CRAFTED

Name: CRAFTED
Address: 801 W MONTROSE ST, CLERMONT, FL, 34711, US
Rating: 0

801 W MONTROSE ST, CLERMONT, FL 34711

License #4508522

0 Grade F / 100

Failing Health Score

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Quick take

CRAFTED in CLERMONT currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 127 total violations — 20 critical, 34 major, 73 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 13, 2026 shows 26 observation rows: 5 critical, 6 major, and 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

127

Coverage note

Inspector notes linked where available

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

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Call Back - Admin. complaint recommended
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -snapper in walk in cooler
[14-69-4] Ice buildup in white reach-in freezer
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -top of make line and in kitchen prep area
[25-05-4] Single-service articles improperly stored. -box of plastic lids in downstairs storage room
[29-49-6] Standing water in bottom of reach-in-cooler by dish and in prep area
[33-31-5] Unnecessary items/unused equipment on the premises. -old furniture and kitchen equipment on back patio
[41-10-4] Toxic substance/chemical improperly stored. -spray bottle of soap over dishes in kitchen by dish
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind snapper on reach in cooler on cook line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dish area and by ice machine
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back screen door
[36-73-4] Floor drains soiled/has accumulation of debris. -throughout kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under prep table across from dish area -gaskets on all coolers/freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -interior of bottom double oven on cook line -ice machine and ice bin in server area -walk in cooler shelves
[36-34-5] Lights soiled with accumulated food debris, grease, dust over make line in kitchen
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris prep area
[35A-02-7] 4 in bar area, 2 in dish Operator has had pest control company in and continuing to come back
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -roasted garlic and oil (80F - Cold Holding), held more than four hours per operator.
[21-05-5] Cloth used as a food-contact surface. -under lettuce in prep area cooler
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -wash temperature does not register
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -Roasted garlic/oil, creamed spinach dated 4/23
[31B-03-4] No soap provided at handwash sink by ice machine
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -dish machine
[31A-11-4] Handwash sink used for purposes other than handwashing. -green scrubber and towel in hand sink in ice room
[08B-47-4] Food not stored at least 6 inches off of the floor. -cans of peaches in downstairs storage area -bags of ice in walk in freezer

Disposition: Call Back - Admin. complaint recommended
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -snapper in walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door, operator removed
[13-03-4] Employee with no hair restraint while engaging in food preparation. -cook prepping tomatoes, put one on
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under prep table across from dish area -gaskets on all coolers/freezer
[25-05-4] Single-service articles improperly stored. -box of plastic lids in downstairs storage room
[29-49-6] Standing water in bottom of reach-in-cooler by dish and in prep area
[33-31-5] Unnecessary items/unused equipment on the premises. -old furniture and kitchen equipment on back patio
[36-73-4] Floor drains soiled/has accumulation of debris. -throughout kitchen
[41-10-4] Toxic substance/chemical improperly stored. -spray bottle of soap over dishes in kitchen by dish
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back screen door
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -interior of bottom double oven on cook line -ice machine and ice bin in server area -walk in cooler shelves
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind snapper on reach in cooler on cook line
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -top of make line and in kitchen prep area
[35A-02-7] 8 in dish area, 2 in server area, 10 in bar sink
[31B-03-4] No soap provided at handwash sink by ice machine
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[02D-01-5] Working containers of food removed from original container not identified by common name. -sugar containers in kitchen
[21-05-5] Cloth used as a food-contact surface. -under lettuce in prep area cooler
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
[14-69-4] Ice buildup in white reach-in freezer
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -dish machine
[08B-12-5] Stored food not covered. -containers of sugar in kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dish area and by ice machine
[36-34-5] Lights soiled with accumulated food debris, grease, dust over make line in kitchen
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris prep area
[08B-47-4] Food not stored at least 6 inches off of the floor. -cans of peaches in downstairs storage area -bags of ice in walk in freezer
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -Roasted garlic/oil, creamed spinach dated 4/23
[14-20-4] Ripped/worn tin foil used as shelf cover. -shelf on cook line
[31A-11-4] Handwash sink used for purposes other than handwashing. -green scrubber and towel in hand sink in ice room
[36-22-4] Floor drain filled with standing water in dish area. Operator plunged and cleaned out
[16-03-4] Accumulation of debris inside warewashing machine.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -roasted garlic and oil (80F - Cold Holding), held more than four hours per operator.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -wash temperature does not register

Disposition: Warning Issued
[08B-47-4] Food not stored at least 6 inches off of the floor. -cans of peaches in downstairs storage area -bags of ice in walk in freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roasted garlic and oil (80F - Cold Holding), held more than four hours per operator.
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door, operator removed
[13-03-4] Employee with no hair restraint while engaging in food preparation. -cook prepping tomatoes, put one on
[14-20-4] Ripped/worn tin foil used as shelf cover. -shelf on cook line
[21-05-5] Cloth used as a food-contact surface. -under lettuce in prep area cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under prep table across from dish area -gaskets on all coolers/freezer
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -top of make line and in kitchen prep area
[29-49-6] Standing water in bottom of reach-in-cooler by dish and in prep area
[33-31-5] Unnecessary items/unused equipment on the premises. -old furniture and kitchen equipment on back patio
[31B-03-4] No soap provided at handwash sink by ice machine
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -snapper in walk in cooler
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[35A-02-7] Live, small flying insects found -7 in dish area, 1 in server area, 1 in downstairs bar area
[41-10-4] Toxic substance/chemical improperly stored. -spray bottle of soap over dishes in kitchen by dish
[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, operator ran again, 50 ppm
[25-05-4] Single-service articles improperly stored. -box of plastic lids in downstairs storage room
[31A-11-4] Handwash sink used for purposes other than handwashing. -green scrubber and towel in hand sink in ice room
[16-03-4] Accumulation of debris inside warewashing machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dish area and by ice machine
[02D-01-5] Working containers of food removed from original container not identified by common name. -sugar containers in kitchen
[36-34-5] Lights soiled with accumulated food debris, grease, dust over make line in kitchen
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris prep area
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind snapper on reach in cooler on cook line
[08B-12-5] Stored food not covered. -containers of sugar in kitchen
[14-69-4] Ice buildup in white reach-in freezer
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -wash temperature does not register
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine -interior of bottom double oven on cook line -ice machine and ice bin in server area -walk in cooler shelves
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back screen door
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[36-73-4] Floor drains soiled/has accumulation of debris. -throughout kitchen
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna tartare
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -roasted garlic and oil (80F - Cold Holding), held more than four hours per operator.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -Roasted garlic/oil, creamed spinach dated 4/23
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -dish machine
[36-22-4] Floor drain filled with standing water in dish area. Operator plunged and cleaned out

Disposition: Warning Issued
[14-69-4] Ice buildup in white reach-in freezer in dessert area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. -cook line, operator removed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans in dish area
[36-17-5] Floor tiles missing and/or in disrepair on cook line had food
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -at hand sink in ice machine room and downstairs bar
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under broiler -filters on hood suppression system -exterior ovens on cook line had food -all gaskets on reach in coolers, walk in cooler and walk in freezer
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed bananas over blood orange créme brÃ»lée in dessert reach in cooler.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -only certified food manager has expired, establishment has no other certified food manager.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -onion purée, cooked shrimp, cooked mushroom duxelles, pulled pork all in walk in cooler, dated 8/17
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle of blue liquid in downstairs bar
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -downstairs bar area has added dish machine and dump sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -tomato bisque and housemade marinara in walk in cooler, housemade cheesecake in dessert reach in cooler
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Matt expired 8/7/25
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -downstairs bar
[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.
[36-36-4] Ceiling tile missing. -downstairs dry storage
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna tartare on Tapas menu
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -spoons and cocktail forks in server area not facing one direction
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour containers in kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -grill grates -slicer -shelves in walk in cooler

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