AMORE ITALIAN RISTORANTE

Name: AMORE ITALIAN RISTORANTE
Address: 2608 S HWY 27 STE 100, CLERMONT, FL, 34711, US
Rating: 80.5

2608 S HWY 27 STE 100, CLERMONT, FL 34711

License #4509026

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.5 Grade C / 100

Mixed Health Record

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Latest inspection

August 13, 2026 · 4 findings · 0 critical

Complaint Full (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AMORE ITALIAN RISTORANTE in CLERMONT currently holds an InspectFL Health Score of 80.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 13, 2026. Across those visits, DBPR recorded 19 total findings; InspectFL has detailed violation rows for 17 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 13, 2026 shows 3 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-09-4] Cutting board has cut marks and is no longer cleanable. -green board on cook line
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. --unwashed broccoli over portioned gnocchi in walk in cooler, operator moved all unwashed to a bottom shelf

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -drink cooler and by salad station
[29-49-6] Standing water in bottom of reach-in-cooler on cook line across from ovens
[31A-11-4] Handwash sink used for purposes other than handwashing. -tomato remnant in hand sink by cook line
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-22-4] Floor area(s) covered with standing water in walk in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked meatballs (50F - Cold Holding); -handmade mozzarella sticks (51F - Cold Holding), more than four hours per operator
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. --unwashed broccoli over portioned gnocchi in walk in cooler, operator moved all unwashed to a bottom shelf
[02C-04-5] 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. -cooked ground beef in reach in freezer, operator determined date and marked
[14-09-4] Cutting board has cut marks and is no longer cleanable. -green board on cook line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -mortadella stored with raw ground beef in walk in cooler, operator separated
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than four hours per operator -cooked meatballs (50F - Cold Holding); -handmade mozzarella sticks (51F - Cold Holding) Less than four hours per operator stuffed shells (47F - Cold Holding); sliced meatballs (47F - Cold Holding); sliced sausage (48F - Cold Holding); sliced cheese (50F - Cold Holding) Operator chose to discard sausage and meatballs, moved shells and cheese to reach in freezer for quick chill, stuffed shells 46F, cheese 41F
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -reach in cooler across from soups
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -observed employee remove broccoli head from package and begin cutting, educated operator and employee, employee washed hands.

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