LAKEHOUSE
1 GRAND CYPRESS BLVD, Orlando FL 32836 · 407-239-1234
Last inspected Jul 29, 2026 · 11 visits since August 2023
JAN 25
FEB 25
JUL 25
JAN 26
JUL 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects in the ice tea and coffee area front service line, per Supervisor next day callback. Recommend Chef to notify current pest control service.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook at omelet station crack eggs wearing gloves did not remove gloves or wash hands touch clean sauté pan handle. Chef ask employee to wash hands immediately.
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. Whipped butter stored at room temperature on expo line no time mark. Time 8:00am.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed no date marked on package fresco stored inside reach in cooler.
Handwash sink used for purposes other than handwashing. Observed tongs hanging on the faucet of the hand wash sink located on the cook line.
Show the remaining 3 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees food handlers training expired Thu Ho 3/2/2023.( cook) 4/3/2026 found at end of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack stored on the shelve underneath on the cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water near pancake station.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 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. Observed employee wearing gloves on the cook line cracked shell eggs continue to cut hash browns did not change gloves, removed gloves after told and wash hands. Recommend training for new employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of spinach 45°f stored inside reach in cooler drawers in the (pancake station), recommend to remove from cooler quick chill to maintain 41°f or below.
Handwash sink used for purposes other than handwashing. Observed linen cloths stored inside hand wash sink located (pancake station) Linen removed at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the hand sink located in front omelet station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed seams of door gaskets has food debris left on the surface.(lake house bar)
Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored in bin improperly stored located in servers area.
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee working in the dish machine area wearing gloves touch face without removing gloves and washing hands explained importance of handwashing.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed three while cutting has black discoloration and yellow stains. ( cook line)
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand sink behind the main bar. Manager replaced at time of inspection
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on the pizza oven, Chef removed.
Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored incorrectly expo line
Unwashed fruits/vegetables stored with ready-to-eat food. Observed apples unwashed stored with oranges inside reach in cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked the quaternary amm not at minimum 50 ppm concentration on the cook line.
Feb 12, 2025Inspection Completed - No Further ActionComplaint Investigation
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. Checked temperature of marinated shrimp 45°f stored inside reach in cooler less than 4 hours recommend to store in shallow pan to quick chill shrimp.
Handwash sink used for purposes other than handwashing. Observed two bottles of olive oil stored inside hand wash sink located omelet station. Employee removed olive oil at time of inspection.
Carbon dioxide/helium tanks not adequately secured. Observed two CO2 cylinder not secure stored near the front service line.
Cleaned and sanitized equipment or utensils not properly stored. Observed utensils not inverted stored on the cook line
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked cabbage 47°f stored on the top panel of reach in cooler, less than 4 hours recommend to quick chill the product.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed one white cutting board has green discoloration on the surface used on the cook line.
Cloth used as a food-contact surface. Observed paper towels used on micro basil stored in the top panel reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack stored on the shelf on the cook line
Floor area(s) covered with standing water. Observed standing water on the floor near ice bin on the omelet station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed seams of the door gaskets has food debris in the reach in cooler located in the bar.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed dried milk on the bottom of reach in cooler located in the server area, also reach in cooler drawers on the omelet station has dried juice left on the surface.
Jul 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has yellow stains on the surface, located on the cook line and side prep line.
Jul 2, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee wearing gloves cracked raw shell eggs gloves removed did not wash hands after touched the handle of the pan observed on cook line. Recommend training for all employees working the cook line.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects in the ice tea and coffee area front service line, per Supervisor next day callback. Recommend Chef to notify current pest control service.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drop item on the floor while wearing gloves, ask to remove gloves and wash hands immediately. Recommend training for staff
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of chicken wings 47°, grouper 54°f f, f stored inside reach in cooler drawers located on the cook line also half half 47°f in the bar area. Per employee removed from #4 walk in cooler less than 4 hours for lunch, removed from cooler placed in blast chiller engineering notify cooler not working properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of hash browns 99°f stored on the cook line observed three pans underneath the product, nor able to properly hot temperature. Recommend Employee to reheat product 172°f
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has yellow stains on the surface, located on the cook line and side prep line.
Handwash sink not accessible for employee use at all times. Observed wipes for sanitize stored in front of hand wash sink located in the area where pan cakes cooked.
Buildup of food debris/soil residue on equipment door handles. Observed food debris in the seams of door gaskets and door handles in the bar area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons stored on the cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack stored on the shelve with linen and plastic wrap on the cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave oven has old food stuck to the door panel.( cook line)
Reach-in cooler interior/shelves have accumulation of soil residues. Observed the bottom of reach in cooler on the pantry side has old food dried on the surface. Observed the bottom of reach in cooler has sticky surface on the (bar area)
Apr 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. vacuum sealed cooked and raw food frozen and refrigerated; cooked pickling past 7 days
Feb 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk in cooler 2, taco fish meat dated 2/5 vacuum sealed in house thawed in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw smoked salmon over smoothie, Traulsen cooler end of line
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey 2/13, ham 2/13, escaveche 2/7
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. - unwrapped apples not under sneeze protection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese in 45F in 1/9 pan Lakehouse Line Sliced tomatoes 45F. Ham 45F, lakehouse line - almond milk 46F and 45F. In bar cooler 4 open containers. Yogurt 46F in other bar cooler - Sliced cheese 47F, queso fresco 45F, cilantro sour cream 44F, upright Traulsen cooler in the corner in front of bag in the box soda
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. vacuum sealed cooked and raw food frozen and refrigerated; cooked pickling past 7 days
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. cold smoked salmon on breakfast menu
No running water at handsink - breakfast/pizza area handsink
Dishmachine not functioning. Dish machine out of service and not in use. Awaiting part.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature egg whites 43/44 °f, diced tomatoes 46°f stored inside reach in cooler on cook line less than 4 hours recommend to quick chill the product Executive Chef removed all products.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Checked sanitizer 500ppm directly from self dispenser in the main kitchen, spoke to stewarding Manager rechecked again quat amm 350-400ppm Range concentration 150-400 ppm.
Garbage can soiled. Observed soiled trash cans on the main cook line stewarding notify.
Old food stuck to clean dishware/utensils. Observed old dried food on the bowl stored on the cook line.
handwashing sign provided at a hand sink used by food employees. Observed hand sink only located behind the main bar Spoke to Chef to change the sign to read correctly. Show Chef the correct sign for handwashing training from the District.
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.