1921 Mount Dora
Last inspected: Oct 3, 2025
30
Score
Across the available record, 1921 Mount Dora has eight inspections on file, the first dated 2023. On Oct 3, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 10 violations earlier in the record.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
That's lower than the typical Mount Dora restaurant, which scores around 69. This restaurant has more on its record than most do.
8
Inspections
3
Critical latest
6
Major latest
3
Minor latest
Inspection History
Oct 3, 2025
Routine - Food
3 critical violations. 6 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41. Per operator less than 4 hours. Blue Cheese (63F - Cold Holding); Garlic butter (62F - Cold Holding), rechecked 170 F; Carmalize Onions (70F - cold Holding) rechecked 179F. **Corrected On-Site**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked onion relish.Dated 9/26/25 Piollo dated 9-22 Cream sauce dated 9/13 Leek dated 9/18
02C-01-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. On 2 dishmachines. **Warning**
22-57-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters and mussels.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at the bar
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Operator replaced. **Corrected On-Site**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine heavily soiled.
22-20-5
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 80F.
10-07-4
30
May 19, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters **Repeat Violation** - From follow-up inspection 2025-05-19: **Time Extended**
23-03-4
95
May 16, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted oysters (51F - Cold Holding); cooked potatoes (51F - Cold Holding); mozzarella cheese (51F - Cold Holding); shropshire Cheese (51F - Cold Holding); goat cheese (51F - Cold Holding); Brie cheese (51F - Cold Holding); arugula lettuce (51F - Cold Holding); pizza sausage (51F - Cold Holding); smoke pork (51F - Cold Holding) Operator discarded. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment in poor repair. - reach in cooler across the pizza oven.
14-11-5
Basic - Food stored on floor. - coffee beans stored in upstairs dry storage. - cooking oil in dry storage area.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters **Repeat Violation**
23-03-4
61
Dec 6, 2024
Routine - Food
5 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Plumbing Maintained; Sewage Disposal
FL-51
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
78
Apr 12, 2024
Routine - Food
5 critical violations. 6 major violations. 6 minor violations.
View 17 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.
14-86-1
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Beef Fat 80 -operator discarded
01B-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. - butter on cooks line
03F-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 56° operator placed in reach in cooler. - Beef fat 80° Suggested to To go time plan for these items
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda saddle at front bar
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - hand sink at front bar.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chloride test strips
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - 2 new hires **Corrected On-Site**
11-26-1
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. - spray bottle at 3 compartment sink.
41-21-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Carlos Cruz.
53B-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -at front bar. **Corrected On-Site**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. - Coffee beans dry storage -Cooking oil **Corrected On-Site**
08B-38-4
Basic - Faucet/handle missing at plumbing fixture. - men's bathroom handle
29-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine in front service area.
22-20-5
19
Oct 27, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Toxic substance/chemical improperly stored. - Spray bottle hanging on hand sink in service station. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. - hand sink next to ice machine used as dump sink. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. - 2 unlabeled spray bottles of liquid in pastry room. - 1 bottle in service area. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment in poor repair. -Ice machine door broken
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of fryer
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
47
Mar 2, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer hanging on hand sink ar server station. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Filling pan with water.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new hire
11-26-1
Basic - Covered waste receptacle not provided in employees bathroom.
32-12-5
Basic - Food stored on floor. Walk-in freezer.
08B-38-4
45
Jan 19, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
74
Frequently Asked Questions
When was 1921 Mount Dora last inspected?
The most recent health inspection at 1921 Mount Dora on file is from Oct 3, 2025. The public record contains eight inspections in total.
What is the most common violation at 1921 Mount Dora?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at 1921 Mount Dora.
How does 1921 Mount Dora compare to other restaurants in Mount Dora?
1921 Mount Dora most recently scored 30 out of 100, which is lower than the Mount Dora average of 69.
Has 1921 Mount Dora's inspection record improved over time?
Yes. Recent inspections at 1921 Mount Dora have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at 1921 Mount Dora means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is 1921 Mount Dora inspected?
Based on the inspection history on file, 1921 Mount Dora is inspected around three times per year on average.
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