THE TREMONT
7015 RED BUG LAKE RD
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates stored next to the reach-in cooler not inverted. Silverware stored next to the dishwasher. **Warning**
- 29-18-4:Basic - Drain cover(s) missing. Under the 3 compartment sink . **Warning**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler and walk-in cooler shelves. **Warning**
- 35A-02-7:High Priority - Live, small flying insects found Observed 4 lives flying insects not landing at any food at the server line . Next routine visit per supervisor. **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
- 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. **Warning**
- 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. **Warning**
Food safety inspection conducted on 4/14/2025 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 12/3/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-36-4:Basic - Ceiling tile missing, food storage area.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while handling food, Educated operator. **Corrective Action Taken**
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area Make table top. shredded cheese (54F - Cold Holding)/30 minutes. Placed in walk in cooler. Kitchen butter (71F - Cold Holding)/2 hours . Operator placed in cold holding unit. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris ooerar cleaned and sanitized . **Corrected On-Site**
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Less than 160F. reached 160F. **Corrected On-Site**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 12/3/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 8/21/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-12: **Time Extended** - From follow-up inspection 2024-08-19: **Time Extended** - From follow-up inspection 2024-08-21: **Time Extended**
Food safety inspection conducted on 8/21/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/19/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-12: **Time Extended** - From follow-up inspection 2024-08-19: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-08-12: Training materials in house **Time Extended** - From follow-up inspection 2024-08-19: **Time Extended**
Food safety inspection conducted on 8/19/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 8/12/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2024-08-12: **Time Extended** **Corrected On-Site**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-12: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-08-12: Training materials in house **Time Extended**
Food safety inspection conducted on 8/12/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).