LIGHTHOUSE POINT BAR & GRILLE
925 LAKE SHORE DR, The Villages FL 32162 · 352.753.7800
Last inspected Aug 20, 2026 · 19 visits since October 2023
APR 25
AUG 25
APR 26
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 8 live flies. The operator killed them and sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025070961 | Aug 26, 2025 | Oct 29, 2025 | $200 |
| 3--2024025363 | Feb 13, 2024 | Jul 1, 2024 | $200 |
Inspection history
19 visits, newest first
Aug 20, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several vents are soiled in the dining area located on the big white pipe.
Clean utensils stored between equipment and wall. 2 utensils stored between equipment. The operator moved the 2 utensils to the dishwasher area.
Hood filter missing from automatic fire suppression/exhaust system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The fan guards in the walk in cooler soiled with mold-like substance.
Show the remaining 1 finding ▾
Old labels stuck to food containers after cleaning. Old labels on several containers by dry storage area. The operator moved the containers with old labels stuck on them to the dishwasher area.
Aug 19, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Live, small flying insects found. 1 live fly, around the wait station. The operator killed the fly, swept it up, and sanitized the area.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. The operator cleaned the can opener.
Handwash sink not accessible for employee use at all times. Prep cooks back of the kitchen area blocked with dishes front of the sink Operator removed the dishes
Spray bottle containing toxic substance not labeled. 1 bottle not labeled by the 3 compartment sink area. The operator labeled the bottle.
Bowl or other container with no handle used to dispense food. Used container to scoop flour with no handle and left it in the bin Operator removed the plastic container from the flour bin
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several vents are soiled in the dining area located on the big white pipe.
Clean utensils stored between equipment and wall. 2 utensils stored between equipment. The operator moved the 2 utensils to the dishwasher area.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Several cups wet nesting at the wait station. Operator removed and spread out for air drying.
Hood filter missing from automatic fire suppression/exhaust system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The fan guards in the walk in cooler soiled with mold-like substance.
Old labels stuck to food containers after cleaning. Old labels on several containers by dry storage area. The operator moved the containers with old labels stuck on them to the dishwasher area.
Apr 28, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands for 10 seconds during hand wash.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table. Operator removed.
Floor area(s) covered with standing water. Back 3 compartment sink area. Pipe from 3 compartment sink was cut to comply with air gap and is now leaking onto floor.
Apr 28, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib at mop sink outside.
Apr 13, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
4 pipes with no air gap between water supply inlet and flood rim of equipment/sink is less than one inch underneath dishmachine area.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizing dishmachine at 50ppm without running water (hot or cold). Operator is utilizing boiling water and adding to the machine to utilize while running hose on the motor to prevent burnout. Discussed situation and proper procedure with operator. Operators placed out of order/do not use signs on dishmachine in kitchen and bar and has three compartment sink in kitchen set up with a quaternary solution at 200ppm.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib at mop sink outside.
Food-contact surface soiled with food debris, mold-like substance or slime. The cutting board is soiled with mold-like substance and the can opener is soiled with food debris.
No hot water for the entire establishment. No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Temperature of water at 76F. Hot water heater is broken and is scheduled to be repaired on Tuesday.
Apr 10, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 26 recorded, 8 high priority.
8 High priority8 Intermediate10 Basic
Show 26 findings ▾
4 pipes with no air gap between water supply inlet and flood rim of equipment/sink is less than one inch underneath dishmachine area.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizing dishmachine at 50ppm without running water (hot or cold). Operator is utilizing boiling water and adding to the machine to utilize while running hose on the motor to prevent burnout. Discussed situation and proper procedure with operator. Operators placed out of order/do not use signs on dishmachine in kitchen and bar and has three compartment sink in kitchen set up with a quaternary solution at 200ppm.
Employee touched face/hair and then touched liner for cornbread basket without washing hands.
Live, small flying insects found. 8 live flies. The operator killed them and sanitized the area.
Observed multiple employees washed hands with cold water due to hot water heater being broken.
Server handled soiled napkins stored inside of used drink cup by customer, throwing in trash, and then touched a lime wedge without washing hands. Employee discarded lime wedge and inspector discussed proper procedures.
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib at mop sink outside.
Clams and oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator corrected.
Food-contact surface soiled with food debris, mold-like substance or slime. The cutting board is soiled with mold-like substance and the can opener is soiled with food debris.
Handwash sink not accessible for employee use at all times. Observed dirty dishes stored in handwash sink to the left of the dishmachine at start of inspection. Operator moved to make handwash sink accessible. Discussed with operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No hot water for the entire establishment. No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Temperature of water at 76F. Hot water heater is broken and is scheduled to be repaired on Tuesday.
No paper towels or mechanical hand drying device provided at left handwash sink in the bar area. Operator placed paper towels.
No soap provided at left handwash sink in the bar area. Operator placed soap.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed the operator with the DBPR Form HR 5025-131. The operator posted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks in the kitchen area, bar area, and wait station area. Discussed solution with operator. Operator had employees move beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. The operator moved the items.
Floor soiled/has accumulation of debris. Water on the floor by the dishwasher area, three compartment sink, and hot water heater. Employees started to mop up standing water. Hot water heater is leaking.
Hood filter missing from automatic fire suppression/exhaust system.
In-use knife/knives stored in cracks between pieces of equipment. The operator moved the knives.
In-use tongs stored on equipment door handle between uses.
Interior of microwave has accumulation of grease/food debris.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees at the right handwash sink in the bar. Operator placed sign.
Old labels stuck to food containers after cleaning. Several containers have old labels on them. The operator moved the containers to the 3 compartment sink.
Aug 28, 2025□ 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 ▾
Clam oyster tags not marked with last date served. Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Aug 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority5 Intermediate0 Basic
Show 7 findings ▾
Employee washed hands with cold water. Employee washed hands with water that was 74F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler next to walk in cooler. Operator states temperatures were taken at 9am and items were below 41F when placed in cooler from walk in cooler. Operator moved items to freezer to rapidly chill. sour cream (47F - Cold Holding); butter (53F - Cold Holding); diced tomatoes (48F - Cold Holding); spinach dip (51F - Cold Holding); mozzarella cheese (49F - Cold Holding); shredded lettuce (51F - Cold Holding); raw shrimp (53F - Cold Holding); cooked pasta (48F - Cold Holding); crab meat (51F - Cold Holding)
Clam oyster tags not marked with last date served. Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Handwash sink not accessible for employee use at all times. Pot in hand wash sink in back prep area. Operator removed.
Spray bottle containing toxic substance not labeled. Pink spray bottle in dish machine area. Operator labeled.
Apr 23, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found 3 live flies in dish machine area. Operator is actively killing flies during inspection.
Jan 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Missing drain plug at dumpster.
Jan 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 cups Rockefeller dip 2 cups spicy marinara 4 cups butter Repeat Violation 2 lbs cooked, chopped lobster 20 portions of raw salmonWarning**
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by exit door no temps taken today: Rockefeller dip 48F, in reach in for 2 days, see stop sale 2 cups spicy marinara 60F in since 10:00 am, see stop sale. Stone crab claws in since 11:00 am 46F, moved to walk in 2nd temp 41F. Pasta in since 11:00 am 48F in since 11:00am, moved to reach in second temp 40F. Sour cream 44F in since 11:00 am, moved to walk in, second temp 43F. Manager believed there were circulation issues due to bread unnecessarily being stored in reach in. Cook line: 78F butter on cook line moved to freezer since 12 pm, moved to walk in. Second temp 58F, see stop sale. Reach in on cook line under oven: Lobster 48F in since 11:00 am, manager attempted to ice down, second temp 49F, see stop sale. Salmon in since 11:00 am 48F, manager attempted to ice down second temp 50F, see stop sale
Toxic substance/chemical improperly stored. Sanitizer bucket improperly stored on top of reach in cooler by rear exit door on prep table next to cooking utensils,. Employee moved.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket over 500 ppm quaternary in kitchen. Remade to 200 ppm
Handwash sink used for purposes other than handwashing. Food debris in handwashing sink on cook line.. Manager moved and cleaned sink.
Dead roaches on premises. 1 dead roach underneath dry storage shelves on floor. Manager cleaned and sanitized area after disposing of roach.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board on prep table next to rear exit door. Manager moved.
Missing drain plug at dumpster.
Soiled dry wiping cloth in use. Soiled dry wiping cloth in use on cook line. Cook moved off line to be cleaned.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth with appeared to be a mold like substance on it holding up one leg of dish machine table. Manager moved.
Dec 26, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 3 compartment sink moved to back prep area. Dish machine added where 3 compartment sink was previously located. Hand wash sink removed from area across from dish machine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. 3 compartment sink moved to back prep area. Dish machine added where 3 compartment sink was previously located. Hand wash sink removed from area across from dish machine. Ice machine moved to mop sink area. 3 compartment sink removed from bar area. Dish machine added.
Nov 1, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 3 compartment sink moved to back prep area. Dish machine added where 3 compartment sink was previously located. Hand wash sink removed from area across from dish machine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. 3 compartment sink moved to back prep area. Dish machine added where 3 compartment sink was previously located. Hand wash sink removed from area across from dish machine. Ice machine moved to mop sink area. 3 compartment sink removed from bar area. Dish machine added.
Oct 25, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside the back door, returned to the kitchen and handled clean equipment without washing hands. Discussed with manager.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies on hood system 2 live flies on soy sauce bottle 2 live flies on soiled dishes in dish machine area 1 live fly in trash can in dish machine area
Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 3 compartment sink moved to back prep area. Dish machine added where 3 compartment sink was previously located. Hand wash sink removed from area across from dish machine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. 3 compartment sink moved to back prep area. Dish machine added where 3 compartment sink was previously located. Hand wash sink removed from area across from dish machine. Ice machine moved to mop sink area. 3 compartment sink removed from bar area. Dish machine added.
In-use tongs stored on oven door handle. Employee removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens and microwave in cook line area
Oct 23, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside the back door, returned to the kitchen and handled clean equipment without washing hands. Discussed with manager.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for approximately 5 seconds. Discussed with manager who had employees wash hands properly.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies on hood system 2 live flies on soy sauce bottle 2 live flies on soiled dishes in dish machine area 1 live fly in trash can in dish machine area
Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 3 compartment sink moved to back prep area. Dish machine added where 3 compartment sink was previously located. Hand wash sink removed from area across from dish machine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. 3 compartment sink moved to back prep area. Dish machine added where 3 compartment sink was previously located. Hand wash sink removed from area across from dish machine. Ice machine moved to mop sink area. 3 compartment sink removed from bar area. Dish machine added.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed sign to operator who printed and posted in dining room.
In-use tongs stored on oven door handle. Employee removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens and microwave in cook line area
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server and bar tender dropped off soiled dishes, picked up clean plates and made drink at the bar without hand wash. Discussed with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced beef (44F - Cold Holding); raw shrimp (45F - Cold Holding); calamari (44F - Cold Holding); fish filets (44F - Cold Holding); coleslaw (44F - Cold Holding) In walk in cooler. Ambient temperature 45F. Operator states they took temperatures at 9am and all food was below 41F. Operator opened freezer door to rapidly cool food.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Drink pitchers under paper towel dispenser in drink station. Operator removed pitchers to be washed.
Oct 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Records/documents for required employee training do not contain all of the required information.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in cook line area
Wiping cloth sanitizing solution stored on the floor.
Oct 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm in kitchen. Operator changed out jug, still 0ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in cook line area under service window, operator states temperatures were taken at 11am and all food items were in temperature. Operator moved items to walk in freezer to rapidly chill. calamari (50F - Cold Holding); shrimp (51F - Cold Holding); haddock filets (47F - Cold Holding); jalapeño cream cheese (54F - Cold Holding) Walk in cooler temperatures taken at approximately 9:30am, operator states delivery driver had door propped open. Operator opened freezer door to allow cold air to flow into walk in cooler. haddock filets (45F - Cold Holding); scallops (45F - Cold Holding); jambalaya (44F - Cold Holding); raw burgers ( - Cold Holding); cooked pasta (45F - Cold Holding); butter (44F - Cold Holding)
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.
Records/documents for required employee training do not contain all of the required information.
In-use knife/knives stored in cracks between pieces of equipment.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in cook line area
Wiping cloth sanitizing solution stored on the floor.
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.