CORELLI'S PANTRY

Name: CORELLI'S PANTRY
Address: 732 MONTROSE ST STE B, CLERMONT, FL, 34711, US
Rating: 34

732 MONTROSE ST STE B, CLERMONT, FL 34711

License #4508795

🥪 Deli/Sandwich ℹ️

34 Grade F / 100

Failing Health Score

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Latest inspection

May 26, 2026 · 11 findings · 0 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CORELLI'S PANTRY in CLERMONT currently holds an InspectFL Health Score of 34 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on May 26, 2026. Across those visits, inspectors documented 98 total violations — 10 critical, 22 major, 66 minor.

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Record snapshot

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Inspections on file

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The latest inspection on May 26, 2026 shows 11 observation rows: no critical rows, 5 major, and 6 minor.

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Inspection coverage

100%

Inspector notes

Coverage note

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Community reaction

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CORELLI'S PANTRY has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping dough wearing watch
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -employee prepping dough
[52-15-4] Establishment advertised homemade food items, but used food items received already prepared. -sodas on soda fountain are advertised as establishments own handcrafted soda, but soda boxes are from Orange Mountain. Operator covered labels on soda machine.
[36-73-4] Floor soiled/has accumulation of debris. -under soda machine on front line
[14-69-4] Ice buildup in several reach-in freezers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -single burner beside fryers have residue buildup -gaskets on all coolers -exterior of seasoning containers on cook line -rolling carts and speed rack in kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -shelves in reach in coolers in kitchen have residue buildup -interior of fryers -fryer baskets -can opener -interior of ice machine -slicer
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in restroom, operator provided.
[02D-02-4] Packaged food not labeled as specified by law. -cheesecakes in front grab and go cooler
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -portioned and bulk lasagna, operator determined date and marked items
[53B-14-5] 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. -Antonino

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink cup on prep table in kitchen. Operator moved.
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler in back of kitchen
[14-69-4] Ice buildup in reach-in freezer in storage area.
[38-01-4] Light shield missing in back storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers in kitchen
[16-46-4] Old labels stuck to food containers after cleaning. -in kitchen
[25-05-4] Single-service articles improperly stored. -box of takeout containers on floor in storage area
[08B-12-5] Stored food not covered. -spaghetti sauce, cooked meatballs, cooked eggplant in upright reach in cooler on cook line. Operator covered.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce over ready to eat meatballs in upright reach in cooler on cook line. Operator corrected.
[02D-01-5] Working containers of food removed from original container not identified by common name. -powdered sugar in storage area. Operator labeled.
[41-07-4] Container of medicine improperly stored. -pesto bismol in upright reach in cooler in kitchen
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -cooked eggplant Parmesan dated 5/27/25
[01B-01-4] Dented/rusted cans present. See stop sale. -1 can tomatoes
[41-10-4] Toxic substance/chemical improperly stored. -bottle of fantastik over pizza sauce in kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -bottom of white reach in freezer in kitchen
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chicken salad, cooked meatballs. Operator labeled.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of lime scale and black/green mold-like substance in the interior of the ice machine/bin.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex restroom
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. - Togo containers stored in dry storage
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. - missing microwave door cover
[14-69-4] Ice buildup in reach-in freezer.
[10-12-5] In-use pizza peel stored on soiled surface between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave on cooks line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust - exterior of table top fryer - speed rack
[16-46-4] Old labels stuck to food containers after cleaning.
[33-34-4] Storage area not maintained clean and organized. - back storage area in back room
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - bulk deli meats at deli counter.
[41-10-4] Toxic substance/chemical improperly stored. - spray bottle of cleaner stored on gum ball machine.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose bibb located out side back door.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer at front counter. - small white cutting board on pizza line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - hand sink at front counter
[41-17-4] Spray bottle containing toxic substance not labeled. - spray bottle of yellow liquid

Disposition: Warning Issued
[22-20-5] Accumulation of lime scale in the interior of the ice machine/bin.
[22-16-4] All reach-in cooler and reach-in freezer interior/shelves have accumulation of soil residues.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -all kitchen equipment
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Multiple cooking utensils not stored protected in kitchen.
[32-12-5] Covered waste receptacle not provided in unisex bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shoes stored by flour and sugar in back area.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line
[36-73-4] Floor soiled/has accumulation of debris. -underneath all reach in coolers, reach in freezers and cooking equipment throughout establishment heavily soiled
[14-13-4] Food-contact surface not smooth and easily cleanable. -pizza pans on cook line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle touching flour in flour container on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets in reach in coolers on cook line and front line throughout establishment heavily soiled -sides of dough mixer in kitchen
[29-49-6] Standing water in bottom of reach-in-cooler. -in beer cooler on front line
[33-34-4] Storage area not maintained clean and organized throughly kitchen and back storage area
[14-12-4] Utensils in poor condition. -white spatula and pizza cutter on cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind slicer on front line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cheesecake (48F - Cold Holding), held more than four hours per operator. 3 pieces
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheesecake (48F - Cold Holding), held more than four hours per operator. Operator discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -dough mixer in kitchen -dough mixer on front line -Interior all Reach in coolers in establishment soiled -can opener on cook line -slicer on front line
[31A-09-4] Handwash sink not accessible for employee use at all times. -blocked by garbage can in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. -olives in handwash sink in kitchen
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -multiple pasta products in front grab and go cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked lasagna in reach in cooler on cook line