THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name: BEST OF BRITISH PUB License Number: SEA4508414
Rank: Seating License Expiration Date: 04/01/2027
Primary Status: Current Secondary Status: Active
Location Address: 16909 HIGH GROVE BLVD STE A
CLERMONT, FL 34714

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 11/21/2025 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 		0 5 17
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-03-4    Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine at bar. **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
16-21-4    Basic - - From initial inspection : Basic - Accumulation of debris on top exterior of warewashing machine. **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
36-34-5    Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
29-18-4    Basic - - From initial inspection : Basic - Drain cover(s) missing at dish machine **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
24-08-4    Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on shelf over dish machine **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
14-11-5    Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler in the bar **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
36-17-5    Basic - - From initial inspection : Basic - Floor and wall tiles missing and/or in disrepair by ice machine and mop sink. **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
36-73-4    Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under cooking equipment **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
08B-38-4    Basic - - From initial inspection : Basic - Food stored on floor. -boxes of chips in retail room **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
14-69-4    Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer in back storage room **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
22-08-4    Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
38-07-4    Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -storage room **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
36-62-4    Basic - - From initial inspection : Basic - Lights not functioning over cook line **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
23-03-4    Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gas burner grates -exterior reach in drawers on cook line and reach in freezer -speed rack on cook line -exterior sides of cooking equipment -gaskets on upright reach in freezer and reach in cooler in bar **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
33-16-4    Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
14-20-4    Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. -shelf under dry good prep table **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
36-27-5    Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by soda boxes **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
22-02-4    Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
16-37-1    Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
31B-02-4    Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
03G-50-1    Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -operator is curing bacon using Prague curing salts **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
02B-02-5    Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -eggs on menu, provided form to operator. **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.