DirtyFLRestaurant Inspection Data

LOST LAKE RESTAURANT

With 5 documented inspections, LOST LAKE RESTAURANT in HOBE SOUND has achieved a 2.2/5 food safety rating. Food safety practices have remained consistent.

8300 SE FAZIO DR

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/30/2025

Inspection #: Visit ID: 10887048

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: chicken curry soup (85F - Cooling) at 2:02; cooling since 11:00am Observed in deep covered container. At current rate of cooling product did not reach 70F within 2 hours. See stop sale. Warning
  • 01B-36-5: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/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: chicken curry soup (85F - Cooling) at 2:02; cooling since 11:00am Observed in deep covered container. At current rate of cooling product did not reach 70F within 2 hours. See stop sale. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed Raw Salmon, raw scallops and raw snapper in reduced oxygen packaging conducted onsite thawing on rack in kitchen, scallops observed in freezer. Please email [email protected] for information regarding HACCP plans. See stop sale. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink by register. Warning
  • 03G-50-1: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. Observed Raw Salmon, raw scallops and raw snapper in reduced oxygen packaging conducted onsite thawing on rack in kitchen, scallops observed in freezer. Please email [email protected] for information regarding HACCP plans. See stop sale. Observed raw beef in reduced oxygen packaging conducted onsite thawing on rack in kitchen and in freezer. Operator removed beef from reduced oxygen packaging. **Corrective Action Taken** Warning

Inspection Date: 11/15/2024

Inspection #: Visit ID: 8840500

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In employee restroom in kitchen.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel in direct contact with cut and washed lettuce at walk in cooler. Operator removed paper towel. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork belly over French fries not in commercial packaging reach in freezer on cook line. Operator stored properly. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over raw beef at walk in freezer. Operator stored properly. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags missing dates for last order served. Educated operator on proper shellfish tag procedures.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator has prime rib and beef burger on menu cooked to member desired temperature. Operator updated menus with consumer advisory. Corrected On-Site

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8776157

  • 08B-38-4:Basic - Chicken stored on floor in walk in cooler. Operator placed chicken on a shelf. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw bacon in walk in cooler. Operator removed the eggs. Corrected On-Site

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8509692

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Short rib 48°F-50°F cooked yesterday in a covered container on speed rack in walk in cooler. See stop sale
  • 01B-36-5: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/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Short rib 48°F-50°F cooked yesterday in a covered container on speed rack in walk in cooler.
  • 12A-05-4:High Priority - Employee drank out of a water bottle opening and closing bottle then engaged in food preparation banging bacon without washing hands. Employee went to wash her hands. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer.

Inspection Date: 9/26/2023

Inspection #: Visit ID: 8508061

  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated that he doesn't have any way to test person in charge did not have any way to test person in charge did not have any way to test high temperature dishwasher with termo lables or high temperature dishwasher thermometer.