TERRACE HOTEL RESTAURANT

Name: TERRACE HOTEL RESTAURANT
Address: 329 E MAIN ST, LAKELAND, FL, 33801, US
Rating: 82

329 E MAIN ST, LAKELAND, FL 33801

License #6306157

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

82 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TERRACE HOTEL RESTAURANT in LAKELAND currently holds an InspectFL Health Score of 82 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 20 total violations — 5 critical, 8 major, 7 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 24, 2026

The latest inspection on April 27, 2026 shows 9 observation rows: 1 critical, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

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.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 64f Cookline placed in walk-in cooler for quick cool down
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener wash, rinsed and sanitize
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Serviceline. manager replaced towels
[08B-12-5] Stored food not covered. Cooked vegetables in walk-in cooler manager covered
[31B-03-4] No soap provided at handwash sink. Cookline
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reachin cooler and shelf.
[08B-47-4] Food not stored at least 6 inches off of the floor. Several boxes of box soda in stockroom. Employee moved to shelf
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Cookline
[08B-38-4] Food stored on floor. Container crab legs in walk-in freezer. Manager moved crab legs

Disposition: Warning Issued
[01D-01-5] 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.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Certificates missing Date of births on valid certificates.
[03G-53-1] 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.
[53B-14-5] 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.
[03G-04-5] 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.
[03G-08-5] 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
[03G-50-1] 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,
[03A-02-5] 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)
[03G-43-2] 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.
[03F-10-5] 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.
[03G-54-1] 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.

Community reaction

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Community pulse