Keller's Bar-B-Q Lk
Last inspected: Jan 6, 2026
70
Score
Across the available record, Keller's Bar-B-Q Lk has 10 inspections on file, the first dated 2022. Keller's Bar-B-Q Lk was last inspected on Jan 6, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
The pattern that stands out is “walk-in cooler interior/shelves have accumulation”, which has been cited two times.
Keller's Bar-B-Q Lk's latest score of 70 falls below the Lake Mary average of 79. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 6, 2026
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
Aug 19, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
70
Feb 25, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - at cook line - From follow-up inspection 2025-02-25: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2025-02-25: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - From follow-up inspection 2025-02-25: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-02-25: **Time Extended**
16-23-4
82
Feb 17, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
37
Sep 5, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - beef (120 - Hot Holding). Manager put in oven for reheat **Corrective Action Taken**
03B-01-6
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 to operator
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink next to dishwasher
31B-02-4
Basic - Grease receptacle lid open, broken, or missing. **Corrected On-Site**
33-29-4
Basic - Accumulation of debris on exterior of warewashing machine. - top of dishwasher
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - pitcher used to scoop beans submerged in product.manager removed **Corrected On-Site**
10-01-5
Basic - No Heimlich maneuver/choking sign posted. - provided to operator
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - storage area below steam wells at cook line soiled
23-03-4
52
Mar 29, 2024
Routine - Food
No violations found.
100
Jan 29, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 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. **Warning**
53B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables at cooks line **Warning**
14-09-4
Basic - Walk-in cooler interior/shelves have accumulation of food residues. **Warning**
22-16-4
82
Aug 3, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
58
Jan 25, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
45
Aug 2, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
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 replaced , primed and tested 100 ppm
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at the front line
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Floor soiled/has accumulation of debris. Floor drains at the smoker
36-73-4
Basic - Floor tiles missing and/or in disrepair. At the smoker 4 sq ft of broken tiles
36-17-5
Basic - Hole in or other damage to wall. Behind the dish washer and the walk way the wall is caving in
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Racks in the walk in cooler are soiled and rusted
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves on the fagor cooler
22-16-4
Basic - Stored food not covered. BBQ sauce in prep Beans and ribs in the cooler
08B-12-5
50
Frequently Asked Questions
When was Keller's Bar-B-Q Lk last inspected?
The most recent health inspection at Keller's Bar-B-Q Lk on file is from Jan 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Keller's Bar-B-Q Lk?
Across the inspection record, “walk-in cooler interior/shelves have accumulation” has been cited two times, more than any other issue at Keller's Bar-B-Q Lk.
How does Keller's Bar-B-Q Lk compare to other restaurants in Lake Mary?
Keller's Bar-B-Q Lk most recently scored 70 out of 100, which is lower than the Lake Mary average of 79.
Has Keller's Bar-B-Q Lk's inspection record improved over time?
Results have been roughly steady. Inspections at Keller's Bar-B-Q Lk have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Keller's Bar-B-Q Lk 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 Keller's Bar-B-Q Lk inspected?
Based on the inspection history on file, Keller's Bar-B-Q Lk is inspected around three times per year on average.
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