Mission BBQ
1225 East Highway 50, Clermont, FL 34711 · Permanent Food Service · License 4509144
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection2 intermediate (1 repeat), 4 basic (1 repeat)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 21, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Double covering with plastic wrap and lid on top while cooling
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-ice chute on customer service station
Repeat violation
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Baking soda container on dry storage shelf not labeled, operator properly labeled
Fixed on the spot
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
No running water, operator turned running water on
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Repeat violation
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Installed over dry storage area
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.