ROOT & BRANCH BISTRO & BAR

Name: ROOT & BRANCH BISTRO & BAR
Address: 1200 OAKLEY SEAVER DR STE 102 & 104, CLERMONT, FL, 34711, US
Rating: 41.5

1200 OAKLEY SEAVER DR STE 102 & 104, CLERMONT, FL 34711

License #4508813

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

41.5 Grade F / 100

Failing Health Score

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Quick take

ROOT & BRANCH BISTRO & BAR in CLERMONT currently holds an InspectFL Health Score of 41.5 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 June 10, 2026. Across those visits, DBPR recorded 64 total findings; InspectFL has detailed violation rows for 59 of them so far.

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Start with the newest inspection, then verify the pattern

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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 June 10, 2026 shows 9 observation rows: 3 critical, 3 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
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.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -heavy cream (62F - Cold Holding), reach in cooler on cook line, held less than four hours per operator. Operator moved to cooler for quick chill, 53F
[10-14-5] Ice bucket not stored inverted between uses.
[14-69-4] Ice buildup in reach-in freezers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -short speed rack in back hallway -top back of fryer cabinets are soiled -exterior of oven and sides of grills of cook line are soiled -shelf under grills have residue buildup
[35A-09-4] Presence of insects, rodents, or other pests. -1 small black bug on cook line, operator destroyed and cleaned area.
[36-36-4] Ceiling tile missing above mop sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator hung to dry.
[47-03-4] Observed electrical outlet in disrepair above prep table in kitchen. For reporting purposes only.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open beverage on shelf above prep table in kitchen
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit on cook line. Operator placed new one in cooler.
[16-03-4] Accumulation of debris inside warewashing machine.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Sanitizer Bucket (Quaternary 500++ppm); stored next to cooking oil on cook line. Operator discarded solution, made new, 200 ppm, and moved to a separate area.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --cooked potatoes (88F - cooling 3 hours), in deep covered pan in reach in cooler
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. - by ice machine near dish room
[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. --cooked potatoes (88F - cooling 3 hours), in deep covered pan in reach in cooler
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked potatoes (88F - cooling 3 hours), in deep covered pan, upright reach in cooler on cook line.
[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 moved pork above beef.
[29-18-4] Drain cover(s) missing at ice machine in kitchen
[36-73-4] Floor soiled/has heavy accumulation of debris under fryer on cook line. Floor soiled under shelves in back hallway.
[36-62-4] Light not functioning over grills on cook line
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris. Operator cleaned.
[16-48-4] Old food stuck to clean dishware/utensils. -plastic lids in dish storage bins
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind prep table, behind and below triple sink and dish machine
[36-24-5] Hole in or other damage to wall under triple sink and dish machine
[14-09-4] Cutting board has cut marks and is no longer cleanable. -red boards in dish area.

Disposition: Administrative complaint recommended
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryer cabinets
[31A-04-4] Handwash sink in back kitchen not operable.
[36-24-5] Damage to wall by dish machine
[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 salmon in walk in cooler. Operator corrected.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -white boards in dish area, operator discarded.
[36-73-4] Floor drains soiled/has accumulation of debris under dish machine.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce 50F - Cold Holding); cheese (49F - Cold Holding); cut cabbage (47F - Cold Holding); housemade remoulade sauce (63F - Cold Holding), make table on cook line, held less than four hours per operator. Moved to walk on cooler for quick chill.
[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 changed sanitizer container, primed machine, 50 ppm.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta in reach in cooler on cook line, operator determined date and dated.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -veggie stock dated 9/4 and cooked pork belly dated 9/3
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -bar
[14-11-5] Equipment in poor repair. -gaskets on upright reach in cooler
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. --prepped raw crab cakes (48F - prepared yesterday, ambient cooling since); raw steak (47F-cut yesterday, ambient cooling since )
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hat stored near tongs in front kitchen. Operator corrected.
[03C-16-6] Establishment offers undercooked comminuted meat on the child menu.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --prepped raw crab cakes (48F - prepared yesterday, ambient cooling since); raw steak (47F-cut yesterday, ambient cooling since in upright reach in cooler on cook line. Both packed tight in containers and covered.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over prepped squash in walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of baking soda and container of pancake batter, operator labeled.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -prepped raw crab cakes (48F - prepared yesterday, ambient cooling since); raw steak (47F-cut yesterday, ambient cooling since )

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