Lakehouse
1 Grand Cypress Blvd, Orlando, FL 32836 · Permanent Food Service · License 5803630
What drove the grade
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot, 1 repeat), 2 basic-17
- Safety score83
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 visitJul 29, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Whipped butter stored at room temperature on expo line no time mark. Time 8:00am.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed cook at omelet station crack eggs wearing gloves did not remove gloves or wash hands touch clean sauté pan handle. Chef ask employee to wash hands immediately.
Fixed on the spotRepeat violation
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed no date marked on package fresco stored inside reach in cooler.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed tongs hanging on the faucet of the hand wash sink located on the cook line.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed some employees food handlers training expired Thu Ho 3/2/2023.( cook) 4/3/2026 found at end of inspection.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils stored in standing water near pancake station.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed back pack stored on the shelve underneath on the cook line.
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.