LIGHTHOUSE POINT BAR & GRILLE

Name: LIGHTHOUSE POINT BAR & GRILLE
Address: 925 LAKE SHORE DR, THE VILLAGES, FL, 32162, US
Rating: 20.3

925 LAKE SHORE DR, THE VILLAGES, FL 32162

License #7000419

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

20.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

LIGHTHOUSE POINT BAR & GRILLE in THE VILLAGES currently holds an InspectFL Health Score of 20.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 35 total violations — 10 critical, 16 major, 9 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

None on file yet

The latest inspection on April 28, 2026 included 1 critical violation, 0 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Call Back - Complied
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib at mop sink outside.

Warning Issued
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[35A-02-7] Live, small flying insects found. 8 live flies. The operator killed them and sanitized the area.
[36-73-4] Floor soiled/has accumulation of debris. Water on the floor by the dishwasher area, three compartment sink, and hot water heater. Employees started to mop up standing water. Hot water heater is leaking.
[51-18-6] No copy of latest inspection report available.
[29-44-4] 4 pipes with no air gap between water supply inlet and flood rim of equipment/sink is less than one inch underneath dishmachine area.
[16-46-4] Old labels stuck to food containers after cleaning. Several containers have old labels on them. The operator moved the containers to the 3 compartment sink.
[31B-03-4] No soap provided at left handwash sink in the bar area. Operator placed soap.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed the operator with the DBPR Form HR 5025-131. The operator posted.
[12A-25-4] Employee touched face/hair and then touched liner for cornbread basket without washing hands.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. The operator moved the knives.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizing dishmachine at 50ppm without running water (hot or cold). Operator is utilizing boiling water and adding to the machine to utilize while running hose on the motor to prevent burnout. Discussed situation and proper procedure with operator. Operators placed out of order/do not use signs on dishmachine in kitchen and bar and has three compartment sink in kitchen set up with a quaternary solution at 200ppm.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib at mop sink outside.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at the right handwash sink in the bar. Operator placed sign.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed dirty dishes stored in handwash sink to the left of the dishmachine at start of inspection. Operator moved to make handwash sink accessible. Discussed with operator.
[01C-05-4] Clams and oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator corrected.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale.
[27-08-4] No hot water for the entire establishment. No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Temperature of water at 76F. Hot water heater is broken and is scheduled to be repaired on Tuesday.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. The operator moved the items.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at left handwash sink in the bar area. Operator placed paper towels.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. The cutting board is soiled with mold-like substance and the can opener is soiled with food debris.

Community reaction

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Community pulse