LAKESIDE INN CORPORATION

Name: LAKESIDE INN CORPORATION
Address: 100 N ALEXANDER ST, MOUNT DORA, FL, 32757, US
Rating: 11.1

100 N ALEXANDER ST, MOUNT DORA, FL 32757

License #4500927

🏨 Hotel/Resort ℹ️

11.1 Grade F / 100

Failing Health Score

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Latest inspection

May 19, 2026 · 12 findings · 0 critical

Complaint Full

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Quick take

LAKESIDE INN CORPORATION in MOUNT DORA currently holds an InspectFL Health Score of 11.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 144 total violations — 25 critical, 31 major, 88 minor.

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Record snapshot

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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.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

144

Coverage note

Inspector notes linked where available

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LAKESIDE INN CORPORATION has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[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.
[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.
[08B-38-4] Food stored on floor. Box of English muffins. Operator removed.
[10-20-4] In-use tongs stored on equipment door handle between uses. At cook line. Operator removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens at cook line.
[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
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Green and white cutting boards at cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Operator labeled.

Disposition: Warning Issued
[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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Three tanks in back kitchen area.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Fryer baskets
[36-73-4] Floor soiled/has accumulation of debris. Floor at cook line. Floor underneath three compartment sink and ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall at three compartment sink. Walls in the kitchen
[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.
[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
[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.
[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.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg benedict. Operator marked,
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips
[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
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle with blue green liquid at the bar. Operator labeled.

Disposition: Met Inspection Standards
[31A-09-4] Handwash sink not accessible for employee use at all times. - Hand sink next to ice machine blocked with cart.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -both ice machines
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. - CO2 tank at front bar. - tank at bag n box rack in kitchen
[06-09-1] 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. - 11 snapper portions operator discarded.
[14-09-4] Cutting board has cut marks and is no longer cleanable. - red, blue, green ,white cutting boards stored in back prep area.
[36-73-4] Floor soiled/has accumulation of debris. - walk-in floors
[36-24-5] Hole in or other damage to wall. - throughout the entire kitchen area
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - auto sham in prep area. - duke oven on cooks line. - microwave on front line.
[36-62-4] Light not functioning. -1 light fixture in hood system.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. - on cooks line
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - throughout the entire kitchen area.
[29-17-4] Waste line missing at soda gun holster.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over bread in walk-in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw beef stored over raw pork in reachin cooler on cooks line.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[41-10-4] Toxic substance/chemical improperly stored. - spray bottle of green liquid stored at dump sink at front bar. - cleaning chemicals stored above clean utensils in dish area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - speed racks in walk-in coolers - can opener - white and green cutting boards on cooks line
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quart test strips
[31B-03-4] No soap provided at handwash sink. - hand sink at 3 compartment sink
[41-17-4] Spray bottle containing toxic substance not labeled. - spray bottle of green liquid stored at front bar.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine next to 3 compartment sink.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. - Togo container in dry storage.
[14-09-4] Cutting board has cut marks and is no longer cleanable. - white cutting board on expo
[36-73-4] Floor soiled/has accumulation of debris. - Walk-in floors - under ice machine
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - ovens on cooks line - microwave on cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in gaskets - exterior front ice machine - exterior of char grill, ovens, -hood filters
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[29-17-4] Waste line missing at soda gun holster. - soda gun at front bar.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - rice prepared day prior 47° -Operator discarded.
[01B-01-4] Dented/rusted cans present. See stop sale.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw pork in reach in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41F. ; raw salmon (48F - Cold Holding); cooked fish (49F - Cold Holding); raw sausage (50F - Cold Holding); cooked ribs (50F - Cold Holding); cooked carrots (50F - Cold Holding); raw bacon (50F - Cold Holding); shredded chicken (50F - Cold Holding); pot pie filling (50F - Cold Holding); white rice (50F - Cold Holding); yellow rice (50F - Cooling); sliced ham (48F - Cold Holding); sliced turkey (48F - Cold Holding); sliced chicken (49F - Cold Holding)
[41-10-4] Toxic substance/chemical improperly stored. - spray bottle of cleaner and stainless cleaner stored over clean utensils in dish area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Soda gun nozzles at font bar. - white and green cutting boards on cooks line - interior of fryers and baskets - speed rack in walk in cooler
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - pasta prepared day prior

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - Both ice machines
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored on cooks line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - purse stored on drying rack in dish area.
[14-11-5] Equipment in poor repair. - fry baskets
[36-24-5] Hole in or other damage to wall. - all walls throughout entire kitchen areas.
[10-20-4] In-use tongs stored on equipment door handle between uses. - tongs hanging on oven handle on cooks line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line - baking ovens on cooks line. - microwave in expo corner
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light fixtures above walk-in coolers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets on walk-in coolers -speed racks in walk-in cooler. -Hood fliters - exterior of ovens on cooks line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. - 2 Red Bulls stored in cold holding unit in prep area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. - keratosis cold holding unit on cooks line.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. - silverware stored handle side down in dish area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[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
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
[41-10-4] Toxic substance/chemical improperly stored. - stainless cleaner stored on top of drying rack in dish area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - White cutting board in prep area. -Green cutting boards on cooks line. - fry baskets
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. - spray bottle of yellow liquid stored under mixer.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[36-22-4] Floor area(s) covered with standing water. - in front of 3 compartment sink and ice machine.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -Hand sink at front bar - hand sink in prep area next to mixer. - Hand sink at pool bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove top in back area - all gaskets on cooks line - all gaskets on walk-in coolers.
[16-46-4] Old labels stuck to food containers after cleaning.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[08B-12-5] Stored food not covered. In walk-in cooler: Brisket, cooked rice, chicken stock
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. -Walk- in coolers
[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. O ppm
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - Dish washer
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 3 Flying insects at front bar.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - hard boiled eggs date 8/31 Operator discarded
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut fruit (60F - Cold Holding); raw shell egg (60F - Cold Holding); shredded cheese (60F - Cold Holding); liquid eggs (60F) Per operator Food item have been out for 60 minutes. Suggest to place in cooler for quick chill.
[41-10-4] Toxic substance/chemical improperly stored. -Dish sop stored on prep table -Chemicals store next to clean utensils in back area.(COS) - chemicals stored next to clean over clean containers.(cos)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cooks line -Mixer head
[31A-11-4] Handwash sink used for purposes other than handwashing. - employee rinsed pan in hand sink in back are. Operator coached employee.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -Hand sink at front bar
[31B-03-4] No soap provided at handwash sink. -Hand sink at front bar
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. -Spray bottle with liquid on prep table.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Creamer at morning coffee station in lobby. - potatos cooked prior day no date mark.