DirtyFLRestaurant Inspection Data

THE BRAVE BURGER

Based on 6 health inspections, THE BRAVE BURGER in CLERMONT has earned a 1.8/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

793 W MONTROSE ST STE A3-A4

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13512391

Met Inspection Standards

3 high, 5 int, 5 basic

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. -unisex bathroom nearest stairs Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -shortening in back kitchen. Operator placed on shelf. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in white reach-in freezers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system have a residue buildup Repeat Violation
  • 22-16-4:Basic - Reach-in cooler in back area and reach in drawers on cook line interior/shelves have accumulation of soil residues.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked eggs then touched seasoning container and spatula's without gloves change and handwash. Educated employee, they washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over pickles in upright reach in cooler in back kitchen. Operator moved to bottom shelf. 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. -Sanitizer Bucket-spray bottle (Chlorine 500++ppm), stored over reach in freezer and near knives. Operator diluted, 100 ppm, and moved to below triple sink Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board by triple sink is soiled
  • 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.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -portioned cooked beef in upright reach in cooler in back kitchen. Operator labeled. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle in back area

9/4/2025· 6mo ago

Visit ID: 10894102

Met Inspection Standards

2 high, 1 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex restroom nearest the stairwell
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. -unisex restroom nearest the stairwell
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding units.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on upright reach in cooler -filters on hood suppression system
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -Sysco paper towels in bucket with cut lettuce
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -cleaners stored next to plastic wrap on back prep table, operator moved. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

3/19/2025· 11mo ago

Visit ID: 8876201

Met Inspection Standards

1 high, 1 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust -gaskets on upright reach in cooler -exterior equipment doors, sides and handles Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed onions over pickles in upright reach in cooler
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -cleaners stored next to gloves and single service items. Operator corrected. Corrected On-Site
  • 31B-02-4:Intermediate - Mechanical hand drying device not operating at handwash sink in restroom.

8/29/2024· 1y 6mo ago

Visit ID: 8786246

Met Inspection Standards

1 high, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -lids by triple sink
  • 08B-38-4:Basic - Food stored on floor. -cooking oil on cook line. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on upright reach in cooler
  • 14-12-4:Basic - Utensils in poor condition. -black handle grill spatula
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -caulking behind triple sink
  • 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. -chlorine 200++ operator diluted Corrected On-Site

3/4/2024· 2y ago

Visit ID: 8621538

Met Inspection Standards

2 int, 7 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while cooking food. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets are soiled in reach in cooler and reach in freezer.
  • 14-33-4:Basic - Reach-in cooler and reach in freezer shelves with rust that has pitted the surface.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes on top of cooks prep table.
  • 08B-17-4:Basic - Unwashed mushrooms stored over cooked brisket in reach in cooler.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, rechecked, 50 ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Green cutting board by triple sink.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee expired/Lucas.

9/12/2023· 2y 6mo ago

Visit ID: 8384970

Met Inspection Standards

2 high, 1 int, 1 basic

  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken tenders behind raw burgers in under counter reach in cooler under flat top grill. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 109F Less than four hours Added water and turned up temperature for temperature recovery 15 minutes later 171F Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing blue toxic substance not labeled under the three compartment sink Corrected On-Site