DIM SUM HOUSE

Name: DIM SUM HOUSE
Address: 2440 E HWY 50, CLERMONT, FL, 34711, US
Rating: 83

2440 E HWY 50, CLERMONT, FL 34711

License #4508912

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DIM SUM HOUSE in CLERMONT currently holds an InspectFL Health Score of 83 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 December 31, 2025. Across those visits, inspectors documented 23 total violations — 4 critical, 3 major, 16 minor.

How to read this page

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.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 31, 2025 shows 23 observation rows: 4 critical, 3 major, and 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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.

Disposition: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system is heavily soiled -gaskets and sides of door on walk in cooler
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -dish room
[36-24-5] Hole in or other damage to door. -bottom of both bathroom doors
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table in back kitchen
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle of blue liquid at mop sink
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -front double doors
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -no color change on heat strip, ran again with different strip, got color change to 160 F
[21-38-4] Wiping cloth sanitizing solution stored on the floor. -bar, operator removed
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -open bottles of drinks in 3 door cooler in back kitchen, operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose is heavily soiled at dish machine
[14-01-5] Bowl or other container with no handle used to dispense food. -msg container in dry storage
[14-69-4] Ice buildup in walk-in freezer.
[14-11-5] Equipment in poor repair. -interior of oven door beside prep table
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink cups on rack with seasonings/spices on speed rack in back kitchen, operator removed
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in 100F water on server line
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over cooked chicken in walk in cooler
[03F-02-5] 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. Operator determined time and placed time marking on containers
[08B-47-4] Food not stored at least 6 inches off of the floor. -sauce in dry storage
[41-10-4] Toxic substance/chemical improperly stored. -bottle of cleaner stored on shelf with salt and pepper in server area
[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. -rice container in dry storage
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salt fish (62F - Cold Holding), reach in cooler near dry storage, held less than four hours per operator. Recommended operator place on Time as a Public Health Control.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -employee was cutting green onions without washing them first

Community reaction

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Community pulse