THE VIEW

Name: THE VIEW
Address: 2601 CLERMONT NATIONAL DR, CLERMONT, FL, 34711, US
Rating: 12.3

2601 CLERMONT NATIONAL DR, CLERMONT, FL 34711

License #4501897

12.3 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 14 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE VIEW in CLERMONT currently holds an InspectFL Health Score of 12.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 125 total violations — 19 critical, 27 major, 79 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 23, 2026

The latest inspection on October 5, 2026 shows 14 observation rows: 2 critical, 2 major, and 10 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

91%

Inspector notes

125

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

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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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation on cook line
[08B-47-4] Food not stored at least 6 inches off of the floor. -walk in freezer , operator placed on shelf
[14-09-4] Cutting board has cut marks and is no longer cleanable. -make tables and on storage rack
[14-11-5] Equipment in poor repair. -fryer baskets
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryer cabinets -gaskets and sides of upright reach in cooler in cooler room
[29-11-4] Water leaking from pipe under triple sink, operator fixed pipe and leak.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in bar, operator provided
[36-73-4] Floor drains soiled/has accumulation of debris in kitchen
[29-37-4] Spray hose at dish sink lower than flood rim of sink by dish machine
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse stored on shelf with single service items, operator moved to employee area.
[29-49-6] Standing water in bottom of beer reach-in-cooler in bar
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on front lines make table -interior of hot holding unit in kitchen -soda gun holders in bar, operator began cleaning
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese (46-50F - Cold Holding), cook line, less than four hours per operator, move to walk in cooler for quick chill. 44F-46F
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -water was 107F, operator removed ladle from water

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -both bars, operator chained
[36-03-4] Cove molding at floor/wall juncture broken/missing. -by ice machine and back door
[14-09-4] Cutting board has cut marks and is no longer cleanable. -green board on dish rack
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on top of beer cooler, operator moved
[08B-47-4] Food not stored at least 6 inches off of the floor. -plastic water bottles at outside bar, operator placed on shelf, cooking oil in dry storage
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers and back side of grill have residue buildup -exterior sides of cooking equipment have residue buildup -gaskets on reach in coolers at outside bar are soiled -sides of walk in cooler door and walls are soiled -fans in outside walk in cooler are dusty
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -side kitchen reach in coolers, operator cleaned
[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 primed sanitizer, 50 ppm
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -panned raw chicken next to precooked chicken in reach in freezer in coke room. Operator moved raw chicken to raw freezer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sweet potatoes (121F - Hot Holding), front line, held less than four hours per operator. Operator reheated to 202F
[51-16-7] Plans are being revised to be sent to Tallahassee

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -both bars, operator chained
[36-03-4] Cove molding at floor/wall juncture broken/missing. -by ice machine and back door
[14-09-4] Cutting board has cut marks and is no longer cleanable. -green board on dish rack
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on top of beer cooler, operator moved
[08B-47-4] Food not stored at least 6 inches off of the floor. -plastic water bottles at outside bar, operator placed on shelf, cooking oil in dry storage
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers and back side of grill have residue buildup -exterior sides of cooking equipment have residue buildup -gaskets on reach in coolers at outside bar are soiled -sides of walk in cooler door and walls are soiled -fans in outside walk in cooler are dusty
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -side kitchen reach in coolers, operator cleaned
[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 primed sanitizer, 50 ppm
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -panned raw chicken next to precooked chicken in reach in freezer in coke room. Operator moved raw chicken to raw freezer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sweet potatoes (121F - Hot Holding), front line, held less than four hours per operator. Operator reheated to 202F
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -bar located outside is not on current or previous plans

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. -fryers are leaking oil onto kitchen floor
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -bar
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. - kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. -brown cutting boards on dish rack
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. -employee prepping portioned raw chicken
[08B-38-4] Food stored on floor. -ice cream in walk in freezer
[14-69-4] Ice buildup in walk-in freezer.
[38-01-4] Light shield damaged/in disrepair. -dry storage
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of all cooking equipment -interior fryer cabinets -shelves under prep tables on prep line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -cook line, sandwich station
[29-49-6] Standing water in bottom of reach-in-cooler holding sauces on cook line.
[29-19-4] Standing water/oil in floor drain, drain is clogged.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
[29-11-4] Water leaking from pipe under triple sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese (47F - Cold Holding); breaded diced chicken (51F - Cold Holding); sliced tomatoes (47F - Cold Holding); per operator, held less than four hours, moved to walk in cooler for quick chill. -cheese 46F, breaded diced chicken, 47F,
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -flat top grill -interior spray hose at dishmachine -white plastic guard on ice machine -white cutting boards on front line
[16-37-1] No chemical test kit provided when using sanitizer at dish machine. -chlorine
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -ice machine

Disposition: Warning Issued
[14-69-4] Ice buildup in walk-in freezer.
[36-62-4] Light not functioning under hood suppression system on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of cooking equipment on cook line and catering kitchen.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -by ice cream cones in The Creamery section.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust by triple sink. Holes in walls in kitchen.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw shell eggs
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roasted garlic oil (82F - Cold Holding), held more than four hours per operator. Operator discarded. - housemade onion straws (56F - Cold Holding), held less than four hours per operator. Operator discarded. Discussed using Time as a Public Health Control.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -by dish machine. Operator re-installed and its now operational.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. -dish machine added and triple sink moved to different location.
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle of clear liquid in beverage storage area.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stir spoons at bar
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -glass rimmer has a sponge at bar area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -at back door
[36-24-5] Holes in or other damage to wall in back prep area and across from the ice machine.
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets -exterior sides of reach in cooler on cook line near the triple sink. - residue build up at side of grill.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to coffee cups in ice cream area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. -sauce cups on cook line.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed potatoes stored over marinara sauce in outside walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. -containers of flour in kitchen.
[14-31-5] Nonfood-grade bags used in direct contact with food. -carrots in walk in freezer.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -exterior hose Bibbs that is next to the pizza walk in cooler.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee at bar scooping ice and making drinks.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line. -dough mixer head