Lakay Restaurant and Lounge
Last inspected: Mar 19, 2026
55
Score
Going back to 2023, Lakay Restaurant and Lounge has seven inspections in the public record. The most recent report on file is from Mar 19, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 10 violations earlier in the record.
Across the inspection history, “ready-to-eat” is the issue that surfaces most often, recorded four times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over pepper steak bottom of make table . Operator switch it . **Corrected On-Site**
08A-05-6
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. Liquid eggs opened Friday 3-13 no date mark . Operator decided to discarded because today is the last day . **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the employee hand sink kitchen area . Operator provided some . **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtails and jerk pork cooked Tuesday 3-17 no date marked after opening. Operator date it . **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Food stored in a location that is exposed to splash/dust. Rice stored under the soap next to hand sink exposed to splash and soap from the hand sink . Operator moved to the cooler . **Corrected On-Site**
08B-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. The only person preparing food wearing watch .
13-07-4
55
Sep 17, 2025
Routine - Food
No violations found.
100
Jul 17, 2025
Routine - Food
3 critical violations. 8 major violations. 4 minor violations.
View 15 violations
High Priority - Live, small flying insects found Observed 2 live flying insects at the kitchen didn't touch any food .next routine visit per supervisor. **Warning**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta penny (48F - Cold Holding)over night . cooked rice out for 5 hours (75F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta penny (48F - Cold Holding)over night . cooked rice out for 5 hours (75F - Cold Holding **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Silverware stored at the employee hand sink kitchen area . **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided some . **Warning**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Was blocked with a tray cart . **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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
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. **Warning**
11-26-1
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. Cooked food at the freezer not label . **Warning**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta prepared Tuesday the 15 no label . **Warning**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage area and silverware at the kitchen. **Warning**
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
Basic - Food stored on floor. Fryer oil stored on floor . **Warning**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. **Warning**
06-01-5
23
Aug 7, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked beef 7-26-24 Cooked crab 7-30-24 Mac&cheese 7-30-25 Ground beef 7-24-24 Goat cooked 7-23-24 operator stated was frozen and then removed from freezer Saturday no date marked . **Repeat Violation**
02C-01-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw fish stored on top of French fries at the reach-in freezer.
08A-17-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 small flying insects next to the mop sink by the exit door. Per supervisor Randy hicks next announcement visit .
35A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef cooked 8-1-24 no date mark .
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the kitchen area. **Repeat Violation**
24-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment and walk-in cooler .
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go container at the kitchen area . **Repeat Violation**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Chicken thawed at standing water .
06-01-5
47
Feb 19, 2024
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. RW she'll eggs stored over unwashed cabbage and carrot inside reach in cooler across from expo line. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Legume kept cooling overnight in walk in cooler with temperature of 48F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.White rice kept on reach in cooler for less than 4 hours with temperature of 61F. Per operator she was using the rice for a order.
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Legume cooling overnight on walk in cooler with temperature of 48F.
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing.Sponge stored inside hand sink located across from preps ink.
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.The one across from prep sink **Corrected On-Site**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.Sweet potato dessert made on 1-30-2024 , according to operator was frozen and then removed from freezer yesterdayNo date marked.
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked crab made on Friday with no date marked.
02C-02-5
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
25-06-4
Basic - Silverware/utensils stored upright with the food-contact surface up.Clean utensils facing up.
24-18-4
Basic - Carbon dioxide/helium tanks not adequately secured.Is located by walk in cooler.
51-11-4
Basic - Old labels stuck to food containers after cleaning.Old label on crabs kept on cook line per operator the were made last Friday.
16-46-4
30
Aug 21, 2023
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
Proper Hot and Cold Holding Temperatures
FL-21
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Warewashing Facilities Maintained and Used
FL-24
21
Jan 25, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
86
Frequently Asked Questions
When was Lakay Restaurant and Lounge last inspected?
The most recent health inspection at Lakay Restaurant and Lounge on file is from Mar 19, 2026. The public record contains seven inspections in total.
What is the most common violation at Lakay Restaurant and Lounge?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Lakay Restaurant and Lounge.
How does Lakay Restaurant and Lounge compare to other restaurants in Orlando?
Lakay Restaurant and Lounge most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Lakay Restaurant and Lounge's inspection record improved over time?
Yes. Recent inspections at Lakay Restaurant and Lounge have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lakay Restaurant and Lounge 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 Lakay Restaurant and Lounge inspected?
Based on the inspection history on file, Lakay Restaurant and Lounge is inspected around two times per year on average.
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