TAMARA LAKE MARY
1541 INTERNATIONAL PKWY STE 1011, Lake Mary FL 32746 · 9254789808
Last inspected Jul 27, 2026 · 7 visits since July 2023
FEB 24
DEC 24
MAY 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate10 Basic
What the inspector wrote — 17 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken curry (40f-52f - Cooling) Chef states prepared yesterday.
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.
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. - Dishwasher (Chlorine 0ppm). Operator primed machine. Final reading 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cut vegetables at walk in cooler
Show the remaining 13 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice (122F - Hot Holding). Observed on counter. Chef states less than 1 hour. Advised chef to reheat to 165f before serving.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - sweet cream. Employee states opened two days prior
Handwash sink used for purposes other than handwashing. - handwashing sink at bar used to storing bar equipment
Accumulation of debris inside warewashing machine.
Clean utensils stored between equipment and wall. - knife between cookline coolers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - hat, bike helmet stored on top of dish machine
Equipment in poor repair. - hand wash sink at kitchen hot water not working. Maintenance repaired
Food stored on floor. - bags of rice on floor at back storage room
Ice bucket/shovel stored on floor between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. - exterior and top area of interior of microwave
Reuse of single-service or single-use articles. - tomato ketchup container with ridges reused for cooking sauces
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. - handwashing wash sink at cookline
Wall soiled with accumulated grease, food debris, and/or dust. - back splash at dish station
Nov 13, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. - plastic sterilite container used to store cooked noodles
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over sauces
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. - butter (68 - Cold Holding). Employee moved to cooler. COOKLINE RIGHT: observed unit not powered on - cooked goat (54F - Cold Holding); - cooked lamb (54F - Cold Holding); - cooked chicken (54F - Cold Holding); - tomato sauce (55F - Cold Holding); - cooked cauliflower (57F - Cold Holding) - shrimp (54F - Cold Holding)
Handwash sink used for purposes other than handwashing. - employee filling up container of water
Spray bottle containing toxic substance not labeled. - bottle of sanitizer
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - hand wash sink at bar hot water side not working. Handy man was onsite and fixed.
Accumulation of debris inside warewashing machine. - interior of machine and water well
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - food containers, pots and pan on storage rack
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. - below fryers
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed cabbage and tomatoes over bar drinks
Wall soiled with accumulated grease, food debris, and/or dust. - at dish machine
Wiping cloth sanitizing solution stored on the floor.
May 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - beef Emailed blank for forms
Clean utensils stored between equipment and wall. - knife between coolers
Floor area(s) covered with standing water. - near walk in freezer
In-use tongs stored on equipment door handle between uses. - tongs on oven door
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored in same container as ready-to-eat food. - raw beef in same container with raw chicken. Manager moved to separate containers
Raw animal food stored over or with unwashed produce. - raw shell eggs over produce in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken over produce at cookline cooler
Vacuum breaker missing at splitter added to mop sink faucet.
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 to operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit
Bowl or other container with no handle used to dispense food. - plastic bowl, no handle used to scoop brown sugar
Food stored on floor. - various items on floor in walk in cooler
Hole in or other damage to wall. - large gaps around service openings in dry storage room
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon stop sale due to not following manufacturers instruction to remove from vacuum packaging before thawing
Toxic substance/chemical improperly stored. Chemical in spray bottle stored next to container of salt on dry storage rack
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar by walk in cooler
Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep with no hair restraint
Food not stored at least 6 inches off of the floor. Sauces stored on floor at walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 69F water at cooks line
Time/temperature control for safety food thawed in an improper manner. Salmon thawing without being removed from packaging before thawing per manufacturers instruction
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board on cooks line
Working containers of food removed from original container not identified by common name. Sugar and salt no label at dry storage area by walk in cooler
Jul 6, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.