Fish Camp on Lake Eustis

901 Lakeshore Blvd, Tavares, FL 32778 · Permanent Food Service · License 4508707

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Aug 4, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
1 high priority (fixed on the spot), 2 intermediate (1 repeat), 14 basic (6 repeats); basic violations cost 12 at most
-22
Safety score78

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

Inspection history

1 inspection · 2 visits

Jul222026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What 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
Basic2
- Code 14, Food-contact surfaces designed and maintained: shelves with rust that has pitted the surface.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 1 High priority
- 2 Intermediate
- 14 Basic
What the inspector cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  1 flying insects in dish washing area. Operator killed.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Long white cutting board on prep table.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Hand washing sink by cook line.
Basic14
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In flour container. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: shelves with rust that has pitted the surface.
  On dish storage shelves in the kitchen.
  Reach-in cooler shelves with rust that has pitted the surface.
  Reach in cooler at cook line.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  In blacknreach in freezer in the back of the kitchen.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler at cook line. Walk in cooler shelves soiled.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gaskets at cook line. Walk in cooler fan guards.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Containers on dish racks.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  In reach in cooler at cook line.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Operator removed and cleaned.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Floor tiles in the kitchen.
  Floor area(s) covered with standing water.
  In back kitchen area next to black freezer.
  Hole in or other damage to wall.
  Hole in the wall behind hand washing sink.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Floor next to reach in cooler at cook line. Floor at cook line. Floor under dish racks in ware washing area.
  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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.