FRESH KITCHEN
3793 LAKE EMMA RD, Lake Mary FL 32746 · 407-915-5533
Last inspected Jul 27, 2026 · 8 visits since August 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. - steak 118f-121f
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. - steak 118f-121f
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - menu board steak item does not have disclosure.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. - at prep area
No Heimlich maneuver/choking sign posted. - provided to operator
Old food stuck to clean dishware/utensils. - employee rewashed
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 ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - operator has blank forms not filled out. Used for all hot holding and cold holding items at front counter.
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
Unwashed fruits/vegetables stored with ready-to-eat food. WALK IN COOLER - unwashed mushrooms over cut broccoli - unwashed avocados over cut cauliflower - unwashed ginger over cooked potato noodles
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Guacamole covered with brown paper towel at front line
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line
Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food prep with hair falling forward
Standing water in bottom of reach-in-cooler. Reach in cooler at front counter
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Accumulation of debris on exterior of warewashing machine. Top of the machine
Wet mop not stored in a manner to allow the mop to dry. Mop stored in the mop bucket
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.