Relax Grill at Lake Eola LLC

211 Eola Pkwy, Orlando, FL 32801 · Permanent Food Service · License 5804849

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 routine inspection
3 high priority (1 fixed by the Sep 29 follow-up, 2 fixed on the spot), 1 intermediate, 6 basic
-18
Safety score82

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

Inspection history

1 inspection · 2 visits

Sep252026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitSep 29, 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:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
Official report, on the Florida DBPR website
First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 3 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Spinach dip dated 9/3 per operator. operator immediately discarded
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  left prep cooler: ; hummus (47°F - Cold Holding); tzatziki (46°F - Cold Holding); cut lettuce (48°F - Cold Holding); cut tomatoes (44°F - Cold Holding) hummus 45°F cold holding less than 4hrs . Operator moved to cooler for temperature recovery. Ambient temperature of cooler was 47°F
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  -Utensils in water 112°F. Operator moved to stove to reheat to 165°F for temperature recovery
  Fixed on the spot
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Missing chlorine test strips for dishwasher
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn gasket and ice machine right outside kitchen Torn gasket and right door of prep cooler on cook line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Top of dish machine -in between fryers -wall directly under hood filters - exterior of rice cooker
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  At second bar handsink. Faucet and cold water handle
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At hand sink by ice machine
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One dead roach behind chest freezer and back kitchen area. Operator immediately discarded.
  Fixed on the spot
- 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.
  Backpack on chest freezer operator removed
  Fixed on the spot
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.