TAMARA LAKE MARY
TAMARA LAKE MARY located in LAKE MARY has undergone 2 health department inspections, achieving a 3.0/5 overall safety rating. Recent inspections show improving food safety practices.
1541 INTERNATIONAL PKWY STE 1011, LAKE MARY 32746
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 11/13/2025
Inspection #: Visit ID: 13573912
- N/A:No Violations Were Observed
Inspection Date: 11/12/2025
Inspection #: Visit ID: 13559387
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. - interior of machine and water well
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - food containers, pots and pan on storage rack
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - below fryers Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed cabbage and tomatoes over bar drinks Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at dish machine
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. - plastic sterilite container used to store cooked noodles Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over sauces Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter (68 - Cold Holding). Employee moved to cooler. COOKLINE RIGHT: observed unit not powered on - cooked goat (54F - Cold Holding); - cooked lamb (54F - Cold Holding); - cooked chicken (54F - Cold Holding); - tomato sauce (55F - Cold Holding); - cooked cauliflower (57F - Cold Holding) - shrimp (54F - Cold Holding) Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - employee filling up container of water
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - bottle of sanitizer
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - hand wash sink at bar hot water side not working. Handy man was onsite and fixed. Corrected On-Site