DirtyFLRestaurant Inspection Data

CLERMONT OYSTER BAR

CLERMONT OYSTER BAR maintains a 2.4/5 food safety rating based on 6 health department inspections in CLERMONT. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

1500 S US HWY 27

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13511054

Met Inspection Standards

2 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. -outdoor restroom
  • 36-22-4:Basic - Floor area(s) covered with standing water in walk in cooler.
  • 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, reach in coolers on cook line -filters on hood suppression system have residue buildup -residue buildup on sides of cooking equipment
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -shelves holding clean pans in kitchen area have residue buildup
  • 01C-05-4:Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. -tags in plastic bag on cook line

9/3/2025· 6mo ago

Visit ID: 10933082

Met Inspection Standards

1 high, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on dry storage shelf, operator removed Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 22-08-4:Basic - Interior of microwave in kitchen has accumulation of black substance/grease/food debris.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -on make table next to garnishes, operator corrected. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -quaternary ammonia 500++, operator corrected Corrected On-Site

2/5/2025· 1y 1mo ago

Visit ID: 10769617

Met Inspection Standards

2 high, 2 int, 4 basic

  • 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

1/2/2025· 1y 2mo ago

Visit ID: 8736084

Met Inspection Standards

1 high, 1 int, 6 basic

  • 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

5/8/2024· 1y 10mo ago

Visit ID: 8669250

Met Inspection Standards
  • N/A:No Violations Were Observed

5/7/2024· 1y 10mo ago

Visit ID: 8540944

Follow-up Inspection Required

3 high, 1 int, 6 basic

  • 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