DirtyFLRestaurant Inspection Data

LAGOON SNACK BAR (BURGER THEORY)

With 4 documented inspections, LAGOON SNACK BAR (BURGER THEORY) in ORLANDO has achieved a 1.4/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 5 months ago · 4 reports on file

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

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports

All Inspection Reports

9/17/2025· 5mo ago

Visit ID: 10942216

Met Inspection Standards

2 high, 1 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked chicken wing in reach in cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (51F - Cold Holding) in glass door lowboy. In unit less then one hour. Move to different unit **Corrective Action Taken**
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar

4/17/2025· 10mo ago

Visit ID: 8774627

Met Inspection Standards

2 high, 2 int, 1 basic

  • 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

5/15/2024· 1y 10mo ago

Visit ID: 8373722

Met Inspection Standards

2 high, 1 int, 2 basic

  • 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

7/13/2023· 2y 8mo ago

Visit ID: 8444049

Met Inspection Standards

2 high

  • 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**