L&L Restaurant
Last inspected: Dec 30, 2025
64
Score
Across the available record, L&L Restaurant has seven inspections on file, the first dated 2023. The most recent report on file is from Dec 30, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to seven violations.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
By comparison, the average Orlando facility scores 79, putting L&L Restaurant on the weaker side. Nothing in the record is alarming, but there's room to improve.
7
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over fish in reach in cooler on cookline **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (47-51F - Cold Holding) top of make table on cookline. Operator discarded
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Coffee pots blocking sink in kitchen **Corrected On-Site**
31A-09-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in salad in reach in cooler on cookline **Corrected On-Site**
10-06-5
64
May 28, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. Observed dented can of clam juice stored on the storage rack prep kitchen.
01B-01-4
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. Checked dish machine three times final rinse not sanitizing properly gauge cycle reading 127°f wash cycle reading 151°f engineering notify to check the dish machine, recommend to use another dish machine until repaired, operator has glassware dish machine that can use at time of inspection. Rechecked dish machine final rinse 160 plus engineering found out the problem at time of inspection. **Corrected On-Site**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked diced ham 44°f, butter packs 47°f stored on the top panel less than 2 hours recommend to quick chill product. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Observed sour cream stored inside reach in cooler not date marked.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has red discoloration on the surface located cook line. Recommend to replace or resurface. Can opener blade has old food debris stuck on the blade.
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee wearing a watch while working the cook line. **Repeat Violation**
13-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food debris spilled on the bottom of the reach in cooler.(cook line)
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking hose connection on the pipe use for three compartment sink.
29-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed two ceiling vents has dust accumulation left on the vents directly above pot wash machine. Ceiling tiles has rusted panels. **Repeat Violation**
36-34-5
43
Dec 16, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Personal Cleanliness
FL-40
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
55
May 1, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold Smoked salmon over cheese in low boy cooler at buffet **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Evidenced by ice in handsink at soda station
31A-11-4
78
Dec 20, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
74
May 16, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Jam and jelly not covered and butter not protected. **Corrected On-Site**
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the back rich-in cooler butter (55F - Cold Holding); milk (54F - Cold Holding) out from less than 2 hours Operator move it back to the back cooler to drop temperature down second temperature was milk (42f-cold holding)butter (43f-cold holding) **Corrected On-Site** **Repeat Violation**
03A-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. **Corrected On-Site**
12A-27-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle of water at the reach-in cooler . **Corrected On-Site** **Repeat Violation**
12B-13-4
55
Jan 23, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
50
Frequently Asked Questions
When was L&L Restaurant last inspected?
The most recent health inspection at L&L Restaurant on file is from Dec 30, 2025. The public record contains seven inspections in total.
What is the most common violation at L&L Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at L&L Restaurant.
How does L&L Restaurant compare to other restaurants in Orlando?
L&L Restaurant most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has L&L Restaurant's inspection record improved over time?
No. Recent inspections at L&L Restaurant 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 L&L Restaurant 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 L&L Restaurant inspected?
Based on the inspection history on file, L&L Restaurant is inspected around two times per year on average.
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