MISSION BBQ

Name: MISSION BBQ
Address: 1225 EAST HIGHWAY 50, CLERMONT, FL, 34711, US
Rating: 62.7

1225 EAST HIGHWAY 50, CLERMONT, FL 34711

License #4509144

🔥 BBQ ℹ️

62.7 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 6 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MISSION BBQ in CLERMONT currently holds an InspectFL Health Score of 62.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 56 total violations — 8 critical, 13 major, 35 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 22, 2025

The latest inspection on September 21, 2026 shows 6 observation rows: no critical rows, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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

Community reaction

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Community pulse

Would you eat here?

MISSION BBQ has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[35B-02-4] Insect control device installed over food preparation area. Installed over dry storage area
[06-01-5] Time/temperature control for safety food thawed in an improper manner. No running water, operator turned running water on
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute on customer service station
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[02D-01-5] Working containers of food removed from original container not identified by common name. Baking soda container on dry storage shelf not labeled, operator properly labeled
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Double covering with plastic wrap and lid on top while cooling

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Brown board on service line broken edges
[29-18-4] Drain cover(s) missing under dish machine, operator replaced
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch and serving food
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Large containers near prep area, operator spread to dry
[14-11-5] Equipment in poor repair. Fryer baskets White handle server for corn bread
[36-22-4] Floor area(s) covered with standing water in front of oven on front line.
[36-73-4] Floor drain has accumulation of debris under right side soda machine
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Black plates stored in prep
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. In prep area
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee used phone and put gloves on the plate food without washing hands. Coached employee
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator called technician, coming today.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours moved to reheat beans (128F - Hot Holding)
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potato mix cooling sealed in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head
[31A-11-4] Handwash sink used for purposes other than handwashing. Measuring cup stored in kitchen hand sink
[16-37-1] No heat sensitive /warewashing machine test kit available
[41-17-4] Spray bottle containing toxic substance not labeled its blue liquid in dish area Operator discarded.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[29-18-4] Drain cover(s) missing at dish machine
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -employee prepping food in back kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -pans on rack I kitchen.
[36-22-4] Floor area(s) covered with standing water in dish area.
[22-08-4] Interior of oven in back kitchen has accumulation of black substance/grease/food debris.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -brownies on front counter.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. -front line hand sink, operator provided.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior spray hose at dish machine
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored near food items in back kitchen. Operator corrected.
[25-06-4] Single-service articles not stored inverted or protected from contamination. -aluminum pans above smoker. -spoons on front counter. Operator corrected.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed bananas over chocolate chips on dry storage rack. Operator corrected.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -cook line. Operator returned to wiping bucket.
[35A-02-7] Live, small flying insects found. -5 flying insects in kitchen
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over raw pork in walk in cooler, operator corrected
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -portioned butter in walk in cooler dated 5/9/25
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -butter (73F - Cold Holding), prep area in kitchen, held more than four hours per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (73F - Cold Holding), prep area in kitchen, held more than four hours per operator. Advised operator to use Time as a Public Health Control.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispensers at soda machine.
[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.
[31B-03-4] No soap provided at handwash sink. -on cook line. Operator provided.