DirtyFLRestaurant Inspection Data

CLERMONT BREWING COMPANY

750 West Desoto Street
Clermont, Florida, 34711
Lake County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 6/4/2025

Inspection #: Visit ID: 10852060

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door open at inspection Repeat Violation - From follow-up inspection 2025-06-04: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water in outside bar area and cooking area. - From follow-up inspection 2025-06-04: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-06-04: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -hand sink at outside bar - From follow-up inspection 2025-06-04: **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found -3 flying insects at inside bar Warning - From follow-up inspection 2025-06-04: **Time Extended**

Inspection Date: 6/3/2025

Inspection #: Visit ID: 8782956

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -outside server area
  • 28-02-4:Basic - Condensation or other drainage not disposed of according to law. -reach in cooler in cooking area condensation draining on floor in kitchen
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on prep table shelf by croutons Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door open at inspection Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water in outside bar area and cooking area.
  • 08B-38-4:Basic - Food stored on floor. -soda boxes at outside server area
  • 14-69-4:Basic - Ice buildup in reach-in freezer on truck
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. -food truck
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of all reach in coolers/freezers and cooking equipment outdoors -exterior sides of doors on food truck -floor drains in dish area Repeat Violation Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -against side wall to brewing company Repeat Violation
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to croutons on prep table shelf in cooking area. Operator relocated. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. -box of plastic cups on floor in outdoor storage shed. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind triple sink
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hand sink at outside bar
  • 35A-02-7:High Priority - Live, small flying insects found -3 flying insects at inside bar Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --cubed cheese (50F - Cold Holding); coleslaw (45F - Cold Holding) butter (72F - Cold Holding); cooking area, all held more than four hours per operator. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cubed cheese (50F - Cold Holding); coleslaw (45F - Cold Holding) butter (72F - Cold Holding); cooking area, all held more than four hours per operator. Repeat Violation Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb outside near food truck
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -half n half in walk in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -2 handsinks in cooking area, operator provided Corrected On-Site Repeat Violation
  • 11-26-1:Intermediate - 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. -Justin, operator had employee read and sign. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -hand sink in cooking area. Repeat Violation

Inspection Date: 1/14/2025

Inspection #: Visit ID: 10721031

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in coolers in bar and kitchen -interior beer walk in cooler door - From follow-up inspection 2025-01-14: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -front door - From follow-up inspection 2025-01-14: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under reach in coolers in kitchen. - From follow-up inspection 2025-01-14: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler in bar and kitchen -interior door of walk in beer cooler - From follow-up inspection 2025-01-14: **Time Extended**
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -pulled pork, walk in cooler, wrapped tight with cling wrap and foil. Educated operator. - From follow-up inspection 2025-01-14: Educated operator **Time Extended**

Inspection Date: 11/15/2024

Inspection #: Visit ID: 10718521

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 22-16-4:Basic - All Reach-in cooler interior/shelves have accumulation of soil residues.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -panko in outside storage. Operator removed. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen prep area.
  • 29-18-4:Basic - Drain cover(s) missing at multiple drains in establishment.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal bag on shelf by syrup.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -employee cooking food on cook line
  • 14-11-5:Basic - Equipment in poor repair. -gaskets on reach in coolers in bar and kitchen -interior beer walk in cooler door
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -front door
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under reach in coolers in kitchen.
  • 10-14-5:Basic - Ice bucket not stored inverted between uses.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs by pulled pork at sub station. Operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler in bar and kitchen -interior door of walk in beer cooler
  • 25-05-4:Basic - Single-service articles improperly stored on floor in outdoor storage shed.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or Dustin dish area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (54F - Cold Holding), ; fresh garlic/oil (84F - Cold Holding) shredded cheese (51F - Cold Holding); pico de gallo (54F - Cold Holding), all held less than four hours per operator. Operator moved chicken and fresh garlic/oil to reach in cooler for rapid chill and discarded the cheese and pico de gallo. After 40 minutes, chicken 41F, fresh garlic/oil 40 F. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler beside bar.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -pulled pork, walk in cooler, wrapped tight with cling wrap and foil. Educated operator.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -cutting boards on cook line out back
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -2 handwash sinks in kitchen
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-01-5: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. -previous owner took files upon leaving. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -multiple hand wash sinks in establishment.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid in dish area.operator labeled. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -outdoor bar handsink