DirtyFLRestaurant Inspection Data

LOLA'S CLUB & KITCHEN

Based on 4 health inspections, LOLA'S CLUB & KITCHEN in RIVERVIEW has earned a 2.4/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 4 reports on file

6656 US HWY 301 S

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 4 health inspection reports

All Inspection Reports

11/13/2025· 3mo ago

Visit ID: 10952892

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

4/24/2025· 10mo ago

Visit ID: 10783459

Follow-up Inspection Required

1 high, 2 int

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2025-04-24: Admin Complaint
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Warning - From follow-up inspection 2025-04-24: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef,pork and multiple items. Warning - From follow-up inspection 2025-04-24: **Time Extended**

2/19/2025· 1y ago

Visit ID: 8790710

Follow-up Inspection Required

3 high, 5 int, 1 basic

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in kitchen. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: cooked pork 50 F, cooked beef 53 F, per operator items were left in reach in cooler over night and is unaware when items went out of temperature. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: pork 50 F, beef 53 F, per operator items were left in reach in cooler over night and is unaware when items went out of temperature. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. 1 manager. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee. Warning
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. Dog in kitchen. Warning
  • 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 beef,pork and multiple items. Warning

10/12/2023· 2y 5mo ago

Visit ID: 8212507

Met Inspection Standards

1 high, 1 int, 7 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom not self closing.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and pans not inverted next to dry storage.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at door near office.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over sour cream in reach in cooler.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.