AIRPORT LANES
190 E AIRPORT BLVD, Sanford FL 32773 · 407-324-2129
Last inspected Feb 19, 2026 · 7 visits since February 2024
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili 98° hothold marinara110° hot hold unit was turned down, operator to reheat to 165°
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
No handwashing sign provided at a hand sink used by food employees. - women's restroom and men's restroom - operator printed and put on wall.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan cover dusty
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quaternary test kit for dish machine.
Accumulation of debris inside warewashing machine.
Equipment and utensils not properly air-dried - wet nesting.
No handwashing sign provided at a hand sink used by food employees. - both men's restroom - women's restroom
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Pesticide-emitting strip present in food prep area. - near triple sink at bar.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw burgers over hotdogs - raw shell eggs over sour cream in walk in cooler
No paper towels or mechanical hand drying device provided at handwash sink. - at bar
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over dressings observed in walk in cooler. Manager moved
Vacuum breaker missing at mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quaternary ammonia test kit
Accumulation of lime scale on the inside of the dishmachine.
No Heimlich maneuver/choking sign posted. - provided to operator
Old labels stuck to food containers after cleaning.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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. 0 ppm sanitizer kits empty
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef over condiments in the front line make cooler, operator moved hamburgers to the lower part of the refrigerator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili 98° hothold marinara110° hot hold unit was turned down, operator to reheat to 165°
In-use tongs stored on equipment door handle between uses.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Cutting board at front line and pizza station at kitchen
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
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. Dish machine sanitizing at 0ppm. Operator set up triple sink
Spray bottle containing toxic substance not labeled. Purple chemical in Sparta bottle at triple sink no label
Cutting board has cut marks and is no longer cleanable. Cutting board at front line and pizza station at kitchen
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to food trays at front line
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.