Amerikanos Grille

998 Del Mar Dr Ste 108, Lady Lake, FL 32159 · Permanent Food Service · License 4508330

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 1, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Sep 1 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
3 high priority (1 fixed by the Sep 1 follow-up, 2 fixed on the spot), 1 intermediate, 4 basic
-16
Extension granted on Aug 28, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score82

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Aug272026

Routine inspection

8 violations found · Inspector came back 2 times

2nd follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
- 1 High priority
- 2 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Rice 47f, Salmon 47f, Potato Salad 48f, Corned beef 47f, Mahi 48f
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 3 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Chicken wings 49f, Potatoes 51f, Coleslaw 50f, Cut tomato 50f, Rice 49f, Beef 49f. Less than 4 hours. Operator had 3 different deliveries and door was left open.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  -Raw lamb burger over onion straws in walk in freezer.
  Fixed on the spot
  Raw animal food not separated from ready-to-eat food during preparation.
  -Raw lamb burger stored behind cheese in prep cooler.
  Fixed on the spot
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  -No hot or cold running water at hand sink on cook line.
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.
  Still partially frozen. Operator removed from packaging.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  -Lowboy cooler gasket torn.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -On cook line.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.