How many inspections has West Market in Clermont had?

West Market in Clermont has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of West Market in Clermont find?

West Market in Clermont was most recently inspected by FDACS on November 3, 2025 (Focused Inspection).

Has West Market in Clermont had any stop-sale or stop-use orders?

No, West Market in Clermont has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at West Market in Clermont?

The most frequently cited FDACS violations at West Market in Clermont are: 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 4-702.11: Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 P; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.

West Market in Clermont

Name: West Market in Clermont Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: November 3, 2025

1015 W Highway 50, Clermont, FL 34711

Polk County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Nilkanth Market LLC
FDACS Estab #: 397980

Overview

West Market in Clermont had one inspection on record with documented food safety violations. In March 2023, an FDACS inspector found six violations during a routine inspection, including four high-priority findings. Raw beef was stored directly above deli bologna in the walk-in cooler; the raw item was relocated to the bottom shelf during the inspection. A food service employee washed and rinsed a knife but placed it back into use without proper sanitization; the employee sanitized the knife on site. A cooked Cuban sandwich held at the front counter measured 131°F, below the required 135°F minimum; the sandwich was reheated to 188°F. Ice packaged in white "Thank you" bags for customer self-service was voluntarily discarded due to materials migration concerns. A container of cooked meatballs that had been open for over 24 hours lacked a date marking; the correct date was added during the inspection. All violations were corrected on site. A follow-up focused inspection in November 2025 for training purposes found no violations.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

6Violations

Last inspected FDACS: November 3, 2025

West Market in Clermont: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 1 inspection

Nov 3, 2025 — Focused Inspection· Focused Inspection

Inspector: ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II

Comments: Visit for training purposes only. Trainee present during inspection. All violations verified by primary inspector.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Mar 14, 2023 — Met Inspection Requirements· 6 violations· Met Requirements

Inspector: COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Provided industry guidance for the clean up of vomit or diarrhea and the three compartment sink guidance for sanitization of equipment.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Walk in cooler: Raw beef over deli bologna. COS: The raw item was placed on the bottom shelf away from other items. x

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Kitchen: Observed food service employee wash knife, rinse knife, and placed back into use without proper sanitization. COS: The employee washed, rinsed and sanitized the knife. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Front counter: Cooked Cuban sandwich 131 degrees F, probed internally with a calibrated thermometer. COS: The sandwich was heated to 188 degrees F. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Kitchen: Cooked meatballs opened for over 24 hours not dated. COS: The correct date was placed on the container. x Print Date: 3/14/2023 Page 1 of 3 24 Pf Citation Description: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf Observation: The establishment does not have a written procedure for the clean up of vomit or diarrhea. Industry guidance provided. o

Good Retail Practice Violations

4-101.11(A) Materials used in the construction of utensils or food-contact surfaces of equipment allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use conditions, are not safe. Materials used to make single-service or single-use articles allow migration of deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P

Retail: Ice for customer self service sold in white "Thank you" bags. COS: The ice bags were voluntarily discarded. x

4-101.11(B)-(E) Materials used in the construction of utensils or food-contact surfaces of equipment, under normal use conditions, are not durable; corrosion-resistant; nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion or decomposition. Equipment or utensil not designed or constructed to be durable and to retain its characteristic qualities under normal use conditions. 4-101.11(B)-(E) and 4-201.11

Walk-in cooler: Raw beef portions stored in previously used bread bags. o

West Market in Clermont: Frequently Asked Questions

When was West Market in Clermont last inspected?: West Market in Clermont was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 3, 2025. Inspection type: Focused Inspection.
How many inspections has West Market in Clermont had?: West Market in Clermont has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of West Market in Clermont find?: West Market in Clermont was most recently inspected by FDACS on November 3, 2025 (Focused Inspection).
Has West Market in Clermont had any stop-sale or stop-use orders?: No, West Market in Clermont has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at West Market in Clermont?: The most frequently cited FDACS violations at West Market in Clermont are: 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 4-702.11: Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 P; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.