Georgies Lakeside Rest and Lounge
5051 NW 191 Pl, Reddick, FL 32686 · Permanent Food Service · License 5202143
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 5 basic (1 repeat)-24
- Administrative complaint on Aug 11Counts in full until a follow-up finds the problems fixed-20
- Safety score56
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 visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
1. Backflow prevention device missing at hose connection on side of building, near back door of kitchen. 2. Backflow prevention device missing at hose connection at mop sink. The mop sink does not have a built-in backflow prevention device. Manager added a backflow prevention device to the connection during this inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Three bottles containing oven cleaner stored on shelf directly beside containers of cooking oil below handwash sink at cookline. Manager removed the chemicals from the shelf during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment is open and serving food to the public with an expired license. License expired 06/01/2026.
Administrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. No consumer advisory posted inside establishment or on menu for hamburgers and steaks offered undercooked at establishment. The owner stated the hamburgers and steaks are offered undercooked to customers. Inspector provided a consumer advisory and the manager printed and posted it during this inspection.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Opened gallon of milk missing date mark inside reach-in cooler in kitchen. Manager stated it was opened on 8/5 and added the proper date mark during this inspection.
Fixed on the spot
Basic5
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on reach-in freezer door near cook line soiled with mold-like substance.
Repeat violation
Code 33, Garbage and refuse: Garbage can located outside has no lid or lid open/broken.
Two outdoor garbage cans near building without lids.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Wall beside fryer soiled with grease.
Building components, attachments or fixtures in poor repair.
1. Several missing floor tiles in kitchen at cookline. 2. Hole in wooden porch floor in outdoor seating area. Manager has the area blocked off from customers. 3. Hole in wall in kitchen across from beer walk-in cooler.
Code 54, Florida Clean Indoor Air Act: Smoking or vaping in an enclosed indoor workplace.
One customer smoking at indoor bar. Manager had the customer put out the cigarette during this inspection.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.