LAKAY RESTAURANT AND LOUNGE
875 WOODBURY RD STE 108, ORLANDO 32828
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 8/7/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the kitchen area. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment and walk-in cooler .
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go container at the kitchen area . Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed Chicken thawed at standing water .
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 small flying insects next to the mop sink by the exit door. Per supervisor Randy hicks next announcement visit .
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw fish stored on top of French fries at the reach-in freezer.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked beef 7-26-24 Cooked crab 7-30-24 Mac&cheese 7-30-25 Ground beef 7-24-24 Goat cooked 7-23-24 operator stated was frozen and then removed from freezer Saturday no date marked . Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef cooked 8-1-24 no date mark .
Food safety inspection conducted on 8/7/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 2/19/2024
High Priority
4
Intermediate
4
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.Is located by walk in cooler.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.Old label on crabs kept on cook line per operator the were made last Friday.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up.Clean utensils facing up.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. 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. Legume cooling overnight on walk in cooler with temperature of 48F.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. RW she'll eggs stored over unwashed cabbage and carrot inside reach in cooler across from expo line. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Legume kept cooling overnight in walk in cooler with temperature of 48F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.White rice kept on reach in cooler for less than 4 hours with temperature of 61F. Per operator she was using the rice for a order.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Sponge stored inside hand sink located across from preps ink.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.The one across from prep sink Corrected On-Site
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.Sweet potato dessert made on 1-30-2024 , according to operator was frozen and then removed from freezer yesterdayNo date marked.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked crab made on Friday with no date marked.
Food safety inspection conducted on 2/19/2024 revealed 12 total violations (4 high priority, 4 intermediate, 4 basic).
Inspection on 8/21/2023
High Priority
7
Intermediate
1
Basic
8
Total
16
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. By the hoods .
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cooking pans stored at the floor . Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Watermelon stored at the reach-in cooler not identified as employee food .
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. By the walk-in cooler area .
- 36-62-4:Basic - Light not functioning. By the hood .
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink .
- 25-05-4:Basic - Single-service articles improperly stored. Frying oil stored at the floor by the storage area . Box of cup stored at the floor at the storage area. Box of t-go order stored at the floor .
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Corrected On-Site
- 22-52-4:High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. 200+++ Second check 100 ppm . Corrected On-Site
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed ham with full of mold on it .
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored in top of salsa at the reach-in cooler .
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed shrimp cooked since 8-3-23
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked shrimp date 8-3-23 .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. top of make table (); boiled eggs (47- Cold Holding); conch (51F - Cold Holding. Operator stated that she changed it 3 hours ago and was at 40 f She did put it back to the freezer to drop down temperature. Second temperature ,boiled eggs(40f-cold holding)-conch (40f-cold holding). Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice cooked (87F - Hot Holding); pasta (84F - Hot Holding) operator reheat it Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee hand sink at the corner of the kitchen. Corrected On-Site
Food safety inspection conducted on 8/21/2023 revealed 16 total violations (7 high priority, 1 intermediate, 8 basic).