Lewis Lake Restaurant
Last inspected: Jan 30, 2026
70
Score
Lewis Lake Restaurant has been inspected four times since 2024. Inspectors last stopped by on Jan 30, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Across the inspection history, “food properly labeled” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 88, which Lewis Lake Restaurant's 70 doesn't quite reach. The record is unremarkable in either direction.
4
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 30, 2026
Routine
1 critical violation. 4 minor violations. 2 corrected on site.
View 5 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed RTE sliced lemons with date of 1/22/2026 in cooler. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; Lemons were discarded.
511-6-1.04(6)(h)
10D - food properly labeled; original container
Inspector notes: Observed several dry goods containers in kitchen with no labeling, as well as condiment containers. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Containers should be labeled.
511-6-1.04(4)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed accumulation on and inside handles of all reach-in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed grease and batter/flour buildup on the floor under cooking equipment. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Increase cleaning frequency throughout kitchen.
511-6-1.07(5)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed ribeye steaks uncovered in RIC. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Steaks covered.
511-6-1.04(4)(c)
70
May 30, 2025
Routine
5 minor violations. 1 corrected on site.
View 5 violations
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed employee plating cooked shrimp with her bare hands. (a) Preventing Contamination from Hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
511-6-1.04(4)(a)
10D - food properly labeled; original container
Inspector notes: Observed several dry goods containers in kitchen with no labeling, as well as condiment containers. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Containers should be labeled.
511-6-1.04(4)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed seals on several RICs that were not intact and hanging. Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Fix seals to ensure proper closure of RICs.
511-6-1.05(6)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed accumulation on and inside handles of reach-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed accumulation of dust vent hood. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Implement more routine cleaning.
511-6-1.05(7)(a)
78
Aug 30, 2024
Routine
3 minor violations.
View 3 violations
10D - food properly labeled; original container
Inspector notes: Observed several dry goods containers in kitchen with no labeling. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
511-6-1.04(4)(d)
10D - food properly labeled; original container
Inspector notes: Observed bottles in grill prep area unlabeled. xcept for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
511-6-1.04(4)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed accumulation on and inside handles of reach-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. Clean at the end of shift.
511-6-1.05(7)(a)
86
Jan 26, 2024
Routine
1 minor violation.
View 1 violation
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed grease and batter/flour buildup on the floor under cooking equipment. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Increase cleaning frequency.
511-6-1.07(5)(a)
95
Frequently Asked Questions
When was Lewis Lake Restaurant last inspected?
The most recent health inspection at Lewis Lake Restaurant on file is from Jan 30, 2026. The public record contains four inspections in total.
What is the most common violation at Lewis Lake Restaurant?
Across the inspection record, “food properly labeled” has been cited four times, more than any other issue at Lewis Lake Restaurant.
Has Lewis Lake Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Lewis Lake Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Lewis Lake Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lewis Lake Restaurant inspected?
Based on the inspection history on file, Lewis Lake Restaurant is inspected around two times per year on average.