Root & Branch Bistro & Bar
Last inspected: Jan 21, 2026
15
Score
Root & Branch Bistro & Bar appears in inspection records 11 times, starting in 2022. The most recent report on file is from Jan 21, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near 16 violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded seven times.
By comparison, the average Clermont facility scores 68, putting Root & Branch Bistro & Bar on the weaker side. This restaurant has more on its record than most do.
11
Inspections
6
Critical latest
2
Major latest
16
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
6 critical violations. 2 major violations. 16 minor violations.
View 24 violations
High Priority - 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 **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - 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. **Corrected On-Site**
41-15-5
High Priority - 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.
03D-01-5
High Priority - 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
01B-36-5
High Priority - Presence of insects, rodents, or other pests. -1 small black bug on cook line, operator destroyed and cleaned area. **Corrected On-Site**
35A-09-4
High Priority - 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. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - 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 **Repeat Violation**
03D-15-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - by ice machine near dish room
29-28-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling tile missing above mop sink.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. -red boards in dish area. **Repeat Violation**
14-09-4
Basic - Drain cover(s) missing at ice machine in kitchen
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open beverage on shelf above prep table in kitchen
12B-07-4
Basic - Floor soiled/has heavy accumulation of debris under fryer on cook line. Floor soiled under shelves in back hallway. **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall under triple sink and dish machine **Repeat Violation**
36-24-5
Basic - Ice bucket not stored inverted between uses.
10-14-5
Basic - Ice buildup in reach-in freezers.
14-69-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. Operator cleaned. **Corrected On-Site**
22-08-4
Basic - Light not functioning over grills on cook line
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit on cook line. Operator placed new one in cooler. **Corrected On-Site**
05-09-4
Basic - 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 **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils. -plastic lids in dish storage bins
16-48-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind prep table, behind and below triple sink and dish machine
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung to dry.
42-01-4
15
Sep 15, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on upright reach in cooler **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor drains soiled/has accumulation of debris under dish machine. **Warning** - From follow-up inspection 2025-09-15: progress made **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryer cabinets **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
23-03-4
86
Sep 12, 2025
Routine - Food
6 critical violations. 5 major violations. 11 minor violations.
View 22 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
High Priority - 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 **Warning**
01B-24-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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 ) **Warning**
01B-38-5
High Priority - 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 ) **Warning**
03D-06-5
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Establishment offers undercooked comminuted meat on the child menu. **Warning**
03C-16-6
Intermediate - 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. **Repeat Violation** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink in back kitchen not operable. **Warning**
31A-04-4
Intermediate - 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. **Corrected On-Site** **Repeat Violation** **Warning**
02C-02-5
Basic - Floor drains soiled/has accumulation of debris under dish machine. **Warning**
36-73-4
Basic - Carbon dioxide/helium tanks not adequately secured. -bar **Warning**
51-11-4
Basic - 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 **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. -white boards in dish area, operator discarded. **Corrected On-Site** **Warning**
14-09-4
Basic - Damage to wall by dish machine **Warning**
36-24-5
Basic - 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. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. -gaskets on upright reach in cooler **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryer cabinets **Warning**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over prepped squash in walk in cooler. **Repeat Violation** **Warning**
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. -container of baking soda and container of pancake batter, operator labeled. **Corrected On-Site** **Warning**
02D-01-5
14
Apr 28, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -front hallway **Repeat Violation** - From follow-up inspection 2025-04-28: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in cooler on cook line - From follow-up inspection 2025-04-28: **Time Extended**
14-11-5
90
Apr 25, 2025
Routine - Food
8 critical violations. 5 major violations. 11 minor violations.
View 24 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked potatoes (47F - cooling since last evening ); sausage gravy (47F - cooling since last evening ); cooked sausage (48F - cooling since last evening ); **Warning**
03D-02-5
High Priority - 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 (47F - cooling since last evening ); sausage gravy (47F - cooling since last evening ); cooked sausage (48F - cooling since last evening ); **Warning**
01B-36-5
High Priority - 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 machine, then 100 ppm **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects found -10 in kitchen at chopper -1 in bar -2 in dish area Previous three inspections have insect/pest violations 12/20/23, 6/14/24, 12/27/24 **Repeat Violation** **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over salmon in walk in cooler -raw chicken behind raw salmon in cook line drawer -raw beef behind crab cakes in cook line drawer. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw crab cakes (45F - Cold Holding), held more than four hours per operator. Previous three inspections have cold holding violations, 12/20/23, 6/14/24, 12/27/24 **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw crab cakes (45F - Cold Holding), held more than four hours per operator. Previous three inspections have cold holding violations, 12/20/23, 6/14/24, 12/27/24 **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked potatoes (47F - cooling since last evening ); raw crab cakes (45F - Cold Holding); sausage gravy (47F - cooling since last evening ); cooked sausage (48F - cooling since last evening ) -placed in containers and covered tightly **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior ice machine -long white cutting board in dish -white cutting board on cook line
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -strainer in hand sinks in bar and cook line **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar **Corrected On-Site** **Repeat Violation**
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. -crime brûlée in walk in cooler
02C-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed celery over blanched broccolini in walk in cooler
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish machine and prep area
36-27-5
Basic - Water leaking from pipe and/or faucet/handle at triple sink **Repeat Violation**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Food stored on floor. -oil in dry storage, containers of rice and flour in kitchen **Repeat Violation**
08B-38-4
Basic - Objectionable odors in kitchen
36-64-5
Basic - Standing water in bottom of beer reach-in-cooler in bar.
29-49-6
Basic - Stored food not covered. -prepped onions in walk in cooler
08B-12-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -front hallway **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface. -under cutting board on cook line. Operator removed. **Corrected On-Site**
21-05-5
Basic - Equipment in poor repair. -reach in cooler on cook line
14-11-5
11
Dec 27, 2024
Routine - Food
5 critical violations. 5 major violations. 9 minor violations.
View 19 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insects in mop sink area **Repeat Violation**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooked shrimp in walk in cooler. Operator relocated. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cheesecake dated 12/16 in walk in cooler. **Repeat Violation**
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line touching face and apron then touching cooking utensils with out washing hands or glove change.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs (52F - Cold Holding); housemade gnocchi (54F - Cold Holding), housemade hollaindaise (82F - Cold Holding) on cook line, held less than four hours per operator, moved to walk in cooler for quick chill. 25 minutes later, eggs 45F, hollaindaise 119F, gnocchi was discarded. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -cutting boards on cook line **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Benedict on lunch/brunch menu. Operator marked with asterisk. **Corrected On-Site** **Repeat Violation**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by dish area and on cook line **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Operator discarded
01C-01-4
Intermediate - 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.
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -liquor room **Repeat Violation**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook on cook line wearing watch while preparing food.
13-07-4
Basic - Equipment in poor repair. -reach in cooler on cook line
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -front door
35B-01-4
Basic - Food stored on floor. -oil in back storage area.operator corrected **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour container in kitchen. Operator removed. **Corrected On-Site**
10-01-5
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside dough machine in kitchen **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. -mop sink, triple sink
29-11-4
18
Jun 17, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Nonservice animals in the food establishment or on premises. - From follow-up inspection 2024-06-17:
35A-01-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall throughout kitchen. **Warning** - From follow-up inspection 2024-06-17: **Time Extended**
36-24-5
86
Jun 14, 2024
Routine - Food
9 critical violations. 9 major violations. 16 minor violations.
View 34 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -heavy cream at bar (53F - Cold Holding), held more than four hours per operator. -caulini (53F - Cold Holding); held more than four hours per operator **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -sanitizer stored next to clean dishes in dish area, on prep table by sofrito. **Corrected On-Site** **Repeat Violation** **Warning**
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -French fries (45F - Cooling) prepared yesterday **Warning**
03D-02-5
High Priority - 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. -French fries (45F - Cooling) prepared yesterday **Warning**
01B-36-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -20+ small flying insects in corner of dry storage -4 small flying insects in dish area -3 small flying insects in prep area -1 small flying insect on fry line Total of 28 **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over prepared foods in walk in cooler. **Repeat Violation** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -collard greens in walk in cooler and in reach in cooler on cook line. -housemade champagne vinaigrette in walk in cooler -housemade garlic oil, with fresh garlic **Repeat Violation** **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -collard greens, housemade champagne vinaigrette, housemade garlic oil **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -heavy cream at bar (53F - Cold Holding), held more than four hours per operator. -caulini (53F - Cold Holding); held more than four hours per operator **Repeat Violation** **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -French fries (45F - Cooling) prepared yesterday **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board in dish area -cutting boards on cook line -burger press encrusted **Repeat Violation** **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -multiple eggs Benedict entrees. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine **Repeat Violation** **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in women's restroom. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Nonservice animals in the food establishment or on premises.
35A-01-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. -sous vide duck, cooked pork belly, soft cheese held longer than 48 hours **Warning**
03G-50-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -missing off bottom of special menu. Operator added. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -grits in reach in cooler on cook line **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -cornstarch container, panko container and flour container **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured in bar. **Repeat Violation** **Warning**
51-11-4
Basic - Ceiling tile missing in dry storage area. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen area. **Warning**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board in dish area **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone charger by spices in kitchen **Repeat Violation** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -bar area **Warning**
24-08-4
Basic - Hole in or other damage to wall throughout kitchen. **Warning**
36-24-5
Basic - Ice bucket not stored inverted. **Corrected On-Site** **Warning**
10-14-5
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of dough mixer in kitchen -shelves under cooking equipment -exterior sides of cooking equipment **Warning**
23-03-4
Basic - Stored food not covered. -noodles in walk in freezer **Repeat Violation** **Warning**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over blanched caulini in walk in cooler. **Corrected On-Site** **Warning**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen **Repeat Violation** **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -salt container on prep table in kitchen **Repeat Violation** **Warning**
02D-01-5
5
Feb 20, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fresh roasted garlic with mayo dated 12/7 **Warning** - From follow-up inspection 2024-02-20: Cooked in house red pepper sauce 1/5 Cooked Moroccan Quail 2/13 Cooked beef ravioli filling 2/2 Cooked cream corn 1/30 **Admin Complaint**
02C-01-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked potatoes (45F - Cooling); Fresh roasted garlic with mayo dated 12/7 **Warning** - From follow-up inspection 2024-02-20: Cooked in house red pepper sauce 1/5 Cooked Moroccan Quail 2/13 Cooked beef ravioli filling 2/2 Cooked cream corn 1/30 **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - 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/. Addition to interior bar Added dish machine Removed 3 compartment sink Additional ice bin Addition of soda gun nozzle system. Addition of ice machine **Warning** - From follow-up inspection 2024-02-20: **Admin Complaint**
51-16-7
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions not dated in bar area **Warning** - From follow-up inspection 2024-02-20: **Admin Complaint**
29-28-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. In prep area and in kitchen and in bar **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-20: In prep area **Admin Complaint**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Pan seared salmon under cooked **Warning** - From follow-up inspection 2024-02-20: **Admin Complaint**
02B-04-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Warning** - From follow-up inspection 2024-02-20: **Admin Complaint**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in dry storage **Warning** - From follow-up inspection 2024-02-20: **Admin Complaint**
36-32-5
45
Dec 20, 2023
Routine - Food
8 critical violations. 11 major violations. 14 minor violations.
View 33 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked potatoes (45F - Cooling); **Warning**
03D-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Lemon juicer rinsed in hand sink not sanitized **Warning**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked pork belly in walk in cooler. **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fresh roasted garlic with mayo dated 12/7 **Warning**
02C-01-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in kitchen **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked potatoes (45F - Cooling); Fresh roasted garlic with mayo dated 12/7 **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to quick chill mayo and garlic sauce (57F - Cold Holding) **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray chemical hanging next oil **Warning**
41-10-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions not dated in bar area **Warning**
29-28-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Not monitored **Warning**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Henry **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wall mounted Potato slicer Mixer head and surrounding area Inside fish cooler drawers soiled Inside for smoker soiled Top of flat grill soiled. Soda gun holder in bar soiled **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In prep area and in kitchen and in bar **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Lemon slicer rinsed of in bar handsink **Warning**
31A-11-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Pan seared salmon under cooked **Warning**
02B-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine or quaternary **Warning**
16-37-1
Intermediate - 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/. Addition to interior bar Added dish machine Removed 3 compartment sink Additional ice bin Addition of soda gun nozzle system. Addition of ice machine **Warning**
51-16-7
Basic - Stored food not covered in walk in freezer **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine and behind potato slicer **Warning**
36-27-5
Basic - Bowl or other container with no handle used to dispense food in potato starch **Corrected On-Site** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair in dry storage **Warning**
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in bar **Corrected On-Site** **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. Phone charger stored next to clean plates **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation squeezing and slicing lemons with full beard **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation squeeze lemons **Warning**
13-03-4
Basic - Food stored on floor. In kitchen and dry storage and walk in cooler **Warning**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken** **Warning**
51-13-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen, bar **Warning**
31B-04-4
Basic - Plumbing system in disrepair. Kitchen hand sink leaking Hot water turned off in bar **Warning**
29-08-4
5
Dec 28, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw ground beef stored over raw pork in walk-in cooler. **Corrected On-Site**
08A-16-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bleu cheese (48F - Cold Holding); feta (48F - Cold Holding); Brie (49F - Cold Holding) operator placed items in ice bath. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tank located next to bag n box rack.
51-11-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Equipment in poor repair. Walk-in freezer door gasket
14-11-5
Basic - Food stored on floor. Cooking oil stored on floor in kitchen area.
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line.
22-08-4
Basic - Light not functioning. 2 light fixtures in dish area Light fixture in kitchen area.
36-62-4
43
Frequently Asked Questions
When was Root & Branch Bistro & Bar last inspected?
The most recent health inspection at Root & Branch Bistro & Bar on file is from Jan 21, 2026. The public record contains 11 inspections in total.
What is the most common violation at Root & Branch Bistro & Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Root & Branch Bistro & Bar.
How does Root & Branch Bistro & Bar compare to other restaurants in Clermont?
Root & Branch Bistro & Bar most recently scored 15 out of 100, which is lower than the Clermont average of 68.
Has Root & Branch Bistro & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Root & Branch Bistro & Bar have averaged around 16 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Root & Branch Bistro & Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Root & Branch Bistro & Bar inspected?
Based on the inspection history on file, Root & Branch Bistro & Bar is inspected around four times per year on average.
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