Lees Palace
841 Rinehart Rd, Lake Mary, FL 32746 · Permanent Food Service · License 6904001
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 high priority (fixed on the spot), 8 basic-14
- Safety score86
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 visitOct 8, 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.
10 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 cold held at greater than 41°F.
- rice (70°F - Cold Holding); - breaded chicken (71°F - Cold Holding) Observed on counter at cookline. Operator moved to freezer for expedited cooling
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. - employee washed metal colander then put up to dry, no sanitizing step. Manager moved to dish machine for rewash.
Fixed on the spot
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
- bulk flours and starches
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
- unwashed ginger over bean sprouts at walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
- rice ladle in container of standing water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
- microwave door handle
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- cookline gasket soiled
Buildup of food debris/soil residue on equipment door handles.
- cookline door handles
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
- back door.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- acoustical ceiling tiles in kitchen
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.