Cottage Inn
Last inspected: Mar 11, 2026
58
Score
The health department has logged nine inspections at Cottage Inn, the earliest from 2022. Inspectors last stopped by on Mar 11, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly four violations before.
“Employee beverage container on a food preparation table” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 79, which Cottage Inn's 58 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. -Container of zyn on gloves. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over pickles in walk in cooler. **Corrected On-Site**
08A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under grill.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in up right freezer.
22-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Backpack on prep table. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floors not maintained smooth and durable. -In kitchen.
36-11-4
58
Oct 16, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. -Griddle cleaner stored on prep table. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw sausage links over diced peppers.
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked taco meat.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Over prep cooler. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. -Prep cooler cutting board on cook line.
14-09-4
Basic - Equipment in poor repair. -Reach in freezer gasket torn.
14-11-5
58
Apr 8, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 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. -Cook making sandwich with no gloves. Operator coached, sandwich discarded. Gloves worn. **Corrected On-Site**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Dicer. Operator cleaned and sanitized. **Corrected On-Site**
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Taco meat.
02C-04-5
Basic - Cutting board has cut marks and is no longer cleanable. -Prep cooler on cookline.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Floor tiles missing and/or in disrepair. -By three compartment sink.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf under flat grill.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom of reach in freezer on cookline.
22-16-4
Basic - Reuse of single-service or single-use articles. -Taco bowls on egg crates.
25-32-4
52
Aug 9, 2024
Routine - Food
No violations found.
100
Aug 2, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 52f. Less than 4 hours. Advised to rapid chill. **Warning**
03A-02-5
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. -Server handling toast with bare hands. **Warning**
09-01-4
High Priority - 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. 0 ppm. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Tray to right of fryers. **Warning**
22-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler across from flat grill. **Warning**
22-16-4
Basic - Cutting board has cut marks and is no longer cleanable. -White cutting board on prep cooler. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Over prep cooler. **Warning**
12B-07-4
50
Mar 6, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter packs at room temperature. Less than 4 hours. Advised to rapid chill or place on time.
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs, operator determined correct time. **Corrected On-Site**
03F-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw veal over frozen potatoes. **Corrected On-Site**
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked noodles. **Corrected On-Site**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
47
Oct 12, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
90
Mar 20, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Collards 125f, Green beans 107f. Less than 2 hours. Manager placed on stove top to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Breaded veal over fried mushrooms. **Corrected On-Site**
08A-02-6
High Priority - Container of medicine improperly stored. Aspercreme by clean bowls. **Corrected On-Site**
41-07-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In employee bathroom. **Corrected On-Site**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, ham.
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. -Spray bottle on cookline.
02D-01-5
50
Sep 16, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled. Purple bottle over three compartment sink.
41-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Cardboard used to line food-contact shelves. -Bacon press stored on cardboard.
14-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic containers near employee restroom.
24-08-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Above prep cooler. **Repeat Violation**
12B-07-4
70
Frequently Asked Questions
When was Cottage Inn last inspected?
The most recent health inspection at Cottage Inn on file is from Mar 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Cottage Inn?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Cottage Inn.
How does Cottage Inn compare to other restaurants in Lady Lake?
Cottage Inn most recently scored 58 out of 100, which is lower than the Lady Lake average of 79.
Has Cottage Inn's inspection record improved over time?
No. Recent inspections at Cottage Inn have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cottage Inn means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cottage Inn inspected?
Based on the inspection history on file, Cottage Inn is inspected around three times per year on average.
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