310 Lake Side
Last inspected: Jan 9, 2024
33
Score
Inspectors have visited 310 Lake Side four times, with records going back to 2022. Inspectors last stopped by on Jan 9, 2024. High risk indicates the latest inspection turned up problems worth knowing about. Public records show no inspections at 310 Lake Side since Jan 9, 2024, so this file may not reflect current conditions.
The trend has not been favorable: recent inspections average around 17 violations each, up from closer to 12 violations before.
“Ceiling/ceiling tiles/vents soiled” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Orlando facility scores 79, putting 310 Lake Side on the weaker side. Diners may want to scan the inspection details before deciding to visit.
4
Inspections
1
Critical latest
3
Major latest
13
Minor latest
Inspection History
Jan 9, 2024
Routine - Food
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar tender cutting lemons with bear hands. Bar tender washed hands then put on gloves **Corrected On-Site**
09-01-4
Intermediate - Non-pitting surface rust on food-contact equipment. Downstairs storage shelves shelves in warewashing area
22-31-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Light shield damaged/in disrepair. Cracked light shield at end of warewash area by mop sink
38-01-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside ice Machine on rim
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents in ceiling on cook line
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink above salad prep station **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. grease on floor under cooking equipment on cook line
36-73-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles in warewashing area cracked
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep cooler and wall of cooler **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs oven door **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven inside soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air filters on ice machine vents on hood system of cook line
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in center reach in silver cooler rust
22-16-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour **Corrected On-Site**
10-01-5
33
Jul 25, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Sun dried tomatoes relish 7/8 Key lime pie truffles made on site 7/7 Chicken piccata 7/5 Beef Demi 7/4 Potato soup 7/16 Ceaser dressing made in house 7/14 Bruschetta 7/7 Kalamari 6/24 Sliced turkey 7/14 Soy ginger 7/6
01B-28-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Slicer in downstairs prep area
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar had strainer **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents on cook line
36-34-5
Basic - Floor soiled/has accumulation of debris. Floor under oven and fryers has build up of grease
36-73-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked in front of dish Machine and in kitchen
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven and door handle of middle oven door
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in make table cooler on cook line. Inside door of make table on cookline Bottom of Reach in cooler at end of cook line near wall
23-03-4
Basic - Old labels stuck to food containers after cleaning. On some dry dishes in warewash storage area
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Multiple shelves in several upright reach in coolers at left side of cook line
14-33-4
50
Mar 27, 2023
Routine - Food
7 major violations. 7 minor violations.
View 14 violations
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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. Provided operator with forms **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. At bar
31B-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday per operator **Corrected On-Site**
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with forms **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen at far side of upright reach in cooler . Blocked by prep table Hand sink at bar blocked by reach in cooler
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar had strainer in it **Corrected On-Site**
31A-11-4
Basic - Water draining onto floor surface. Under dish machine at bar Under hand sink at far end of bar
29-03-4
Basic - Ceiling tile missing. In dry storage area downstairs **Repeat Violation**
36-36-4
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in ware washing area
36-17-5
Basic - Food stored on floor. Boxed oil **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer **Repeat Violation**
14-69-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at bar next to hand sink **Repeat Violation**
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in kitchen by ice machine
29-20-5
35
Aug 22, 2022
Routine - Food
4 critical violations. 2 major violations. 14 minor violations.
View 20 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over fried tomatoes in stand up freezer by cook line
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced tomatoes 8/10 and sliced turkey 8/15
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sliced tomatoes 8/10 and sliced turkey 8/15
01B-13-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar tender cutting fruits for garnish with bare hands
09-01-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached egg for traditional Benedict's on brunch menu **manager updated printed out menu Corrected On-Site** **Corrected On-Site**
02B-04-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Carbon dioxide/helium tanks not adequately secured. Downstairs in basement by walk in cooler
51-11-4
Basic - Ceiling tile missing. Ceiling tiles missing in downstairs basement area throughout area
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles through kitchen have a heavy dust debris build up
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Knives on plate at bar area does have all handles facing the same way
24-05-4
Basic - Cloth used as a food-contact surface. Cloth in bottom of blanched green beans container
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on bag in box drink in basement dry storage area
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer in basement
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in kitchen has ice build up
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between cooler and prep table at cook line **Corrected On-Site**
10-17-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in kitchen and at bar area
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Numerous walls in the kitchen, cook line, above ice machine have dust debris build up
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe under 3 compartment sink in ware wash area (container under pipe under 3 bay sink ) and pipe under hand sink at cook line leaking
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
22
Frequently Asked Questions
When was 310 Lake Side last inspected?
The most recent health inspection at 310 Lake Side on file is from Jan 9, 2024. The public record contains four inspections in total.
What is the most common violation at 310 Lake Side?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited three times, more than any other issue at 310 Lake Side.
How does 310 Lake Side compare to other restaurants in Orlando?
310 Lake Side most recently scored 33 out of 100, which is lower than the Orlando average of 79.
Has 310 Lake Side's inspection record improved over time?
No. Recent inspections at 310 Lake Side have averaged around 17 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at 310 Lake Side 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.
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