The Brave Burger
793 W Montrose St Ste A3-A4, Clermont, FL 34711 · Permanent Food Service · License 4508925
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection3 high priority (no follow-up needed, 1 repeat), 3 intermediate, 7 basic (3 repeats)-30
- Safety score70
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 visitAug 5, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-raw bacon (49°F - Cold Holding), cook line drawers, more than four hours per operator
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-raw burger patty (47°F - Cold Holding); cook line drawers, less than four hours per operator, moved to reach in cooler for quick chill raw bacon (49°F - Cold Holding), cook line drawers, more than four hours per operator
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
-raw shell eggs over unwashed mushrooms in front reach in cooler
Repeat violation
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.
-portioned brisket in reach in cooler
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
-chlorine
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-reach in drawers on cook line -fryer baskets
Basic7
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit on cook line
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-cooking oil and beef tallow
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-fryer baskets are warped
Ice buildup in reach-in freezers.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-filters on hood suppression system
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
-operator inverted
Fixed on the spot
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.