310 LAKE SIDE
301 E PINE STREET, ORLANDO 32801
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/9/2024
High Priority
1
Intermediate
3
Basic
13
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside ice Machine on rim
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents in ceiling on cook line
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink above salad prep station Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. grease on floor under cooking equipment on cook line
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles in warewashing area cracked
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep cooler and wall of cooler Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs oven door Corrected On-Site
- 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. Handle in flour Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven inside soiled
- 38-01-4:Basic - Light shield damaged/in disrepair. Cracked light shield at end of warewash area by mop sink
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air filters on ice machine vents on hood system of cook line
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in center reach in silver cooler rust
- 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. Bar tender cutting lemons with bear hands. Bar tender washed hands then put on gloves Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Downstairs storage shelves shelves in warewashing area
Food safety inspection conducted on 1/9/2024 revealed 17 total violations (1 high priority, 3 intermediate, 13 basic).
Inspection on 7/25/2023
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents on cook line
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under oven and fryers has build up of grease
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked in front of dish Machine and in kitchen
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven and door handle of middle oven door
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in make table cooler on cook line. Inside door of make table on cookline Bottom of Reach in cooler at end of cook line near wall
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On some dry dishes in warewash storage area
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Multiple shelves in several upright reach in coolers at left side of cook line
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Sun dried tomatoes relish 7/8 Key lime pie truffles made on site 7/7 Chicken piccata 7/5 Beef Demi 7/4 Potato soup 7/16 Ceaser dressing made in house 7/14 Bruschetta 7/7 Kalamari 6/24 Sliced turkey 7/14 Soy ginger 7/6
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Slicer in downstairs prep area
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar had strainer Corrected On-Site
Food safety inspection conducted on 7/25/2023 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).