ENZOS ON THE LAKE
1130 S US HIGHWAY 17-92, Longwood FL 32750 · 407-834-9872
Last inspected Apr 28, 2026 · 8 visits since November 2023
APR 24
NOV 24
APR 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 32 points off 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. - employee preparing of salami and sliced cheese.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
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. - bar dishwasher (Chlorine 0ppm). Chemical bottle empty. Operator changed out. Final reading 100ppm
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. - employee preparing of salami and sliced cheese.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw carpaccio over cooked zabaione.
Stop Sale issued due to food not being in a wholesome, sound condition. - salami and cheese bare hand contact
Show the remaining 5 findings ▾
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. - turbo brand reach in cooler
Employee with no beard guard/restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
Old food stuck to clean dishware/utensils. - cutting boards on rack. Manager brought to dish for rewash
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - veal over ice cream at reach in freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - beef scraps over pork at walk in cooler
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - thermometer/thermostrips for dishwasher
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Apr 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw tuna over cooked broccoli
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. BACKLINE COOLER: - polenta (52F - Cold Holding); - roasted veggies (52F - Cold Holding); - brocollini (52F - Cold Holding) GLASS DOOR COOLER - egg whites (45F - Cold Holding); - custard (45F - Cold Holding)
Handwash sink used for purposes other than handwashing. - hand wash sink at bar used as dump sink
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cove molding at floor/wall juncture broken/missing. - near triple sink
Equipment in poor repair. - gasket torn at back line cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - scoop in flour bucket
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ice cream scoops
Nov 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - butter observed on counter at grill station. - provided blank forms to operator
Food stored in a location that is exposed to splash. - hand wash sink at bar needs a splash guard to protect drink ice stored next to it.
Nov 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 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. - bar dish machine chlorine zero ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER - short ribs (46F - Cold Holding); - meatball (46F - Cold Holding); - cooked peas (46F - Cold Holding); - raw beef (46F - Cold Holding); - meatballs (46F - Cold Holding); - cooked mushrooms (46F - Cold Holding);; - champagne rosate sauce (46F - Cold Holding) Manager states all items held overnight.
Equipment drain line draining into handwash sink. - soda gun waste line dumping into hand wash sink at bar
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided to operator
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - butter observed on counter at grill station. - provided blank forms to operator
Covered waste receptacle not provided in women's bathroom. - employee restroom
Food stored in a location that is exposed to splash. - hand wash sink at bar needs a splash guard to protect drink ice stored next to it.
No Heimlich maneuver/choking sign posted. - provided to operator
Apr 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled. At the back door
Time/temperature control for safety food thawed under water that was barely running/dripping. Shrimp in the thaw sink
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turbo air cooler line; peas (46F - Cold Holding); sauce (46F - Cold Holding); sauce (48F - Cold Holding) operator had items out during prep, unit was very full limiting the air circulation
Spray bottle containing toxic substance not labeled. Squeeze bottle at the 3 compartment sink
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wall soiled with accumulated grease, food debris, and/or dust. Behind the turbo air cooler on the 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.