DirtyFLRestaurant Inspection Data

CLERMONT OYSTER BAR

1500 S US HWY 27

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/5/2025

Inspection #: Visit ID: 10769617

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty rack. Operator corrected. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in walk in freezer.
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler door. -filters over fryers -top back of fryers Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw ready to eat ahi tuna over celery in walk in cooler. Operator corrected. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -bleach spray bottle on shelf with clean containers. Operator corrected. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose -microwave and toaster oven in kitchen
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar hand sink

Inspection Date: 1/2/2025

Inspection #: Visit ID: 8736084

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -at bar Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line.
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers -interior of fryer cabinets -gaskets on walk in cooler Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -forks over reach in cooler in kitchen
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -at bar
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -10 flying insects in corner of bar by hand sink. Operator sprayed with restaurant grade insect spray. 3 flying insects remained. Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine.Operator brought out new ones. Corrected On-Site

Inspection Date: 5/8/2024

Inspection #: Visit ID: 8669250

  • N/A:No Violations Were Observed

Inspection Date: 5/7/2024

Inspection #: Visit ID: 8540944

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -bar area
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -yellowfin ahi tuna
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -white cutting boards in dish area
  • 14-11-5:Basic - Equipment in poor repair. -beer keg reach in cooler metal strip loose.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler door
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in bar area.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -homemade ranch dressing (55F - Cold Holding); smoked fish dip (56F - Cold Holding); yellowfin tuna (61F - Cold Holding); diced tomatoes (53F - Cold Holding), 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. -homemade ranch dressing (55F - Cold Holding); smoked fish dip (56F - Cold Holding); yellowfin tuna (61F - Cold Holding); diced tomatoes (53F - Cold Holding), all held more than four hours per operator. Operator discarded. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator has it ready, will be sending to Tallahassee today or tomorrow. Warning