ENZOS ON THE LAKE
1130 S US HIGHWAY 17-92
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/29/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-04-29: **Time Extended**
Food safety inspection conducted on 4/29/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/25/2025
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - near triple sink
- 14-11-5:Basic - Equipment in poor repair. - gasket torn at back line cooler
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - scoop in flour bucket
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ice cream scoops
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw tuna over cooked broccoli Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. BACKLINE COOLER: - polenta (52F - Cold Holding); - roasted veggies (52F - Cold Holding); - brocollini (52F - Cold Holding) GLASS DOOR COOLER - egg whites (45F - Cold Holding); - custard (45F - Cold Holding) Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at bar used as dump sink
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 4/25/2025 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 11/8/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08B-36-4:Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash. - hand wash sink at bar needs a splash guard to protect drink ice stored next to it. - From follow-up inspection 2024-11-08: Manager states splash guard has been ordered. **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided to operator - From follow-up inspection 2024-11-08: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - butter observed on counter at grill station. - provided blank forms to operator - From follow-up inspection 2024-11-08: **Time Extended**
Food safety inspection conducted on 11/8/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 11/6/2024
High Priority
3
Intermediate
4
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. - employee restroom
- 08B-36-4:Basic - Food stored in a location that is exposed to splash. - hand wash sink at bar needs a splash guard to protect drink ice stored next to it.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - provided to operator
- 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. - bar dish machine chlorine zero ppm 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. REACH IN COOLER - short ribs (46F - Cold Holding); - meatball (46F - Cold Holding); - cooked peas (46F - Cold Holding); - raw beef (46F - Cold Holding); - meatballs (46F - Cold Holding); - cooked mushrooms (46F - Cold Holding);; - champagne rosate sauce (46F - Cold Holding) Manager states all items held overnight. Warning
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. - soda gun waste line dumping into hand wash sink at bar
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided to operator
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - butter observed on counter at grill station. - provided blank forms to operator
Food safety inspection conducted on 11/6/2024 revealed 10 total violations (3 high priority, 4 intermediate, 3 basic).
Inspection on 4/5/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 06-08-5:Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Shrimp in the thaw sink
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the back door
Food safety inspection conducted on 4/5/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 11/3/2023
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the turbo air cooler on the line
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turbo air cooler line ; peas (46F - Cold Holding); sauce (46F - Cold Holding); sauce (48F - Cold Holding) operator had items out during prep, unit was very full limiting the air circulation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Squeeze bottle at the 3 compartment sink
Food safety inspection conducted on 11/3/2023 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).