DirtyFLRestaurant Inspection Data

FRIENDLY CONFINES III

FRIENDLY CONFINES III in LAKE MARY has 10 health inspections on record with an overall food safety rating of 2.4/5. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 10 reports on file

7025 CR 46 A STE 1001

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 10 health inspection reports

All Inspection Reports

12/12/2025· 3mo ago

Visit ID: 13593899

Met Inspection Standards

4 basic

  • 16-15-4:Basic - - From initial inspection : Basic - Accumulation of debris on dish machine racks. Warning - From follow-up inspection 2025-12-12: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - back side of bar coolers. Warning - From follow-up inspection 2025-12-12: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below cooking equipment - below counters at drink station Warning - From follow-up inspection 2025-12-12: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - front and sides of grill and flat top - bottom side of shelf over cookline coolers - reach in fan covers dusty Warning - From follow-up inspection 2025-12-12: **Time Extended**

12/11/2025· 3mo ago

Visit ID: 13460446

Follow-up Inspection Required

3 high, 7 basic

  • 16-15-4:Basic - Accumulation of debris on dish machine racks. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. - cookline employees Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. - 2 cookline employees Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. - back side of bar coolers. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - below cooking equipment - below counters at drink station Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - front and sides of grill and flat top - bottom side of shelf over cookline coolers - reach in fan covers dusty Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE RIGHT - shredded cheese (45F - Cold Holding); - tuna salad (44F - Cold Holding); - pulled pork (45F - Cold Holding) Operator moved to freezer for expedited cooling REACH IN COOLER, longer than 4 hours, see stop sale: - chicken wings (46f-49fF - Cold Holding); - raw chicken (48F - Cold Holding) - turkey (48f-50fF - Cold Holding); - pastrami (47F - Cold Holding); - buttermilk (50F - Cold Holding); - ham (47F - Cold Holding); - roast beef (47F - Cold Holding) Repeat Violation Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - window cleaner stored on box of bar beverages Corrected On-Site Warning
  • 41-15-5: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. - quat >500. Operator diluted. Final reading 300ppm Warning

7/16/2025· 7mo ago

Visit ID: 13460106

Met Inspection Standards

1 int, 2 basic

  • 16-15-4:Basic - - From initial inspection : Basic - Accumulation of debris on dish trays Warning - From follow-up inspection 2025-07-16: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - throughout kitchen Repeat Violation Warning - From follow-up inspection 2025-07-16: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards at cookline Repeat Violation Warning - From follow-up inspection 2025-07-16: **Time Extended**

7/14/2025· 8mo ago

Visit ID: 10937866

Follow-up Inspection Required

3 high, 1 int, 3 basic

  • 16-15-4:Basic - Accumulation of debris on dish trays Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - throughout kitchen Repeat Violation Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - at hand wash sink at bar Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SERVER STATION: - sour cream (53F - Cold Holding); - salsa date marked 7/11 (57F - Cold Holding); - butter chip (63F - Cold Holding) - milk (53F - Cold Holding) Repeat Violation Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb at bar. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards at cookline Repeat Violation Warning

1/17/2025· 1y 1mo ago

Visit ID: 8836478

Met Inspection Standards

1 high, 1 int, 8 basic

  • 16-15-4:Basic - Accumulation of debris on dish trays
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - throughout kitchen
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. - manager moved to dish station for rewash **Corrective Action Taken**
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - at cookline and dish station causing retention of standing water
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - fan grills dusty at 2 door True Reach In
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - at cookline
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - quat 0ppm. Manager made new solution. Final reading 200ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken wings (44f-46f - Cold Holding). Manager states lid left open on cooler during rush hour.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board stained at cook line Repeat Violation

7/29/2024· 1y 7mo ago

Visit ID: 8837279

Met Inspection Standards

3 basic

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2024-07-23: **Time Extended** - From follow-up inspection 2024-07-29: **Time Extended**
  • 16-15-4:Basic - - From initial inspection : Basic - Accumulation of debris on dish racks Warning - From follow-up inspection 2024-07-23: **Time Extended** - From follow-up inspection 2024-07-29: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below cookline equipment Warning - From follow-up inspection 2024-07-23: **Time Extended** - From follow-up inspection 2024-07-29: **Time Extended**

7/23/2024· 1y 7mo ago

Visit ID: 8835785

Follow-up Inspection Required

2 high, 8 basic

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2024-07-23: **Time Extended**
  • 16-15-4:Basic - - From initial inspection : Basic - Accumulation of debris on dish racks Warning - From follow-up inspection 2024-07-23: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below cookline equipment Warning - From follow-up inspection 2024-07-23: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - reach in freezer Warning - From follow-up inspection 2024-07-23: **Time Extended**
  • 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. - lights over prep station Warning - From follow-up inspection 2024-07-23: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink at cook line soiled - walk in cooler fan dusty Warning - From follow-up inspection 2024-07-23: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - 2 door cooler in prep station Warning - From follow-up inspection 2024-07-23: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - cookline cooler on right Warning - From follow-up inspection 2024-07-23: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. - chlorine 0ppm Warning - From follow-up inspection 2024-07-23: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. server station: - sour cream (44F - Cold Holding) expo station: - Togo house made ranch (44fF - Cold Holding); - Togo house made bleu cheese (44fF - Cold Holding) Manager brought to walk in cooler for better cooling Cookline right: - pasta (44F - Cold Holding); - cooked chicken (44F - Cold Holding); - beef (44F - Cold Holding) Left cooler: - raw chicken below (46F - Cold Holding); - raw chicken (48F - Cold Holding) Held overnight Warning - From follow-up inspection 2024-07-23: EXPO STATION: - no Tcs foods held COOKLINE RIGHT: - cooked chicken 42f - cooked beef 43f - pasta 43f LEFT COOLER - Chicken on top 42f - no Tcs foods stored at bottom **Time Extended**

7/22/2024· 1y 7mo ago

Visit ID: 8792147

Follow-up Inspection Required

4 high, 1 int, 10 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
  • 16-15-4:Basic - Accumulation of debris on dish racks Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - 2 door cooler in prep station Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook line employee wearing watch Corrected On-Site Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - below cookline equipment Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - reach in freezer Warning
  • 38-01-4:Basic - Light shield damaged/in disrepair. - lights over prep station Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink at cook line soiled - walk in cooler fan dusty Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. - 2 door cooler in prep station Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - cookline cooler on right Warning
  • 22-41-4: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. - chlorine 0ppm Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked pasta Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. server station: - sour cream (44F - Cold Holding) expo station: - Togo house made ranch (44fF - Cold Holding); - Togo house made bleu cheese (44fF - Cold Holding) Manager brought to walk in cooler for better cooling Cookline right: - pasta (44F - Cold Holding); - cooked chicken (44F - Cold Holding); - beef (44F - Cold Holding) Left cooler: - raw chicken below (46F - Cold Holding); - raw chicken (48F - Cold Holding) Held overnight Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cookline cutting board stained Warning

2/14/2024· 2y ago

Visit ID: 8497913

Met Inspection Standards

4 int, 7 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Small ice cream scoops stored under soap dispenser and paper towel,at hand washing sink on cooks line
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on dry storage rack at back prep area across from slicer
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep with no hat or hair net
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by ice machine
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at end of cooks line by sauce storage rack
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks have heavy black build up at dish wash area Heating element on fryer at cooks line has heavy grease build up
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White large cutting boards on make tables at cooks line
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at wait staff station was blocked by trash can Hand wash sink at end of cooks line blocked by cart Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical in spray bottle at expediter station on top of booster seats no label

9/12/2023· 2y 6mo ago

Visit ID: 8386836

Met Inspection Standards

6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At the bar the ice bin /machine has black mold like substance
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on the cooks line ceiling
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -at the cooks line the wall and floor tile have a grease build up
  • 36-24-5:Basic - Hole in or other damage to wall. At the bar by the ice bin
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Alley hand sink
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the fryers -soiled gaskets on the cooks line drawers