Oak Wood Smoke House and Grill

230 Citrus Tower Blvd, Clermont, FL 34711 · Permanent Food Service · License 4508325

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
1 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 10 basic
-23
Administrative complaint on Oct 19
Counts in full until a follow-up finds the problems fixed
-20
Safety score57

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

Inspection history

1 inspection · 1 visit

Oct192026

Routine inspection

14 violations found

First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 1 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Less than four hours per operator -smoked chicken quarters (126°F - Hot Holding); smoked turkey (124°F - Hot Holding), operator turned up thermostat on unit. Moved to oven for rapid reheat, chicken 183°F, turkey 167°F
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: 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 cooler on front line, operator chose to discard
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -interior of red hot holding unit on cook line -can opener -dish racks have residue buildup
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -blocked by filter pot and lid
Basic10
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -cook line cooler
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -pans of pulled pork and ribs in walk in cooler
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -cook line cooler and front line cooler
  Equipment in poor repair.
  -gaskets on ice machine
- Code 22, Food-contact surfaces clean and sanitized: Interior of back smoker by ice machinehas accumulation of black substance/grease/food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -hood suppression system filters over grill -exterior of smoker hot holding on cook line -exterior of trash cans have residue buildup -exterior and sides of fryers and ovens -top back and interior of fryer cabinets -speed racks in kitchen -hand sink by ice machine is soiled
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  -beverage cups and pans under prep table in kitchen
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  -surrounding dish machine
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -throughout the kitchen
  Several Lights not functioning in kitchen
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.