COTTAGE INN
340 US HWY 27/441, Lady Lake FL 32159 · 352-753-3533
Last inspected Mar 11, 2026 · 7 visits since October 2023
MAR 24
AUG 24
APR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Server handling toast with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Container of medicine improperly stored. -Container of zyn on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over pickles in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Backpack on prep table.
Employee with no hair restraint while engaging in food preparation.
Show the remaining 3 findings ▾
Floors not maintained smooth and durable. -In kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under grill.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in up right freezer.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw sausage links over diced peppers.
Toxic substance/chemical improperly stored. -Griddle cleaner stored on prep table.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked taco meat.
Cutting board has cut marks and is no longer cleanable. -Prep cooler cutting board on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Over prep cooler.
Equipment in poor repair. -Reach in freezer gasket torn.
Apr 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Cook making sandwich with no gloves. Operator coached, sandwich discarded. Gloves worn.
Food-contact surface soiled with food debris, mold-like substance or slime. -Dicer. Operator cleaned and sanitized.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Taco meat.
Cutting board has cut marks and is no longer cleanable. -Prep cooler on cookline.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor tiles missing and/or in disrepair. -By three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf under flat grill.
Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom of reach in freezer on cookline.
Reuse of single-service or single-use articles. -Taco bowls on egg crates.
Aug 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 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.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Server handling toast with bare hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 52f. Less than 4 hours. Advised to rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. -Tray to right of fryers.
Cutting board has cut marks and is no longer cleanable. -White cutting board on prep cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Over prep cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler across from flat grill.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw veal over frozen potatoes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter packs at room temperature. Less than 4 hours. Advised to rapid chill or place on time.
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. Eggs, operator determined correct time.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked noodles.
Carbon dioxide/helium tanks not adequately secured.
Oct 12, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of debris inside warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
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.