MADE IN PUERTO RICO
3005 W LAKE MARY BLVD STE 120, Lake Mary FL 32746 · 407-495-1900
Last inspected Jun 22, 2026 · 14 visits since October 2023
JUL 24
OCT 24
APR 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Waste water on ground back side of establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jun 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cutting board has cut marks and is no longer cleanable. - at cookline
Jun 18, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked pasta (45F - Cold Holding); - cod stew (45F - Cold Holding); - sancocho chicken beef soup (45F - Cold Holding); - shredded cheese (45F - Cold Holding) Operator states less than 4 hours, door left open for extended amount of time during receiving
Cutting board has cut marks and is no longer cleanable. - at cookline
Jun 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked pasta (45F - Cold Holding); - cod stew (45F - Cold Holding); - sancocho chicken beef soup (45F - Cold Holding); - shredded cheese (45F - Cold Holding) Operator states less than 4 hours, door left open for extended amount of time during receiving
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean utensils stored between equipment and wall. - knives between cooking equipment
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - mahi mahi
Cutting board has cut marks and is no longer cleanable. - at cookline
In-use tongs stored on equipment door handle between uses.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Nov 21, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 8, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over dressing at walk in cooler - raw prime rib over desserts
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - salmon
Cutting board has cut marks and is no longer cleanable. - cookline cutting board grooved and stained
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. - 1 hood filter missing
Floor soiled/has accumulation of debris. - below triple sink
Light not functioning. - 2 at hood system
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - mop sink heavy build up of grease - hood filters
Wet mop not stored in a manner to allow the mop to dry.
Apr 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 9 high priority.
9 High priority4 Intermediate11 Basic
Show 24 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. - sanitizer hose placed into detergent bucket. No sanitizer available at establishment. - bar dish machine chemical bucket loss strength.
Grease interceptor/trap overflowing onto floor/ground. - waste water from triple sink, hand wash sink, mop sink, and dish machine overflowing at outside clean out pipe onto ground
Operating with an expired Division of Hotels and Restaurants license.
Pesticide-emitting strip present in food prep area. - at bar. Employee removed
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over dressing at walk in cooler - raw prime rib over desserts
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken wings over raw salmon at walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hummus (44F - Cold Holding); - garlic hummus (44F - Cold Holding); - roasted red pepper hummus (44F - Cold Holding) Manager states all items held overnight
Waste water on ground back side of establishment.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. - manager brought bleach back from store
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - various items in walk in cooler
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. - bowl used to dispense flour no handle
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - salmon
Cutting board has cut marks and is no longer cleanable. - cookline cutting board grooved and stained
Drain cover missing at clean out pipe out back
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. - 1 hood filter missing
Floor soiled/has accumulation of debris. - below triple sink
Hole in or other damage to wall. - holes on wall at floor level leading to outside
Light not functioning. - 2 at hood system
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - mop sink heavy build up of grease - hood filters
Wet mop not stored in a manner to allow the mop to dry.
Oct 18, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. - cook line cutting board grooved and stained
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - bar dish machine chorine 0 ppm. Advised manager to bring all all items to main dish machine for sanitizing
Jul 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - manager unable to access locked office for cfm.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - manager unable to access locked office
Cutting board has cut marks and is no longer cleanable. - cook line cutting board grooved and stained
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - bar dish machine chorine 0 ppm. Advised manager to bring all all items to main dish machine for sanitizing
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
Waste line missing at soda gun holster.
Portable fire extinguisher missing from its designated location. For reporting purposes only. - fire extinguisher sitting on floor next to mop sink
Mar 26, 2024□ 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board
Mar 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate6 Basic
Show 9 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. At the bar the machine 0 ppm At the kitchen 0 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items not labled and dated
Cove molding at floor/wall juncture broken/missing.
Drain cover(s) missing. In the kitchen
Equipment in poor repair. Make cooler at the line
Hole in or other damage to wall. At the dish machine hole in the base boards
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled
Plumbing system in disrepair. Drain line to hand sink at the ware wash areav
Mar 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 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. At the bar the machine 0 ppm At the kitchen 0 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items not labled and dated
Cove molding at floor/wall juncture broken/missing.
Drain cover(s) missing. In the kitchen
Equipment in poor repair. Make cooler at the line
Food stored on floor.
Hole in or other damage to wall. At the dish machine hole in the base boards
Ice buildup in reach-in freezer and/or walk-in freezer. Frezzer at the bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled
Plumbing system in disrepair. Drain line to hand sink at the ware wash areav
Nov 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Equipment in poor repair. -gasket ripped on the make cooler -broken hood filter
Light not functioning. In the hood
No handwashing sign provided at a hand sink used by food employees. Guest restroom mens and ladies
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled
Waste line missing at soda gun holster. At the bar
Oct 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 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. Bar glass washer 0 ppm. Dish machine 0 ppm
No 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.
No soap provided at handwash sink.
Equipment in poor repair. -gasket ripped on the make cooler -broken hood filter
Hole in or other damage to wall. At the dish ring
Light not functioning. In the hood
No handwashing sign provided at a hand sink used by food employees. Guest restroom mens and ladies
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled
Waste line missing at soda gun holster. At the bar
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.