Lakeside Inn Corporation

100 N Alexander St, Mount Dora, FL 32757 · Permanent Food Service · License 4500927

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 11 basic (5 repeats); basic violations cost 12 at most
-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 · 1 visit

Nov22026

Routine inspection

17 violations found

First visitNov 2, 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.
17 violations found:
- 3 High priority
- 3 Intermediate
- 11 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.
  Per operator less than 4 hours. Operator submerge container in ice. Liquid eggs (62°F - Cold Holding)
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Per operator less than 4 hours. Operator submerge container in ice. Raw Shell eggs ( 58°F - Cold Holding)
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Quaternary 0 ppm. Operator added sanitizer. Quaternary Rechecked 200 ppm. Corrected On-Site
Intermediate3
- 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 pork belly. Operator date marked.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Fryer baskets soiled.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  In dish area. Operator refilled.
  Fixed on the spot
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar in prep area. Operator labeled.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Drink on counter. Operator removed.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.oven at cook line.
  Ovens at cook line.
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler interior at cook line. Upright reach in freezer interior at the end of cook line. Upright reach in freezer gaskets in dish area.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters at cook line. Exterior fryer at cook line. Reach in cooler gaskets at cook line. Upright reach in freezer gaskets at the end of cook line. Upright reach in freezer gaskets in dish area.
  Repeat violation
- Code 33, Garbage and refuse: Storage area not maintained clean and organized.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.lin dish drying area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Wall at cook line. Wall by three compartment sink.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles by ice machine.
  Floor soiled/has accumulation of debris.
  Floor at cook line Floor at coffee machine and soda machine.
  Repeat violation
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.