Lighthouse Restaurant
Last inspected: Apr 23, 2026
19
Score
Inspectors have visited Lighthouse Restaurant 17 times, with records going back to 2022. The most recent visit was on Apr 23, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around six violations each.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing seven times across the record.
Compared to other Florida restaurants (averaging 72), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
17
Inspections
5
Critical latest
4
Major latest
10
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Both sides of splitter for faucet next to back door. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to prep table with tabletop oven: noodles (46F - Cold Holding). Employee stated noodles placed in cooler one hour prior to temperature being taken. Employee placed noodles in reach-in freezer to reduce temperature, noodles (35F - Cold Holding). **Corrected On-Site**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed two rodent droppings on dish room floor beneath counter. Dish room is separated from kitchen by a wall with a doorway. Observed four rodent droppings in chemical closet next to dish room. Manager cleaned all droppings during inspection. **Corrected On-Site** **Admin Complaint**
35A-04-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored above creamer in reach-in cooler across from tabletop oven. Employee placed eggs next to creamer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling food on cook line without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-16-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in dish area. **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table next to cook line oven soiled with old food debris. Cutting boards in salad prep area stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Lid stored in cook line hand washing sink. Bottle of degreaser stored in dish area hand washing sink. Employees removed both items from hand washing sinks. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Paperwork not completely filled out. Inspector provided operator with paperwork to fill out. **Corrective Action Taken**
03F-10-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink in reach-in cooler next to prep table with oven. Employee placed energy drink on bottom shelf and labeled it for personal use. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Plastic container of fish stored on walk-in freezer floor. Employee placed fish on shelf. **Corrected On-Site**
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster behind building.
33-23-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing above cook line fryer.
14-42-4
Basic - Missing drain plug at dumpster. Dumpster behind building.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above cook line greasy. Area around wait station soda machine nozzles soiled with old food debris.
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils stored in salad prep area. Employee turned utensils over. **Corrected On-Site**
24-18-4
Basic - Single-service articles improperly stored. To go cups stored on floor in storage area next to salad prep area.
25-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in main kitchen area, paint peeling. Ceiling and floor in storage room next to salad prep area. **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in wait station. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
19
Oct 28, 2025
Complaint Partial
No violations found.
100
Oct 21, 2025
Complaint Partial
No violations found.
100
Sep 19, 2025
Food-Licensing Inspection
5 critical violations. 2 major violations. 10 minor violations.
View 17 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. Dish machine in dish area, 0 ppm. **Warning**
22-41-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink, 0 ppm.
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw flounder stored over beans in reach-in cooler next to kitchen reach-in freezer. Employee moved flounder to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked shrimp stored in reach-in cooler next to back door dated 8/17. Employee stated shrimp was cooked on 9/17. Employee placed proper date mark on shrimp. **Corrected On-Site**
02C-01-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet behind building next to kitchen entrance.
29-34-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Previous owner on warning for adding prep area and moving wait station, no new plans submitted. **Warning**
51-16-7
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner underneath three compartment sink.
41-17-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler behind building.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Krab thawing in standing water in salad prep sink. Employee placed krab under cooler running water. **Corrected On-Site**
06-01-5
Basic - Stored food not covered. Crab legs stored in reach-in freezer in front corner of kitchen.
08B-12-5
Basic - Outer openings not protected with self-closing doors. Back door to salad prep area.
35B-03-4
Basic - Open dumpster lid. Dumpster and grease receptacle behind building.
33-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in cup next to table top warmer, 113F.
10-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Ceiling,floor and wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in new storage area behind wait station. Wall in hallway between kitchen and new prep area. Floors in new prep area.
36-37-5
Basic - Cardboard used to line nonfood-contact shelves. Prep table across from cook line.
14-45-4
23
Aug 7, 2025
Complaint Partial
No violations found.
100
Jul 30, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plan review approved for moving of equipment and addition of room. **Warning** - From follow-up inspection 2025-07-30: No change. **Time Extended**
51-16-7
90
Jul 29, 2025
Complaint Full
7 critical violations. 4 major violations. 20 minor violations.
View 31 violations
High Priority - Wastewater on ground of establishment. Pipe behind restaurant to the side of the back door overflowing on the ground. **Warning**
28-13-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets behind building next to back door. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to kitchen prep table: cheese (53F - Cold Holding); creamer (59F - Cold Holding); eggs (ambient) (63F - Cold Holding). Manager stated items stored in cooler overnight. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler next to kitchen prep table: cheese (53F - Cold Holding); creamer (59F - Cold Holding); eggs (ambient) (63F - Cold Holding). Manager stated items stored in cooler overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee entered kitchen from outside and began cooking fish on cook line without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 25 rodent droppings on top of dish machine. Observed six rodent droppings on floor beneath dish machine. **Warning**
35A-04-4
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. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to pass through warmer. Blade of can opener on prep table next to kitchen back door. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in wait station hand washing sink. Employee removed pitcher during inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plan review approved for moving of equipment and addition of room. **Warning**
51-16-7
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.
05-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in dish area. **Repeat Violation**
36-34-5
Basic - Ceiling tile missing. Ceiling tiles missing in area behind wait station and next to salad prep.
36-36-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored behind kitchen.
51-11-4
Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
16-03-4
Basic - Plumbing system in disrepair. Faucet behind building leaking.
29-08-4
Basic - Single-service articles improperly stored. Case of paper towels stored on floor in dry storage area next to salad prep.
25-05-4
Basic - Unsealed floor in food preparation, food storage, warewashing area or bathroom. Floor in addition behind wait station.
36-02-5
Basic - Wall and ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in hallway between dish area and salad prep area. Ceiling in kitchen area **Repeat Violation**
36-30-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket behind back door. **Repeat Violation**
42-01-4
Basic - Open dumpster lid. Dumpster behind building. **Repeat Violation**
33-16-4
Basic - Old food stuck to clean dishware/utensils. Food containers and lids throughout the kitchen. **Repeat Violation**
16-48-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Outside of sugar bin in back of kitchen. Storage shelves in salad prep area. Walk-in cooler fan covers. Walk-in cooler gaskets.
23-03-4
Basic - Missing drain plug at dumpster. Dumpster behind building.
33-11-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for pitcher in sugar container located in back of kitchen.
10-01-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster not placed on pad.
33-23-4
Basic - Food stored on floor. Case of taters stored on walk-in cooler floor. **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Lid for ice machine. Gasket for walk-in cooler. Gasket of reach-in cooler at end of cook line.
14-11-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of Starbucks coffee stored in reach-in cooler next to pass through warmer.
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler next to kitchen prep table, ambient temperature 63F. **Repeat Violation**
14-74-7
9
Apr 14, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Wait station has been moved from one side of restaurant to the other. Prep areas added where storage used to be. **Warning** - From follow-up inspection 2025-04-14: Plan review still required for equipment that has been moved, owner stated he is in the process of completing plan for restaurant. **Admin Complaint**
51-16-7
90
Feb 12, 2025
Routine - Food
4 critical violations. 5 major violations. 12 minor violations.
View 21 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
6
Nov 13, 2024
Routine - Food
No violations found.
100
Nov 7, 2024
Routine - Food
8 critical violations. 2 major violations. 18 minor violations.
View 28 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Both sides of splitter for faucet outside of back door.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item underneath warmers on prep table across from cook line: shrimp (126F - Hot Holding). Employee stated shrimp placed underneath warmer thirty minutes prior to temperature being taken. Employee voluntarily discarded shrimp. Item stored in warmer on prep table next to kitchen entrance: baked potatoes (122F - Hot Holding). Employee stated potatoes placed in warmer two hours prior to temperature being taken. Employee placed potatoes in oven to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Fish stored in reach-in cooler next to ice machine.
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Macaroni salad in walk-in cooler dated 10/26.
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw alligator stored over bottles of beer in walk-in cooler. Employee placed alligator on bottom shelf. **Corrected On-Site**
08A-05-6
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. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and put on gloves to handle plated food on cook line. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-07-5
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. Dish machine in dish area, 0 ppm. **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout the kitchen. Can opener on prep table across from back door. **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager on site with five employees working.
53A-05-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in kitchen stored in standing water, 78F.
10-07-4
Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
16-03-4
Basic - Cardboard used to line food-contact shelves. Prep table across from cook line.
14-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in prep area between cook line warmers and prep table warmers. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen.
36-34-5
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. Fish stored in reach-in cooler next to ice machine.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above cook line warmer. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
24-08-4
Basic - Food stored on floor. Plastic buckets of pickles stored in walk-in cooler.
08B-38-4
Basic - Hole in or other damage to wall. Wall in hallway between kitchen and salad prep area. **Repeat Violation**
36-24-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters above cook line.
14-42-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor in walk-in freezer. Reach-in freezer next to back door.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan for cook line dusty. Walk-in cooler gasket. Can rack in salad prep area. Dry storage shelves in salad prep area. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in salad prep area.
16-46-4
Basic - Outer openings not protected with self-closing doors. Back door to kitchen.
35B-03-4
Basic - Stored food not covered. Crab legs stored in reach-in freezer next to back door.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine in dish area.
36-27-5
10
Jun 19, 2024
Routine - Food
No violations found.
100
Jun 18, 2024
Routine - Food
5 critical violations. 4 major violations. 16 minor violations.
View 25 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: in the new reach-in cooler: Scampi sauce 58,56, scallops 60, batter 57, shred mozzarella 59, crab claws 63, garlic butter 54, slice cheese 56, eggs 56. In the walk-in cooler shred mozzarella , crab. , shred cheddar. , cubed cheese. , boiled egg. , diced ham. , broccoli salad. , bow tie pasta. , potato scald. , mousse. , imitation Krab. All temperatures over 49F for over four hours. No time temp log available for review, walk-in cooler frozen over on the coils before 12:00 noon, unit turned off to defrost., **Admin Complaint**
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a fly in the kitchen by the new reach-in cooler. **Repeat Violation** **Admin Complaint**
35A-02-6
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: male cook staff scratch his head and continue handling cookware on the cook line. ALSO, male staff wiped hands on pants, and then continued working and touched cooking equipment. Kitchen staff warned staff to wash their hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-10-4
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. Observed: the dish wash machine at 0 ppm for chlorine. The empty jug was replaced and achieved 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the new reach-in cooler: Scampi sauce 58,56, scallops 60, batter 57, shred mozzarella 59, crab claws 63, garlic butter 54, slice cheese 56, eggs 56. ALSO, the water dip prior to breading was at 74F. Ice was added, this item ****Corrective Action Taken* Walk-in cooler cultured buttermilk 49°, half-and-half 49°, cottage cheese 51, cut lettuce 58, chop cabbage 58°, ground beef 57, cinnamon butter, 58°, tartar sauce, Krab salad 52, crab Ambient air temperature 51F, butter milk 57, half n half 58, cottage cheese 57, cut lettuce 58, chop cabbage 58F . **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: both can openers have an accumulation of dried food debris on them.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: lack of a Certified Food Manager with 4 staff working with food. **Repeat Violation**
53A-05-6
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed a food thermometer in a proper ice bath, reading 59F.
05-06-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: multiple certificates made on card stock that is not original certificate.
53B-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed multiple handles with hardened debris on them.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed: the co2 tank outside is not secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed: Throughout- ceiling tiles missing, ceiling tiles in disrepair, ceiling peeling over main kitchen prep area. **Repeat Violation**
36-32-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observe walking cooler with multiple items that are time temperature control for safety between 50 and 63°. A service tech was called in noted that a capacitor was burnt out. **Warning**
14-74-7
Basic - Cove molding at floor/wall juncture broken/missing. Observed: floor tiles broken on the wash to dish.
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed: the women's restroom receptacle does not have a cover.
32-12-5
Basic - Dead roaches on premises. Observed: a dead roach behind the table in a server station. ALSO, multiple dead roaches in the uncapped brick wall by the guest restrooms.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: employee drink stored on the bottom shelf of a prep table, next to clean dishes on the cook line. **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed: kitchen staff wearing a bracelet, preparing food.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed: lack of hair restraints for multiple staff working with food.
13-03-4
Basic - Hole in or other damage to wall. Observed: the wall in the hall remains unfinished with exposed fiberglass insulation. **Repeat Violation**
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed: lack of a Hans wash sign by the hand wash sink by the back door. Men,s restroom in dining lack a sign also.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: multiple bulk seasonings and dry goods soiled, throughout. ALSO, grease build up over the fry area, in the hood area.
23-03-4
Basic - Open dumpster lid. Observed: the dumpster lid is open. **Repeat Violation**
33-16-4
Basic - Outer openings not protected with self-closing doors. Observed: the back door to the walk-in freezer is not self closing.
35B-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed: multiple bulk dry product not labeled. **Repeat Violation**
02D-01-5
14
Feb 7, 2024
Routine - Food
5 critical violations. 3 major violations. 18 minor violations.
View 26 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer on prep table across from cook line: shrimp (118F - Hot Holding). Employee stated item placed in warmer 15 minutes prior to temperature being taken. Employee proceeded to serve item. **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon stored in reach-in cooler next to ice machine.
01B-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in salad prep area, **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and handled clean utensils on cook line without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Dented/rusted cans present. See stop sale. Three cans of beets dented on salad prep can rack.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lids for containers in walk-in cooler. Blade of can opener on prep table across from back door. Interior of microwave on prep table across from cook line. Water nozzles of wait station tea machines. Cutting boards on prep table across from salad prep three compartment sink. **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Five employees working with no certified food manager present. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No soap provided at handwash sink. No hand soap at cook line hand washing sink next to prep sink. Employee provided soap at hand washing sink. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen greasy. **Repeat Violation**
36-34-5
Basic - Accumulation of debris inside warewashing machine. Dish machine in ware washing area.
16-03-4
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. Salmon stored in reach-in cooler next to ice machine.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to grit warmers. Employee removed drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee can of coke stored on shelf in walk-in cooler.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
24-08-4
Basic - Equipment in poor repair. Gasket for walk-in cooler torn.
14-11-5
Basic - Food stored on floor. Pickles stored on floor in walk-in cooler.
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Pan stored on prep table next to oven melted.
14-13-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor of walk-in freezer next to back door.
14-69-4
Basic - Missing drain plug at dumpster. Dumpster behind building.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Bottom of prep table across from cook line greasy. Can rack in salad prep area. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on prep table across from salad prep three compartment sink. **Repeat Violation**
16-46-4
Basic - Open dumpster lid. Dumpster behind building.
33-16-4
Basic - Single-service articles improperly stored. Case of cup lids stored on floor in wait station.
25-05-4
Basic - Stored food not covered. Crab legs in reach-in freezer next to back door.
08B-12-5
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in hallway between kitchen and salad prep area.
36-30-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored on floor next to ice machine.
42-01-4
14
Jul 12, 2023
Routine - Food
4 critical violations. 4 major violations. 15 minor violations.
View 23 violations
High Priority - Employee washed hands with no soap. Employee rinsed hands in hand washing sink. Manager had employee wash hands with soap. **Corrective Action Taken**
12A-20-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area. Observed two flies in dish area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish and proceeded to handle single service items. Manager had employee wash hands and change gloves and use different containers. **Corrective Action Taken**
12A-09-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet next to reach-in cooler in room behind kitchen.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in salad prep area. Hot water nozzle on coffee machine in wait station.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 employees working with no certified food manager present. Certified food manager arrived during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to kitchen reach-in cooler. **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on cook line floor.
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawed at room temperature. Employee moved item to reach-in cooler to continue thawing. **Corrective Action Taken**
06-01-5
Basic - Stored food not covered. Crabs in reach-in freezer next to back door.
08B-12-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler at end of cook line next to dish area.
14-33-4
Basic - Old labels stuck to food containers after cleaning. Pans stored in salad prep area. **Repeat Violation**
16-46-4
Basic - Floors not maintained smooth and durable. Floor in salad prep area.
36-11-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in dish area.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage bins in back of kitchen. Vents over grill greasy. Shelves on cook line. Outside of ice machine. **Repeat Violation**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives stored in 88F water next to potato holding station.
10-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
10-12-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to back door.
14-69-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging in dish area.
35B-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps beneath exterior doors in room with ice machine.
35B-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in salad prep area.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table in salad area.
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen dusty.
36-34-5
17
Mar 1, 2023
Complaint Full
5 critical violations. 3 major violations. 16 minor violations.
View 24 violations
High Priority - Toxic substance/chemical improperly stored. Hand soap stored next to box of Pepsi in salad prep area. Manager moved soap to where chemicals are stored. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line: shrimp (98F - Hot Holding); butter (102F - Hot Holding). Manager stated items placed on cook line 30 minutes prior to temperature being taken. Manager voluntarily discarded shrimp and began to reheat butter. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items on salad bar. Manager stated items placed on salad bar at 1 pm. Manager placed proper time mark on item. **Corrected On-Site**
03F-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed five flies near hand washing sink at end of cook line. **Repeat Violation** **Admin Complaint**
35A-02-6
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. Dish machine, 0 ppm. Manager stated dishes would be sanitized in three compartment sink until dish machine is repaired.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Can opener in salad prep area. **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Four employees working with no certified food manager on site. Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand towels missing at hand washing sink in dish area and at the end of the cook line.
31B-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine.
36-27-5
Basic - Accumulation of debris inside warewashing machine. Dish machine doors.
16-03-4
Basic - Ceiling tile missing. Ceiling tile missing above desk in salad prep area.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Peeling paint on kitchen ceiling near back door. **Repeat Violation**
36-32-5
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. Salmon in reach-in cooler next to ice machine.
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee orange juice stored in reach-in cooler next to kitchen prep table with warmer.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cook line. Employee removed phone. **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer near back door.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Employee removed ice scoop and placed in dish area. **Corrective Action Taken**
10-12-5
Basic - Missing drain plug at dumpster. Dumpster behind building.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Can rack in salad prep area. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored in salad prep area.
16-46-4
Basic - Open dumpster lid. Dumpster behind building. **Repeat Violation**
33-16-4
Basic - Stored food not covered. Crab in reach-in freezer near back door.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe underneath dish machine.
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket stored on cook line, 0 ppm. Employee changed sanitizer water, 50 ppm. **Corrected On-Site**
21-07-4
16
Aug 11, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Lighthouse Restaurant last inspected?
The most recent health inspection at Lighthouse Restaurant on file is from Apr 23, 2026. The public record contains 17 inspections in total.
What is the most common violation at Lighthouse Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Lighthouse Restaurant.
Has Lighthouse Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Lighthouse Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Lighthouse Restaurant 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 Lighthouse Restaurant inspected?
Based on the inspection history on file, Lighthouse Restaurant is inspected around five times per year on average.
Nearby Restaurants