LAKESIDE INN CORPORATION

Name: LAKESIDE INN CORPORATION
Address: 100 N ALEXANDER ST, MOUNT DORA, FL, 32757, US
Rating: 70

100 N ALEXANDER ST, MOUNT DORA, FL 32757

License #4500927

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LAKESIDE INN CORPORATION in MOUNT DORA currently holds an InspectFL Health Score of 70 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 40 total violations — 5 critical, 11 major, 24 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 19, 2026

The latest inspection on May 19, 2026 shows 12 observation rows: no critical rows, 3 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[36-73-4] Floor soiled/has accumulation of debris. Floor at cook line. Floor under prep table in the kitchen. Floorby handwashing sink and ice machine.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey and ham in reach in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler at the end of cook line. Reach in cooler gaskets at the end of cook line. Hood filter soiled
[08B-12-5] Stored food not covered. Risotto in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall by handwashing sink and ice machine.
[08B-38-4] Food stored on floor. Box of English muffins. Operator removed.
[41-17-4] Spray bottle containing toxic substance not labeled. Operator labeled.
[10-20-4] In-use tongs stored on equipment door handle between uses. At cook line. Operator removed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook at cook line wearing watch. Cook removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior at the end of cook line. Reach in freezer interior at cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Green and white cutting boards at cook line.

Disposition: Warning Issued
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Fryer baskets
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Three tanks in back kitchen area.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle with blue green liquid at the bar. Operator labeled.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine to the right of three compartment sink.
[22-41-4] 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. 0 ppm.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg benedict. Operator marked,
[36-73-4] Floor soiled/has accumulation of debris. Floor at cook line. Floor underneath three compartment sink and ice machine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. au Jous in walk in cooler. Pasta
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Reach in freezer at the end of cook line. Reach in freezer in back kitchen area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prime Rib (46F - Cold Holding); Au jous (46F - Cold Holding; Diced Ham (46F - Cold Holding) Sliced Turkey (67F - Cold Holding); Sliced ham (67F - Cold Holding
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Long white cutting board on prep table.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from two days prior. Prime Rib (46F - Cold Holding); Au jous (46F - Cold Holding; Diced Ham (46F - Cold Holding) Sliced Turkey (67F - Cold Holding); Sliced ham (67F - Cold Holding Blu Cheese (63F - Cold Holding); Cooked Chicken (50F - Cold Holding); Spring mix (48F - Cold Holding) Per operator less than 4 hours. moved to freezer for quick cooling.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall at three compartment sink. Walls in the kitchen

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