The View
2601 Clermont National Dr, Clermont, FL 34711 · Permanent Food Service · License 4501897
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 10 basic (2 repeats)-22
- Safety score78
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 visitOct 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-shredded cheese (46-50°F - Cold Holding), cook line, less than four hours per operator, move to walk in cooler for quick chill. 44°F-46°F
Fixed on the spot
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink by dish machine
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards on front lines make table -interior of hot holding unit in kitchen -soda gun holders in bar, operator began cleaning
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in bar, operator provided
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-walk in freezer , operator placed on shelf
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
-water was 107°F, operator removed ladle from water
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation on cook line
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-make tables and on storage rack
Repeat violation
Equipment in poor repair.
-fryer baskets
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-top back of fryer cabinets -gaskets and sides of upright reach in cooler in cooler room
Code 29, Plumbing and backflow prevention: Water leaking from pipe under triple sink, operator fixed pipe and leak.
Fixed on the spot
Standing water in bottom of beer reach-in-cooler in bar
Code 36, Floors, walls, ceilings and ventilation: Floor drains soiled/has accumulation of debris in 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.
-purse stored on shelf with single service items, operator moved to employee area.
Fixed on the spotRepeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.