Fat Lamb

851 S SR 434 Ste 1120, Altamonte Springs, FL 32714 · Permanent Food Service · License 6904463

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
3 high priority (2 fixed on the spot), 2 intermediate, 6 basic
-24
Safety score76

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

Inspection history

1 inspection · 2 visits

Aug172026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
- 3 High priority
- 1 Intermediate
- 6 Basic
What was still cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
  More time given
- 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.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  More time given
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
Basic6
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  More time given
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  More time given
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
- 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.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. 4 salmon completely thawed in bag in reach in cooler.
- 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.
  Gyro meat on cooks line. Operator marked time 1:00 pm
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Brown paper used to dry jalapeños in walk in cooler. Operator removed.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink by 3 compartment sink.
- Code 53, Manager certification and employee training: 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.
Basic6
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. 4 salmon completely thawed in bag in reach in cooler.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Togo containers on prep table. Operator inverted.
  Fixed on the spot
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Operator swapped covered receptacle in dining area to bathroom
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Underneath all equipment back of the house.
- 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.
  Purses hanging on food storage by dry storage area. Employees removed.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  4 by ice machine
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.
Stop sale: An order that the food can’t be sold or served.