Le Gout Lakay Restaurant

5032 W Colonial Dr, Orlando, FL 32808 · Permanent Food Service · License 5816615

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Nov 4, 2026 (4 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Nov 4 follow-up · 20 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
2 high priority (fixed by the Nov 4 follow-up), 5 intermediate, 14 basic; basic violations cost 12 at most
-33
Safety score67

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

Inspection history

1 inspection · 2 visits

Aug262026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
Basic3
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer
  More time given
Official report, on the Florida DBPR website
First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 2 High priority
- 5 Intermediate
- 14 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41f within 6 hours
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Cooked beef 56f cooling overnight per operator
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked meats in walk in cooler
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  In kitchen items in sink basin.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Kitchen
- Code 53, Manager certification and employee training: No certified food manager for establishment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Cooking oil spray bottle.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Beans, carrots, liquid oil boxes in several locations
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Top of icemaker, fryers and stove top.
- Code 25, Single-service items: Single-service articles improperly stored.
  Next to kitchen handsink exposed to hand washing splash
- Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
  Mop sink is inaccessible. Blocked by items in front of it.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Front line
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Both restrooms
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Outer openings not protected with self-closing doors.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  In corners and under equipment in kitchen
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
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.
Stop sale: An order that the food can’t be sold or served.