Lakeside Inn Corporation
Last inspected: Feb 19, 2026
100
Score
Inspectors have visited Lakeside Inn Corporation 13 times, with records going back to 2022. The most recent report on file is from Feb 19, 2026. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around 14 violations to closer to four violations per visit over the last few inspections.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited 10 times.
Restaurants in Mount Dora average 69, so Lakeside Inn Corporation is doing better than most peers. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 19, 2026
Complaint Partial
No violations found.
100
Jan 5, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Cut Melon (50F - Cold Holding) **Repeat Violation**
03A-02-5
High Priority - Container of medicine improperly stored. Pain relief gel above prep table. Operator removed. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board on prep table. White cutting board on prep table. Soda nozzles in kitchen area.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Scalloped potatoes in reach in cooler. Open date marked. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Floor soiled/has accumulation of debris. Floor at cook line soiled. **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. O Tongs on oven handle . Operator removed. **Corrected On-Site**
10-20-4
Basic - Light not functioning. One bulb at cook one.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled. **Repeat Violation**
36-27-5
45
Oct 9, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Long white cutting board on prep table. **Repeat Violation** - From follow-up inspection 2025-10-09: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine to the right of three compartment sink. **Repeat Violation** - From follow-up inspection 2025-10-09: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Fryer baskets - From follow-up inspection 2025-10-09: **Time Extended**
14-10-4
82
Oct 7, 2025
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from two days prior. Prime Rib (46F - Cold Holding); Au jous (46F - Cold Holding; Diced Ham (46F - Cold Holding) Sliced Turkey (67F - Cold Holding); Sliced ham (67F - Cold Holding Blu Cheese (63F - Cold Holding); Cooked Chicken (50F - Cold Holding); Spring mix (48F - Cold Holding) Per operator less than 4 hours. moved to freezer for quick cooling. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prime Rib (46F - Cold Holding); Au jous (46F - Cold Holding; Diced Ham (46F - Cold Holding) Sliced Turkey (67F - Cold Holding); Sliced ham (67F - Cold Holding
01B-02-5
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. 0 ppm. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Long white cutting board on prep table. **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg benedict. Operator marked, corrected on site.
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips **Repeat Violation**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. au Jous in walk in cooler. Pasta
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue green liquid at the bar. Operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Fryer baskets
14-10-4
Basic - Floor soiled/has accumulation of debris. Floor at cook line. Floor underneath three compartment sink and ice machine.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Reach in freezer at the end of cook line. Reach in freezer in back kitchen area. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at three compartment sink. Walls in the kitchen
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine to the right of three compartment sink. **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Three tanks in back kitchen area. **Repeat Violation**
51-11-4
27
Mar 24, 2025
Routine - Food
4 critical violations. 5 major violations. 13 minor violations.
View 22 violations
High Priority - Toxic substance/chemical improperly stored. - spray bottle of green liquid stored at dump sink at front bar. - cleaning chemicals stored above clean utensils in dish area. **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw beef stored over raw pork in reachin cooler on cooks line. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over bread in walk-in cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - speed racks in walk-in coolers - can opener - white and green cutting boards on cooks line **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - Hand sink next to ice machine blocked with cart. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quart test strips
16-37-1
Intermediate - No soap provided at handwash sink. - hand sink at 3 compartment sink **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of green liquid stored at front bar.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -both ice machines **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. - CO2 tank at front bar. - tank at bag n box rack in kitchen
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - 11 snapper portions operator discarded.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. - red, blue, green ,white cutting boards stored in back prep area. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. - walk-in floors **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall. - throughout the entire kitchen area
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - auto sham in prep area. - duke oven on cooks line. - microwave on front line.
22-08-4
Basic - Light not functioning. -1 light fixture in hood system.
36-62-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - on cooks line
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - throughout the entire kitchen area.
36-27-5
Basic - Waste line missing at soda gun holster. - **Repeat Violation**
29-17-4
17
Oct 2, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Soda gun nozzles at font bar. - white and green cutting boards on cooks line - interior of fryers and baskets - speed rack in walk in cooler **Repeat Violation** - From follow-up inspection 2024-10-02: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. - soda gun at front bar. - From follow-up inspection 2024-10-02: **Time Extended**
29-17-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-10-02: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - Walk-in floors - under ice machine - From follow-up inspection 2024-10-02: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - white cutting board on expo - From follow-up inspection 2024-10-02: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2024-10-02: **Time Extended**
16-21-4
70
Oct 1, 2024
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner and stainless cleaner stored over clean utensils in dish area. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41F. ; raw salmon (48F - Cold Holding); cooked fish (49F - Cold Holding); raw sausage (50F - Cold Holding); cooked ribs (50F - Cold Holding); cooked carrots (50F - Cold Holding); raw bacon (50F - Cold Holding); shredded chicken (50F - Cold Holding); pot pie filling (50F - Cold Holding); white rice (50F - Cold Holding); yellow rice (50F - Cooling); sliced ham (48F - Cold Holding); sliced turkey (48F - Cold Holding); sliced chicken (49F - Cold Holding) **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw pork in reach in cooler **Corrected On-Site**
08A-20-5
High Priority - Dented/rusted cans present. See stop sale. **Warning**
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - rice prepared day prior 47° -Operator discarded. **Corrected On-Site**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Soda gun nozzles at font bar. - white and green cutting boards on cooks line - interior of fryers and baskets - speed rack in walk in cooler **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - pasta prepared day prior **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine next to 3 compartment sink. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo container in dry storage. **Corrected On-Site**
24-26-4
Basic - Cutting board has cut marks and is no longer cleanable. - white cutting board on expo
14-09-4
Basic - Floor soiled/has accumulation of debris. - Walk-in floors - under ice machine
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - ovens on cooks line - microwave on cooks line **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in gaskets - exterior front ice machine - exterior of char grill, ovens, -hood filters **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Waste line missing at soda gun holster. - soda gun at front bar.
29-17-4
25
Mar 1, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - White cutting board in prep area. -Green cutting boards on cooks line. - fry baskets **Repeat Violation** - From follow-up inspection 2024-03-01: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-03-01: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - Both ice machines - From follow-up inspection 2024-03-01: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-03-01: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Equipment in poor repair. - fry baskets - From follow-up inspection 2024-03-01: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. - all walls throughout entire kitchen areas. - From follow-up inspection 2024-03-01: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line - baking ovens on cooks line. - microwave in expo corner - From follow-up inspection 2024-03-01: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light fixtures above walk-in coolers. - From follow-up inspection 2024-03-01: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets on walk-in coolers -speed racks in walk-in cooler. -Hood fliters - exterior of ovens on cooks line. **Repeat Violation** - From follow-up inspection 2024-03-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - keratosis cold holding unit on cooks line. - From follow-up inspection 2024-03-01: **Time Extended**
22-16-4
58
Feb 22, 2024
Routine - Food
3 critical violations. 2 major violations. 14 minor violations.
View 19 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. - 0 ppm **Warning**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
High Priority - Toxic substance/chemical improperly stored. - stainless cleaner stored on top of drying rack in dish area. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - White cutting board in prep area. -Green cutting boards on cooks line. - fry baskets **Repeat Violation**
22-02-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. - spray bottle of yellow liquid stored under mixer.
41-21-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - silverware stored handle side down in dish area.
24-18-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - keratosis cold holding unit on cooks line.
22-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - 2 Red Bulls stored in cold holding unit in prep area. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets on walk-in coolers -speed racks in walk-in cooler. -Hood fliters - exterior of ovens on cooks line. **Repeat Violation**
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - purse stored on drying rack in dish area. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored on cooks line. **Corrected On-Site**
12B-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - Both ice machines
22-20-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light fixtures above walk-in coolers.
38-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line - baking ovens on cooks line. - microwave in expo corner
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. - tongs hanging on oven handle on cooks line. **Corrected On-Site**
10-20-4
Basic - Hole in or other damage to wall. - all walls throughout entire kitchen areas.
36-24-5
Basic - Equipment in poor repair. - fry baskets
14-11-5
26
Sep 13, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
67
Sep 12, 2023
Routine - Food
8 critical violations. 7 major violations. 10 minor violations.
View 25 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 3 Flying insects at front bar. **Warning**
35A-02-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - Dish washer
12A-13-4
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. O ppm **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut fruit (60F - Cold Holding); raw shell egg (60F - Cold Holding); shredded cheese (60F - Cold Holding); liquid eggs (60F) Per operator Food item have been out for 60 minutes. Suggest to place in cooler for quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - hard boiled eggs date 8/31 Operator discarded **Corrective Action Taken**
02C-01-5
High Priority - Toxic substance/chemical improperly stored. -Dish sop stored on prep table -Chemicals store next to clean utensils in back area.(COS) - chemicals stored next to clean over clean containers.(cos)
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Creamer at morning coffee station in lobby. - potato's cooked prior day no date mark.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cooks line -Mixer head
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. - employee rinsed pan in hand sink in back are. Operator coached employee.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Hand sink at front bar
31B-02-4
Intermediate - No soap provided at handwash sink. -Hand sink at front bar
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. -Spray bottle with liquid on prep table.
41-21-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -Hand sink at front bar - hand sink in prep area next to mixer. - Hand sink at pool bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove top in back area - all gaskets on cooks line - all gaskets on walk-in coolers.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Stored food not covered. In walk-in cooler: Brisket, cooked rice, chicken stock
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Walk- in coolers
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
Basic - Floor area(s) covered with standing water. - in front of 3 compartment sink and ice machine.
36-22-4
9
Mar 1, 2023
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Chafing fuel stored with spices in prep area. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat foods in walk-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
22-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Mixer head. White cutting boards on cooks line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front entrance used as dump sink.
31A-11-4
Intermediate - Identity of food or food product misrepresented. Menu item reads Florida red Drum as blackened Snapper. Operator removed menu inserts and replaced with proper description. **Corrected On-Site**
52-01-4
Intermediate - No soap provided at handwash sink. Hand sink next to ice machine. **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several prepared foods in walk-in cooler prepared prior days **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tank located next to bag n box rack.
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cutting tomatoes.
13-03-4
Basic - Food stored on floor. Broccoli stored on floor in walk-in cooler. Food stored on floor in walk-in freezer. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. On cooks line
10-20-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site** **Repeat Violation**
24-18-4
25
Oct 26, 2022
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
19
Frequently Asked Questions
When was Lakeside Inn Corporation last inspected?
The most recent health inspection at Lakeside Inn Corporation on file is from Feb 19, 2026. The public record contains 13 inspections in total.
What is the most common violation at Lakeside Inn Corporation?
Across the inspection record, “food-contact surface soiled with food debris” has been cited 10 times, more than any other issue at Lakeside Inn Corporation.
How does Lakeside Inn Corporation compare to other restaurants in Mount Dora?
Lakeside Inn Corporation most recently scored 100 out of 100, which is higher than the Mount Dora average of 69.
Has Lakeside Inn Corporation's inspection record improved over time?
Yes. Recent inspections at Lakeside Inn Corporation have averaged around four violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Lakeside Inn Corporation means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Lakeside Inn Corporation inspected?
Based on the inspection history on file, Lakeside Inn Corporation is inspected around four times per year on average.
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