Bobbies Roti Hut
Last inspected: May 5, 2026
70
Score
The health department has logged nine inspections at Bobbies Roti Hut, the earliest from 2022. The most recent visit was on May 5, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to seven violations per visit.
The pattern that stands out is “bathroom located inside establishment not completely enclosed”, which has been cited five times.
Bobbies Roti Hut scores about where you'd expect for a Clermont restaurant. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
May 5, 2026
Routine - Food
7 minor violations.
View 7 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Ice buildup in reach-in freezer. **Repeat Violation**
14-69-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -peanut punch in front beverage cooler lacking date packaged.
02D-03-4
Basic - Light not functioning. -several throughout the establishment
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of white reach in freezer and reach in cooler in kitchen -shelf beside cooking equipment
23-03-4
Basic - Reach-in cooler in kitchen interior/shelves have accumulation of soil residues.
22-16-4
Basic - Single-service articles improperly stored. -package of take out boxes on floor on front line
25-05-4
70
Dec 12, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -vegetables balls (109F - Hot Holding); fish cakes (119F - Hot Holding)...hot holding unit on front line, held less than four hours per operator. Recommended operator use Time as a Public Health Control, provided form to operator., operator completed form and marked display case with proper time.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -storage shelves/racks in kitchen
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Drain cover(s) missing at triple sink
29-18-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -peanut punch in front cooler lacking date prepared
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior rice containers in kitchen -shelf beside cooking equipment is soiled -exterior side of fryer
23-03-4
61
May 14, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chickpeas (124F - Hot Holding); sautéed cabbage (119F - Cold Holding), front line, held less than four hours per operator. Operator moved to stove for rapid reheat, chickpeas 181F, sautéed cabbage 178F **Corrected On-Site**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided copy to operator.
03F-10-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -sliding door cooler in kitchen
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler and sliding door reach in cooler in kitchen -exterior microwave and oven in kitchen
23-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -front door
35B-01-4
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -increased from 0 to 16 seats, operator has submitted documentation requested by water authority and is now waiting for approval. **Corrective Action Taken**
51-15-4
Basic - Drain cover(s) missing at prep sink, operator replaced. **Corrected On-Site**
29-18-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
58
Dec 18, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - 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 and the time removed from temperature control cannot be determined. Operator place correct time on case.
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken stored over prepped carrots in glass door cold holding unit. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - Provided operator Time as a Public Health Control form. **Repeat Violation**
03F-10-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable. - rad cutting board stored on drying rack
14-09-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -licensed for 0 seats . Establishment has 3-4 top booths **Repeat Violation**
51-09-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. - sugarcane, Peanut Punch in front cooler. **Repeat Violation**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of glass door cold holding unit. - hood filters - exterior of cooking equipment.
23-03-4
47
Apr 11, 2024
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -plantains (107F - Hot Holding); held less than four hours per operator. Operator moved to warming unit for rapid reheat. Advised operator to use Time as a Public Health Control **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored next to unwashed cabbage in walk in cooler. -raw shell eggs stored next to cut vegetables in reach in cooler. **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched freshly cooked bread that will not be heated to 145 f with bare hands. Educated operator. **Corrected On-Site**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -green cutting board in dish area. -dough mixer head
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in kitchen. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle containing blue liquid on chemical rack. **Corrected On-Site**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Cloth used as a food-contact surface. -covered plantains and samosas while cooling. Educated operator, operator removed. **Corrected On-Site**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. -red cutting board in dish area.
14-09-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -from zero to 16 seats. Provided a Seating Change Evaluation form to operator. **Repeat Violation**
51-09-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -Peanut Punch, Sugarcane juice in front reach in cooler. **Repeat Violation**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior reach in freezer. -fan in kitchen prep area is dusty -ceiling fans in front area are dusty -walk in cooler door and gaskets
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Single-service articles improperly stored. -forks on front line not facing all one way. **Corrected On-Site**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by triple sink
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -container of sugar in kitchen. **Corrected On-Site**
02D-01-5
25
Dec 7, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - saltfish, shrimp, chick peas, curried meats, spinach 110-131F in steam table warmers approximately 3 hours per operator. Advised to reheat to 165F to hot hold at 135F or above. - chick pea fritters 105F in warmer cabinet. Advised to use time as a public health control
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bone in chicken curry 11/28, bone in F (cold holding); boneless chicken 11/28, potato curry 11/28, lentil 11/16, jerk chicken 11/29.
01B-24-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over case of potatoes walk in cooler **Corrected On-Site**
08A-04-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator stated not charged
05-08-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In chest freezer
08B-49-4
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Zero to 16 seats **Repeat Violation**
51-15-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sugar cane juice and peanut punch
02D-03-4
45
Jun 16, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 16 seats, but license shows zero. Provided seating change form to operator. **Warning** - From follow-up inspection 2023-06-16: **Time Extended**
51-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Oblong wooden board. **Warning** - From follow-up inspection 2023-06-16: **Time Extended**
14-09-4
90
Apr 11, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg ball 128F at front counter less than four hours per operator. Operator turned up heating unit. Provided Time as Public Health Control form as an option for operator. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink, no quat test strips. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near three compartment sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products in hot holding unit for samosa **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Dead roaches on premises, one dead roach in trap in fryer. Operator removed. **Corrected On-Site** **Warning**
35A-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Oblong wooden board. **Warning**
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice. Owner removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind and beside cooks line. **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Sugar, Flour, operator labeled. **Corrected On-Site** **Warning**
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching dried beans. Operator corrected. **Corrected On-Site** **Warning**
10-01-5
Basic - Ice buildup in reach-in freezer outside of walk in cooler. **Warning**
14-69-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 16 seats, but license shows zero. Provided seating change form to operator. **Warning**
51-09-4
33
Dec 15, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head
22-02-4
90
Frequently Asked Questions
When was Bobbies Roti Hut last inspected?
The most recent health inspection at Bobbies Roti Hut on file is from May 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Bobbies Roti Hut?
Across the inspection record, “bathroom located inside establishment not completely enclosed” has been cited five times, more than any other issue at Bobbies Roti Hut.
How does Bobbies Roti Hut compare to other restaurants in Clermont?
Bobbies Roti Hut most recently scored 70 out of 100, which is about the same as the Clermont average of 67.
Has Bobbies Roti Hut's inspection record improved over time?
Yes. Recent inspections at Bobbies Roti Hut have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bobbies Roti Hut means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bobbies Roti Hut inspected?
Based on the inspection history on file, Bobbies Roti Hut is inspected around three times per year on average.
Nearby Restaurants