DirtyFLRestaurant Inspection Data

LAGUNA /. LOBBY COFFEE BAR

LAGUNA /. LOBBY COFFEE BAR in ORLANDO has 12 health inspections on record with an overall food safety rating of 1.8/5. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 12 reports on file

10100 International Drive
Orlando, Florida, 32821
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 12 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13627143

Met Inspection Standards

3 high, 2 int, 3 basic

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. At server station near coffee machine Corrected On-Site - From follow-up inspection 2026-02-17: **Time Extended**
  • 33-06-4:Basic - - From initial inspection : Basic - Trash receptacles not provided where needed in establishment. At handsink near ice machine Corrected On-Site - From follow-up inspection 2026-02-17: **Time Extended**
  • 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. At bar. Corrected On-Site - From follow-up inspection 2026-02-17: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. squash bisque (56-57F - Cooling) overnight in walkin cooler - From follow-up inspection 2026-02-17: **Time Extended**
  • 08A-08-5:High Priority - - From initial inspection : High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef with cooked beef and pork belly in walkin cooler Corrected On-Site - From follow-up inspection 2026-02-17: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. squash bisque (56-57F - Cooling) overnight in walk in cooler - From follow-up inspection 2026-02-17: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump water into handsink st server station. Operating coached employee **Corrective Action Taken** - From follow-up inspection 2026-02-17: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At ice machine Corrected On-Site - From follow-up inspection 2026-02-17: **Time Extended**

2/5/2026· 1mo ago

Visit ID: 13556905

Follow-up Inspection Required

4 high, 2 int, 3 basic

  • 36-24-5:Basic - Hole in or other damage to wall. At server station near coffee machine Corrected On-Site
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment. At handsink near ice machine Corrected On-Site
  • 29-17-4:Basic - Waste line missing at soda gun holster. At bar. Corrected On-Site
  • 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. squash bisque (56-57F - Cooling) overnight in walkin cooler
  • 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. At bar. Tested at 0ppm. Sanitizer empty. Retested after container replaced, retested at 0ppm Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef with cooked beef and pork belly in walkin cooler Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. squash bisque (56-57F - Cooling) overnight in walk in cooler
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump water into handsink st server station. Operating coached employee **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At ice machine Corrected On-Site

10/28/2025· 4mo ago

Visit ID: 13557733

Met Inspection Standards

1 high, 1 int, 1 basic

  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site - From follow-up inspection 2025-10-23: **Time Extended** - From follow-up inspection 2025-10-28: **Time Extended**
  • 08B-02-4:High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Grapes in bowl on buffet Corrected On-Site - From follow-up inspection 2025-10-23: **Time Extended** - From follow-up inspection 2025-10-28: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Ladel in sink at egg station Corrected On-Site - From follow-up inspection 2025-10-23: **Time Extended** - From follow-up inspection 2025-10-28: **Time Extended**

10/23/2025· 4mo ago

Visit ID: 13556444

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site - From follow-up inspection 2025-10-23: **Time Extended**
  • 08B-02-4:High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Grapes in bowl on buffet Corrected On-Site - From follow-up inspection 2025-10-23: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (50F - Cold Holding); sausage (51F - Cold Holding); diced ham (51F - Cold Holding); diced tomatoes (51F - Cold Holding); sliced cheese (51F - Cold Holding). Top of make table on cookline. Pan in pan on ice. Three hours per operator. Will discard. pico (51F - Cold Holding); roasted corn salsa (51F - Cold Holding); sliced cheese (51F - Cold Holding); queso fresco (44-47F - Cold Holding)top of make table closest to reach-in freezer. In unit less then three hours, operator will place on ice cream cheese (64F - Cold Holding); liquid egg (47F - Cold Holding); shell egg (ambient 50F - Cold Holding); butter (70F - Cold Holding); diced ham (47F - Cold Holding)on buffet. In units less then four hours, operator will place on i e. Suggested utilizing time as a oublic health control Repeat Violation Warning - From follow-up inspection 2025-10-23: Diced tomatoes 47-49°F Shredded mozzarella 54°F Liquid egg 51°F Sliced cheese 52°F Liquid egg white 52°F Items double panned on insufficient ice bath, at top of make table on cookline Time control being used on buffet Admin Complaint
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Ladel in sink at egg station Corrected On-Site - From follow-up inspection 2025-10-23: **Time Extended**

10/22/2025· 4mo ago

Visit ID: 10937860

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Grapes in bowl on buffet Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (50F - Cold Holding); sausage (51F - Cold Holding); diced ham (51F - Cold Holding); diced tomatoes (51F - Cold Holding); sliced cheese (51F - Cold Holding). Top of make table on cookline. Pan in pan on ice. Three hours per operator. Will discard. pico (51F - Cold Holding); roasted corn salsa (51F - Cold Holding); sliced cheese (51F - Cold Holding); queso fresco (44-47F - Cold Holding)top of make table closest to reach-in freezer. In unit less then three hours, operator will place on ice cream cheese (64F - Cold Holding); liquid egg (47F - Cold Holding); shell egg (ambient 50F - Cold Holding); butter (70F - Cold Holding); diced ham (47F - Cold Holding)on buffet. In units less then four hours, operator will place on i e. Suggested utilizing time as a oublic health control Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Ladel in sink at egg station Corrected On-Site

5/13/2025· 10mo ago

Visit ID: 10837537

Met Inspection Standards

2 high, 4 int, 1 basic

  • 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, mahi and tuna - From follow-up inspection 2025-05-13: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over cooked shrimp in walk-in cooler - From follow-up inspection 2025-05-13: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico (47-50F - Cold Holding); bbq jackfruit (47-50F - Cold Holding); mushroom sauce (47-50F - Cold Holding); feta (47-50F - Cold Holding); beef steak (46-50F - Cold Holding) in walk-in overnight Warning - From follow-up inspection 2025-05-13: **Time Extended**
  • 02C-03-5:Intermediate - - From initial inspection : 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. Hummus on cookline - From follow-up inspection 2025-05-13: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Coffee being dumped in hand sink - From follow-up inspection 2025-05-13: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-05-13: **Time Extended**
  • 08B-15-4:Intermediate - - From initial inspection : Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Pears and grapes on buffet - From follow-up inspection 2025-05-13: **Time Extended**

5/12/2025· 10mo ago

Visit ID: 10739777

Follow-up Inspection Required

3 high, 4 int, 1 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, mahi and tuna
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over cooked shrimp in walk-in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico (47-50F - Cold Holding); bbq jackfruit (47-50F - Cold Holding); mushroom sauce (47-50F - Cold Holding); feta (47-50F - Cold Holding); beef steak (46-50F - Cold Holding) in walk-in overnight Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (47-50F - Cold Holding); bbq jackfruit (47-50F - Cold Holding);pasta (47-50F cold holding) mushroom sauce (47-50F - Cold Holding); feta (47-50F - Cold Holding); beef steak (46-50F - Cold Holding) in walk-in overnight Warning
  • 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. Hummus on cookline
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Coffee being dumped in hand sink
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Pears and grapes on buffet

12/12/2024· 1y 3mo ago

Visit ID: 10739577

Met Inspection Standards

1 int, 6 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cookline - From follow-up inspection 2024-12-12: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Dishmachine not functioning. Work order in place Warning - From follow-up inspection 2024-12-12: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Near cookline - From follow-up inspection 2024-12-12: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler at server station - From follow-up inspection 2024-12-12: **Time Extended**
  • 33-38-4:Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels. At dish area - From follow-up inspection 2024-12-12: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler at server area soiled at bottom - From follow-up inspection 2024-12-12: **Time Extended**
  • 03C-16-6:Intermediate - - From initial inspection : Intermediate - Establishment offers undercooked comminuted meat on the child menu. Burger on Childs menu marked with a disclosure notice - From follow-up inspection 2024-12-12: **Time Extended**

12/10/2024· 1y 3mo ago

Visit ID: 8739243

Follow-up Inspection Required

1 high, 1 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cookline
  • 14-11-5:Basic - Equipment in poor repair. Dishmachine not functioning. Work order in place Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Near cookline
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler at server station
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. At dish area
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler at server area soiled at bottom
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted garlic (55F - Cold Holding); edamame (54F - Cold Holding); cut lettuce (54F - Cold Holding); roasted tomatoes (54F - Cold Holding) top of make table on cookline, double panned. In unit less then 2 hours. Operator will correct **Corrective Action Taken** Warning
  • 03C-16-6:Intermediate - Establishment offers undercooked comminuted meat on the child menu. Burger on Childs menu marked with a disclosure notice

3/18/2024· 1y 11mo ago

Visit ID: 8438386

Met Inspection Standards

1 high, 7 basic

  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Dry storage room, under cookline
  • 08B-38-4:Basic - Food stored on floor. Case of Bananas near walk-in cooler Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer. On floor Repeat Violation
  • 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. Sugar bin Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At beverage area
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. At beverage area
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. On cookline, dessert make table
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (51F - Cold Holding) in cooler drawer on cookline. Operator discarded **Corrective Action Taken**

9/5/2023· 2y 6mo ago

Visit ID: 8416261

Met Inspection Standards

2 int, 5 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At back door near dry storage - From follow-up inspection 2023-09-05: **Time Extended**
  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing.near ice machine in kitchen - From follow-up inspection 2023-09-05: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffe cup and bottle of water In prep area Corrected On-Site - From follow-up inspection 2023-09-05: **Time Extended**
  • 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Walk-in freezer - From follow-up inspection 2023-09-05: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Inside of beverage walk-in - From follow-up inspection 2023-09-05: **Time Extended**
  • 02C-03-5:Intermediate - - From initial inspection : 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. Cheeses in walk-in cooler Corrected On-Site - From follow-up inspection 2023-09-05: **Time Extended**
  • 31A-12-4:Intermediate - - From initial inspection : Intermediate - No handwash sink for employees. At waffle station - From follow-up inspection 2023-09-05: **Time Extended**
  • 48-04-4:- From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Corrected On-Site - From follow-up inspection 2023-09-05: **Time Extended**

7/5/2023· 2y 8mo ago

Visit ID: 8360587

Follow-up Inspection Required

3 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At back door near dry storage
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing.near ice machine in kitchen
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffe cup and bottle of water In prep area Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Walk-in freezer
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Inside of beverage walk-in
  • 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. Cheeses in walk-in cooler Corrected On-Site
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict on brunch menu Warning
  • 31A-12-4:Intermediate - No handwash sink for employees. At waffle station
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Corrected On-Site