Lady Lake Pizza & Pasta

304 S Hwy 441/27, Lady Lake, FL 32159 · Permanent Food Service · License 4500133

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 4, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Aug 4 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 complaint inspection
4 high priority (3 fixed by the Aug 4 follow-up, 1 fixed on the spot), 4 intermediate, 5 basic
-29
Safety score71

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

Inspection history

1 inspection · 2 visits

Jul242026

Complaint inspection

13 violations found · Inspector came back once

Follow-up visitAug 4, 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 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
Official report, on the Florida DBPR website
First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 4 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Cheese 49f, Sausage 57f, Meatballs 56f, Ham 45f; ( - Cold Holding). Less than 4 hours. Advised to rapid chill.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -Raw beef over cooked meatballs.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. -0 ppm.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  -Burn gel over plastic cups in dry storage.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -Cooked chicken.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  -No chlorine test kit.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Dough Mixer. -Can opener blade. -Metal bowls by mixer. -Dough press. -Slicer.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  -Above three compartment sink.
Basic5
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -Silver desert cooler.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  -Microwave.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Exterior of chest freezer by walk in cooler. -Under flat grill. -Stove top. -Table under dough press. -Shelving under prep table by side prep area.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -Pipe on top of dish machine. -Condenser leaking in walk in cooler.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  -At front counter.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.