MISSION BBQ
1225 EAST HIGHWAY 50, Clermont FL 34711 · 352-729-3956
Last inspected Apr 15, 2026 · 7 visits since November 2024
NOV 24
MAY 25
NOV 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. -5 flying insects in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch and serving food
Equipment and utensils not properly air-dried - wet nesting. Large containers near prep area, operator spread to dry
Single-service articles not stored inverted or protected from contamination. Black plates stored in prep
Apr 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee used phone and put gloves on the plate food without washing hands. Coached employee
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator called technician, coming today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours moved to reheat beans (128F - Hot Holding)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potato mix cooling sealed in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head
Handwash sink used for purposes other than handwashing. Measuring cup stored in kitchen hand sink
No heat sensitive /warewashing machine test kit available
Spray bottle containing toxic substance not labeled its blue liquid in dish area Operator discarded.
Cutting board has cut marks and is no longer cleanable. Brown board on service line broken edges
Drain cover(s) missing under dish machine, operator replaced
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch and serving food
Equipment and utensils not properly air-dried - wet nesting. Large containers near prep area, operator spread to dry
Equipment in poor repair. Fryer baskets White handle server for corn bread
Floor area(s) covered with standing water in front of oven on front line.
Floor drain has accumulation of debris under right side soda machine
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Single-service articles not stored inverted or protected from contamination. Black plates stored in prep
Wall soiled with accumulated grease, food debris, and/or dust. In prep area
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispensers on soda machine in dining room, operator cleaned
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack was stored on shelf with single service items, operator removed
Food stored on floor. -cooking oil in back storage room, operator placed on shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack in kitchen -walls in kitchen are soiled
Working containers of food removed from original container not identified by common name. -flour and sugar containers in kitchen. Operator labeled.
Jul 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 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 priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Equipment and utensils not properly air-dried - wet nesting. -pans on rack I kitchen.
May 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority3 Intermediate13 Basic
Show 21 findings ▾
Live, small flying insects found. -5 flying insects in kitchen
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over raw pork in walk in cooler, operator corrected
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -portioned butter in walk in cooler dated 5/9/25
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -butter (73F - Cold Holding), prep area in kitchen, held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (73F - Cold Holding), prep area in kitchen, held more than four hours per operator. Advised operator to use Time as a Public Health Control.
Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispensers at soda machine.
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 soap provided at handwash sink. -on cook line. Operator provided.
Current Hotel and Restaurant license not displayed.
Drain cover(s) missing at dish machine
Employee with no beard guard/restraint while engaging in food preparation. -employee prepping food in back kitchen.
Equipment and utensils not properly air-dried - wet nesting. -pans on rack I kitchen.
Floor area(s) covered with standing water in dish area.
Interior of oven in back kitchen has accumulation of black substance/grease/food debris.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -brownies on front counter.
No waste receptacle installed at handwash sink provided with disposable towels. -front line hand sink, operator provided.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior spray hose at dish machine -
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored near food items in back kitchen. Operator corrected.
Single-service articles not stored inverted or protected from contamination. -aluminum pans above smoker. -spoons on front counter. Operator corrected.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed bananas over chocolate chips on dry storage rack. Operator corrected.
Wet wiping cloth not stored in sanitizing solution between uses. -cook line. Operator returned to wiping bucket.
Nov 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.