Best of British Pub

16909 High Grove Blvd Ste A, Clermont, FL 34714 · Permanent Food Service · License 4508414

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 20 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
5 high priority (no follow-up needed), 4 intermediate (2 fixed on the spot), 9 basic
-34
Violations at the Sep 24 complaint check
1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic; 1 also cited at the Sep 8 routine inspection and counted there
-6
Safety score60

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Sep242026

Complaint check

4 violations found

First visitSep 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
- 1 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw steak and beef liver behind precooked stuffing balls in reach in drawer on cook line, operator moved raw beef to the front -raw shell eggs next to butter and tzatziki in upright reach in cooler in kitchen
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -only hand washing sink in kitchen blocked by silverware bin, operator removed
  Fixed on the spot
Basic2
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  -employee running food and making drinks was wearing multiple bracelets on the wrist
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  -personal bag stored on cans of peas under prep table in kitchen, operator removed -cell phone on shelf with seasonings and spices in kitchen
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Sep82026D66Routine inspection18 violations, 5 high priority No follow-up needed

First visitSep 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
- 5 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -commercially processed macaroni and cheese (51°F - Cold Holding); raw haddock (49-51°F - Cold Holding); raw haddock (49-51°F - Cold Holding), small reach in cooler beside fryers, more than four hours per operator
  Stop Sale issued due to food not being in a wholesome, sound condition.
  -housemade beef pastie filling in upright reach in cooler dated 8/31 -drink ice in server side station
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -commercially processed macaroni and cheese (51°F - Cold Holding); raw haddock (49-51°F - Cold Holding); raw haddock (49-51°F - Cold Holding), small reach in cooler beside fryers, more than four hours per operator
- Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
  See stop sale. -gallon of milk, bottle of orange juice cocktail in ice in server side station
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  -operator is using a 5 gallon bucket from hardware store for ice bucket
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -soda gun holders at bar -interior of oven on cook line
- Code 27, Water source: Hot water supply not maintained during peak periods.
  -operator had hot water turned off during repair of the wall behind the triple sink. Repair was completed and hot water was turned back on.
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -food manager arrived during inspection.
  Fixed on the spot
  No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -Maria
Basic9
- Code 14, Food-contact surfaces designed and maintained: 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. -small reach in cooler beside fryers, ambient temperature 50°F
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -underside of coffee maker at server station in dining room -filters on hood suppression system
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  -server station in dining room
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing at triple sink
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  -1 stall has covered trash can, main area has uncovered trash can
- Code 35, Insects, rodents, pests and animals: Dead roaches/flying insects on premises.
  -1 dead roach in kitchen near dish machine -5 dead flying insects on floor by soda boxes -operator discarded and cleaned areas.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  -by soda boxes in kitchen
- Code 38, Lighting: Light shield damaged/in disrepair.
  -kitchen
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  -unopened employee beverages stored on shelf with dry goods in kitchen, operator moved to other area
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.