RAINBOW RESTAURANT
704 East Myers Boulevard
Florida, 34753
Lake County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
3
Intermediate
0
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Ingrid's container. Operator removed. Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. Ho,es in the wall at three compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink and hand washing sink Wall by cook line soiled. Wall by prep area soiled. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented can of apple slices.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick chill. Shredded Cheese (52F - Cold Holding); **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bleach on shelf with boxes of lemonade.operator removed Corrected On-Site
Food safety inspection conducted on 4/24/2025 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).
Inspection on 11/14/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -main bin and at soda station Repeat Violation - From follow-up inspection 2024-11-14: main bin **Time Extended**
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom - From follow-up inspection 2024-11-14: **Time Extended**
- 28-02-4:Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. -walk in cooler and walk in freezer dripping condensation - From follow-up inspection 2024-11-14: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2024-11-14: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in coolers and reach in coolers - From follow-up inspection 2024-11-14: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. -broccoli in walk in freezer - From follow-up inspection 2024-11-14: **Time Extended**
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -coleslaw in outside walk in cooler - From follow-up inspection 2024-11-14: **Time Extended**
- 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by ice machine - From follow-up inspection 2024-11-14: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -in women's restroom - From follow-up inspection 2024-11-14: **Time Extended**
Food safety inspection conducted on 11/14/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 11/6/2024
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -main bin and at soda station Repeat Violation
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom
- 28-02-4:Basic - Condensation or other drainage not disposed of according to law. -walk in cooler and walk in freezer dripping condensation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -personal drinks on counter by condiments on front line
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in coolers and reach in coolers
- 08B-12-5:Basic - Stored food not covered. -broccoli in walk in freezer
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust-by dish machine
- 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 0 ppm Dish machine was not sanitizing properly on 3/29/24 and 10/27/23Repeat Violation Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef steak over raw pork in reach in cooler in kitchen.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -coleslaw in outside walk in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pancake batter (48F - Cold Holding); sausage link (46F - Cold Holding);; sausage patty (47F - Cold Holding), in reach in cooler on cooks line. Operator moved to reach in freezer and put on ice for quick chill. Recheck...pancake batter 44F, sausage link 41F, sausage patty 40 F Corrected On-Site Repeat Violation
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in front reach in cooler
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. -by toasters
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by ice machine
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -in women's restroom
Food safety inspection conducted on 11/6/2024 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 4/5/2024
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 4/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/29/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Lime scale buildup.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -Cook. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. Repeat Violation
- 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. 0 ppm. Repeat Violation Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Cook topping eggs with cheese with bare hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sausage links 45f, Hashbrowns 45f. Less than 4 hours. Advised to rapid chill.
Food safety inspection conducted on 3/29/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 11/3/2023
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 11/3/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/27/2023
High Priority
2
Intermediate
0
Basic
5
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Right side oven.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In warewash.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bread box.
- 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. 0 ppm. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage patties 48f, Sausage links 51f. Less than 4 hours. Advised to rapid chill. Repeat Violation
Food safety inspection conducted on 10/27/2023 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).