DirtyFLRestaurant Inspection Data

RAINBOW RESTAURANT

RAINBOW RESTAURANT maintains a 2.2/5 food safety rating based on 9 health department inspections in MASCOTTE. Recent inspections show improving food safety practices.

Last inspection: 6 months ago · 9 reports on file

704 East Myers Boulevard
Florida, 34753
Lake County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 9 health inspection reports

All Inspection Reports

10/2/2025· 6mo ago

Visit ID: 13536647

Met Inspection Standards

2 int, 4 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -door of outdoor walk in freezer - From follow-up inspection 2025-10-02: **Time Extended**
  • 33-20-4:Basic - - From initial inspection : Basic - Grease heavily built up on exterior of grease receptacle. - From follow-up inspection 2025-10-02: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-10-02: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets -wall by dish machine - From follow-up inspection 2025-10-02: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves -interior of ice machine -interior of ovens on cook line - From follow-up inspection 2025-10-02: **Time Extended**
  • 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -at ice machine - From follow-up inspection 2025-10-02: **Time Extended**

10/1/2025· 6mo ago

Visit ID: 10889112

Follow-up Inspection Required

2 high, 2 int, 7 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sliced turkey stored next to employee food in each in refrigerator, operator moved employee food to bottom. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -door of outdoor walk in freezer
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -onions in outdoor walk in cooler
  • 33-20-4:Basic - Grease heavily built up on exterior of grease receptacle.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets -wall by dish machine
  • 33-16-4:Basic - Open dumpster lid.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese (49F - Cold Holding);, reach in cooler on cook line, held more than four hours per operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced ham (51F - Cold Holding); reach in cooler on cook line. cut lettuce (48F - Cold Holding); coleslaw (46F - Cold Holding), both on salad bar, held less than four hours per operator. Moved to walk in cooler for quick chill. shredded cheese (49F - Cold Holding), held more than four hours per operator. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves -interior of ice machine -interior of ovens on cook line
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -at ice machine

4/24/2025· 11mo ago

Visit ID: 10714362

Met Inspection Standards

3 high, 6 basic

  • 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

11/14/2024· 1y 5mo ago

Visit ID: 10713803

Met Inspection Standards

1 high, 2 int, 6 basic

  • 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**

11/6/2024· 1y 5mo ago

Visit ID: 8730788

Follow-up Inspection Required

4 high, 4 int, 9 basic

  • 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

4/5/2024· 2y ago

Visit ID: 8643201

Met Inspection Standards
  • N/A:No Violations Were Observed

3/29/2024· 2y ago

Visit ID: 8538353

Follow-up Inspection Required

3 high, 4 basic

  • 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.

11/3/2023· 2y 5mo ago

Visit ID: 8537981

Met Inspection Standards
  • N/A:No Violations Were Observed

10/27/2023· 2y 5mo ago

Visit ID: 8352026

Follow-up Inspection Required

2 high, 5 basic

  • 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