Kings Lanes Lounge and Sports
Last inspected: Dec 3, 2025
67
Score
Going back to 2022, Kings Lanes Lounge and Sports has eight inspections in the public record. Inspectors last stopped by on Dec 3, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Floor area(s) covered with standing water” comes up most often, recorded four times in the inspection record.
By comparison, the average Orlando facility scores 79, putting Kings Lanes Lounge and Sports on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Stored next to bar equipment in front bar area , operator moved **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauces in reach in cooler , operator moved **Corrected On-Site**
08A-05-6
Basic - Floor area(s) covered with standing water. In keg walk in cooler and under ice machine closest to walk in cooler
36-22-4
Basic - Hole in or other damage to wall. Right side of the entrance of kitchen **Repeat Violation**
36-24-5
67
May 2, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored at bar hand wash sink by dishwasher. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board soiled at prep station by walk-in cooler. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar by
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled at bar. **Repeat Violation**
41-17-4
Intermediate - Water shut off at employee handwash sink at bar area. **Corrected On-Site**
27-16-4
Basic - Hole in wall at dishwashing station sink and in event dry storage area.
36-24-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on cookline. **Corrected On-Site**
12B-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cut melon. **Corrected On-Site**
08B-17-4
Basic - Single-service articles improperly stored. Cases of plastic cups in dry storage room stored on floor. **Corrected On-Site**
25-05-4
Basic - Old labels stuck to food containers after cleaning at dish storage area. **Corrected On-Site**
16-46-4
Basic - No handwashing sign provided at a hand sink used by food employees both hand wash sink at bar, and at hand wash sink by dishwashing station, **Corrected On-Site**
31B-04-4
43
Dec 10, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board on cooks line
22-02-4
Intermediate - Spray bottle containing pink toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Strainers at the bar **Corrected On-Site**
24-05-4
Basic - Floor area(s) covered with standing water. Under ice machine **Corrected On-Site**
36-22-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish room
36-27-5
70
Jun 21, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler number 10 pico de gallo (48F - Cold Holding); portion cooked ground beef (49F - Cold Holding); Portion cooked chicken (45F - Cold Holding) Less than 4 hrs per chef, placed in walk in freezer for temperature recovery. 20 min later pico de gallo 42F, cooked portion chicken 40F, Cooked portion ground beef 37F **Corrected On-Site**
03A-02-5
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch located at the ice cream holder. **Corrected On-Site**
29-44-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink was blocked at the bar. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags and drinking cups were stored on top of the bar and underneath the waiter area. **Corrected On-Site**
40-06-5
61
Apr 22, 2024
Routine - Food
5 major violations. 3 minor violations.
View 8 violations
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. -near walk in cooler inside kitchen, blocked by keg/beer delivery **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
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.
11-26-1
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 - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on surface of monitor above cutting board -top of pizza oven
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -bulk sugar in back
02D-01-5
52
Sep 19, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Reach-in cooler shelves with rust that has pitted the surface. In bar area, in reach in cooler
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in bars
29-49-6
Basic - Floor area(s) covered with standing water. Under ice machine
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line
23-03-4
82
Mar 27, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
29
Nov 21, 2022
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 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. Dish machine in main bar 0ppm.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked at 2:45 Blue cheese crumbles 47F Sliced cheese 50F Pork portion 50F Re check at 3:50 Blue cheese crumbles 44F Pork portion 43F Sliced cheese 44F **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Opened bag of Frozen uncooked chicken tenders in freezer above brownies and French fries. **Corrected On-Site**
08A-05-6
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Outside gauge of machine reading 70F. Instructed operator to us 3 compartment sink for sanitizing,
16-54-4
Basic - Food stored on floor. Bags of ice on floor in walk in freezer.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Dessert station freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of grease/food debris. On left side of expo line near dessert station. **Corrected On-Site**
22-08-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on expo line and at prep table. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. At ice machine near dry storage. **Corrected On-Site**
36-22-4
43
Frequently Asked Questions
When was Kings Lanes Lounge and Sports last inspected?
The most recent health inspection at Kings Lanes Lounge and Sports on file is from Dec 3, 2025. The public record contains eight inspections in total.
What is the most common violation at Kings Lanes Lounge and Sports?
Across the inspection record, “floor area(s) covered with standing water” has been cited four times, more than any other issue at Kings Lanes Lounge and Sports.
How does Kings Lanes Lounge and Sports compare to other restaurants in Orlando?
Kings Lanes Lounge and Sports most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Kings Lanes Lounge and Sports' inspection record improved over time?
Results have been roughly steady. Inspections at Kings Lanes Lounge and Sports have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kings Lanes Lounge and Sports 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 Kings Lanes Lounge and Sports inspected?
Based on the inspection history on file, Kings Lanes Lounge and Sports is inspected around three times per year on average.
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