Bascom's Chop House

3665 Ulmerton Rd, Clearwater, FL 33762 · Permanent Food Service · License 6215249

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Sep232026

Routine inspection

10 violations found

First visitSep 23, 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.
10 violations found:
- 3 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Salad iceberg holder cut leafy greens (48°F - Cold Holding) Closed lid during installation
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Establishment has multiple items, including, but not limited to entire line opposite of cook line on time as a public health control multiple items out no time. Had out for lunch discard after shift I did
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Establishment using table, napkins as food separator for shrimp lobster inside the containers, touching the food. Inside walking cooler.
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Walk in cooler in bag oyster multiple tags not marked with last date served.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Ice cream scoop inside hand wash sink at salad desert area. Employee moved
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  At bar right side
Basic4
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Bar
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Dishwasher clean dish rack and salad prep rack styrofoam cup
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  Bascoms bacon hanger
- Code 31, Handwash sinks and supplies: At bar No handwashing sign provided at a hand sink used by food employees.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.