LAKE MARY SOCIAL
3005 W LAKE MARY BLVD STE 120
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/8/2025
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - salmon - From follow-up inspection 2025-04-08: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - cookline cutting board grooved and stained - From follow-up inspection 2025-04-08: **Time Extended**
- 14-72-4:Basic - - From initial inspection : Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. - 1 hood filter missing - From follow-up inspection 2025-04-08: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below triple sink - From follow-up inspection 2025-04-08: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. - 2 at hood system - From follow-up inspection 2025-04-08: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - mop sink heavy build up of grease - hood filters - From follow-up inspection 2025-04-08: **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-04-08: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over dressing at walk in cooler - raw prime rib over desserts - From follow-up inspection 2025-04-08: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-04-08: **Time Extended**
Food safety inspection conducted on 4/8/2025 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 4/4/2025
High Priority
9
Intermediate
4
Basic
11
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bowl used to dispense flour no handle
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - salmon
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - cookline cutting board grooved and stained
- 29-18-4:Basic - Drain cover missing at clean out pipe out back **Warning**
- 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. - 1 hood filter missing
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - below triple sink
- 36-24-5:Basic - Hole in or other damage to wall. - holes on wall at floor level leading to outside
- 36-62-4:Basic - Light not functioning. - 2 at hood system
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - mop sink heavy build up of grease - hood filters
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. - sanitizer hose placed into detergent bucket. No sanitizer available at establishment. - bar dish machine chemical bucket loss strength.
- 28-27-5:High Priority - Grease interceptor/trap overflowing onto floor/ground. - waste water from triple sink, hand wash sink, mop sink, and dish machine overflowing at outside clean out pipe onto ground **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. - at bar. Employee removed **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over dressing at walk in cooler - raw prime rib over desserts
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken wings over raw salmon at walk in cooler
- 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. - hummus (44F - Cold Holding); - garlic hummus (44F - Cold Holding); - roasted red pepper hummus (44F - Cold Holding) Manager states all items held overnight **Warning**
- 28-13-5:High Priority - Waste water on ground back side of establishment. **Warning**
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
- 53B-01-5: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. **Warning**
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. - manager brought bleach back from store **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - various items in walk in cooler
Food safety inspection conducted on 4/4/2025 revealed 24 total violations (9 high priority, 4 intermediate, 11 basic).
Inspection on 10/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/17/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - cook line cutting board grooved and stained - From follow-up inspection 2024-09-17: **Time Extended**
- 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - bar dish machine chorine 0 ppm. Advised manager to bring all all items to main dish machine for sanitizing - From follow-up inspection 2024-09-17: **Time Extended**
Food safety inspection conducted on 9/17/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/16/2024
High Priority
1
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - cook line cutting board grooved and stained
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - bar dish machine chorine 0 ppm. Advised manager to bring all all items to main dish machine for sanitizing
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
- 29-17-4:Basic - Waste line missing at soda gun holster.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - manager unable to access locked office for cfm.
- 53B-01-5: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. - manager unable to access locked office
- 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. - fire extinguisher sitting on floor next to mop sink
Food safety inspection conducted on 7/16/2024 revealed 8 total violations (1 high priority, 2 intermediate, 4 basic).