THE ORIGINAL GOOMBA'S PIZZERIA

Name: THE ORIGINAL GOOMBA'S PIZZERIA
Address: 2395 S US HWY 27, CLERMONT, FL, 34711, US
Rating: 68

2395 S US HWY 27, CLERMONT, FL 34711

License #4508450

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

68 Grade F / 100

Failing Health Score

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Latest inspection

July 20, 2026 · 8 findings · 0 critical

Routine - Food (follow-up)

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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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE ORIGINAL GOOMBA'S PIZZERIA in CLERMONT currently holds an InspectFL Health Score of 68 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 20, 2026. Across those visits, DBPR recorded 22 total findings; InspectFL has detailed violation rows for 20 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 20, 2026 shows 7 observation rows: no critical rows, 4 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator unable to locate written plan, provided new plan to operator
[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.
[14-11-5] Equipment in poor repair. -front reach in cooler is not working -prep table in back kitchen is badly chipped -fryer baskets
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine and quaternary ammonia
[36-17-5] Floor tiles missing and/or in disrepair on cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on make table on cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -dish room, above and below triple sink

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[14-11-5] Equipment in poor repair. -fryer baskets, operator discarded
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board -interior of spray hose at triple sink -can opener
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler under sauce warmer
[25-06-4] Single-service articles not stored inverted or protected from contamination. -take out containers on cook line, operator inverted
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -milk and chocolate cake in reach in cooler on cook line, operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic and oil (63F - Cold Holding); shredded cheese (60F - Cold Holding); reach in cooler on cook line, less than four hours per operator, moved to walk in cooler for quick chill Cheese 41F, garlic and oil 57F
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bags over plastic wrap in dry storage, operator moved wrap to top shelf
[01B-01-4] Dented/rusted cans present. See stop sale. -1 can of peeled tomatoes heavily dented at seam -1 can of sweet peas heavily dented at seam
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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. -provided form to operator
[36-17-5] Floor tiles missing and/or in disrepair on cook line

Community reaction

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