ROOT & BRANCH BISTRO & BAR

Name: ROOT & BRANCH BISTRO & BAR
Address: 1200 OAKLEY SEAVER DR STE 102 & 104, CLERMONT, FL, 34711, US
Rating: 79.7

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

79.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ROOT & BRANCH BISTRO & BAR in CLERMONT currently holds an InspectFL Health Score of 79.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 33 total violations — 6 critical, 5 major, 22 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 January 21, 2026 included 4 critical violations, 2 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[47-03-4] Observed electrical outlet in disrepair above prep table in kitchen. For reporting purposes only.
[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
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind prep table, behind and below triple sink and dish machine
[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
[16-03-4] Accumulation of debris inside warewashing machine.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. - by ice machine near dish room
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris. Operator cleaned.
[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
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit on cook line. Operator placed new one in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator hung to dry.
[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.
[10-14-5] Ice bucket not stored inverted between uses.
[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.
[14-69-4] Ice buildup in reach-in freezers.

Administrative complaint recommended
[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
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over prepped squash in walk in cooler.
[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.
[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.
[14-11-5] Equipment in poor repair. -gaskets on upright reach in cooler
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -bar
[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
[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 )
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line
[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 )
[36-73-4] Floor drains soiled/has accumulation of debris under dish machine.

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