BEST OF BRITISH PUB
16909 HIGH GROVE BLVD STE A, Clermont FL 34714 · 8637770506
Last inspected Feb 9, 2026 · 13 visits since November 2023
APR 24
NOV 24
JUN 25
NOV 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Two Live, small flying insects in kitchen and one in the bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022022111 | Apr 28, 2022 | Nov 21, 2022 | $200 |
Inspection history
13 visits, newest first
Feb 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. --portioned prepped lasagna (45-49F, cooling,prepared yesterday); steak pasties (51F - cooling, prepared last evening ), reach in cooler on cook line
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -portioned prepped lasagna (45-49F, cooling,prepared yesterday); Portioned steak pasties (51F - cooling, prepared last evening )
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -portioned prepped lasagna (45-49F, cooling,prepared yesterday); wrapped tightly in plastic, stacked on top of each other Portioned steak pasties (51F - cooling, prepared last evening, cooled slightly on speed rack, then individually wrapped in deli paper, placed tightly in pan, placed in reach in cooler on cook line
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer -interior of soda gun holders at bar have residue buildup
Show the remaining 8 findings ▾
No soap or paper towels provided at handwash sink in bar. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chicken curry on cook line, operator determined date and marked pan.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by ice machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -spoons and utensils on cook line
Equipment in poor repair. -gaskets on reach in coolers on cook line and upright reach in freezer
Exterior door has a gap at the threshold that opens to the outside. -front doors
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers
Jan 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate17 Basic
Show 20 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia
No paper towels or mechanical hand drying device provided at handwash sink in bar
Accumulation of debris inside warewashing machine at bar.
Accumulation of debris on top exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Drain cover(s) missing at dish machine
Equipment and utensils not properly air-dried - wet nesting. -pans on shelf over dish machine
Equipment in poor repair. -gaskets on reach in cooler in the bar
Floor and wall tiles missing and/or in disrepair by ice machine and mop sink.
Floor soiled/has accumulation of debris under cooking equipment
Food stored on floor. -boxes of chips in retail room
Ice buildup in reach-in freezer in back storage room
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -storage room
Lights not functioning over cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gas burner grates -exterior reach in drawers on cook line and reach in freezer -speed rack on cook line -exterior sides of cooking equipment -gaskets on upright reach in freezer and reach in cooler in bar
Open dumpster lid.
Ripped/worn tin foil used as shelf cover. -shelf under dry good prep table
Wall soiled with accumulated grease, food debris, and/or dust. -by soda boxes
Nov 21, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate17 Basic
Show 22 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia
No paper towels or mechanical hand drying device provided at handwash sink in bar
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -operator is curing bacon using Prague curing salts
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -eggs on menu, provided form to operator.
Accumulation of debris inside warewashing machine at bar.
Accumulation of debris on top exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Drain cover(s) missing at dish machine
Equipment and utensils not properly air-dried - wet nesting. -pans on shelf over dish machine
Equipment in poor repair. -gaskets on reach in cooler in the bar
Floor and wall tiles missing and/or in disrepair by ice machine and mop sink.
Floor soiled/has accumulation of debris under cooking equipment
Food stored on floor. -boxes of chips in retail room
Ice buildup in reach-in freezer in back storage room
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -storage room
Lights not functioning over cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gas burner grates -exterior reach in drawers on cook line and reach in freezer -speed rack on cook line -exterior sides of cooking equipment -gaskets on upright reach in freezer and reach in cooler in bar
Open dumpster lid.
Ripped/worn tin foil used as shelf cover. -shelf under dry good prep table
Wall soiled with accumulated grease, food debris, and/or dust. -by soda boxes
Nov 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 3 high priority.
3 High priority6 Intermediate23 Basic
Show 32 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm, ran 5 times
Raw animal food stored in same container as ready-to-eat food. -house cured raw bacon with cooked steak in container in upright reach in cooler. Operator moved to raw bacon to another area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef behind house cured bacon in reach in drawer on cook line. Operator corrected.
Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia
No paper towels or mechanical hand drying device provided at handwash sink in bar
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -operator is curing bacon using Prague curing salts
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -eggs on menu, provided form to operator.
Accumulation of debris inside warewashing machine at bar.
Accumulation of debris on top exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -breadcrumb container
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on top shelf on cook line and utensils on cook line.
Drain cover(s) missing at dish machine
Equipment and utensils not properly air-dried - wet nesting. -pans on shelf over dish machine
Equipment in poor repair. -gaskets on reach in cooler in the bar
Floor and wall tiles missing and/or in disrepair by ice machine and mop sink.
Floor soiled/has accumulation of debris under cooking equipment
Food stored on floor. -boxes of chips in retail room
Ice buildup in reach-in freezer in back storage room
In-use ice scoop stored on soiled surface between uses. -top of ice machine
In-use tongs stored on equipment door handle between uses. -on rod over cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -storage room
Lights not functioning over cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gas burner grates -exterior reach in drawers on cook line and reach in freezer -speed rack on cook line -exterior sides of cooking equipment -gaskets on upright reach in freezer and reach in cooler in bar
Open dumpster lid.
Ripped/worn tin foil used as shelf cover. -shelf under dry good prep table
Wall soiled with accumulated grease, food debris, and/or dust. -by soda boxes
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Quaternary 500++ppm), operator diluted, 200 ppm
Wiping cloth sanitizing solution stored on the floor on cook line
Jun 27, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm 50ppm
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Nov 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority8 Intermediate21 Basic
Show 33 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee in kitchen, cleaning dirty dishes, then put away clean dishes with no hand wash.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line
Medicine not labeled properly. -above microwave on cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -beans on cook line, 124 F, held less than four hours per operator. Operator moved to stove for rapid reheat.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -egg items on brunch menu
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No paper towels or mechanical hand drying device provided at handwash sink. -by dish machine
No soap provided at handwash sink. -bar hand sink
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -several items in walk in cooler.
Spray bottle containing toxic substance not labeled. -bottle of blue liquid under dish machine shelf.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -at bar and hand sink by dish machine.
Accumulation of lime scale on the inside of the dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both bathroom doors
Bowl or other container with no handle used to dispense food. -in flour on cook line.operator removed
Buildup of food debris/soil residue on equipment door handles.
Carbon dioxide/helium tanks not adequately secured out back.
Ceiling/ceiling tile shows damage or is in disrepair throughout the kitchen.
Clean equipment/utensils not stored at least 6 inches above the floor. -clean metal pans on floor in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone and drink on microwave on cook line
Equipment in poor repair. -gaskets on reach in cooler on cook line
Exterior door has a gap at the threshold that opens to the outside. -front, side and back door.
Floor soiled/has accumulation of debris in walk in cooler and under cooking equipment.
Food stored on floor. -cooking oil by back door Potatoes and soda boxes by reach in freezer..
Interior of oven and microwave has accumulation of black substance/grease/food debris on cook line.
Lights not functioning under hood suppression system.
No handwashing sign provided at a hand sink used by food employees. -bar handsink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all reach in coolers -exterior reach in cooler doors -exterior sides of all cooking equipment -underside of coffee maker by soda station.
Reach-in cooler interior/shelves have accumulation of soil residues. -cook line and bar.
Unnecessary items stored in garbage area in back of restaurant. -numerous old kegs and old equipment
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen.
Water leaking from pipe and/or faucet/handle at bar.
Wet mop not stored in a manner to allow the mop to dry.
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 35 recorded, 6 high priority.
6 High priority8 Intermediate21 Basic
Show 35 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -chlorine, 0 ppm. Work order has been placed. Do not use sign on dish machine.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee in kitchen, cleaning dirty dishes, then put away clean dishes with no hand wash.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flying insects in kitchen near dish machine.
Medicine not labeled properly. -above microwave on cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -beans on cook line, 124 F, held less than four hours per operator. Operator moved to stove for rapid reheat.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -egg items on brunch menu
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No paper towels or mechanical hand drying device provided at handwash sink. -by dish machine
No soap provided at handwash sink. -bar hand sink
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -several items in walk in cooler.
Spray bottle containing toxic substance not labeled. -bottle of blue liquid under dish machine shelf.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -at bar and hand sink by dish machine.
Accumulation of lime scale on the inside of the dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both bathroom doors
Bowl or other container with no handle used to dispense food. -in flour on cook line.operator removed
Buildup of food debris/soil residue on equipment door handles.
Carbon dioxide/helium tanks not adequately secured out back.
Ceiling/ceiling tile shows damage or is in disrepair throughout the kitchen.
Clean equipment/utensils not stored at least 6 inches above the floor. -clean metal pans on floor in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone and drink on microwave on cook line
Equipment in poor repair. -gaskets on reach in cooler on cook line
Exterior door has a gap at the threshold that opens to the outside. -front, side and back door.
Floor soiled/has accumulation of debris in walk in cooler and under cooking equipment.
Food stored on floor. -cooking oil by back door Potatoes and soda boxes by reach in freezer..
Interior of oven and microwave has accumulation of black substance/grease/food debris on cook line.
Lights not functioning under hood suppression system.
No handwashing sign provided at a hand sink used by food employees. -bar handsink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all reach in coolers -exterior reach in cooler doors -exterior sides of all cooking equipment -underside of coffee maker by soda station.
Reach-in cooler interior/shelves have accumulation of soil residues. -cook line and bar.
Unnecessary items stored in garbage area in back of restaurant. -numerous old kegs and old equipment
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen.
Water leaking from pipe and/or faucet/handle at bar.
Wet mop not stored in a manner to allow the mop to dry.
Apr 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is encrusted. Sandwich cutting board is stained.
Accumulation of heavy debris inside warewashing machine.Bar area.
Accumulation of lime scale on the inside of the dishmachine.
Dishmachines are in poor repair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by handwash sink is soiled. Interior of cabinets and exterior have a heavy grease residue build up. Walls in the walk in cooler are soiled. Heavy residue on top of the grill. Residue build up on all equipment.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of doors throughout the establishment.
Apr 12, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate14 Basic
Show 20 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Two Live, small flying insects in kitchen and one in the bar area.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is encrusted. Sandwich cutting board is stained.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants.Operator is bagging soup in a ROP environment.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.Filters expired.
Accumulation of heavy debris inside warewashing machine.Bar area.
Accumulation of lime scale on the inside of the dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.Restrooms.
Carbon dioxide/helium tanks not adequately secured throughout the establishment.
Ceiling tiles missing throughout the establishment.
Cutting board has cut marks and is no longer cleanable.Small white cutting board at the bar.
Dishmachines are in poor repair.
Floors not maintained smooth and durable.Broken tiles throughout the establishment.
Holes in ceiling throughout the establishment.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Outside of walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by handwash sink is soiled. Interior of cabinets and exterior have a heavy grease residue build up. Walls in the walk in cooler are soiled. Heavy residue on top of the grill. Residue build up on all equipment.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of doors throughout the establishment.
Reach-in cooler and reach in freezers interior have accumulation of soil residues. Interior of reach in coolers at the bar are soiled.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.Bar area.
Apr 10, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 46 recorded, 6 high priority.
6 High priority12 Intermediate28 Basic
Show 46 findings ▾
Employee touched head and then put on gloves without washing hands.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over tomatoes in walk in cooler. Raw bacon stored over ketchup in walk in cooler. Open package of Ground beef and Philly steak stored over French fries in upright freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Raw chicken,46 f,Irish sausage,47 f,raw bacon,50 f,deli turkey,50 f,cheese,51 f,cut tomatoes,53 f,corned beef,48 f held more than four hours.Stop Sale. Cream,45 f,butter milk,44 f,butter,44 f,cooked potatoes,44 f,ham,41 f,beef pie,44 f held less than four hours in walk in cooler.Advised operator to call the technician.
Two Live, small flying insects in kitchen and one in the bar area.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Cream in walk in cooler and cheese cake in upright cooler.
Employee training does not include food allergen awareness information. Provided a copy to operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided a copy to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is encrusted. Sandwich cutting board is stained.
Handwash sink used for purposes other than handwashing.Strainer is inside the handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink.Bar area.
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.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants.Operator is bagging soup in a ROP environment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.No date marking for breading flour in kitchen.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.Filters expired.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of heavy debris inside warewashing machine.Bar area.
Accumulation of lime scale on the inside of the dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.Restrooms.
Carbon dioxide/helium tanks not adequately secured throughout the establishment.
Ceiling tiles missing throughout the establishment.
Clean dishes not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.Small white cutting board at the bar.
Dishmachines are in poor repair.
Duct tape used to repair nonfood-contact surface.Exterior of walk in cooler door has duct tape.
Employee beverage container on a food preparation table.
Floors not maintained smooth and durable.Broken tiles throughout the establishment.
Food not stored at least 6 inches off of the floor. Onions and cabbage in walk in cooler. Oil is stored on floor in dry storage area.
Holes in ceiling throughout the establishment.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Ice scoop.
Interior of oven has accumulation of black substance/grease/food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Outside of walk in cooler.
No Heimlich maneuver/choking sign posted. Provided a copy to operator.
No conspicuously located ambient air temperature thermometer in cold holding units.
No handwashing sign provided at a hand sink used by food employees.Bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by handwash sink is soiled. Interior of cabinets and exterior have a heavy grease residue build up. Walls in the walk in cooler are soiled. Heavy residue on top of the grill. Residue build up on all equipment.
Open dumpster lid.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of doors throughout the establishment.
Reach-in cooler and reach in freezers interior have accumulation of soil residues. Interior of reach in coolers at the bar are soiled.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.Pressure washer stored in dry storage area.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.Bar area.
Working containers of food removed from original container not identified by common name.Powdered sugar is not labeled.
Nov 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar DM Chl 0 ppm.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
Nov 8, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar DM Chl 0 ppm.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler.
Ripped/worn tin foil used as shelf cover. -Under prep table.
Silverware/utensils stored upright with the food-contact surface up.
Nov 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar DM Chl 0 ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 97f, Beef and onion 93f, Chicken soup 122f, Irish stew 104f. Less than 4 hours. Advised to reheat.
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Meatloaf.
Ceiling tile missing. -In kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored on floor. -Cooking oil.
Food-contact surface not smooth and easily cleanable. -Sponge used as salt applicator at bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler.
Ripped/worn tin foil used as shelf cover. -Under prep table.
Silverware/utensils stored upright with the food-contact surface up.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.