time log on cook line. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -diced tomatoes (45F - ambient cooling, cut yesterday, packed tight in pan and covered.) **Warning**
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -diced tomatoes (45F - ambient cooling, cut yesterday, packed tight in pan and covered., reach in coolers on on on cook line across from ovens **Warning**
03D-06-5
High Priority - Vacuum breaker missing at fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -diced tomatoes (45F - ambient cooling, cut yesterday, packed tight in pan and covered., reach in coolers on cook line across from ovens. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -interior of fryers -can opener -slicer **Repeat Violation**
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -prepped lasagna
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. -bottles of pink liquid in kitchen.
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by triple sink
27-16-4
Basic - Bowl or other container with no handle used to dispense food. -salt, calamari breading, and panko containers in dry storage **Repeat Violation**
14-01-5
Basic - Floor tiles missing and/or in disrepair on cook line. **Repeat Violation**
36-17-5
Basic - Food stored on floor. -boxes of stuffed shells and dough in walk in freezer. Operator placed on shelves. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets -walls throughout the kitchen
23-03-4
Basic - Single-service articles improperly stored. -wrapped pizza boxes on floor in hallway.
25-05-4
19
Mar 18, 2025
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish next to precooked lobster ravioli in reach in freezer on cook line. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh mozzarella (47F - Cold Holding); sliced ham (47F - Cold Holding) butter (72F - Cold Holding), all held less than four hours per operator. Moved to reach in freezer for quick chill. At recheck butter 57F, mozzarella 38 F, sliced ham 37F **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -housemade marinara, 2nd reheat (143F - Reheating). Placed into service at 143F. Educated operator, placed on burner for rapid reheat. **Corrective Action Taken**
03E-02-5
High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -white cutting boards on cook line **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee dumped ice in hand sink. Educated employee. **Corrective Action Taken**
31A-11-4
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. -2 employees
11-26-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -hand sink by triple sink
31B-06-4
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -reach in cooler on cook line
05-11-4
Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in sugar in dry storage
14-01-5
Basic - Floor tiles missing and/or in disrepair on cook line
36-17-5
Basic - Food stored on floor. -cooking oil by dry storage **Repeat Violation**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Light shield missing near walk in cooler
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and side of walk in cooler door -speed rack in walk in cooler -interior of fryer cabinet -exterior sides of cooking equipment
23-03-4
Basic - Old labels stuck to food containers after cleaning. -dish area
16-46-4
Basic - Stored food not covered. -cooked pizzas above pizza oven
08B-12-5
23
Feb 18, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
74
Dec 10, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per manager less than 4 hours. Moved to stove for quick reheating. Marinara Sauce (105F - hot holding)
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bottle with sanitizer stored next to clean pans at cook line. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table soiled.
22-02-4
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine outside walk in cooler
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cakes in cooler at front counter. Manager removed. **Corrected On-Site**
08B-49-4
Basic - Floor soiled/has accumulation of debris. Floor by fryer soiled.
36-73-4
Basic - Food stored on floor. Pot of marinara sauce on floor in walk in cooler. Operator removed. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On stove handle operator removed. **Corrected On-Site**
10-20-4
Basic - Water leaking from pipe and/or faucet/handle. At mop sink.
29-11-4
45
May 21, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior top back and interior of fryer cabinets on cook line. -hood filters under hood suppression system. **Warning** - From follow-up inspection 2024-03-26: **Time Extended** - From follow-up inspection 2024-03-28: exterior top back and interior of fryer cabinets on cook line **Time Extended** - From follow-up inspection 2024-05-21: **Time Extended**
23-03-4
95
Mar 28, 2024
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -interior of fryer vats **Warning** - From follow-up inspection 2024-03-26: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-03-26: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
53B-01-5
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. **Warning** - From follow-up inspection 2024-03-26: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Walk in freezer missing fan guard cover. **Warning** - From follow-up inspection 2024-03-26: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
14-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -walk in freezer gaskets and front line reach in cooler gaskets are torn. **Warning** - From follow-up inspection 2024-03-26: **Time Extended** - From follow-up inspection 2024-03-28: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior top back and interior of fryer cabinets on cook line. -hood filters under hood suppression system. **Warning** - From follow-up inspection 2024-03-26: **Time Extended** - From follow-up inspection 2024-03-28: exterior top back and interior of fryer cabinets on cook line **Time Extended**
23-03-4
61
Mar 26, 2024
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
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
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
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
26
Mar 21, 2024
Routine - Food
5 critical violations. 7 major violations. 24 minor violations.
View 36 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over cooked ground beef in walk in cooler. -raw shell eggs over Parmesan cheese in walk in cooler. -raw shrimp over peas in front reach in freezer. -raw calamari over broccoli in front reach in freezer. **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked lasagna (47F - Cold Holding); raw eggplant (48F - Cold Holding); raw chicken parmesan (57F - Cold Holding); penne pasta (45F - Cold Holding); noodles (44F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sausage (48F - Cold Holding); feta cheese (47F - Cold Holding), diced tomatoes (47F - Cold Holding); ham (46F - Cold Holding); cooked sausage (51F - Cold Holding); held less than four hours per manager, moved to walk in freezer for quick chill. a¿¿cooked lasagna (47F - Cold Holding); raw eggplant (48F - Cold Holding); raw chicken parmesan (57F - Cold Holding); penne pasta (45F - Cold Holding); noodles (44F - Cold Holding) all items held more than four hours per operator. See stop sale. **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. -pizza, 96 f, held less than four hours per operator, advised operator to use time as a public health control. **Warning**
03B-01-6
High Priority - Vacuum breaker in wrong location at splitter added to mop sink faucet. **Warning**
29-42-4
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. **Warning**
11-26-1
Intermediate - Walk in freezer missing fan guard cover. **Warning**
14-04-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -filters not marked with expiration date by soda machine and ice machine. **Repeat Violation** **Warning**
29-28-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee prepping food and making drinks **Warning**
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -interior of fryer vats **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in back kitchen blocked by trash can. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
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. **Warning**
53B-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in front reach in cooler **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior top back and interior of fryer cabinets on cook line. -hood filters under hood suppression system. **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -in front beverage cooler. **Warning**
12B-13-4
Basic - Sanitizer bottle stored with food, equipment, utensils, linens, single-service, or single-use articles. -unlabeled spray bottle of sanitizer stored next to wrapped silverware by host stand. **Warning**
21-44-1
Basic - Time/temperature control for safety food thawed in an improper manner. -sausage thawing in standing water in bowl by back handwash sink. **Corrected On-Site** **Warning**
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -in kitchen area by triple sink and in front lobby area by restrooms and front door. **Warning**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles dusty throughout the establishment. **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls on top of ice machine. **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. -red and green cutting boards in dish area. **Repeat Violation** **Warning**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -in front reach in cooler. **Repeat Violation** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack stored over wine bottles in dry storage area. **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing bracelets while preparing food and scooping ice. **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. -employee prepping food on front line. **Warning**
13-03-4
Basic - Equipment in poor repair. -walk in freezer gaskets and front line reach in cooler gaskets are torn. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -at front door.
35B-01-4
Basic - Floor area(s) covered with standing water.Mop sink area. **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair in back kitchen area by mop sink. **Warning**
36-17-5
Basic - Food stored on floor. -boxes of chicken in walk in freezer. -oil on floor in dry storage area. **Warning**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. -on top of ice machine. **Warning**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. -on stove handle on cook line. **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -on front cook line. **Warning**
22-08-4
Basic - Light not functioning under hood suppression system. **Warning**
36-62-4
7
Sep 20, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2023-09-20: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times blocked with speed rack. **Corrected On-Site** - From follow-up inspection 2023-09-20: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary - From follow-up inspection 2023-09-20: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-20: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - From follow-up inspection 2023-09-20: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.p throughout establishment - From follow-up inspection 2023-09-20: **Time Extended**
14-09-4
55
Sep 19, 2023
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored on prep shelf **Corrected On-Site**
41-07-4
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook pouted cooked pizza when cooking.
09-19-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to cooler to quick chill. cooked chicken (45F - Cold Holding); cooked eggplant (45F - Cold Holding); cooked veal (46F - Cold Holding) shred mozzarella mozzarella (52F - Cold Holding); butter (61F - Cold Holding)(61F - Cold Holding); oil and fresh (67F - Cold Holding); feta cheese (67F - Cold Holding); cooked pasta (64F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times blocked with speed rack. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
16-37-1
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 - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
Basic - Cutting board has cut marks and is no longer cleanable.p throughout establishment
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in dessert tallboy **Corrected On-Site**
08B-49-4
33
May 10, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - gold cutting board at pasta station - fryer baskets **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times, blocked by trash bin at three compartment sink, blocked by dough rack at pizza station. Relocated. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris in walk in cooler **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Light not functioning in hood over fryers **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooking equipment at pasta station - stove burners encrusted - interior of Rosella oven heavily soiled **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in walk in cooler **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
36-27-5
64
Apr 20, 2023
Complaint Full
5 critical violations. 6 major violations. 16 minor violations.
View 27 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Employee replaced sanitizer jug. 300ppm. **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw veal with cooked clams in freezer. Employee relocated. **Corrected On-Site**
08A-08-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara, 124F, reheating for over two hours per operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Penne 55F, less than four hours per cook. Advised to rapid chill.
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Marinara, 124F, reheating for over two hours per operator.
03E-02-5
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/ **Repeat Violation**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade - dish machine racks - interior of ovens
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rack of dough in pizza make area. Employee relocated. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation**
53A-05-6
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. **Repeat Violation**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pastas cooked yesterday per operator, not date marked. Employee added dates. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
36-34-5
Basic - Clean utensils or equipment stored in dirty bin or rack in clean wares area.
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, employee beverage next to coffee maker, and on shelf over pasta in rear prep room. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floor soiled/has accumulation of debris in rear room at ice machine, behind pizza ovens
36-73-4
Basic - Food stored on floor. Buckets of marinara on floor in walk in cooler. Several boxes on floor of walk in freezer. **Repeat Violation**
08B-38-4
Basic - In-use ice scoop stored on soiled surface, top of ice machine, between uses. Employee washed scoop and put into pan. Ice scoop at soda machine. **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 114F. Cook discarded water. **Corrected On-Site**
10-07-4
Basic - Light not functioning in ventilation hood over fryers **Repeat Violation**
36-62-4
Basic - Light shield damaged/in disrepair in kitchen over pizza area
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - storage shelves throughout establishment - shelves beneath prep areas - bag in box tube exteriors
23-03-4
Basic - Old labels stuck to food containers after cleaning, containers in clean wares area.
16-46-4
Basic - Stored food not covered. Bin of salt in dry goods room not covered.
08B-12-5
Basic - Unwashed cabbage stored with ready-to-eat cut lettuce and cheese
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind prep areas and behind salad station.
36-27-5
12
Nov 15, 2022
Routine - Food
9 critical violations. 3 major violations. 9 minor violations.
View 21 violations
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. 0ppm.
22-41-4
High Priority - Employee touching ready-to-eat food 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 mixed pasta with ice with bare hands. Educated employee. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat cheese in walk in cooler. Operator reorganized. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food originating from an unapproved source. Cheesecake made at home.
01B-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad station, diced tomatoes (46F - Cold Holding); sliced tomatoes (48F - Cold Holding); cut lettuce (48F - Cold Holding); shredded cheese (47F - Cold Holding); cooked eggplant (46F - Cold Holding). Operator advised less than 4 hours. Unit was not turned on at opening. **Warning**
03A-02-5
High Priority - Food prepared in a private home. See stop sale. Owner advised she makes the cheese cakes in her home and brings them in to sell. See stop sale.
01A-03-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce 114F, less than 4 hours per manager. Advised to reheat to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm
22-43-4
High Priority - Toxic substance/chemical improperly stored. Bleach and spray cleaner next to flour in rear of kitchen. Manager relocated. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times at font pizza make station. Sink blocked by rack of dough.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled container from hand wash sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust throughout kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf with food in rear of kitchen. Manager relocated. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor in walk in cooler. Bag of onions and buckets of sauce on floor. Manager had employee relocate. **Corrected On-Site** **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. Scoop in sugar bin. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees near three compartment sink.
31B-04-4
Basic - Standing water or very slow draining water in handwash sink near three-compartment sink.
29-20-5
Basic - Stored food not covered. Mozzarella triangles in freezer not covered.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Storage shelves rusted in rear of kitchen.
14-17-4
12
Frequently Asked Questions
When was The Original Goomba's Pizzeria last inspected?
The most recent health inspection at The Original Goomba's Pizzeria on file is from Sep 30, 2025. The public record contains 14 inspections in total.
What is the most common violation at The Original Goomba's Pizzeria?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at The Original Goomba's Pizzeria.
How does The Original Goomba's Pizzeria compare to other restaurants in Clermont?
The Original Goomba's Pizzeria most recently scored 74 out of 100, which is higher than the Clermont average of 68.
Has The Original Goomba's Pizzeria's inspection record improved over time?
No. Recent inspections at The Original Goomba's Pizzeria have averaged around 12 violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Original Goomba's Pizzeria means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The Original Goomba's Pizzeria inspected?
Based on the inspection history on file, The Original Goomba's Pizzeria is inspected around five times per year on average.
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