THE FRIAR TUCK

Name: THE FRIAR TUCK
Address: 601 CAGAN PARK AVE #401, CLERMONT, FL, 34714, US
Rating: 50.2

601 CAGAN PARK AVE #401, CLERMONT, FL 34714

License #4508352

50.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

June 11, 2026 · 11 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE FRIAR TUCK in CLERMONT currently holds an InspectFL Health Score of 50.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on June 11, 2026. Across those visits, inspectors documented 80 total violations — 7 critical, 13 major, 60 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on June 11, 2026 shows 11 observation rows: no critical rows, 2 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

What you’ll see here

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

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

THE FRIAR TUCK has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine in the bar
[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 in blue cheese, operator removed
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen
[28-02-4] Condensation or other drainage not disposed of according to law reach in cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -kitchen, operator moved to bottom shelf
[36-22-4] Floor area(s) covered with standing water in dish area in kitchen and bar area, operator cleaned
[36-62-4] Light not functioning in kitchen
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust under pre rinse
[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 from Sunday
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior top of main cold table Interior of broken reach in soiled. Spray head coffee machine Interior beer cooler

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen.
[24-06-4] Clean knives or equipment stored in dirty pan on cook line. Operator replaced pan and cleaned knives.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in cooler on cook line.
[35A-03-4] Dead roaches on premises. -reach in beer cooler in bar.
[14-11-5] Equipment in poor repair. -oven door handles in kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door and side door.
[36-22-4] Floor area(s) covered with standing water in bar. Operator squeeqeed area.
[36-73-4] Floor soiled/has accumulation of debris under fryers and other equipment on cook line
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler -exterior walk in cooler, walk in freezer door. -filters on hood suppression system -interior fryer cabinets
[29-49-6] Standing water in bottom of reach-in-coolers on cook line and bar.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout the kitchen.
[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 at bar
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -numerous flying insects near mop sink and dry storage area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese (48F - Cold Holding); butter (47F - Cold Holding); raw cod (50F - Cold Holding); potato salad (49F - Cold Holding); coleslaw (48F - Cold Holding), held less than four hours per operation. Operator moved to walk in freezer for quick chill. Recheck: cream cheese42F, butter 40 F, raw cod 41F, potato salad 46F, coleslaw 46F
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -egg items on breakfast menu. Operator corrected each menu.
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle of blue liquid on bar. Operator labeled