MICHAEL'S ALI COAL FIRED PIZZA

Name: MICHAEL'S ALI COAL FIRED PIZZA
Address: 790 W MINNEOLA AVE STE 2, CLERMONT, FL, 34711, US
Rating: 56.5

790 W MINNEOLA AVE STE 2, CLERMONT, FL 34711

License #4508811

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

56.5 Grade F / 100

Failing Health Score

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Quick take

MICHAEL'S ALI COAL FIRED PIZZA in CLERMONT currently holds an InspectFL Health Score of 56.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, DBPR recorded 45 total findings; InspectFL has detailed violation rows for 36 of them so far.

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 May 14, 2026 shows 17 observation rows: 2 critical, 4 major, and 11 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.

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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: Warning Issued
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed celery and green onions over cut lettuce and container of bread in reach in cooler in kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -back pack hanging on rack with dry goods -backpack, speaker and phone om rice four container
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on make table
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee handling lettuce was wearing a watch, employee removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at macd out
[14-69-4] Ice buildup in reach-in freezers in kitchen and by walk in cooler
[29-11-4] Water leaking from fixture on hand sink on front line.
[33-31-5] Unnecessary items/unused equipment on the premises. -several reach in cooling units and other items in outside garage storage area near walk in cooler and reach in freezer.
[11-26-1] 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.
[16-03-4] Accumulation of debris inside warewashing machine.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. --fresh roasted garlic oil (77F - Cold Holding), cook line, more than four hours per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh roasted garlic oil (77F - Cold Holding), cook line, more than four hours per operator. Recommended operator use Time as a Public Health Control., provided form.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -raw ground beef in kitchen thawing at room temperature, operator placed under running cold water.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatula on grill top 99F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior salt and sugar containers in kitchen -interior of trash can in kit has debris and buildup -gaskets on all reach in coolers
[25-06-4] Single-service articles not stored inverted or protected from contamination. -above middle make table on cook line, operator moved under protective shelf
[53A-07-6] 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/ -operator unable to provide proof of food manager for the establishment at inspection

Community reaction

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Community pulse