CRAFTED
801 W MONTROSE ST · CLERMONT · Lake County · FL 34711
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
29 full violation description(s) documented by the inspector during this visit.
High Priority 8
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm 50ppm Bar 0ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-10-4High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair with his hands and then scooped ice to fill ice bin **Warning**
03G-48-2High Priority – Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. ROP raw wagyu beef **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops ver ready to eat crab legs walk in cooler **Corrected On-Site** **Warning**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 5/23-5/30 Tomato bisque Corn creamed Slaw Curry Veg stock **Warning**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 5/23-5/30 Tomato bisque Corn creamed Slaw Curry Veg stock **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours second temp on all listed below 38-42 blue cheese mix (50F – Cold Holding) cooked pasta (50-52F – Cold Holding); sour cream (50-52F – Cold Holding); couse couse (50-52F – Cold Holding); saffron cooked onions 3:30 (99F – Cooling); cooked shrimp (50F – Cold Holding); farmers cheese (50F – Cold Holding) **Corrected On-Site** **Warning**
01B-17-5High Priority – Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Sausage cooked Half and half Milk **Corrected On-Site** **Warning**
Intermediate 9
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Interior all reach in coolers in kitchen **Warning**
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. GM **Warning**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu Eggs Benedict Scallops Ceviche under cooked Tuna Under cooked Steak Tartar **Warning**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink located by mop sink **Warning**
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
02A-01-5Intermediate – Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
01C-07-4Intermediate – Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Walk in cooler **Corrected On-Site** **Warning**
Basic 12
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Excessive condensation stains in middle dinningroom **Warning**
28-02-4Basic – Condensation or other drainage not disposed of according to law. Leaking from all AC ceiling g units in middle dinning area. Do not seat in this area until good repair **Warning**
32-12-6Basic – Covered waste receptacle not provided in women's bathroom. **Warning**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. **Warning**
55-01-4Basic – Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. 20% party 6 or more not on menu **Warning**
36-11-4Basic – Floors not maintained smooth and durable in kitchen **Warning**
14-69-4Basic – Ice buildup in reach-in freezer in dessert area **Warning**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees located in kitchen Outside restroom **Warning**
25-05-4Basic – Single-service articles improperly stored on the ground near liquor walk in **Warning**
25-27-4Basic – Straws provided for customer self-service not individually wrapped or in an approved dispenser. Self service in bar area **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on September 9, 2026 11:58 AM.
Violation category totals
4 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.