LAKE HOUSE
10100 DREAM TREE BLVD, Orlando FL 32836
Last inspected Apr 27, 2026 · 8 visits since September 2023
MAR 24
NOV 24
MAY 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 44F under counter cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Displayed food not properly protected from contamination. Observed salts stored on the top counter in the bar area Customers seating around the bar, must be protected at all times.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked saffron rice 44°f stored inside reach in cooler less than 4 hours recommend to quick chill rice.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Checked ambient temperature 38°f, thermometer reading 50°f inside reach in cooler for the grill station.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips to check dish machine Stewarding found at end of inspection.
Show the remaining 4 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed six ceiling tiles damaged peeling located in the pantry area. Engineering notify at time of inspection.
No Heimlich maneuver/choking sign posted. Observed no choking sign posted in the restaurant.
Standing water in bottom of reach-in-cooler. Observed standing water on the bottom reach in cooler. Engineering notify.
Water leaking from pipe and/or faucet/handle. Observed faucet on the cold water handle leaking Engineering notify.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked container stored inside walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed two vents inside walk in cooler has dust accumulation on the surface
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old food debris left on the surface
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed brown discoloration on the ceiling tiles from the wood burning grill.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed large build up of ice on the condenser inside reach in cooler, Chef notify engineering.
Raw fruits/vegetables not washed prior to preparation. Observed employee cut avocado prior to washing.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the hand wash sink located on the cook line.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of oyster butter 56°f stored inside walk in cooler less than 4 hours recommend to quick chill product.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has discoloration on the surface recommend Chef to replace or resurface.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed brown ceiling tiles throughout the kitchen on the cook line, due to smoke from wood burning grill.
Equipment and utensils not properly air-dried - wet nesting. Observed water pitchers stacked wet on storage shelves.
Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler in cold pantry.
May 9, 2024□ 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 ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw and ready to eat over 48 hours
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon and white fish
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked mushrooms labeled 3/3 to 3/11
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cilantro cream 2/25; goat cheese 2/22
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 44F under counter cooler
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw and ready to eat over 48 hours
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
In-use tongs stored on equipment door handle between uses. Oven door
Water leaking from pipe and/or faucet/handle. Cookline handsink
Sep 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface. Observed rusty reach in cooler in the shelves inside reach in cooler behind bar.
Sep 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine three times final rinse not working properly not reaching 160°f wash cycle 149°f Stewarding notify engineering to check dishmachine. Recommend to use 3 compartment sink wash, rinse sanitizer all equipment. Engineering notify at time of inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature raw salmon 44°f,fstored inside reach in cooler less than 4 hours on the cook line, recommend to quick chill seafood. Checked temperature of Gouda 46°f, collard greens 52°ff stored inside walk in cooler recommend to immediately chill product.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white and blue cutting boards has stains left on the surface used on the main cook line.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked container on the ends of beans and collard greens stored inside walk in cooler.
No probe thermometer provided to measure temperature of food products. Chef has no thermometer to check temperature of foods recommend to check temperature daily. Chef found thermometer at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the soda nozzle around the body of the machine has mold like growth in the server area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch on the cook line while sauté food.
Reach-in cooler shelves with rust that has pitted the surface. Observed rusty reach in cooler in the shelves inside reach in cooler behind bar.
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.