Mission BBQ Lady Lake
631 N US Hwy 27/441, Lady Lake, FL 32159 · Permanent Food Service · License 4508906
What drove the grade
Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection1 high priority, 1 intermediate, 5 basic (1 repeat)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Soda nozzles.
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
-Upright cooler gasket torn to right of fryers.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
-Bottom oven.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-In warewash.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
-In corner of kitchen. -Warewash.
Repeat violation
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.