LAKEHOUSE
1 Grand Cypress Boulevard
Orlando, Florida, 32836
Orange County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
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).