CHEF N IT UP SLICE BAR LLC
821 W MINNEOLA AVE, KIOSK 20, CLERMONT, FL 34711
License #4509191
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CHEF N IT UP SLICE BAR LLC in CLERMONT currently holds an InspectFL Health Score of 75 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 14, 2026. Across those visits, inspectors documented 15 total violations — 3 critical, 4 major, 8 minor.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on July 14, 2026 shows 15 observation rows: 3 critical, 4 major, and 8 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -front reach in cooler
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on make table -interior of pizza ovens -pizza paddle holders above pizza oven
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack on cook line -exterior top of pizza ovens
- [25-05-4] Single-service articles improperly stored. -box of pizza box liners stored on floor by hand sink, operator placed on shelf
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by triple sink.
- [51-11-4] Carbon dioxide/helium tanks not adequately secured.
- [08B-47-4] Food not stored at least 6 inches off of the floor. -case of plastic water bottles, operator placed on shelf
- [50-09-4] Current Hotel and Restaurant license not displayed.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -house made pizza sauce in reach in cooler
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -commercially processed cheesecake (51F - Cold Holding); house made rice balls (51F - Cold Holding), front reach in cooler, more than four hours per operator.
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -Wawa bag containing beverages in reach in cooler over onions and next to sauces, operator moved to bottom of cooler away from food.
- [27-17-4] Water pressure lacking at fixtures that require the use of water. -operator has a variance for portable hand sink. Hand sink tank was not filled with water when inspector attempted to wash hands. Operator filled tank.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -commercially processed cheesecake (51F - Cold Holding); house made rice balls (51F - Cold Holding), front reach in cooler, more than four hours per operator.
- [24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -container of clean lids stored underneath prep dough prep table allowing flour dust to land on clean lids
- [41-10-4] Toxic substance/chemical improperly stored. -spray bottles of cleaners stored next to take out containers, operator moved to storage cart.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
CHEF N IT UP SLICE BAR LLC has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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