Shades
1900 East Buena Vista Dr, Lake Buena Vista, FL 32830 · Permanent Food Service · License 5814084
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 Sep 23 routine inspection1 high priority (fixed on the spot), 1 intermediate, 3 basic-9
- Safety score91
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 visitSep 23, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked temperature of hotdogs 49°F stored inside reach in cooler less than 4 hours , recommend Sous chef to stored smaller amount in the pan,stored near the grill to maintain proper temperature 41 degrees or below . Recommend to quick chill product.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed slicer has old food debris left on the surface.
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl stored inside mixed shredded cheese, on top panel reach in cooler recommend to use scoop.
Fixed on the spot
Reach-in cooler shelves with rust that has pitted the surface.
Observed reach in cooler shelves rusty inside located in the pool bar.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed coffee filters stored on top of coffee machine exposed must be stored inverted or protected.
Fixed on the spot
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.