LEXI'S OF WELAKA
676 3 AVE, Welaka FL 32193 · 3862793149
Last inspected Jun 25, 2026 · 11 visits since April 2024
OCT 24
APR 25
SEP 25
MAR 26
JUN 26
▼ IMPROVING
5 inspections trending up, 18 points better than where it started.
High Priority Observed: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At grab and go cooler, at front counter, house made chicken salad, marked for 8 day expiration
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jun 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door display case, potato salad (49F - Cold Holding) per operator reach in cooler door constantly open while slicing deli meats. Discussed alternative practices with operator.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meat sauce prepared Monday then frozen thawing in reach in cooler without date marking added for thaw date.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones stored over single service containers on prep cart. Operator relocated phones.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink stored in standup reach in cooler with food for customers. Operator removed the drink.
Show the remaining 3 findings ▾
Ripped/worn tin foil used as shelf cover. Ripped tin foil on flat top grill corner and bottom shelf of prep table.
Single-service articles improperly stored. Single service carry out containers in plastic bag stored on floor. Operator relocated to proper storage.
Wood food-contact surface not properly sealed. Wood shelf used to hold flat top grill not sealed wood.
Mar 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2026Warning 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. Front cook line reach in cooler, raw shell egg stored over ready to eat English muffins. Operator relocated the raw shell egg.
Toxic substance/chemical improperly stored. Sanitizer spray bottle stored on wire shelf over salt and pepper shakers. Operator relocated the spray bottle.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In glass display case reach in cooler, macaroni salad 8am (49F - Cooling); pasta salad 8am (48F - Cooling); Turkey 10 minutes (49F - Cooling); pork 10 minutes (52F - Cooling) at conclusion of inspection no change in temperature. Motor of reach in cooler frozen over. Operator relocated all items to functioning reach in cooler.
Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink at front kitchen area not enough water pressure to wash hands when three compartment sink running water.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on motor of sliding door glass door reach in cooler. Operator removed time/temperature control food for safety and began to thaw reach in cooler.
Ripped/worn tin foil used as shelf cover. Ripped tin foil lining middle shelf of cook line prep station.
Uncleanable knife block in use to store knives. Wooden knife block in use on center prep table, unable to clean slots for knives.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution for cook line at 0ppm chlorine.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on counter with coffee equipment and utensils. Employee relocated.
Employee personal food not properly identified and segregated from food to be served to the public. In glass door reach in cooler, employee lunch box over food for customers. Operator relocated to bottom shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal bags on shelves over food products and single service items. Operator relocated personal belongings.
Food stored on floor. Under prep counter of kitchen cook line, canned goods and syrup bottles stored on the floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves in kitchen area with food debris on top of bottom plate.
Water draining onto floor surface. Hand wash sink at kitchen entrance draining from pipe while running water on to kitchen floor. Operator fastened drain pipe more securely and leak stopped.
Apr 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 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. Raw shell eggs on cook line listed on time as public health control missing product time marking. Employee added sticker from 8am.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on the side of the flip top reach in cooler at the front cook line. Employee relocated the drink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front cook line with debris build up.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Container of medicine improperly stored. Employee bottle of Tylenol stored on top of spices on shelf. Employee relocated the Tylenol.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw ground beef in ziplock over ziplock bag of scones. Operator rearranged storage levels.
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. Raw shell eggs and butter stored on time as public health control in two cooking locations in the kitchen missing product time marking on container or board. Employee added time marking.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pot on the stove, gravy (114F - Hot Holding) per employee. Inspector had employee relocate the pot of gravy to a hot burner and reheat.
Time/temperature control for safety food thawed in an improper manner. Marinara and frozen chicken thawing on prep table. Operator relocated to refrigeration.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on center prep table.
Jun 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 14, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 7, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Priority: High Priority Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ DACS has requested that establishment move to DBPR due to processes and volume of service. Operator states did apply and sent plans. Awaiting approval.
Priority: Intermediate Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon not identified as being served raw or undercooked.
Jun 7, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked Salmon for Bagel and Lox not identified as raw on the menu. Discussed with operator to correct. Open warning with callback of 6/18.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink between cook line and front kitchen counter not completely installed. Operator was completing maintenance in the morning before the breakfast shift and will complete.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Hard water build up on sides of bulk ice bin, per operator log cleaned on 6/2 and will clean and scrub.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on the reach in cooler between the front kitchen and back cook line. Operator relocated the beverage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Mixing utensil on cook line in standing water at ambient temperature of 83F, discussed with operator keeping water above 135F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in chest freezer in office area previously stored outdoors has mold like substance Jill up on the door gaskets.
Single-service articles improperly stored. Single service carry out containers stored in the floor by the rear exterior door. Operator relocated the containers.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Red sanitizer bucket at front display counter at 0ppm chlorine. Operator emptied the solution to reset the sanitizer.
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 9 high priority.
9 High priority1 Intermediate2 Basic
Show 12 findings ▾
High Priority Observed: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At grab and go cooler, at front counter, house made chicken salad, marked for 8 day expiration
Priority: High Priority Observed: Container of medicine improperly stored. In front service area, above coffee station, liquid laxative medicine stored on shelf above. Operator moved to proper storage location.
Priority: High Priority Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ DACS has requested that establishment move to DBPR due to processes and volume of service. Operator states did apply and sent plans. Awaiting approval.
Priority: High Priority 5 Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Employee cut/ prepared items at 7:45 AM sausage (72F - Cold Holding, re temp 2 hour lapse 45F); ham (73F - Cold Holding, retemp 2 hour lapse 50F); diced tomato (67F - Cold Holding, retemp 2 hour lapse 50F) Items temped at 12pm.
Priority: High Priority Observed: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. In back kitchen, employee cracked shell eggs and grab clean utensils without washing hands. Employee washed hands upon request.
Priority: High Priority Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In office, in Reach in cooler, eggs stored over apples; bacon stored over feta cheese tub. In shared back storage area, in reach in freezer, raw sausage not in original packaging stored above ready to eat food.
Priority: High Priority Observed: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In kitchen, in Reach in cooler, feta cheese marked 2-14, exceeding 7 day mark. Operator removed from fridge.
Priority: High Priority Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In back kitchen, multiple items held on counter, employee explained they use most items before the morning is over. Recommend holding items on time control. sliced cheese (65F - Cold Holding); eggs ambient (60F - Cold Holding); hash brown (52F - Cold Holding). Worked with operator to hold all items on time. Provided paperwork.
Priority: High Priority Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In back storage area, mop sink has no vacuum breaker. Also, missing vacuum breaker from hose Bibb outside with green hose attached.
Priority: Intermediate Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon not identified as being served raw or undercooked.
Priority: Basic Observed: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At grab and go cooler at front counter, potato salad and chicken salad, missing minimal labeling.
Priority: Basic Observed: Reuse of single-service or single-use articles. In back storage room, empty egg cartons stored, employee stated they wash and re use to store bulk eggs in.
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.