Ovation Bistro & Bar
Last inspected: Oct 9, 2025
52
Score
Ovation Bistro & Bar has been inspected nine times since 2022. The latest inspection on file is from Oct 9, 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 six violations lately compared to roughly four violations before.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited three times.
That's lower than the typical Lakeland restaurant, which scores around 86. There are enough flags in the record to merit a second thought.
9
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Oct 9, 2025
Complaint Full
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaning then change gloves before touching scallops. Never washed hands
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine Soda nozzle in bar area. manager asked employee to clean **Corrective Action Taken**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Prep area
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on prep table light purple liquid and by ice machine with clear liquid
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. BOH
36-34-5
Basic - Floor soiled/has accumulation of debris. Debris and grease buildup under fryers and equipment on cookline.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk-in beer cooler with debris buildup. Back of soda head on soda machine. **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup in mint jelly. Employee removed cup. **Corrected On-Site**
14-01-5
52
Oct 3, 2025
Complaint Full
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles on the beverage dispenser.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the dishwasher area. The manager replaced. **Corrected On-Site**
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking food on the cook l7ne without a hair restraint.
13-03-4
Basic - Equipment in poor repair. Lid to the flip top reach in cooler is broken. Across from the fryers.
14-11-5
Basic - Light not functioning. Hood system over the stove. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment.
23-03-4
Basic - Walk -in cooler interior/shelves have accumulation of soil residues. The manager had an employee to clean the shelves. **Corrected On-Site**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black- mold like substance on the wall near the dishwasher. Air vents in the dishwasher area soiled with mold-like substance.
36-27-5
61
Jan 9, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Light not functioning. Under the hood system.
36-62-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. All microwaves above the expo line. **Repeat Violation**
22-08-4
Basic - Food stored on floor. A case of buns, pan of meat inside the walk in freezer. Product was removed from off the floor. **Corrected On-Site**
08B-38-4
86
Aug 20, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Employee washed hands with no soap. Employee washed his hands with soap. I had the employee to wash his hands with soap. **Corrective Action Taken**
12A-20-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at the 2 compartment sink. I had the employee to wash his hands at a designated hand wash sink. **Corrective Action Taken**
12A-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Located on the top shelf above the expo line.
22-08-4
Basic - No copy of latest inspection report available. February22, 2023 present.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on all reach in coolers in the kitchen.
23-03-4
67
Dec 8, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
61
Aug 9, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-08-09: **Time Extended**
16-62-1
90
Aug 8, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in Cooler: baked potatoes (49F - Cold Holding) Reach in cooler: cooked wings (46F - Cold Holding); potato skins (44F - cold Holding); cheesecake (44F - Cold Holding); pulled chicken (47F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: baked potatoes (49F - Cold Holding). Reach in cooler: cooked wings (46F - Cold Holding); potato skins (44F - cold Holding); cheesecake (44F - Cold Holding); pulled chicken (47F - Cold Holding). Stop sale issued.
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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.
11-26-1
Basic - Ice buildup in reach-in freezer and cooler unit.
14-69-4
52
Feb 22, 2023
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Observed Employee sneezed into arm then handled plate of food without washing hands. Discussed with manager and they had employee wash hands **Corrective Action Taken**
12A-14-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked onions and mushrooms on speed rack on cook line.
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit is shut off at employee handwash sink. Next to server station. Manager turned on water valve **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing. By hand sink at three compartment sink
36-03-4
Basic - Equipment in poor repair. Salad make line lid on left side bent and unable to keep open on its own.
14-11-5
Basic - Observed Cutting boards has cut marks and is no longer cleanable on cook line
14-09-4
43
Sep 12, 2022
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Dish area Spray hose at dish sink lower than flood rim of sink. **Warning**
29-37-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: cooked mushrooms (89F - Hot Holding); cooked onions (90F - Hot Holding). Manager reheated to 189f **Corrected On-Site** **Warning**
03B-01-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
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. Cooked ribs in walk in cooler made 2 days prior. Manager dated product **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At server station by expo window **Warning**
27-16-4
Intermediate - probe thermometer provided to measure temperature of food products not working, battery is dead **Warning**
05-08-4
Basic - Light not functioning. In back hallway **Warning**
36-62-4
Basic - Floors not maintained smooth and durable. Observed standing water and missing groutin dish area and throughout kitchen **Warning**
36-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed racks of pork ribs thawing in prep sink at room temperature. Manager turned on cold water **Corrected On-Site** **Warning**
06-01-5
39
Frequently Asked Questions
When was Ovation Bistro & Bar last inspected?
The most recent health inspection at Ovation Bistro & Bar on file is from Oct 9, 2025. The public record contains nine inspections in total.
What is the most common violation at Ovation Bistro & Bar?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Ovation Bistro & Bar.
How does Ovation Bistro & Bar compare to other restaurants in Lakeland?
Ovation Bistro & Bar most recently scored 52 out of 100, which is lower than the Lakeland average of 86.
Has Ovation Bistro & Bar's inspection record improved over time?
No. Recent inspections at Ovation Bistro & Bar have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Ovation Bistro & Bar 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 Ovation Bistro & Bar inspected?
Based on the inspection history on file, Ovation Bistro & Bar is inspected around three times per year on average.
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