Lampu Steakhouse & Sushi
Last inspected: Oct 30, 2025
52
Score
Lampu Steakhouse & Sushi has been inspected seven times since 2022. Lampu Steakhouse & Sushi was last inspected on Oct 30, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around 16 violations lately compared to roughly 13 violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
That's lower than the typical Mount Dora restaurant, which scores around 69. This restaurant has more on its record than most do.
7
Inspections
0
Critical latest
1
Major latest
11
Minor latest
Inspection History
Oct 30, 2025
Food-Licensing Inspection
1 major violation. 11 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tan cutting board at front counter.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling tile missing. One ceiling tile when entering thevkitchen.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water mark in ceiling tiles over three compartment sink.
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. To the left of walk in cooler.
36-03-4
Basic - Equipment in poor repair. Reach in cooler baskets at front counter.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floor under ice machine and three compartment sink. Floor under flat top grill. Floor in dry storage area
36-73-4
Basic - Food stored on floor. Two bottles of cooking oil on the floor at front counter. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior ice machine Exterior 3 compartment sink. Exterior dish washer.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall underneath three compartment sink and dish washer.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink.
29-11-4
52
Apr 24, 2025
Complaint Full
3 major violations. 16 minor violations.
View 19 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line. **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. - Teriyaki sauce, Garlic butter, white sauce stored in walk-in cooler prepared 3 and 4 days prior to. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Bowl or other container with no handle used to dispense food. - bulk sugar
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling throughout entire kitchen area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. - white, red, green cutting boards stored in back area
14-09-4
Basic - Equipment in poor repair. - Gasket on white freezer in kitchen area. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
Basic - Floor area(s) covered with standing water. - throughout out entire kitchen .
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. - floor under all hibachi grills.
36-01-4
Basic - Floor soiled/has accumulation of debris. - under all equipment in kitchen area. **Repeat Violation**
36-73-4
Basic - Food stored on floor. - buckets of sauce stored in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all hibachi grill. - walk-in cooler gasket. - reach in gaskets on cooks line. - dishwasher trays **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. - bulk sugar **Corrected On-Site**
02D-01-5
33
Dec 12, 2024
Routine - Food
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw tuna stored over avocados in reach in at sushi bar. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - White cutting board on cooks line **Repeat Violation**
22-02-4
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. - 1 new Hire
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - house made teriyaki sauce in buckets, garlic butter, ginger sauce, white sauce stored in walk-in cooler prepared 4 days prior. **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink on prep table at sushi station. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. - gasket on Frigidaire reach-in freezer in kitchen.
14-11-5
Basic - Floor soiled/has accumulation of debris. - under 3 compartment sink
36-73-4
Basic - Floor tiles missing and/or in disrepair. -missing grout in kitchen **Repeat Violation**
36-17-5
Basic - Food stored on floor. - buckets of teriyaki sauce stored on floor in walk-in cooler. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in Frigidaire reach-in freezer in kitchen.
14-69-4
Basic - Ice scoop handle in contact with ice. -Soda machine in dining area. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dish washer trays **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - black substance behind wall behind 3 compartment sink
36-27-5
33
May 2, 2024
Routine - Food
3 critical violations. 2 major violations. 16 minor violations.
View 21 violations
High Priority - Container of medicine improperly stored. - pepdo stored over clean plates in kitchen area. **Corrected On-Site**
41-07-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. -Gallon chlorine and Detergent stored next to clean cutting board
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - ginger sauce, white sauce, garlic butter all prepared 3 days prior. **Corrected On-Site**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at prep station **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. - clean utensils stored handle side down on storage shelf in Kitchen area.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. - green, white, red cutting board stored in back area. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored on preparation table next to food items in kitchen area. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Floor tiles missing and/or in disrepair. - missing grout throughout kitchen area.
36-17-5
Basic - Food stored on floor. - buckets of soy sauce in kitchen area. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - floor under all flat top grills in dining area. - speed racks in walk-in cooler
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. - bathroom area - kitchen area
36-64-5
Basic - Open dumpster lid.
33-16-4
Basic - Storage area not maintained clean and organized.
33-34-4
Basic - Stored food not covered. - temp flakes at sushi bar. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Floor area(s) covered with standing water. - throughout kitchen area. **Repeat Violation**
36-22-4
23
Dec 22, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Jun 16, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Hands Clean and Properly Washed
FL-08
23
Nov 14, 2022
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 60F in walk in cooler, placed overnight. Operator discarded **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored over raw beef in walk in cooler. **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen counter top garlic butter (55F - Cold Holding)/15 minutes ; noodles (56F - Cold Holding)/15 minutes . Operator reduced amount and placed on ice. -Walk in cooler raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding); garlic butter (45F - Cold Holding). Operator placed ice, less than 2 hours. **Corrective Action Taken -Sushi Bar octopus (45F - Cold Holding/less than 2 hours. Operator placed ice. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler eggs 51F. Less than 2 hours. **Corrective Action Taken** **Warning**
03A-03-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche sushi bar board , **Corrected On-Site** **Warning**
02B-01-5
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. **Warning**
53B-13-5
Basic - Employee eating in a food preparation or other restricted area. **Repeat Violation** **Warning**
12B-02-4
Basic - Food employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish racks soiled with dirt. **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
32
Frequently Asked Questions
When was Lampu Steakhouse & Sushi last inspected?
The most recent health inspection at Lampu Steakhouse & Sushi on file is from Oct 30, 2025. The public record contains seven inspections in total.
What is the most common violation at Lampu Steakhouse & Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Lampu Steakhouse & Sushi.
How does Lampu Steakhouse & Sushi compare to other restaurants in Mount Dora?
Lampu Steakhouse & Sushi most recently scored 52 out of 100, which is lower than the Mount Dora average of 69.
Has Lampu Steakhouse & Sushi's inspection record improved over time?
No. Recent inspections at Lampu Steakhouse & Sushi have averaged around 16 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Lampu Steakhouse & Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Lampu Steakhouse & Sushi inspected?
Based on the inspection history on file, Lampu Steakhouse & Sushi is inspected around two times per year on average.
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