Lazy Lizard
3192 Shoal Line Blvd, Hernando Beach, FL 34607 · Permanent Food Service · License 3700888
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 19 complaint inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 4 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In lift top cooler- sliced pepper jack cheese (71°F - Cold Holding); sliced cheddar (52°F - Cold Holding) filled above fill line
Stop Sale issued due to food not being in a wholesome, sound condition.
Grouper thawed in package
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In lift top cooler- sliced pepper jack cheese (71°F - Cold Holding); sliced cheddar (52°F - Cold Holding) filled above fill line, see stop sale
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In bar - sanitizer jug empty, operator attached new jug, corrected to 50ppm
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Quaternary ammonium sanitizer in spray bottle greater than. 400 ppm, operator discarded
Fixed on the spot
Basic4
Code 06, Food properly thawed: 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.
See stop sale. Grouper completely thawed in vertical cooler in back room , package states to remove from bag before thawing. See stop sale
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Operator cutting onions that have not been washed
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In bulk seasoning, operator removed
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
On floor in prep area, moved to dish wash area
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.