DirtyFLRestaurant Inspection Data

LAGOON SNACK BAR (BURGER THEORY)

14500 Continental Gateway Drive
Orlando, Florida, 32821
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 4/17/2025

Inspection #: Visit ID: 8774627

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Reaching cooler door
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw ground beef (47F - Cold Holding). In cooler drawer across from fryer. In unit less then four hours, exchanged with cold product
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8373722

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. In kitchen and bar. Tested at 0ppm. Retested at 400ppm Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Tested at 0ppm, retested at 400ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw ground beef (47F - Cold Holding)in cooler drawer. Operator states in unit less than two hours. Will place on ice **Corrective Action Taken**
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Portable ac unit Corrected On-Site

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8444049

  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw hamburger (40-57F - Cold Holding); sliced cheese (41-57F - Cold Holding) in top of make table, operator states in unit less then 4 hours. Discarded methods to try and keep items cold. Will exchange with cold product **Corrective Action Taken**