CLERMONT FISH HOUSE
110 W HIGHWAY 50, Clermont FL 34711 · 321-388-6291
Last inspected Jan 15, 2026 · 6 visits since July 2023
5 inspections trending down, 21 points off where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw fish next to scotch eggs stuffed with raw sausage
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -clam chowder (45F - cooling since last evening), upright reach in cooler in kitchen, in deep covered pan
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. -clam chowder (45F - cooling since last evening), upright reach in cooler in kitchen, in deep covered pan
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -clam chowder (45F - cooling since last evening), upright reach in cooler in kitchen, in deep covered pan
Handwash sink used for purposes other than handwashing. -tea bag in hand sink in server area, operator removed
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Unwrapped single-service utensils not presented so that only the handles are touched. -spoons in gray container in server area
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw fish next to scotch eggs stuffed with raw sausage
Accumulation of black/green mold-like substance in the interior of the ice machine.
Food stored on floor. -canned goods in bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fish fryer cabinets -side of walk in cooler
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
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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
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee on cook line put lettuce on sandwich set with bare hands. -employee put cucumber in to go box with bare hands.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -soda station front line
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinet
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
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Toxic substance/chemical improperly stored. - 2 bottles of cleaner hanging on shelf at server station.
No handwashing sign provided at a hand sink used by food employees. - server station.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
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Covered waste receptacle not provided in women's bathroom.
Single-service articles not stored inverted or protected from contamination. To go containers in the kitchen
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.