Tamara Lake Mary

1541 International Pkwy Ste 1011, Lake Mary, FL 32746 · Permanent Food Service · License 6905498

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 27, 2026

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
5 high priority (4 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 10 basic
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Jul272026

Routine inspection

17 violations found

First visitJul 27, 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.
17 violations found:
- 5 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  - rice (122°F - Hot Holding). Observed on counter. Chef states less than 1 hour. Advised chef to reheat to 165f before serving.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  - chicken curry (40f-52f - Cooling) Chef states prepared yesterday.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  - raw chicken over cut vegetables at walk in cooler
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - Dishwasher (Chlorine 0ppm). Operator primed machine. Final reading 100ppm
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  - sweet cream. Employee states opened two days prior
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  - handwashing sink at bar used to storing bar equipment
  Fixed on the spot
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  - bags of rice on floor at back storage room
- Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  - hand wash sink at kitchen hot water not working. Maintenance repaired
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  - exterior and top area of interior of microwave
- Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
  - knife between cookline coolers
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  - tomato ketchup container with ridges reused for cooking sauces
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  - handwashing wash sink at cookline
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  - back splash at dish station
- 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.
  - hat, bike helmet stored on top of dish machine
  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.
Stop sale: An order that the food can’t be sold or served.