LE LAMBI RESTAURANT
3802 TAMIAMI TR, Port Charlotte FL 33952 · 941-875-9838
Last inspected Nov 6, 2025 · 6 visits since July 2023
OCT 23
JUL 24
NOV 24
JUL 25
NOV 25
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw poultry over raw pork at Reach in Cooler. Operator switched the food items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips at ware washing area. Operator able to provide the test strips by the end of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sauce not date marked at Reach in Cooler. Operator date marked the food items.
In-use tongs stored on equipment door handle between uses. Observed tong on oven handle at cookline. Operator removed the tong on top of the shelf.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in mop bucket. Operator hung the mop to dry.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Observed no label to identify at flour container. Operator labeled the food items.
Jul 29, 2025Inspection 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 identified in the written procedure as a food held using time as a public health control has no time marking. Observed multiple food not time marked at cookline. Operator time marked the food items.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for use of time as a public health control to hold time/temperature control for safety food. Emailed the written procedure form as the operator had misplaced it.
Buildup of food debris/soil residue on equipment door handles. Observed residue buildup on the cold holding unit handles at kitchen. Operator cleaned the handles.
Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint at cookline. Operator provided a hair restraint for the employee.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed carrots at Reach in Cooler. Operator removed the raw chicken to the bottom of the shelf.
Handwash sink not accessible for employee use at all times. Observed container inside the sink at frontline handwash sink. Operator removed the container.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen handwash sink. Operator placed paper towels at handwash sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed the documents incomplete due to no signature. Operator and employees signed the documents.
No soap provided at handwash sink. Observed no soap at kitchen handwash sink. Operator placed soap at the handwash sink.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer under 50ppm on test strip. Operator corrected over 50ppm by adding more chlorine sanitizer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw poultry over raw pork at Reach in Cooler. Operator switched the food items.
No soap provided at handwash sink. Observed no soap at kitchen handwash sink. Operator placed soap at the handwash sink.
Buildup of food debris/soil residue on equipment door handles. Observed residue buildup in side the equipment handles.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple utensils not inverted at dish shelf. Operator inverted the utensils.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at kitchen handwash sink. Operator placed paper towels at kitchen handwash sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Educated the operator.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided the operator the form which was completed during inspection.
Employee with no hair restraint while engaging in food preparation. Observed employee at kitchen.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed in order of wash, sanitize, rinse. Educated the operator to compliance by placing in correct order and emailing the Manual Dishwashing Procedure.
No Heimlich maneuver/choking sign posted.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observe milk at Reach in Cooler. Operator date marked the food item.
Handwash sink used for purposes other than handwashing. Observed food debris at handwash sink. Educated the operator.
Employee with no hair restraint while engaging in food preparation. Observed employee at cookline. Employee placed hair restraint over their head.
Utensils not stored inverted or in a protected manner. Observed utensils at ware washing area. Operator inverted the utensils.
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.