DirtyFLRestaurant Inspection Data

LAZY LIZARD

Based on 6 health inspections, LAZY LIZARD in HERNANDO BEACH has earned a 3.6/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 6 reports on file

Village Boulevard
Florida, 33708
Pinellas County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 6 health inspection reports

All Inspection Reports

12/15/2025· 2mo ago

Visit ID: 10900971

Met Inspection Standards

1 int, 4 basic

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach, found by the trash can near the front counter. The operator swept up the roach and sanitized the area. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. 4 boxes of chicken stored on the floor in the walk in cooler.
  • 31B-04-4:Basic - No handwashing signs were provided at hand sinks used by food employees. Two handwashing signs were missing: one at the front counter hand sink and one at the hand sink in the server prep area. The operator placed handwashing signs. Corrected On-Site
  • 23-03-4:Basic - Nona¿¿food-contact surfaces: the rails under the hood filters were soiled with grease and dust, and the plug-in fan next to the dishwasher area was soiled with dust.
  • 22-02-4:Intermediate - Food-contact surface: The two cutting boards on the reach in cooler in the server prep area were soiled with mold-like substance. The operator placed the cutting boards in the dishwasher area to be clean. **Corrective Action Taken**

4/22/2025· 10mo ago

Visit ID: 10751564

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in kitchen- ); stuffed jalapeño (45F - Cold Holding), pan over filled, operator moved to walk in cooler **Corrective Action Taken* In server salad area, house made ranch (45F - Cold Holding)pan over filled, operator moved to vertical cooler . **Corrective Action Taken**

12/30/2024· 1y 2mo ago

Visit ID: 8729488

Met Inspection Standards

2 int, 1 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In 2 door vertical cooler in wait station, employee food on top shelf, operator moved to walk in cooler **Corrective Action Taken**
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Operator used chlorine test kit to check quaternary ammonium sanitizer, discussed proper test strips
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

4/24/2024· 1y 10mo ago

Visit ID: 8653342

Met Inspection Standards
  • N/A:No Violations Were Observed

3/29/2024· 1y 11mo ago

Visit ID: 8533543

Met Inspection Standards

6 high, 2 int, 4 basic

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 1 can of crushed tomatoes dented on seam
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area over clean dishes, discarded Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table over food, moved to Otto. Shelf Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can crushed tomatoes
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, corrected to 50 ppm Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. crab stuffed shrimp (50F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler in kitchen-crab stuffed shrimp (50F - Cold Holding), see stop sale
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (121F - Hot Holding), put back on stove to heat, 173F Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At wait station greater than 500 ppm, corrected to 200 ppm Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen Corrected On-Site
  • 53B-13-5: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.

10/23/2023· 2y 4mo ago

Visit ID: 8501605

Met Inspection Standards

1 basic

  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of plastic jugs with handles, opera will find alternative containers