Ob Hills
Last inspected: Mar 5, 2026
50
Score
Public records show nine inspections at Ob Hills stretching back to 2022. The most recent visit was on Mar 5, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
Ob Hills' latest score of 50 falls below the Lady Lake average of 79. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Mashed potatoes 128f. Less than 4 hours, manager placed in oven to reheat. Rechecked at 165f. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. -Sanitizer wipes stored over pass through window. **Corrected On-Site**
41-10-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filters above co2 tanks. **Repeat Violation**
29-28-4
Intermediate - Handwash sink not accessible for employee use at all times. -Gallon of hand soap in sink by three compartment sink. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Food-contact surface not smooth and easily cleanable. -Potato chip lid.
14-13-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - Standing water in floor drain/floor drain draining very slowly. -Floor drains at dish area and ice machine drain. Plumber is in route.
29-19-4
50
Sep 19, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw beef patties stored behind hot dogs. **Corrected On-Site**
08A-14-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filters by beer walk in cooler.
29-28-4
Basic - Carbon dioxide/helium tanks not adequately secured. -By walk in beer cooler.
51-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of broiler on cook line. -Exterior of fryers. -Under flat grill. -Top of stove. -Piping behind griddle grill. -Between all cook line equipment. -Interior of fryer cabinets.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Fish thawing at room temperature. Manager placed under cold running water. **Corrected On-Site**
06-01-5
64
Apr 17, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board.
22-02-4
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 on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket over tortillas. **Corrected On-Site**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gaskets.
14-10-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Top oven in rear prep.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -On cookline.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -Exterior of grill. -Under grill.
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
58
Aug 19, 2024
Complaint Partial
No violations found.
100
Aug 2, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. -#10 mandarin oranges. Manager discarded. **Corrected On-Site**
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw liver over onion rings. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over cooked chicken. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -2 white cutting boards in rear prep.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Floor soiled/has accumulation of debris. -Under fryers.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of broiler. -Exterior of fryer.
23-03-4
50
Feb 26, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. -Can of tuna. Manager discarded. **Corrected On-Site**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna 52f, Turkey 54f. Less than 4 hours. Advised to rapid chill. Manager placed in freezer. **Corrective Action Taken**
03A-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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gaskets torn.
14-10-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of salamander. -Stovetop in rear prep area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler.
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. On cookline. **Corrected On-Site**
14-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -By food equipment. **Corrected On-Site**
21-44-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Some shelving in walk in cooler.
14-17-4
45
Oct 12, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Alfredo sauce. Operator discarded. **Corrective Action Taken**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Rear handsink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Ceiling tile missing. -By walk in cooler entrance. Maintenance is on the way to repair. **Corrective Action Taken**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. -Wood cutting board.
14-09-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
61
Feb 9, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork not separate from cooked chicken in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 47f. Less than 4 hours. Advised to rapid chill.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handsink in rear prep area blocked by trash can. **Corrected On-Site**
31A-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn under flat grill.
14-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Under fryers. **Repeat Violation**
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill.
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored by cooking ingredients.
21-44-1
47
Sep 19, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
55
Frequently Asked Questions
When was Ob Hills last inspected?
The most recent health inspection at Ob Hills on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Ob Hills?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Ob Hills.
How does Ob Hills compare to other restaurants in Lady Lake?
Ob Hills most recently scored 50 out of 100, which is lower than the Lady Lake average of 79.
Has Ob Hills' inspection record improved over time?
Results have been roughly steady. Inspections at Ob Hills have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Ob Hills 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 Ob Hills inspected?
Based on the inspection history on file, Ob Hills is inspected around three times per year on average.
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