Lagoon Snack Bar (Burger Theory)

14500 Continental Gateway, Orlando, FL 32821

American

Last inspected: Sep 17, 2025

Score

Medium Risk

Going back to 2023, Lagoon Snack Bar (Burger Theory) has six inspections in the public record. The most recent visit was on Sep 17, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.

The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly nine violations earlier in the record.

“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.

The city-wide average sits at 79, which Lagoon Snack Bar (Burger Theory)'s 67 doesn't quite reach. The record is unremarkable in either direction.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Sep 17, 2025

Routine - Food

2 critical violations. 1 major violation.

View 3 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (51F - Cold Holding) in glass door lowboy. In unit less then one hour. Move to different unit **Corrective Action Taken**

03A-02-5

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked chicken wing in reach in cooler **Corrected On-Site**

08A-05-6

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar

27-16-4

Apr 17, 2025

Routine - Food

2 critical violations. 2 major violations. 1 minor violation.

View 5 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw ground beef (47F - Cold Holding). In cooler drawer across from fryer. In unit less then four hours, exchanged with cold product

03A-02-5

High Priority - Operating with an expired Division of Hotels and Restaurants license.

50-17-3

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar

27-16-4

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar

31B-02-4

Basic - Duct tape used to repair nonfood-contact surface. Reaching cooler door

14-71-4

May 15, 2024

Routine - Food

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. raw ground beef (47F - Cold Holding)in cooler drawer. Operator states in unit less than two hours. Will place on ice **Corrective Action Taken**

03A-02-5

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Tested at 0ppm, retested at 400ppm **Corrected On-Site**

22-43-4

Intermediate - Equipment drain line draining into handwash sink. Portable ac unit **Corrected On-Site**

31A-10-4

Basic - Carbon dioxide/helium tanks not adequately secured.

51-11-4

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. In kitchen and bar. Tested at 0ppm. Retested at 400ppm **Corrected On-Site**

21-08-4

Jul 13, 2023

Complaint Full

2 critical violations.

View 2 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw hamburger (40-57F - Cold Holding); sliced cheese (41-57F - Cold Holding) in top of make table, operator states in unit less then 4 hours. Discarded methods to try and keep items cold. Will exchange with cold product **Corrective Action Taken**

03A-02-5

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm.

22-43-4

Jun 5, 2023

Routine - Food

1 major violation. 7 minor violations.

View 8 violations

Food Received at Proper Temperature

FL-12

Required Records Available; Shellstock Tags/Labels

FL-14

Proper Hot and Cold Holding Temperatures

FL-21

Food Contact Surfaces Clean and Sanitized

FL-22

Equipment Adequate to Maintain Product Temperature

FL-29

Approved Thawing Methods Used

FL-31

Lighting Adequate; Required Shields in Place

FL-36

Plumbing Maintained; Sewage Disposal

FL-51

Mar 29, 2023

Routine - Food

2 critical violations. 4 major violations. 11 minor violations.

View 17 violations

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

12A-07-5

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - liquid butter 116°, manager turn more hot the flat top **Corrective Action Taken**

03B-01-6

Intermediate - Handwash sink used for purposes other than handwashing. - bartender washing cups in hand wash sink at bar

31A-11-4

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

16-32-5

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen and bar **Corrected On-Site**

31B-02-4

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 - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**

51-11-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ice scoop holder at bar - gun soda holder

23-03-4

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127°

10-07-4

Basic - Accumulation of debris on drainboards or equivalent.

16-15-4

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - mop sink wall

36-27-5

Basic - Wet mop not stored in a manner to allow the mop to dry.

42-01-4

Basic - Standing water in bottom of reach-in-cooler.

29-49-6

Basic - Outer openings of establishment cannot be properly sealed when not in operation.

35B-04-4

Basic - Floor area(s) covered with standing water. Ice machine- 3 bay sink area

36-22-4

Basic - Cove molding at floor/wall juncture broken/missing. Next to ice machine

36-03-4

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

22-20-5

Show all 6 inspections Show less

Frequently Asked Questions

When was Lagoon Snack Bar (Burger Theory) last inspected?

The most recent health inspection at Lagoon Snack Bar (Burger Theory) on file is from Sep 17, 2025. The public record contains six inspections in total.

What is the most common violation at Lagoon Snack Bar (Burger Theory)?

Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Lagoon Snack Bar (Burger Theory).

How does Lagoon Snack Bar (Burger Theory) compare to other restaurants in Orlando?

Lagoon Snack Bar (Burger Theory) most recently scored 67 out of 100, which is lower than the Orlando average of 79.

Has Lagoon Snack Bar (Burger Theory)'s inspection record improved over time?

Yes. Recent inspections at Lagoon Snack Bar (Burger Theory) have averaged around four violations per visit, down from roughly nine earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Lagoon Snack Bar (Burger Theory) 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 Lagoon Snack Bar (Burger Theory) inspected?

Based on the inspection history on file, Lagoon Snack Bar (Burger Theory) is inspected around two times per year on average.

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