Neighbourhood
Lakewood Ranch34240
Restaurants60
Spotless inspections14%
Ordered shut1
Fines$5k
A 31B 10C 3D 4F 3Not rated 9
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken store over raw fish in the right side cook line cooler. Operator swapped them.
High prioritySTOTTLEMYER'S SMOKEHOUSE →Aug 13, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in their walk in: Beef (45F - Cold Holding); Chicken (45F - Cold Holding); Shrimp (46F - Cold Holding) Operator stated they finished a delivery 30 minutes before I arrived and showed proof.
High prioritySTOTTLEMYER'S SMOKEHOUSE →Aug 13, 2026
Toxic substance/chemical improperly stored. Observed soap and hand sanitizer stored over condiments in the to go counter. Operator removed them.
High prioritySTOTTLEMYER'S SMOKEHOUSE →Aug 13, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the server cart: Butter chips (78F - Cold Holding). Operator stated they were taken out approximately 2hrs ago. Operator placed them in the reach in cooler.
High priorityFORKED AT WATERSIDE →Jul 8, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed their 4hr time as a public health control butter not labeled. Operator stated it had been out for approximately 2hrs and labeled it accordingly.
High priorityTWIN PEAKS →Jun 26, 2026
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. Observed their dish machine at 0ppm chlorine. Operator finagled with some of the pipes and reran it a couple of times until it tested at 100ppm.
High priorityMCDONALD'S →May 12, 2026
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. Observed their dish machine at 0ppm chlorine. Instructed them to use their triple sink for sanitizing.
High priorityBAR ITALIA →Apr 14, 2026
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked vegetables dated more than 7 days in the walk in cooler. Operator willingly disposed of the product.
High priorityBAR ITALIA →Apr 14, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked vegetables dated more than 7 days in the walk in cooler. Operator willingly disposed of the product.
High priorityBAR ITALIA →Apr 14, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef on the cook line. Operator moved the chicken.
High priorityAGAVE BANDIDO →Mar 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line left side cooler: Chicken (50F - Cold Holding); Fish (50F - Cold Holding); Beef (50F - Cold Holding); Shrimp (50F - Cold Holding). Operator stated the product had been placed there form the walk in approximately 1hr ago. Operator placed the product back in the walk-in.
High priorityAGAVE BANDIDO →Mar 26, 2026
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the triple sink at 300ppm quaternary. Operator remade to to 200ppm.
High priorityAGAVE BANDIDO →Mar 26, 2026