Terrace Hotel Restaurant
Last inspected: Feb 24, 2026
100
Score
Going back to 2022, Terrace Hotel Restaurant has eight inspections in the public record. The most recent visit was on Feb 24, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly five violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Restaurants in Lakeland average 86, so Terrace Hotel Restaurant is doing better than most peers. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
No violations found.
100
Dec 22, 2025
Routine - Food
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line to left of grill cut tomatoes (56F - Cold Holding); cooked rice (52F - Cold Holding) **Warning**
03A-02-5
High Priority - Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. Rop vacuum packed cheddar cheese dated 11-10. Lacking manufacturer use by date as well. Stop sale **Warning**
03G-08-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fresh salmon received, served medium on menu. Manager got proof of aquaculture. **Corrected On-Site** **Warning**
01D-01-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed frozen packs of raw cod, salmon cakes, cooked crab, raw salmon, raw mahi-mahi, and rock grouper in walk-in freezer that were not frozen before and after vacuum sealing. **Warning**
03G-04-5
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. **Warning**
53B-14-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed frozen packs of raw cod, salmon cakes, cooked crab, raw salmon, raw mahi-mahi, and rock grouper in walk-in freezer that were not frozen before and after vacuum sealing. Observed cooked duck, cooked short rib, and cooked cabbage. **Warning**
03G-43-2
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter at server station. Emailed paperwork to manager. **Warning**
03F-10-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packaging raw chicken with butter and herbs Also raw steaks are vacuum packaged and cooked under soups ice but served under consumer advisory. Observed vacuum packs of cooked cabbage and cooked beef short rib in reach in cooler that were sealed on site, operator stated they were packaged on Friday. Observed packaged deli turkey, roast beef, **Warning**
03G-50-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates missing Date of births on valid certificates. **Warning**
53B-10-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment vacuum packaging raw chicken with butter and herbs Also raw steaks are vacuum packaged and cooked under soups ice but served under consumer advisory. Observed vacuum packs of cooked cabbage and cooked beef short rib in reach in cooler that were sealed on site, operator stated they were packaged on Friday. **Warning**
03G-53-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment vacuum packaging raw chicken with butter and herbs Also raw steaks are vacuum packaged and cooked under soups ice but served under consumer advisory. Observed vacuum packs of cooked cabbage and cooked beef short rib in reach in cooler that were sealed on site, operator stated they were packaged on Friday. **Warning**
03G-54-1
30
May 7, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server rubbed her hair and continued to engage in serving food. Spoke to the shelf about hand washing procedures.
12A-25-4
High Priority - Container of medicine improperly stored. A container of floratabs stored on the table across from the drink station in the kitchen. The medicine was removed. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Located at the end of the prep table next to the walk in cooler. The can opener was removed to the dishwasher area to be washed, rinsed and sanitized. **Corrective Action Taken**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Flora printed purse stored on the table across from the beverage station. The purse was removed. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pink insulated cup on the prep table next to the walk in cooler. The beverage was removed. **Corrected On-Site**
12B-07-4
Basic - Single-service articles improperly stored. A case of plastic storage containers on the floor inside the dry storage area. The containers was removed from off the floor. **Corrected On-Site**
25-05-4
Basic - Food stored on floor. Container of chicken inside the walk in cooler. Pasta on the floor in the dry storage area.
08B-38-4
Basic - Food storage container/container lid cracked or broken. Plastic cambro container on the shelf entering into the kitchen. The container was discarded. **Corrective Action Taken**
14-38-4
Basic - Carbon dioxide tanks not adequately secured. In the dry storage area. The tanks was secured. **Corrected On-Site**
51-11-4
50
Dec 17, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crumbled sausage 47F , goat cheese 47F inside the top section of the flip top reach in cooler across from the cook line. The product was relocated to the walk in cooler. **Corrective Action Taken**
03A-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside th3 flip top reach in coolers across from the cook line.
05-09-4
Basic - Carbon dioxide tanks not adequately secured. In the dry storage room.
51-11-4
Basic - Food stored on floor. Product inside the walk in freezer. Tomato Paste , decaffeinated coffee etc. in the dry storage room.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between the two flip top reach in coolers across from the cook line. The knives was removed to be washed, rinsed and sanitized. **Corrective Action Taken**
10-17-4
70
Apr 17, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
82
Nov 6, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Unclean building components, attachments or fixtures. Hood and hood filters
36-50-4
Basic - Waste line missing at soda gun holster. bar area
29-17-4
Basic - Employee eating in a food preparation or other restricted area. Open employee drink on service counter
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored next to open aluminum foil on cookline.
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Cases of food in walk-in freezer
08B-47-4
Basic - In-use utensil stored in sanitizer between uses. Knives on prep tables.
10-18-5
74
Jun 21, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food Properly Stored/Protected
FL-48
70
Oct 27, 2022
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The operator has the three compartment sink set up to do wash, rinse, and sanitize. **Corrected On-Site**
22-57-6
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed hollandaise sauce at 113F. Hollandaise at 9:44 am (113F - Hot Holding) ; Hollandaise sauce @9:50 (167F - Reheating)**Corrected On-Site** **Corrected On-Site**
03B-15-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fly in dish room. The fly flew in fly light. **Corrected On-Site**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at. 10:00 am (76F - Cold Holding) reattempt 10:50 am 54Fcooling
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet in Landry room.
29-42-4
Intermediate - Identity of food or food product misrepresented. Dinner menu states Florida Grouper - grilled fresh Florida grouper. Most recent invoice(10/25/2022) provided from Bar Harbor states Grouper Y-edge fly- origin Guyana Wild. **Admin Complaint**
52-01-4
Intermediate - No soap provided at handwash sink by drink machine. Employee put soap at hand washing sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris on dish lid. Chef took the dish machine and they were washed by employee. **Corrected On-Site**
23-03-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Observed watch and pen above prep area. Employee had back pack stored on dish storage rack. Cell phone on shelf by dish machine. Employee moved items to employee storage. **Corrected On-Site**
40-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks near soda machine. Chef tossed into the trash can. **Corrected On-Site**
12B-07-4
33
Frequently Asked Questions
When was Terrace Hotel Restaurant last inspected?
The most recent health inspection at Terrace Hotel Restaurant on file is from Feb 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Terrace Hotel Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Terrace Hotel Restaurant.
How does Terrace Hotel Restaurant compare to other restaurants in Lakeland?
Terrace Hotel Restaurant most recently scored 100 out of 100, which is higher than the Lakeland average of 86.
Has Terrace Hotel Restaurant's inspection record improved over time?
No. Recent inspections at Terrace Hotel Restaurant have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Terrace Hotel Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Terrace Hotel Restaurant inspected?
Based on the inspection history on file, Terrace Hotel Restaurant is inspected around two times per year on average.
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