Lampu Steakhouse & Sushi
18862 US Hwy 441 #2, Mount Dora, FL 32757 · Permanent Food Service · License 4501435
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection6 high priority (2 no follow-up needed, 4 fixed on the spot, 3 repeats), 2 intermediate (1 repeat), 7 basic (6 repeats); basic violations cost 12 at most-43
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 5, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Per operator from day prior. White rice (60°F - Cooling)
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 placed on ice.
Fixed on the spotRepeat violation
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Per operator from day prior. White rice (60°F - Cooling)
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw Chicken over raw pork in upright freezer. Operator removed.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Pepto bismol on shelf above prep table. Operator removed.
Fixed on the spot
Toxic substance/chemical improperly stored.
Container of Lysol and windex stored on shelf with Single serve containers and lids. Operator removed.
Fixed on the spotRepeat violation
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Thick plastic containers Too much in containers.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
White cutting board on prep table.
Repeat violation
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar in dry storage. Operator labeled.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Bottle of cooking oil. Operator removed.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Cup above prep table. Operator removed.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Upright white reach in freezer interior on the left when entering the kitchen.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Upright white reach in freezer gaskets on the left when entering the kitchen.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Fork at front counter.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Repeat violation
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
At the first visit
Long white cutting board on prep table.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
At the first visitFixed on the spot
Buckets of soup base and sauces. Bottle of oil. Operator removed.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
At the first visit
Reach in cooler gaskets in the kitchen.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
At the first visit
Reach in freezer interior.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.