STATION
750 W DESOTO ST, Clermont FL 34711 · 321-430-2337
Last inspected Jul 10, 2026 · 12 visits since August 2023
DEC 23
NOV 24
JUN 25
DEC 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found -3 flying insects at inside bar
★ 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--2026013846 | Dec 10, 2025 | Mar 25, 2026 | $200 |
Inspection history
12 visits, newest first
Jul 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. -racks in walk in cooler -interior of fryers -fryer baskets
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -cook line
Floor soiled/has accumulation of debris. -food truck kitchen
Ice buildup in reach-in freezer in food truck kitchen
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on coolers -exterior equipment in food truck kitchen -interior of fryer cabinets -exterior of food truck
Old labels stuck to food containers after cleaning.
Jun 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. --sliced roast beef (51F - Cold Holding); sliced deli turkey (52F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); sliced tomatoes (50F - Cold Holding); mozzarella (51F - Cold Holding); sliced provolone (52F - Cold Holding); cooked onions (51F - Cold Holding), housemade dressing with fresh garlic (51F - Cold Holding) reach in cooler on cook line, more than four hours per operator hot dogs (44F - Cold Holding); sour cream (46F - Cold Holding), food truck kitchen, more than four hours per operation
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced roast beef (51F - Cold Holding); sliced deli turkey (52F - Cold Holding); sour cream (57F - Cold Holding); cut lettuce (52F - Cold Holding); sliced tomatoes (50F - Cold Holding); mozzarella (51F - Cold Holding); sliced provolone (52F - Cold Holding); cooked onions (51F - Cold Holding), housemade dressing with fresh garlic (51F - Cold Holding) reach in cooler on cook line, more than four hours per operator hot dogs (44F - Cold Holding); sour cream (46F - Cold Holding), food truck kitchen, more than four hours per operation
Food-contact surface soiled with food debris, mold-like substance or slime. -racks in walk in cooler -interior of fryers -fryer baskets
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. -end of bar
No soap provided at handwash sink. -entry to bar
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. -Jacob
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -cook line
Equipment in poor repair. -fryer baskets
Floor soiled/has accumulation of debris. -food truck kitchen
Ice buildup in reach-in freezer in food truck kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on coolers -exterior equipment in food truck kitchen -interior of fryer cabinets -exterior of food truck
Old labels stuck to food containers after cleaning.
Unnecessary items/unused equipment on the premises. -old reach in units out side storage area
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 16, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of walk in beer cooler -soda gun drains are soiled in bar area -floor in bar area and cooking truck is soiled -exterior sides of equipment on cooking truck are soiled
Dec 11, 2025Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Live, small flying insects found -25++ small flying insects in bar area under shelf and by dishmachine Operator has called pest company and they will be coming today
Stop Sale issued on time/temperature control for safety food due to temperature abuse. --sliced chicken (51F - Cold Holding); cut lettuce (51F - Cold Holding); sliced tomatoes (52F - Cold Holding); cheese (51F - Cold Holding); salsa (52F - Cold Holding); cooked onions (51F - Cold Holding); sliced deli meat (52F - Cold Holding), reach in cooler on front line, all held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced chicken (51F - Cold Holding); cut lettuce (51F - Cold Holding); sliced tomatoes (52F - Cold Holding); cheese (51F - Cold Holding); salsa (52F - Cold Holding); cooked onions (51F - Cold Holding); sliced deli meat (52F - Cold Holding), reach in cooler on front line, all held more than four hours per operator.
Equipment in poor repair. -panel missing on top portion of ice machine -interior of walk in beer cooler door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons on front line and in bar area. Educated operator, operator removed from water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of walk in beer cooler -soda gun drains are soiled in bar area -floor in bar area and cooking truck is soiled -exterior sides of equipment on cooking truck are soiled
Dec 10, 2025Administrative complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Live, small flying insects found -25++ small flying insects in bar area under shelf and by dishmachine Operator has called pest company and they will be coming today
Stop Sale issued on time/temperature control for safety food due to temperature abuse. --sliced chicken (51F - Cold Holding); cut lettuce (51F - Cold Holding); sliced tomatoes (52F - Cold Holding); cheese (51F - Cold Holding); salsa (52F - Cold Holding); cooked onions (51F - Cold Holding); sliced deli meat (52F - Cold Holding), reach in cooler on front line, all held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced chicken (51F - Cold Holding); cut lettuce (51F - Cold Holding); sliced tomatoes (52F - Cold Holding); cheese (51F - Cold Holding); salsa (52F - Cold Holding); cooked onions (51F - Cold Holding); sliced deli meat (52F - Cold Holding), reach in cooler on front line, all held more than four hours per operator.
Food-contact surface soiled with food debris, mold-like substance or slime. -ice scoop holder is soiled
Handwash sink used for purposes other than handwashing. -liquor bottles stored in hand sink at bar
No soap or paper towels provided at handwash sink. -pizza line
Carbon dioxide/helium tanks not adequately secured.
Equipment in poor repair. -panel missing on top portion of ice machine -interior of walk in beer cooler door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons on front line and in bar area. Educated operator, operator removed from water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of walk in beer cooler -soda gun drains are soiled in bar area -floor in bar area and cooking truck is soiled -exterior sides of equipment on cooking truck are soiled
Jun 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Live, small flying insects found -3 flying insects at inside bar
Exterior door has a gap at the threshold that opens to the outside. -back door open at inspection
Floor area(s) covered with standing water in outside bar area and cooking area.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. -hand sink at outside bar
Jun 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 4 high priority.
4 High priority5 Intermediate17 Basic
Show 26 findings ▾
Live, small flying insects found -3 flying insects at inside bar
Stop Sale issued on time/temperature control for safety food due to temperature abuse. --cubed cheese (50F - Cold Holding); coleslaw (45F - Cold Holding) butter (72F - Cold Holding); cooking area, all held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cubed cheese (50F - Cold Holding); coleslaw (45F - Cold Holding) butter (72F - Cold Holding); cooking area, all held more than four hours per operator.
Vacuum breaker missing at hose bibb outside near food truck
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -half n half in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer
No paper towels or mechanical hand drying device provided at handwash sink. -2 handsinks in cooking area, operator provided
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. -Justin, operator had employee read and sign.
No soap provided at handwash sink. -hand sink in cooking area.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles.
Carbon dioxide/helium tanks not adequately secured. -outside server area
Condensation or other drainage not disposed of according to law. -reach in cooler in cooking area condensation draining on floor in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on prep table shelf by croutons
Exterior door has a gap at the threshold that opens to the outside. -back door open at inspection
Floor area(s) covered with standing water in outside bar area and cooking area.
Food stored on floor. -soda boxes at outside server area
Ice buildup in reach-in freezer on truck
In-use wet wiping cloth/towel used under cutting board. -food truck
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of all reach in coolers/freezers and cooking equipment outdoors -exterior sides of doors on food truck -floor drains in dish area
Reach-in cooler interior/shelves have accumulation of soil residues. -against side wall to brewing company
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to croutons on prep table shelf in cooking area. Operator relocated.
Single-service articles improperly stored. -box of plastic cups on floor in outdoor storage shed.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. -behind triple sink
Water leaking from pipe and/or faucet/handle. -hand sink at outside bar
Jan 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -pulled pork, walk in cooler, wrapped tight with cling wrap and foil. Educated operator.
Equipment in poor repair. -gaskets on reach in coolers in bar and kitchen -interior beer walk in cooler door
Exterior door has a gap at the threshold that opens to the outside. -front door
Floor soiled/has accumulation of debris under reach in coolers in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler in bar and kitchen -interior door of walk in beer cooler
Nov 15, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 26 recorded, 1 high priority.
1 High priority9 Intermediate16 Basic
Show 26 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (54F - Cold Holding),; fresh garlic/oil (84F - Cold Holding) shredded cheese (51F - Cold Holding); pico de gallo (54F - Cold Holding), all held less than four hours per operator. Operator moved chicken and fresh garlic/oil to reach in cooler for rapid chill and discarded the cheese and pico de gallo. After 40 minutes, chicken 41F, fresh garlic/oil 40 F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler beside bar.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -pulled pork, walk in cooler, wrapped tight with cling wrap and foil. Educated operator.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -cutting boards on cook line out back
No paper towels or mechanical hand drying device provided at handwash sink. -2 handwash sinks in kitchen
No probe thermometer provided to measure temperature of food products.
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. -previous owner took files upon leaving.
No soap provided at handwash sink. -multiple hand wash sinks in establishment.
Spray bottle containing toxic substance not labeled. -bottle of blue liquid in dish area.operator labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -outdoor bar handsink
Accumulation of debris on exterior of warewashing machine.
All Reach-in cooler interior/shelves have accumulation of soil residues.
Bowl or other container with no handle used to dispense food. -panko in outside storage. Operator removed.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen prep area.
Drain cover(s) missing at multiple drains in establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal bag on shelf by syrup.
Employee with no hair restraint while engaging in food preparation. -employee cooking food on cook line
Equipment in poor repair. -gaskets on reach in coolers in bar and kitchen -interior beer walk in cooler door
Exterior door has a gap at the threshold that opens to the outside. -front door
Floor soiled/has accumulation of debris under reach in coolers in kitchen.
Ice bucket not stored inverted between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs by pulled pork at sub station. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler in bar and kitchen -interior door of walk in beer cooler
Single-service articles improperly stored on floor in outdoor storage shed.
Wall soiled with accumulated grease, food debris, and/or Dustin dish area.
Dec 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quaternary ammonia
Ceiling tile missing. - large hole cut out in ceiling in mop room
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - main bar, no power. Manager states new one will be order
Floor soiled/has accumulation of debris. - below cookline in kitchen in patio
Floors not constructed to be easily cleanable. - worn concrete floors at expo area
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Old labels stuck to food containers after cleaning.
Waste line missing at soda gun holster. - main bar
Dec 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority3 Intermediate13 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. - bulging cans of Mandarin Orange
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - cheesecake mix date marked 11/22 - shredded pork date marked 11/29
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - queso 98f in kitchen back patio. Employee put on flat top to bring temp up.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Warewashing sanitizing solution exceeding the maximum concentration allowed. - triple sink in bar. Quaternary ammonia >500ppm
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 kitchen in patio
No soap provided at handwash sink. - in kitchen in patio - outside bar
Ceiling tile missing. - large hole cut out in ceiling in mop room
Current Hotel and Restaurant license not displayed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - main bar, no power. Manager states new one will be order
Floor soiled/has accumulation of debris. - below cookline in kitchen in patio
Floors not constructed to be easily cleanable. - worn concrete floors at expo area
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Ice scoop handle in contact with ice. - outside bar
No handwashing sign provided at a hand sink used by food employees. - outside bar - women's restroom
Old labels stuck to food containers after cleaning.
Raw fruits/vegetables not washed prior to preparation. - unwashed avocado on make line.
Standing water in bottom of reach-in-cooler. - cooler outside bar
Waste line missing at soda gun holster. - main bar
Wet mop not stored in a manner to allow the mop to dry.
Aug 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.