DirtyFLRestaurant Inspection Data

WHISKEY KITCHEN MOUNT DORA

Based on 5 health inspections, WHISKEY KITCHEN MOUNT DORA in MOUNT DORA has earned a 1.5/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 5 reports on file

315 North Highland Street
Florida, 32757
Lake County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 13480444

Met Inspection Standards

3 high, 2 int, 11 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on dish rack. Operator inverted. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Operator removed. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler door I'd broken.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor throughout back kitchen area. Floor in walk in drinks cooler. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Two tiles missing by dishwasher. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In upright white freezer. In white chest freezer.
  • 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. In sugar container. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in drinks cooler" Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water on floor in walk in cooler.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink. Wall by dishwasher soiled.
  • 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. Bucket was empty. Operator replaced. Rechecked 50 ppm
  • 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 cooling. Cut tomatoes (47F - Cold Holding) Raw burger patties (50F - Cold Holding) Raw beef (47F - Cold Holding); Corrective Action Taken** **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer next to clean pizza trays. Operator removed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee under 60 days. Emailed food employee agreement to operator.

8/1/2025· 7mo ago

Visit ID: 10890234

Met Inspection Standards

2 high, 2 int, 6 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. Employee glasses next to bread at cook line. Operator removed. Corrected On-Site Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler Floor across from beer cooler Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In the kitchen
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On stove handle. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in the kitchen Reach in cooler exterior Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from day prior. Sausage gravy (51F - Cooling); Beer Cheese (55F - Cooling)
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage gravy (51F - Cooling); Beer Cheese (55F - Cooling)
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Placed in tall buckets covered.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards at cook line Can opener on prep table Repeat Violation

1/8/2025· 1y 2mo ago

Visit ID: 8817858

Met Inspection Standards

2 high, 3 int, 12 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employee restroom
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -Outside tanks Corrected On-Site
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - hoodie stored with food items in dry storage area. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - under all cooking equipment on cooks line.
  • 14-69-4:Basic - Ice buildup in both white reach-in freezers. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hold filters - exterior of pizza oven Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 33-34-4:Basic - Outside Storage area not maintained clean and organized.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. - utensils stored on white freezer
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - pressurized fly bait. Stored next to cappuccino machine. - saniti bucket stored directly on floor
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 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. -gallon milk operator date marked with the correct date. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun nozzle - white cutting board at salad and grill stations. - can opener Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. - hand sink next to 3 compartment sink

7/1/2024· 1y 8mo ago

Visit ID: 8817230

Met Inspection Standards

5 high, 3 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small traces of black substance in ice machine
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - server (watch)
  • 14-69-4:Basic - Ice buildup in reach-in freezer. - Thomson freezer in kitchen area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of pizza oven - Hood fliters - under cooking equipment
  • 36-10-4:Basic - Soiled floors in kitchen area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef stored over cooked brisket in walk-in cooler - Raw shell eggs stored over ready to eat foods in walk-in cooler. 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 pats 71°, set out longer than 4 hours. Operator discarded Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored directly on the floor at servers station. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer in prep area. - white cutting board at salad station, cooks line - can opener
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -2 new hires

2/6/2024· 2y 1mo ago

Visit ID: 8576677

Met Inspection Standards

1 high

  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Corrected On-Site