Lakehouse
Last inspected: Jan 28, 2026
55
Score
Inspectors have visited Lakehouse 12 times, with records going back to 2022. The most recent visit was on Jan 28, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing six times across the record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
12
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of spinach 45°f stored inside reach in cooler drawers in the (pancake station), recommend to remove from cooler quick chill to maintain 41°f or below. **Corrective Action Taken**
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. Observed employee wearing gloves on the cook line cracked shell eggs continue to cut hash browns did not change gloves, removed gloves after told and wash hands. Recommend training for new employee. **Corrective Action Taken**
12A-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed linen cloths stored inside hand wash sink located (pancake station) Linen removed at time of inspection **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the hand sink located in front omelet station. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed seams of door gaskets has food debris left on the surface.(lake house bar)
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored in bin improperly stored located in servers area. **Repeat Violation**
24-18-4
55
Jul 29, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee working in the dish machine area wearing gloves touch face without removing gloves and washing hands explained importance of handwashing.
12A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three while cutting has black discoloration and yellow stains. ( cook line)
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand sink behind the main bar. Manager replaced at time of inspection **Corrected On-Site**
31B-02-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on the pizza oven, Chef removed. **Corrected On-Site**
10-20-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored incorrectly expo line
24-18-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed apples unwashed stored with oranges inside reach in cooler.
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked the quaternary amm not at minimum 50 ppm concentration on the cook line.
21-08-4
58
Feb 12, 2025
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
70
Jan 21, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked cabbage 47°f stored on the top panel of reach in cooler, less than 4 hours recommend to quick chill the product. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed one white cutting board has green discoloration on the surface used on the cook line. **Repeat Violation**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack stored on the shelf on the cook line
40-06-5
Basic - Cloth used as a food-contact surface. Observed paper towels used on micro basil stored in the top panel reach in cooler. **Corrected On-Site**
21-05-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed dried milk on the bottom of reach in cooler located in the server area, also reach in cooler drawers on the omelet station has dried juice left on the surface.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed seams of the door gaskets has food debris in the reach in cooler located in the bar. **Repeat Violation**
23-03-4
Basic - Floor area(s) covered with standing water. Observed standing water on the floor near ice bin on the omelet station.
36-22-4
61
Jul 3, 2024
Complaint Full
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Jul 2, 2024
Complaint Full
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of chicken wings 47°, grouper 54°f f, f stored inside reach in cooler drawers located on the cook line also half half 47°f in the bar area. Per employee removed from #4 walk in cooler less than 4 hours for lunch, removed from cooler placed in blast chiller engineering notify cooler not working properly. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drop item on the floor while wearing gloves, ask to remove gloves and wash hands immediately. Recommend training for staff **Warning**
12A-09-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects in the ice tea and coffee area front service line, per Supervisor next day callback. Recommend Chef to notify current pest control service. **Corrective Action Taken** **Warning**
35A-02-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee wearing gloves cracked raw shell eggs gloves removed did not wash hands after touched the handle of the pan observed on cook line. Recommend training for all employees working the cook line. **Warning**
12A-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of hash browns 99°f stored on the cook line observed three pans underneath the product, nor able to properly hot temperature. Recommend Employee to reheat product 172°f **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has yellow stains on the surface, located on the cook line and side prep line. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed wipes for sanitize stored in front of hand wash sink located in the area where pan cakes cooked. **Corrected On-Site** **Warning**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris in the seams of door gaskets and door handles in the bar area. **Warning**
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons stored on the cook line. **Warning**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack stored on the shelve with linen and plastic wrap on the cook line. **Warning**
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave oven has old food stuck to the door panel.( cook line) **Warning**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the bottom of reach in cooler on the pantry side has old food dried on the surface. Observed the bottom of reach in cooler has sticky surface on the (bar area) **Warning**
22-16-4
30
Apr 23, 2024
Routine - Food
No violations found.
100
Feb 27, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. vacuum sealed cooked and raw food frozen and refrigerated; cooked pickling past 7 days **Warning** - From follow-up inspection 2024-02-27: **Time Extended**
03G-46-1
90
Feb 20, 2024
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk in cooler 2, taco fish meat dated 2/5 vacuum sealed in house thawed in walk in cooler **Warning**
03G-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw smoked salmon over smoothie, Traulsen cooler end of line **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey 2/13, ham 2/13, escaveche 2/7 **Warning**
01B-24-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. - unwrapped apples not under sneeze protection **Warning**
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese in 45F in 1/9 pan Lakehouse Line Sliced tomatoes 45F. Ham 45F, lakehouse line - almond milk 46F and 45F. In bar cooler 4 open containers. Yogurt 46F in other bar cooler - Sliced cheese 47F, queso fresco 45F, cilantro sour cream 44F, upright Traulsen cooler in the corner in front of bag in the box soda **Warning**
03A-02-5
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. vacuum sealed cooked and raw food frozen and refrigerated; cooked pickling past 7 days **Warning**
03G-46-1
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. cold smoked salmon on breakfast menu **Warning**
02B-01-5
Intermediate - No running water at handsink - breakfast/pizza area handsink **Warning**
27-11-4
Basic - Dishmachine not functioning. Dish machine out of service and not in use. Awaiting part. **Warning**
16-55-4
33
Aug 24, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
64
Mar 13, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in the dishmachine area, touch his face place gloves on did not wash hands. Chef spoke to employee on hand washing procedures
12A-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of cream cheese 61°f stored at room temperature.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature diced ham 47°f, sausage 47°f stored on the top panel less than 4 hours, recommend to quick chill product immediately. Checked temperature cream cheese 61°f stored at room temperature on the expo line. **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 cheddar and provolone cheese not date marked stored inside reach in cooler on Cook line. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards has black stains on the surface on the cook line. Engineering notify at time of inspection **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand sink on the cook line, omelet station. Chef provided at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and lids not stored inverted on the expo line. **Corrected On-Site**
24-05-4
45
Nov 7, 2022
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on the main cook line did not wash hands after cracked raw shell eggs while wearing gloves handled clean equipment . **Repeat Violation**
12A-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves did not wash hands before placing new set of gloves on the cook line.
12A-07-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handled soiled dishes and clean dishes with the same gloves did not wash hands in between.
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked shredded cheese 44°f provolone 52°f stored in reach in cooler less 4 hours recommend to quick chill cheese. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black discoloration on the three white cutting boards located on the main cook line.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located in the omelet station. **Corrected On-Site**
31B-02-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples served on the buffet line not wrapped or utensils not used.
08B-15-4
Basic - Equipment in poor repair. Observed reach in cooler door not closing properly hinges must be adjusted ( breakfast buffet)
14-11-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while Food handling on the main cook line.
13-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed sodas stored inside reach in cooler located in the reach in cooler. Employee removed drinks at time of inspection **Corrected On-Site**
12B-13-4
35
Frequently Asked Questions
When was Lakehouse last inspected?
The most recent health inspection at Lakehouse on file is from Jan 28, 2026. The public record contains 12 inspections in total.
What is the most common violation at Lakehouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Lakehouse.
How does Lakehouse compare to other restaurants in Orlando?
Lakehouse most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Lakehouse's inspection record improved over time?
Results have been roughly steady. Inspections at Lakehouse have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Lakehouse 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 Lakehouse inspected?
Based on the inspection history on file, Lakehouse is inspected around four times per year on average.
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