Keller's Bar-B-Q LK

3893 Lake Emma Rd, Lake Mary, FL 32746 · Permanent Food Service · License 6903600

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 14 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
2 high priority (fixed by the Oct 14 follow-up), 2 intermediate (1 fixed on the spot, 1 repeat), 5 basic (3 repeats)
-20
Extension granted on Aug 13, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score78

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

Inspection history

1 inspection · 3 visits

Aug112026

Routine inspection

9 violations found · Inspector came back 2 times

2nd follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on dish tray.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 13, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No list of certified food service managers available at the establishment.
  More time given
Basic3
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on dish tray.
  More time given
  Accumulation of lime scale on the inside of the dishmachine.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 2 Intermediate
- 5 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.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  SIDE COOLER: Per operator held overnight - cut tomato (52°F - Cold Holding); - coleslaw (52°F - Cold Holding); - cut lettuce (52°F - Cold Holding); - shredded cheese (53°F - Cold Holding); Per operator brought out at 9am - raw chicken wings (50°F - Cold Holding); - sausage (49°F - Cold Holding); - chicken breast (49°F - Cold Holding) AT FRY STATION - fries (52°F - Cold Holding). Operator states less than 2 hours. Observed on pedestal stand. Advised operator to place on Time as a Public Health Control. Provided blank forms
Intermediate2
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  - hand wash sink at dish station. Valve turned off. Operator turned on.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: No list of certified food service managers available at the establishment.
  - only one CFM for establishment is expired
Basic5
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  - employee at dish station
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on dish tray.
  Repeat violation
  Accumulation of lime scale on the inside of the dishmachine.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  - at cook line
  Repeat violation
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.