Relax Grill at Lake Eola
Last inspected: Feb 9, 2026
35
Score
Across the available record, Relax Grill at Lake Eola has 17 inspections on file, the first dated 2022. On Feb 9, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around 17 violations to closer to 13 violations per visit over the last few inspections.
“Floor soiled/has accumulation of debris” comes up most often, recorded 11 times in the inspection record.
The city-wide average sits at 79, which Relax Grill at Lake Eola's 35 doesn't quite reach. The pattern in the record is worth a careful look.
17
Inspections
1
Critical latest
2
Major latest
14
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 2 major violations. 14 minor violations.
View 17 violations
High Priority - Live, small flying insects found 1 at bar. 2 in chest freezer srea of kitchen
35A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Operator filled **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. At bar
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator discarded water **Corrected On-Site**
10-07-4
Basic - Light shield damaged/in disrepair. Over prep coolers in kitchen
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Plant debris in beer wells at second bar -Fan cover in bar prep cooler
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In beer cooler at second bar
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At Cook line
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -Faucet leaking at hand sink second bar -pipe leaking at hand sink second bar
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin that is used only for events per operator. Has debris inside
22-20-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In beer cooler
36-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen. Operator removed **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Back pack on chest freezer . Operator removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Torn gasket in 1st prep cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. -under cook line -Under ice well at first bar - under second bar
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -Cases of Sauces and boxed oil on floor boxed in chest freezer area. Operator removed **Corrected On-Site**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. On grill handle. Operator removed **Corrected On-Site**
10-20-4
35
Sep 10, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Chicken and beef 85F-90F hot holding less than 4 hours per operator. Operator immediately put on center grill to reheat to 165F for temperature recovery. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on prep tables and cutting board on table with grill - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. All exterior chest freezers rust and chipped - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Under fryers, and behind cooking equipment - behind chest freezers - floors of both outside walk in coolers **Repeat Violation** - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in freezer -sides of fryers -Piping around cooking equipment on line -exterior of seasoning containers - top of dishwasher **Repeat Violation** - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior have accumulation of soil residues. All chest freezer's interior rim **Repeat Violation** - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Paper goods in storage shed not protected. Advised to keep door secured - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In beer coolers at bar 2 and beer cooler in hallway **Repeat Violation** - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
29-49-6
52
Sep 3, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - - From initial inspection : 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. Tested dishwasher twice after priming. Reading ooppm chlorine **Warning** - From follow-up inspection 2025-09-03: **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Chicken and beef 85F-90F hot holding less than 4 hours per operator. Operator immediately put on center grill to reheat to 165F for temperature recovery. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-09-03: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-09-03: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-09-03: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on prep tables and cutting board on table with grill - From follow-up inspection 2025-09-03: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. All exterior chest freezers rust and chipped - From follow-up inspection 2025-09-03: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Under fryers, and behind cooking equipment - behind chest freezers - floors of both outside walk in coolers **Repeat Violation** - From follow-up inspection 2025-09-03: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in freezer -sides of fryers -Piping around cooking equipment on line -exterior of seasoning containers - top of dishwasher **Repeat Violation** - From follow-up inspection 2025-09-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior have accumulation of soil residues. All chest freezer's interior rim **Repeat Violation** - From follow-up inspection 2025-09-03: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Paper goods in storage shed not protected. Advised to keep door secured - From follow-up inspection 2025-09-03: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In beer coolers at bar 2 and beer cooler in hallway **Repeat Violation** - From follow-up inspection 2025-09-03: **Time Extended**
29-49-6
45
Sep 2, 2025
Routine - Food
3 critical violations. 1 major violation. 15 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. Tested dishwasher twice after priming. Reading ooppm chlorine **Warning**
22-41-4
High Priority - Presence of insects, rodents, or other pests. Observed 10 live ants inside soda gun nozzle at main bar. **Repeat Violation** **Warning**
35A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Chicken and beef 85F-90F hot holding less than 4 hours per operator. Operator immediately put on center grill to reheat to 165F for temperature recovery. **Corrective Action Taken** **Repeat Violation**
03B-01-6
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.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled. Operator immediately cleaned **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup in sugar and pico. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at wait station. Operator immediately inverted **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on prep tables and cutting board on table with grill
14-09-4
Basic - Dead roaches on premises. 3 dead roaches in chest freezer room. Operator immediately discarded **Corrected On-Site**
35A-03-4
Basic - Equipment in poor repair. All exterior chest freezers rust and chipped
14-11-5
Basic - Floor soiled/has accumulation of debris. -Under fryers, and behind cooking equipment - behind chest freezers - floors of both outside walk in coolers **Repeat Violation**
36-73-4
Basic - Food storage container/container lid cracked or broken. -Lid on pico . Operator immediately replaced **Corrected On-Site**
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator immediately discarded water **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in freezer -sides of fryers -Piping around cooking equipment on line -exterior of seasoning containers - top of dishwasher **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior have accumulation of soil residues. All chest freezer's interior rim **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Paper goods in storage shed not protected. Advised to keep door secured
25-06-4
Basic - Standing water in bottom of reach-in-cooler. In beer coolers at bar 2 and beer cooler in hallway **Repeat Violation**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Flour . Operator immediately labeled **Corrected On-Site**
02D-01-5
27
Jun 27, 2025
Complaint Full
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server put lemon on plate to be served without using gloves - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
09-01-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cut tomatoes and lettuce in walk in -Raw Shrimp over cut tomatoes in reach in cooler. Operator immediately removed. **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen had fish thawing inside. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator test strips are damaged by water and not useful - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink in kitchen. Operator refilled **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. . Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Chest freezer lid torn on cook line - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Boxed oil on floor - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep coolers. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator immediately removed - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under microwave -Sides of flat top, fryers ,grill, coolers, -Sauces holder on cook line -Hood filters and covering of hood filters - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Standing water behind chest freezer on cook line - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
29-19-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Operator thawing fish in container of water at room temperature - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapenos over ready to to eat lettuce and tomatoes in walk in . Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -Pipe leaking onto floor next to triple sink - slow draining hand sink in kitchen - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-06-27: **Time Extended**
29-11-4
32
Jun 26, 2025
Complaint Full
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server put lemon on plate to be served without using gloves - From follow-up inspection 2025-06-26: **Time Extended**
09-01-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cut tomatoes and lettuce in walk in -Raw Shrimp over cut tomatoes in reach in cooler. Operator immediately removed. **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (92F - Hot Holding); marinara (62F - Hot Holding) less than 4 hrs in steam well advised to reheat to 165F for temp recovery. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-06-26: queso (125F - Hot Holding); marinara (119F - Hot Holding) less than 4 hrs in steam well per operator . advised to reheat to 165F for temp recovery. And keep on flat top or grill. Steamwell was turned to max temperature and water was only 130F **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen had fish thawing inside. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator test strips are damaged by water and not useful - From follow-up inspection 2025-06-26: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink in kitchen. Operator refilled **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. . Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Chest freezer lid torn on cook line - From follow-up inspection 2025-06-26: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Boxed oil on floor - From follow-up inspection 2025-06-26: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep coolers. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator immediately removed - From follow-up inspection 2025-06-26: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave - From follow-up inspection 2025-06-26: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under microwave -Sides of flat top, fryers ,grill, coolers, -Sauces holder on cook line -Hood filters and covering of hood filters - From follow-up inspection 2025-06-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Standing water behind chest freezer on cook line - From follow-up inspection 2025-06-26: **Time Extended**
29-19-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Operator thawing fish in container of water at room temperature - From follow-up inspection 2025-06-26: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapenos over ready to to eat lettuce and tomatoes in walk in . Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -Pipe leaking onto floor next to triple sink - slow draining hand sink in kitchen - From follow-up inspection 2025-06-26: **Time Extended**
29-11-4
27
Jun 25, 2025
Complaint Full
7 critical violations. 3 major violations. 12 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (92F - Hot Holding); marinara (62F - Hot Holding) less than 4 hrs in steam well advised to reheat to 165F for temp recovery. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server put lemon on plate to be served without using gloves
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. OPERATOR IMMEDIATELY PAID AT TIME OF INSPECTION **Corrected On-Site**
50-17-3
High Priority - Presence of insects, rodents, or other pests. Observed 3 bees flying and landing on syrups at bar **Warning**
35A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cut tomatoes and lettuce in walk in -Raw Shrimp over cut tomatoes in reach in cooler. Operator immediately removed. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 12 cup portions Caesar dressing, 12 cup portions blue cheese, 24 of sour cream. 53F cold holding in wait station cooler over 4hrs per operator. Operator removed to be discarded **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes and cut lettuce ; (48-62F - Cold Holding) less than 4hrs per operator in first prep cooler. Operator immediately removed to walk in cooler for temperature recovery 12 cup portions Caesar dressing, 12 cup portions blue cheese, 24 of sour cream. 53F cold holding in wait station cooler over 4hrs per operator. Operator removed to be discarded **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen had fish thawing inside. Operator immediately removed **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator test strips are damaged by water and not useful
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink in kitchen. Operator refilled **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. . Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Chest freezer lid torn on cook line
14-11-5
Basic - Floor soiled/has accumulation of debris. -under cooking equipment heavy grease -Debris behind ice machine
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Boxed oil on floor
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep coolers. Operator immediately removed **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator immediately removed
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under microwave -Sides of flat top, fryers ,grill, coolers, -Sauces holder on cook line -Hood filters and covering of hood filters
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. Standing water behind chest freezer on cook line
29-19-4
Basic - Time/temperature control for safety food thawed in an improper manner. Operator thawing fish in container of water at room temperature
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapenos over ready to to eat lettuce and tomatoes in walk in . Operator immediately removed **Corrected On-Site**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. -Pipe leaking onto floor next to triple sink - slow draining hand sink in kitchen
29-11-4
14
Feb 4, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken, chicken skewers (85-95F - Hot Holding); less than 4hrs per operator. Operator immediately reheated chicken to. chicken (171F - Reheating) **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par-cooking chicken wings. I reviewed par cooking procedures with operator - From follow-up inspection 2025-02-04: **Time Extended**
03C-89-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no date on falafel container. Per operator it was prepped on 1/25. Operator put correct date -Tartar sauce in walk in cooler. Prepared 1/26 per operator. Operator immediately put date **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -Chest freezer across mop sink lid is chipped -Chest freezer next to cook line lid torn and soiled rim - From follow-up inspection 2025-02-04: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under and behind cooking equipment - From follow-up inspection 2025-02-04: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables . Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Storage shed open with Dry paper products inside. Advised to keep door closed - From follow-up inspection 2025-02-04: **Time Extended**
25-11-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Fish and shrimp thawing in standing water . Advised operator that when thawing, items need to be placed under cool running water or in refrigerator. Operator immediately moved fish and shrimp to cooler **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
06-01-5
52
Jan 27, 2025
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 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. Tested dish machine. Chlorine 00ppm. Operator replaced sanitizer and primed. Tested again chlorine 00ppm **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken, chicken skewers (85-95F - Hot Holding); less than 4hrs per operator. Operator immediately reheated chicken to. chicken (171F - Reheating) **Corrected On-Site**
03B-01-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is par-cooking chicken wings. I reviewed par cooking procedures with operator
03C-89-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired
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. -no date on falafel container. Per operator it was prepped on 1/25. Operator put correct date -Tartar sauce in walk in cooler. Prepared 1/26 per operator. Operator immediately put date **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight buildup in main ice machine
22-20-5
Basic - Equipment in poor repair. -Chest freezer across mop sink lid is chipped -Chest freezer next to cook line lid torn and soiled rim
14-11-5
Basic - Floor soiled/has accumulation of debris. Under and behind cooking equipment
36-73-4
Basic - Food storage container/container lid cracked or broken. -Lid cracked on cocktail sauce container -Container on ranch container -Cracked lid on falafel (operator replaced. Corrected on site)
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables . Operator immediately removed **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Operator immediately removed **Corrected On-Site**
10-20-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Storage shed open with Dry paper products inside. Advised to keep door closed
25-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Fish and shrimp thawing in standing water . Advised operator that when thawing, items need to be placed under cool running water or in refrigerator. Operator immediately moved fish and shrimp to cooler **Corrected On-Site**
06-01-5
33
Aug 9, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : 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. - From follow-up inspection 2024-08-09: Operatorcut open at time of inspection **Time Extended** **Corrected On-Site**
06-09-1
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by triple sink is slow draining - From follow-up inspection 2024-08-09: **Time Extended**
29-20-5
Basic - - From initial inspection : Basic - Water draining onto floor surface. Ac unit is dripping into bucket on floor. - From follow-up inspection 2024-08-09: **Time Extended**
29-03-4
86
Aug 8, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
52
Jan 24, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Partially cooked chicken stored over bread and other ready to items in walk in cooler **Corrected On-Site** - From follow-up inspection 2024-01-24: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. - From follow-up inspection 2024-01-24: **Time Extended**
03C-96-4
Intermediate - - From initial inspection : Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. - From follow-up inspection 2024-01-24: **Time Extended**
02D-11-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In seasoning containers by can opener - From follow-up inspection 2024-01-24: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In middle prep reach in cooler in kitchen - From follow-up inspection 2024-01-24: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by 3 bay sink - From follow-up inspection 2024-01-24: **Time Extended**
29-20-5
61
Jan 23, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Partially cooked chicken stored over bread and other ready to items in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce Salsa Spinach dip Cut tomatoes and dice tomatoes Tzatziki Falafel Sliced cheese Mozzarella All items in middle prep cooler overnight per operator. Temperature range 46F-5F. Operator immediately discarded **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce Salsa Spinach dip Cut tomatoes and dice tomatoes Tzatziki Falafel Sliced cheese Mozzarella All items in middle prep cooler overnight per operator. Temperature range 46F-5F. Operator immediately discarded **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.
03C-96-4
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures.
02D-11-5
Basic - Bowl or other container with no handle used to dispense food. In seasoning containers by can opener
14-01-5
Basic - Standing water in bottom of reach-in-cooler. In middle prep reach in cooler in kitchen
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by 3 bay sink
29-20-5
45
Jul 20, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen ceiling heavily soiled with grease - From follow-up inspection 2023-07-20: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor under fryer and flat top grill soiled with grease. Floor in outside walk in cooler - From follow-up inspection 2023-07-20: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on both sides of cook line heavily soiled with grease - From follow-up inspection 2023-07-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water at hand sink by 3 bay sink - From follow-up inspection 2023-07-20: **Time Extended**
29-20-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled with grease - From follow-up inspection 2023-07-20: **Time Extended**
36-27-5
78
Jul 19, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in water of 113F operator. Reheated . **Corrective Action Taken**
10-05-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced and diced Tomatoes 2lbs. 2 lb cut lettuce, tzatziki 1qt, 2q hummus, feta 1qt, ribeye 3lbs, burger patties 3, shrimp 3 lbs, chicken 1lb,
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken Cabot's, shrimp, Sliced and diced Tomatoes, cut lettuce, tzatziki, hummus, feta, ribeye, burger patties shrimp chicken All over 4hrs per operator. Temperature range 45F-62F **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. At outside hand sink
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar tender dumped drink in hand sink at bar. Educated operator on use of hand sinks
31A-11-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on both sides of cook line heavily soiled with grease
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen ceiling heavily soiled with grease
36-34-5
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. Both make table reach in cooler on cook line have gasket damage and is unable to keep food 41F or below
14-74-7
Basic - Floor soiled/has accumulation of debris. Floor under fryer and flat top grill soiled with grease. Floor in outside walk in cooler
36-73-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water at hand sink by 3 bay sink
29-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled with grease
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Rice, and flour containers
02D-01-5
35
Feb 22, 2023
Routine - Food
1 critical violation. 12 minor violations.
View 13 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. Operator will discontinue using dish machine till it is serviced and will be using triple sink **Repeat Violation**
22-41-4
Basic - Bowl or other container with no handle used to dispense food. Flour has cup with no handle **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cooks line
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line
14-09-4
Basic - Floor soiled/has accumulation of debris. By fryers and grill at cooks line **Repeat Violation**
36-73-4
Basic - Food storage container/container lid cracked or broken. At dry dish storage area
14-38-4
Basic - Food stored on floor. Cooking oil stored on floor at indoor storage area **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knife stored between lids of make table at cooks line **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on handles of stove at cooks line
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink outside by ice machine **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. At dry dish storage area
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour have no labels **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink at triple sink
29-20-5
47
Aug 29, 2022
Complaint Full
2 critical violations. 3 major violations. 8 minor violations.
View 13 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. Through 3 cycles tested 0ppm.
22-41-4
High Priority - Toxic substance/chemical improperly stored. Sterno above individual condiments. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at outside ice machine .
31B-02-4
Intermediate - No soap provided at handwash sink. Sink at ice machine.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer, windex, degreaser, all containers throughout facility. **Corrected On-Site**
41-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 employees.
13-04-4
Basic - Equipment in poor repair. Gasket torn on ice machine and outside chest freezer.
14-11-5
Basic - Floor soiled/has accumulation of debris. Grease under and behind cooking equipment.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas 88F. Poured water out. **Corrected On-Site**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1 light in kitchen and one in dry storage area.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink outside next to ice machine.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer heavy grease and food build up.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. All bulk containers.
02D-01-5
37
Frequently Asked Questions
When was Relax Grill at Lake Eola last inspected?
The most recent health inspection at Relax Grill at Lake Eola on file is from Feb 9, 2026. The public record contains 17 inspections in total.
What is the most common violation at Relax Grill at Lake Eola?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited 11 times, more than any other issue at Relax Grill at Lake Eola.
How does Relax Grill at Lake Eola compare to other restaurants in Orlando?
Relax Grill at Lake Eola most recently scored 35 out of 100, which is lower than the Orlando average of 79.
Has Relax Grill at Lake Eola's inspection record improved over time?
Yes. Recent inspections at Relax Grill at Lake Eola have averaged around 13 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Relax Grill at Lake Eola 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 Relax Grill at Lake Eola inspected?
Based on the inspection history on file, Relax Grill at Lake Eola is inspected around five times per year on average.
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