OAK WOOD SMOKE HOUSE AND GRILL

Name: OAK WOOD SMOKE HOUSE AND GRILL
Address: 230 CITRUS TOWER BLVD, CLERMONT, FL, 34711, US
Rating: 20.9

230 CITRUS TOWER BLVD, CLERMONT, FL 34711

License #4508325

🔥 BBQ ℹ️

20.9 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 14 findings · 1 critical

Routine - Food

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Quick take

OAK WOOD SMOKE HOUSE AND GRILL in CLERMONT currently holds an InspectFL Health Score of 20.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 88 total violations — 8 critical, 15 major, 65 minor.

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The latest inspection on October 19, 2026 shows 14 observation rows: 1 critical, 3 major, and 10 minor.

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Inspector notes

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Would you eat here?

OAK WOOD SMOKE HOUSE AND GRILL 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.

Disposition: Administrative complaint recommended
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in cooler on front line, operator chose to discard
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cook line cooler and front line cooler
[14-11-5] Equipment in poor repair. -gaskets on ice machine
[31A-09-4] Handwash sink not accessible for employee use at all times. -blocked by filter pot and lid
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[36-62-4] Several Lights not functioning in kitchen
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -surrounding dish machine
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cook line cooler
[08B-12-5] Stored food not covered. -pans of pulled pork and ribs in walk in cooler
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -beverage cups and pans under prep table in kitchen
[22-08-4] Interior of back smoker by ice machinehas accumulation of black substance/grease/food debris.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than four hours per operator -smoked chicken quarters (126F - Hot Holding); smoked turkey (124F - Hot Holding), operator turned up thermostat on unit. Moved to oven for rapid reheat, chicken 183F, turkey 167F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood suppression system filters over grill -exterior of smoker hot holding on cook line -exterior of trash cans have residue buildup -exterior and sides of fryers and ovens -top back and interior of fryer cabinets -speed racks in kitchen -hand sink by ice machine is soiled
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of red hot holding unit on cook line -can opener -dish racks have residue buildup

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -several strips of fly tape hanging from ceiling in kitchen
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. -multiple items in reach in freezer on cook line
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -knives in gray bin facing different directions
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -above cold table on cook line, operator moved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -beverage cups in server station
[14-11-5] Equipment in poor repair. -fryer baskets
[36-22-4] Floor area(s) covered with standing water. -under ice machine
[36-11-4] Floors not maintained smooth and durable. -walk in cooler floor
[10-20-4] In-use tongs stored on equipment door handle between uses. -grill handle
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack in kitchen -gaskets on reach in coolers -top back of fryer cabinets
[29-11-4] Water leaking from pipe and/or faucet/handle at mop sink.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -smoked chicken (124F - Hot Holding), holding unit in kitchen, held less than four hours per operator. Moved to oven for rapid reheat, temped @ recheck 136F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on front line and cook line -can opener -walk in cooler shelves
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -2/3/23

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -bowl in corn nugget container and okra container in reach in freezer on cook line. -soufflé cup in chopped egg on make table on cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone over make table on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -metal pans on dish storage rack
[36-24-5] Hole in or other damage to wall by hot water heater
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of cooking equipment on cook line. -top back of fryers
[22-16-4] Reach-in coolers interiors on cook line has accumulation of soil residues. -Beer keg cooler in kitchen soiled. -Interior of reach in cooler of glasses by beer cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -by dish machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - buttermilk (59F - Cold Holding), held less than four hours per operator. Operator discarded.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - melted butter (102F - Hot Holding), held less than four hours per operator. Operator moved to his steam table for rapid reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen
[41-17-4] Spray bottle containing toxic substance not labeled. -several in dish area. Operator discarded.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions by ice machine. Installed 4-23