BEST OF BRITISH PUB

Name: BEST OF BRITISH PUB
Address: 16909 HIGH GROVE BLVD STE A, CLERMONT, FL, 34714, US
Rating: 61.3

16909 HIGH GROVE BLVD STE A, CLERMONT, FL 34714

License #4508414

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

61.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

BEST OF BRITISH PUB in CLERMONT currently holds an InspectFL Health Score of 61.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 51 total violations — 6 critical, 16 major, 29 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chicken curry on cook line, operator determined date and marked pan.
[14-11-5] Equipment in poor repair. -gaskets on reach in coolers on cook line and upright reach in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -spoons and utensils on cook line
[31B-03-4] No soap or paper towels provided at handwash sink in bar. Operator provided.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -by ice machine
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -slicer -interior of soda gun holders at bar have residue buildup
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -portioned prepped lasagna (45-49F, cooling,prepared yesterday); Portioned steak pasties (51F - cooling, prepared last evening )
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -front doors
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -portioned prepped lasagna (45-49F, cooling,prepared yesterday); wrapped tightly in plastic, stacked on top of each other Portioned steak pasties (51F - cooling, prepared last evening, cooled slightly on speed rack, then individually wrapped in deli paper, placed tightly in pan, placed in reach in cooler on cook line

Inspector notes not yet imported — showing violation categories below.

Call Back - Extension given, pending
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Lights in food prep, storage, or warewashing areas missing protective shields, or insufficient foot-candles of lighting in required areas.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Warning Issued
[02B-02-5] 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.
[10-12-5] In-use ice scoop stored on soiled surface between uses. -top of ice machine
[21-38-4] Wiping cloth sanitizing solution stored on the floor on cook line
[29-18-4] Drain cover(s) missing at dish machine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in bar
[33-16-4] Open dumpster lid.
[16-21-4] Accumulation of debris on top exterior of warewashing machine.
[23-03-4] 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
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler in the bar
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on top shelf on cook line and utensils on cook line.
[03G-50-1] 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
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -storage room
[36-17-5] Floor and wall tiles missing and/or in disrepair by ice machine and mop sink.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-41-4] 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. -0 ppm, ran 5 times
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. -house cured raw bacon with cooked steak in container in upright reach in cooler. Operator moved to raw bacon to another area.

Community reaction

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Community pulse