LOLAS FILIPINO CAFE & MINI STORE
1241 BLANDING BLVD UNIT 19 AND 21, Orange Park FL 32065 · 9019219393
Last inspected Aug 25, 2026 · 10 visits since October 2023
SEP 24
FEB 25
JUL 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects around bags of produce next to range on cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2026Call 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 ▾
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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed 2 fryer units added to prep table in center of kitchen without updating plans.
Jun 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 9 high priority.
9 High priority3 Intermediate4 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked noodle and vegetable mixture at temperatures of 46-52F in reach in cooler at kitchen entrance. Person in charge stated mixture was cooked day prior, placed in reach in cooler for cooling, and not removed for any reason since placement. Mixture had tight fitting plastic wrap with visible condensation.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked noodle and vegetable mixture at temperatures of 46-52F in reach in cooler at kitchen entrance. Person in charge stated mixture was cooked day prior, placed in reach in cooler for cooling, and not removed for any reason since placement. Mixture had tight fitting plastic wrap with visible condensation.
Food in a hermetically sealed container received from an unapproved source. See stop sale. Observed hermetically sealed jars of honey being sold as retail items in grocery part of establishment. Honey has only name of what it is and a non-commercial brand name on label. No other information provided on label.
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed multiple vegetable based cake items with no invoice to verify food items came from approved source. Labeling only has name of food. Cake items are stored in reach in cooler in lobby area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork sausages stored over ready to eat goat in reach in freezer at end of cook line.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at ambient temperature of 73F on prep table by expo window. Person in charge stated eggs were removed from cold holding unit 45 minutes prior and placed back in unit.
Stop Sale issued due to food originating from an unapproved source. Observed multiple vegetable based cake items with no invoice to verify food items came from approved source. Labeling only has name of food. Cake items are stored in reach in cooler in lobby area. Observed hermetically sealed jars of honey being sold as retail items in grocery part of establishment. Honey has only name of what it is and a non-commercial brand name on label. No other information provided on label.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed; ice cream and commercially processed meat patties at temperatures of 48-52F in chest reach in freezer near rear exit of kitchen. Person in charge stated ice cream and patties had not left freezer since 2 days prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; ice cream and commercially processed meat patties at temperatures of 48-52F in chest reach in freezer near rear exit of kitchen. Person in charge stated ice cream and patties had not left freezer since 2 days prior. Ice cream, commercially processed meat patties (48-52F - Cold Holding)
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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed 2 fryer units added to prep table in center of kitchen without updating plans.
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. Observed multiple cooked food items with no date marking stored in reach in freezer at end of cook line.
Packaged food has no English labeling. Observed bottled beverages with no English labeling stored in reach in cooler in grocery area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on prep table next to food items in center of kitchen.
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. Observed multiple food items for customer self-service missing labels stored on front table at main counter.
Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as a shelf cover on shelves beneath cooking units on cook line.
Wood food-contact surface not properly sealed. Observed unsealed wood being used as a shelving unit near rear exit of kitchen.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed 2 in-use fryer units emitting grease laden vapors with no hood-suppression system stored on center prep table in kitchen.
Jan 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In stand up reach in cooler in kitchen, pork with vegetables (96F - Cooling @ 2 hours). Plastic container of pork cooked and lid tightly closed then put into reach in cooler. Operator had employee reheat pork to 165 and start cooling process again.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer on cook line, raw pork empanadas in ziplock bags stored over spring roll wrappers. Also, in reach in cooler at end of cook line, containers of raw pork blood stored on shelf above cooked beef skewers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line, cooked pork (53F - Cold Holding); cooked beef (63F - Cold Holding); diced pork (56F - Cold Holding). Operator stated all food was made last night and completely cooled down but employee had items sitting out during prep this morning.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter buffet line, cooked pork (109F - Hot Holding); pork belly (96F - Hot Holding). Cooked pork is piled over top of fill line so operator removed some product and stored. Pork belly is piled over fill line. Discussed time as a public health control with operator and he is putting pork belly and fish on time.
Toxic substance/chemical improperly stored. Near handwash sink in kitchen, three spray bottles of cleaners stored handing on rack with ziplock bags and clean wiping clothes. Operator moved spray bottles.
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. Establishment has three new hires as of January 1 and 2 that have not been informed of their responsibilities of health reporting. Operator has employee reporting agreement and head each employee read and sign during inspection.
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. Operator unable to provide training certificate for one employee that has been employed longer than 60 days.
Spray bottle containing toxic substance not labeled. Two blue spray bottles in kitchen not labeled. Operator had employee label bottles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on back dry storage rack over clean dishes. Operator removed water bottle. Also, employee water bottle on prep table while employee preps empanadas.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter, rice scoops in standing water with a temperature of 73F.
Time/temperature control for safety food thawed in an improper manner. Near 3 compartment sink in kitchen, tub of frozen chicken that was delivered this morning sitting at room temperature to thaw.
Working containers of food removed from original container not identified by common name. On bottom shelf of cook line table, container of sugar and flour not labeled. Operator had employee label containers.
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On back kitchen on prep table, noodles (91F - Cooling @ 3 hours); pork adobe (84F - Cooling @ 3 hours). Manager stated food was made at 11 am then left on prep table to cool down. Manager put food products in reach in cooler to bring temperature down faster.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at end of cook line, container of raw beef stored on shelf above raw whole fish. Manager moved raw fish to top shelf and raw beef below it.
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. Establishment used time as a public health control for whole fish at front counter steam table. Manager stated she placed cooked whole fish out at 12:45 but no time mark was available. Manager wrote times down on piece of paper and placed at counter up front.
Bowl or other container with no handle used to dispense food. In bottom shelf of prep table next to ice cream reach in freezer, container of sugar has to go cup used as scooper. Manager removed cup from product.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table next to ice cream reach in freezer, ice cream scooper in standing water temperature at 87F. Manager discarded water.
Stored food not covered. In reach in freezer to left of cook line, multiple plastic containers of raw meats stored with no lids. Manager instructed employee to begin wrapping all containers with plastic wrap.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen next to reach in freezer ice cream scoop stored in standing water. Manager discarded water in container.
Stored food not covered. In reach in freezer on cook line, food stored in containers not covered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Multiple areas in kitchen showing unsealed concrete.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk in standing reach in cooler had date marking that exceeded 7 day. Operator decided to discard milk.
Time/temperature control for safety food thawed in an improper manner. In shopping cart in back of kitchen, raw meat thawing. Operator turned on water and began to thaw properly.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in several areas of kitchen.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 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. In reach in cooler in back kitchen, container of milk opened yesterday morning is not dated. Manager dated milk.
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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
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. No proof that two employees have been informed of their health responsibilities. Inspector emailed Form 5030-103 (Food Employee Reporting Agreement).
Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezer near cook line, multiple items on bottom shelf not identified. Manager identified items.
Hole in or other damage to wall/door. Interior of door for employee restroom.
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in corner of back kitchen area.
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. Multiple grab and go items for customers are missing dates packaged. Employee began dating items.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in back kitchen shows unsealed concrete in multiple areas. Manager states that it is an issue addressed with landlord.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket with water in employee restroom. Mop moved and stored correctly.
Oct 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects around bags of produce next to range on cook line.
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. Bbq pork, fried desserts, and fried fish at front counter held on time without any time markings anywhere, manager corrected during inspection.
Dead insects on premises. 2 dead insects by door frame of employee bathroom in back of kitchen, operator cleaned up and removed all dead insects.
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. Frozen packages of lumpia, lo mein, and pork linganisa in grocery area by dining area made/packaged on site are missing location and date of packaging.
Working containers of food removed from original container not identified by common name. Containers of sugar and salt in kitchen area near pass through window.
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.