ORCHARD HEIGHTS

Name: ORCHARD HEIGHTS
Address: 3650 S US HWY 27, CLERMONT, FL, 34711, US
Rating: 0

3650 S US HWY 27, CLERMONT, FL 34711

License #4508628

0 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 25 findings · 4 critical

Routine - Food (follow-up)

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Minor

Usually lower-risk context.

Quick take

ORCHARD HEIGHTS in CLERMONT currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 161 total violations — 25 critical, 37 major, 99 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 7, 2026 shows 25 observation rows: 4 critical, 3 major, and 18 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

161

Coverage note

Inspector notes linked where available

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DBPR

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ORCHARD HEIGHTS 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.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[07-08-5] Time/temperature control for safety food re-served to customers. Butter
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[08B-12-5] Stored food not covered. Top of ice cream cone holder
[14-11-5] Equipment in poor repair. Stand up reach in cooler on cafe 50f
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean equipment under prep area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -glass racks Slicer Floor mixer Can opener Drawer divider in utensil drawer in prep area Interior oven
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[32-07-5] Bathroom facility not clean. Toilet employee restroom
[33-06-4] Trash receptacles not provided where needed in establishment. Handwashing sink near ice machine
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in dumpster area
[16-07-4] Accumulation of debris in three-compartment sink. Sanitizer sink
[16-03-4] Accumulation of debris inside warewashing machine.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch while making and plating toast
[14-09-4] Cutting board has cut marks and is no longer cleanable. White board near m er
[29-03-4] Water draining onto floor surface. -drain pipe from dishmachine is not positioned over drain underneath the dishmachine allowing water to drain onto floor surface.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Put gloves to mouth and blew into prior putting them on.
[36-73-4] Floor drains soiled/have heavy accumulation of debris throughout the kitchen Under dish machines and 3 compartment sink heavily soiled All floor drains heavily soiled Under racks holing cereal in dry stock
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -racks for glass racks Walk in cooler racks Racks hold small wares across from 3 comp with old food debris Carts for glass racks Walk Shelf under slicer in dry storage Hood filters Cream colored cart
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corned beef 9/23 Cooked chicken 9/28
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Around pre rinse sink Near 3 compartment areas
[41-17-4] Spray bottle containing chemicals substance not labeled.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corned beef 9/23 Cooked chicken 9/28
[01B-15-4] Shell eggs are not clean. See stop sale. 4 each
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melons Cut tomatoes cooked rice per operator yesterday and 2 Days ago.
[07-08-5] Time/temperature control for safety food re-served to customers. Butter
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked meat and next key lime juice walk in cooler
[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.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands in dish area
[08B-12-5] Stored food not covered. Top of ice cream cone holder
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[14-09-4] Cutting board has cut marks and is no longer cleanable. White board near m er
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -racks for glass racks Walk in cooler racks Racks hold small wares across from 3 comp with old food debris Carts for glass racks Walk Shelf under slicer in dry storage Hood filters Cream colored cart
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filter stored on top of coffee machine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Near stove
[32-07-5] Bathroom facility not clean. Toilet employee restroom
[33-06-4] Trash receptacles not provided where needed in establishment. Handwashing sink near ice machine
[51-18-6] No copy of latest inspection report available.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-03-4] Accumulation of debris inside warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in dumpster area
[41-17-4] Spray bottle containing chemicals substance not labeled.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-11-5] Equipment in poor repair. Stand up reach in cooler on cafe 50°f
[16-07-4] Accumulation of debris in three-compartment sink. Sanitizer sink
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corned beef 9/23 Cooked chicken 9/28
[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. Beef stew
[29-03-4] Water draining onto floor surface. -drain pipe from dishmachine is not positioned over drain underneath the dishmachine allowing water to drain onto floor surface.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch while making and plating toast
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean equipment under prep area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall boy cafe cut melon (57F - cold holding); cooked hard boiled eggs out of shell (56F - Cold Holding); potato salad (53F - Cold Holding) milk (52F - Cold Holding) butter pats (70F - Cold Holding) cream cheese (67F - Cold Holding) quick chill
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -glass racks Slicer Floor mixer Can opener Drawer divider in utensil drawer in prep area Interior oven
[36-73-4] Floor drains soiled/have heavy accumulation of debris throughout the kitchen Under dish machines and 3 compartment sink heavily soiled All floor drains heavily soiled Under racks holing cereal in dry stock
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Around pre rinse sink Near 3 compartment areas
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Put gloves to mouth and blew into prior putting them on.
[08B-38-4] Food stored on floor. Pickles walk in cooler racks Racks Multiple items walk in freezer from received truck yesterday per operator Potatoes dry storage
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[01B-03-5] Stop Sale issued due to adulteration of food product. 1case butter pats

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. -green cutting board under prep table in back kitchen
[29-18-4] Drain cover(s) missing at triple sink, prep sink and near ice machine
[08B-38-4] Food stored on floor. -in walk in freezer and plastic bottles in storage 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. -flour container in dry storage room.
[22-08-4] Interior of microwave on cook line has accumulation of black substance/grease/food debris.
[51-13-4] No Heimlich maneuver/choking sign posted. -provided copy to operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under grills on cook line -underside of dough mixer in kitchen -underside coffee makers on server line
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored by sauces on prep table on cook line
[25-05-4] Single-service articles improperly stored. -on floor in dry storage room
[36-62-4] Two Lights not functioning under hood suppression system.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over prepped fruit in walk in cooler.
[03D-02-5] Cooked turkey 51F, cooling, prepared yesterday Cooked vegetable mix, 51F, cooling, prepared yesterday
[01B-36-5] Cooked turkey 51F, cooling, prepared yesterday Cooked vegetable mix, 51F, cooling, prepared yesterday
[41-10-4] Toxic substance/chemical improperly stored. -grill cleaner stored with sauces under prep table on cook line.
[03D-15-4] Cooked turkey 51F, cooling, prepared yesterday Cooked vegetable mix, 51F, cooling, prepared yesterday
[31A-09-4] Handwash sink not accessible for employee use at all times. -blocked by fan and step stool in back kitchen.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -at 2 handwash sinks in back kitchen. Employee replenished.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -operator discarded.
[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. -1 employee
[41-17-4] Spray bottle containing toxic substance not labeled. -on chemical rack in storage room.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -under prep table on cook line

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. -green cutting board under prep table in back kitchen
[29-18-4] Drain cover(s) missing at triple sink, prep sink and near ice machine
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -employee prepping food in kitchen.
[08B-38-4] Food stored on floor. -in walk in freezer and plastic bottles in storage 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. -flour container in dry storage room.
[22-08-4] Interior of microwave on cook line has accumulation of black substance/grease/food debris.
[51-13-4] No Heimlich maneuver/choking sign posted. -provided copy to operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under grills on cook line -underside of dough mixer in kitchen -underside coffee makers on server line
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored by sauces on prep table on cook line
[25-05-4] Single-service articles improperly stored. -on floor in dry storage room
[36-62-4] Two Lights not functioning under hood suppression system.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over prepped fruit in walk in cooler.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -vodka sauce (48F - cooling, prepared yesterday); Hunter gravy (49F - cooling, prepared yesterday); sausage marinara (48F - cooling, prepared yesterday ); housemade marinara (48F - cooling, prepared yesterday ); beef soup (49F - cooling, prepared yesterday ); housemade carbonara (47F - cooling, prepared yesterday ); queso (46F - cooling, prepared yesterday ) pasta salad (47F - cooling, prepared yesterday operator discarded.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. vodka sauce (48F - cooling, prepared yesterday); Hunter gravy (49F - cooling, prepared yesterday); sausage marinara (48F - cooling, prepared yesterday ); housemade marinara (48F - cooling, prepared yesterday ); beef soup (49F - cooling, prepared yesterday ); housemade carbonara (47F - cooling, prepared yesterday ); queso (46F - cooling, prepared yesterday ) pasta salad (47F - cooling, prepared yesterday
[41-10-4] Toxic substance/chemical improperly stored. -grill cleaner stored with sauces under prep table on cook line.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -vodka sauce (48F - cooling, prepared yesterday); Hunter gravy (49F - cooling, prepared yesterday); sausage marinara (48F - cooling, prepared yesterday ); housemade marinara (48F - cooling, prepared yesterday ); beef soup (49F - cooling, prepared yesterday ); housemade carbonara (47F - cooling, prepared yesterday ); queso (46F - cooling, prepared yesterday ) pasta salad (47F - cooling, prepared yesterday
[31A-09-4] Handwash sink not accessible for employee use at all times. -blocked by fan and step stool in back kitchen.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -at 2 handwash sinks in back kitchen. Employee replenished.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -operator discarded.
[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. -1 employee
[41-17-4] Spray bottle containing toxic substance not labeled. -on chemical rack in storage room.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -under prep table on cook line