Bascom's Chop House
Last inspected: Mar 10, 2026
74
Score
Public records show 11 inspections at Bascom's Chop House stretching back to 2022. The latest inspection on file is from Mar 10, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly nine violations earlier in the record.
When inspectors have written things up, “ice buildup in walk-in freezer around the door” has been the most frequent reason, cited five times.
By comparison, the average Clearwater facility scores 79, putting Bascom's Chop House on the weaker side. Nothing in the record is alarming, but there's room to improve.
11
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. beef (120F - Hot Holding) Employee put back into oven to cook Reheated 197 **Corrected On-Site**
03B-04-5
Basic - Ice buildup in walk-in freezer around the door
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line
10-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. At cook line
21-38-4
74
Dec 16, 2025
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside roasting prime rib box. roast (120F - Hot Holding) Put into oven back up to 165 **Corrected On-Site**
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Floor area(s) covered with standing water. Front of ice machine
36-22-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
67
Sep 23, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iceberg lettuce holder interior door not closed. cut leafy greens (55F - Cold Holding) Closed interior door during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on interior shelves at bar reach in cooler.
22-31-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on meat cooler prep table. Employee moved **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees glasses on salad prep area. Employee moved **Corrected On-Site**
40-06-5
70
Jan 9, 2025
Complaint Full
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All with cream all made on site. Marsala sauce 12/30 5 ounce Sherry sauce 12/31 5 ounce Leek 12/31 5 ounce Walk in cooler
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Service bar area. Employee replaced.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All with cream all made on site. Marsala sauce 12/30 5 ounce Sherry sauce 12/31 5 ounce Leek 12/31 5 ounce Walk in cooler Egg yokes prepared onsite inside reach in cooler 1/2. 10 once
02C-02-5
Basic - Clean utensils stored between equipment and wall. Knives and spatulas stored in crack on hot holding unit.employee moved to dishwasher. **Repeat Violation**
24-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack storage on soda boxes bottom shelf near drink mix area. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Salad holder lid not closed all the way.
14-11-5
Basic - Floor soiled/has accumulation of debris. Under service bar area drinks.
36-73-4
Basic - Ice buildup in reach-in freezer at downstairs service bar. Ice buildup on door of walk in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At bar. Management moved during inspection **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled. Reach in freezer in the service bar area. Top of soda box compression system black tube connector soiled.
23-03-4
Basic - Water draining onto floor surface from back of dishwasher.
29-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back table near steak fridge
21-12-4
43
Sep 16, 2024
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked at 7pm on 9-15 Cooked yesterday cooked cherry tomatoes (46F - Cold Holding) stop sale issued
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under cook line on shelf cooked broccoli (54F - Cold Holding); cooked asparagus (56F - Cold Holding) Moved to walk in fridge Salad deli cooler feta (45F - Cold Holding); blue cheese (46F - Cold Holding); feta (41F - Cold Holding); blue cheese (41F - Cold Holding) Cooked yesterday cooked cherry tomatoes (46F - Cold Holding) stop sale issued **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter near service station
03F-02-5
Basic - Clean utensils stored between equipment and wall. Knive in between crack of service deli cooler, employee moved **Corrected On-Site**
24-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on drying rack for dishes. Employee moved **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Deli cooler at bar leaking being caught by a pan
14-11-5
Basic - Ice scoop handle in contact with ice.at bar employee moved **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Employee moved. **Corrected On-Site**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Standing water in bottom of reach-in-cooler at bar.
29-49-6
45
Mar 13, 2024
Complaint Partial
3 critical violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Personal Cleanliness
FL-40
Hands Clean and Properly Washed
FL-08
50
Mar 11, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in services station near box soda. Manager disposal and cleaned and sanitised area. **Corrective Action Taken**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Feb 1 24
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee eating in a food preparation or other restricted area. Drink on prep table near ice machine. Manger moved drink. **Corrective Action Taken**
12B-02-4
Basic - Ice buildup on door of walk-in freezer.
14-69-4
Basic - Standing water or very slow draining water in handwash sink inside butcher fridge . Chef fixed **Corrected On-Site**
29-20-5
55
Oct 17, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to faucet in rear outside of establishment missing vacuum breaker.
29-34-4
Intermediate - Squeeze bottle containing toxic substance not labeled at sink in dishwasher area. Employee labeled bottle with correct name. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee pour coffee inside of bowl of hand wash sink located at wait station. Hand wash sink in bar area has ice inside of bowl. Operator melted ice. Discussed with operator purpose of hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and salad prep area.
14-09-4
Basic - Ice buildup on outer walk-in freezer door.
14-69-4
Basic - In-use utensil, tongs and knife stored in sanitizer between uses in bucket on cook line. Employee removed, cleaned and sanitized items. Discarded sanitizer solution. **Corrected On-Site**
10-18-5
Basic - No handwashing sign provided at a hand sink used by food employees next to warewashing area. Hand washing sink in bar area and women's restroom. Will email operator hand wash sign.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not identified by name.
02D-01-5
50
Feb 3, 2023
Complaint Full
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Hot box at end of cook line: Prime rib 110 degrees F Discussed with operator that food must be reheated to 165 degrees F for 15 seconds and then held at 135 degrees F or reheating/holding temperatures that are in accordance with FDA standard minimum cooking temperature of roasts Bar area: garlic butter 124 degrees F, homemade Buffalo sauce 115 degrees F. Operator took out additional pan underneath **Corrective Action Taken** **Warning** - From follow-up inspection 2023-02-03: Prime rib 125 degrees F, operator began reheating **Time Extended** **Corrective Action Taken**
03B-04-5
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals: raw steak, cooked cauliflower, and cooked leeks. No HACCP plan approved by our Division **Warning** - From follow-up inspection 2023-02-03: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters and mussels tags not date marked with last date served **Warning** - From follow-up inspection 2023-02-03: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Oyster batches mixed in one single container in walk-in cooler. Discussed proper storage and handling of shell stock with operator **Warning** - From follow-up inspection 2023-02-03: **Time Extended**
01C-07-4
64
Jan 30, 2023
Complaint Full
4 critical violations. 7 major violations. 2 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in bar station by kitchen 1 live fly by dish pit area **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs over salad dressings in single door reach-in cooler of kitchen. Operator rearranged **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler across stove top: Cooked broccolini 46 degrees F, cooked spinach 47 degrees F, cooked meat loaf 46 degrees F Tall single door reach-in cooler at end of cook line: raw steak 50 degrees F, raw beef patty 44 degrees F Reach-in cooler of bar area: Roasted tomatoes 49 degrees F, butter 49 degrees F, cooked shrimp 51 degrees F, blue cheese crumbles 46 degrees F Single door reach-in cooler of bar area: raw shrimp 50 degrees F, crab cakes 50 degrees F, sauce with heated onions 51 degrees F Employees iced some foods and other foods were moved to walk-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Hot box at end of cook line: Prime rib 110 degrees F Discussed with operator that food must be reheated to 165 degrees F for 15 seconds and then held at 135 degrees F or reheating/holding temperatures that are in accordance with FDA standard minimum cooking temperature of roasts Bar area: garlic butter 124 degrees F, homemade Buffalo sauce 115 degrees F. Operator took out additional pan underneath **Corrective Action Taken** **Warning**
03B-04-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals: raw steak, cooked cauliflower, and cooked leeks. No HACCP plan approved by our Division **Warning**
03G-50-1
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters and mussels tags not date marked with last date served **Warning**
01C-03-4
Intermediate - 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 reach-in cooler by server's station not dated from 3 days ago. **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar have black mold-like substance **Warning**
22-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to operator. Operator printed and posted **Corrected On-Site** **Warning**
02A-01-4
Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Oyster batches mixed in one single container in walk-in cooler. Discussed proper storage and handling of shell stock with operator **Warning**
01C-07-4
Basic - Standing water in bottom of reach-in-cooler. Single door reach-in cooler of salad station **Warning**
29-49-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal vacuum sealed fish not marked as being personal in walk-in freezer. **Warning**
08B-49-4
25
Sep 22, 2022
Routine - Food
3 critical violations. 1 major violation. 14 minor violations.
View 18 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -6 live flies in bar area next to dish machine area -1 live fly in bar area **Repeat Violation** **Warning**
35A-02-6
High Priority - Pesticide-emitting strip present in food prep area. -bar pro above liquor in bar area next to dish machine area -bar pro above ice bin in bar area **Warning**
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp (47F - Cold Holding); raw shrimp (45F - Cold Holding); Items were not held out for more than 4 hours **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards at prep stations in kitchen area -stove top at cooks line has accumulation of food residue -grill at cooks line have accumulation of food residue -soda gun in bar area has accumulation of food residue **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. -at prep stations in kitchen **Repeat Violation** **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle above make table adjacent of cook line -drink on dish machine **Repeat Violation** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on shelf with items served to the public Operator moved items during time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack **Warning**
24-08-4
Basic - Floor area(s) covered with standing water. -at ice machine -at soda fountain syrup -walk-in cooler fan covers have accumulation of dust **Repeat Violation** **Warning**
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens at cooks line has accumulation of food residue **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. -metal pans at dish drying rack **Warning**
16-46-4
Basic - Single-service articles improperly stored. -coffee filters at waitress station are not covered Employee covered during time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
25-05-4
Basic - Soiled dry wiping cloth in use. -at steam table on cooks line **Warning**
21-10-4
Basic - Water leaking from pipe and/or faucet/handle. -hand sink next to three compartment sink **Warning**
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. -at cooks line **Warning**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at prep station **Repeat Violation** **Warning**
02D-01-5
29
Frequently Asked Questions
When was Bascom's Chop House last inspected?
The most recent health inspection at Bascom's Chop House on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Bascom's Chop House?
Across the inspection record, “ice buildup in walk-in freezer around the door” has been cited five times, more than any other issue at Bascom's Chop House.
How does Bascom's Chop House compare to other restaurants in Clearwater?
Bascom's Chop House most recently scored 74 out of 100, which is lower than the Clearwater average of 79.
Has Bascom's Chop House's inspection record improved over time?
Yes. Recent inspections at Bascom's Chop House have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bascom's Chop House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bascom's Chop House inspected?
Based on the inspection history on file, Bascom's Chop House is inspected around three times per year on average.
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