TAMARA LAKE MARY
1541 INTERNATIONAL PKWY STE 1011 · LAKE MARY · Seminole County · FL 32746
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. – chicken curry (40f-52f – Cooling) Chef states prepared yesterday.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
22-41-4High Priority – 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. – Dishwasher (Chlorine 0ppm). Operator primed machine. Final reading 100ppm
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. – raw chicken over cut vegetables at walk in cooler **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. – rice (122F – Hot Holding). Observed on counter. Chef states less than 1 hour. Advised chef to reheat to 165f before serving.
Intermediate 2
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. – sweet cream. Employee states opened two days prior **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. – handwashing sink at bar used to storing bar equipment **Corrected On-Site**
Basic 10
16-03-4Basic – Accumulation of debris inside warewashing machine.
24-14-4Basic – Clean utensils stored between equipment and wall. – knife between cookline coolers
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. – hat, bike helmet stored on top of dish machine **Corrected On-Site**
14-11-5Basic – Equipment in poor repair. – hand wash sink at kitchen hot water not working. Maintenance repaired **Corrected On-Site**
08B-38-4Basic – Food stored on floor. – bags of rice on floor at back storage room
10-14-5Basic – Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. – exterior and top area of interior of microwave
25-32-4Basic – Reuse of single-service or single-use articles. – tomato ketchup container with ridges reused for cooking sauces **Corrected On-Site**
29-20-5Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. – handwashing wash sink at cookline
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. – back splash at dish station
Inspector observations synchronized from DBPR on August 10, 2026 5:30 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.