LAKEHOUSE
1 Grand Cypress Boulevard
Orlando, Florida, 32836
Orange County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 8 health inspection reports
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Nearby Locations
2305 HOTEL PLAZA BLVD
Lake Buena Vista, FL
All Inspection Reports
Inspection on 2/12/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed two CO2 cylinder not secure stored near the front service line.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed utensils not inverted stored on the cook line
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of marinated shrimp 45°f stored inside reach in cooler less than 4 hours recommend to store in shallow pan to quick chill shrimp. **Corrective Action Taken** Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed two bottles of olive oil stored inside hand wash sink located omelet station. Employee removed olive oil at time of inspection. Corrected On-Site
Food safety inspection conducted on 2/12/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 1/21/2025
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed paper towels used on micro basil stored in the top panel reach in cooler. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack stored on the shelf on the cook line
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on the floor near ice bin on the omelet station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed seams of the door gaskets has food debris in the reach in cooler located in the bar. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed dried milk on the bottom of reach in cooler located in the server area, also reach in cooler drawers on the omelet station has dried juice left on the surface.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked cabbage 47°f stored on the top panel of reach in cooler, less than 4 hours recommend to quick chill the product. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed one white cutting board has green discoloration on the surface used on the cook line. Repeat Violation
Food safety inspection conducted on 1/21/2025 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 7/3/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has yellow stains on the surface, located on the cook line and side prep line. Warning - From follow-up inspection 2024-07-03: Checked cutting board has yellow stains on the surface recommend to replace or resurface. **Time Extended**
Food safety inspection conducted on 7/3/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/2/2024
High Priority
5
Intermediate
2
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris in the seams of door gaskets and door handles in the bar area. Warning
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons stored on the cook line. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack stored on the shelve with linen and plastic wrap on the cook line. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave oven has old food stuck to the door panel.( cook line) Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the bottom of reach in cooler on the pantry side has old food dried on the surface. Observed the bottom of reach in cooler has sticky surface on the (bar area) Warning
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee wearing gloves cracked raw shell eggs gloves removed did not wash hands after touched the handle of the pan observed on cook line. Recommend training for all employees working the cook line. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects in the ice tea and coffee area front service line, per Supervisor next day callback. Recommend Chef to notify current pest control service. **Corrective Action Taken** Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drop item on the floor while wearing gloves, ask to remove gloves and wash hands immediately. Recommend training for staff Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of chicken wings 47°, grouper 54°f f, f stored inside reach in cooler drawers located on the cook line also half half 47°f in the bar area. Per employee removed from #4 walk in cooler less than 4 hours for lunch, removed from cooler placed in blast chiller engineering notify cooler not working properly. **Corrective Action Taken** Repeat Violation Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of hash browns 99°f stored on the cook line observed three pans underneath the product, nor able to properly hot temperature. Recommend Employee to reheat product 172°f Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has yellow stains on the surface, located on the cook line and side prep line. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed wipes for sanitize stored in front of hand wash sink located in the area where pan cakes cooked. Corrected On-Site Warning
Food safety inspection conducted on 7/2/2024 revealed 12 total violations (5 high priority, 2 intermediate, 5 basic).
Inspection on 4/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/27/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. vacuum sealed cooked and raw food frozen and refrigerated; cooked pickling past 7 days Warning - From follow-up inspection 2024-02-27: **Time Extended**
Food safety inspection conducted on 2/27/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/20/2024
High Priority
5
Intermediate
3
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-55-4:Basic - Dishmachine not functioning. Dish machine out of service and not in use. Awaiting part. Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk in cooler 2, taco fish meat dated 2/5 vacuum sealed in house thawed in walk in cooler Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw smoked salmon over smoothie, Traulsen cooler end of line Warning
- 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. Turkey 2/13, ham 2/13, escaveche 2/7 Warning
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. - unwrapped apples not under sneeze protection Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese in 45F in 1/9 pan Lakehouse Line Sliced tomatoes 45F. Ham 45F, lakehouse line - almond milk 46F and 45F. In bar cooler 4 open containers. Yogurt 46F in other bar cooler - Sliced cheese 47F, queso fresco 45F, cilantro sour cream 44F, upright Traulsen cooler in the corner in front of bag in the box soda Warning
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. vacuum sealed cooked and raw food frozen and refrigerated; cooked pickling past 7 days Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. cold smoked salmon on breakfast menu Warning
- 27-11-4:Intermediate - No running water at handsink - breakfast/pizza area handsink Warning
Food safety inspection conducted on 2/20/2024 revealed 9 total violations (5 high priority, 3 intermediate, 1 basic).
Inspection on 8/24/2023
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 33-17-4:Basic - Garbage can soiled. Observed soiled trash cans on the main cook line stewarding notify. **Corrective Action Taken**
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed old dried food on the bowl stored on the cook line.
- 31B-04-4:Basic - handwashing sign provided at a hand sink used by food employees. Observed hand sink only located behind the main bar Spoke to Chef to change the sign to read correctly. Show Chef the correct sign for handwashing training from the District. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature egg whites 43/44 °f, diced tomatoes 46°f stored inside reach in cooler on cook line less than 4 hours recommend to quick chill the product Executive Chef removed all products. Corrected On-Site Repeat Violation
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Checked sanitizer 500ppm directly from self dispenser in the main kitchen, spoke to stewarding Manager rechecked again quat amm 350-400ppm Range concentration 150-400 ppm.
Food safety inspection conducted on 8/24/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).