Enzos on the Lake
Last inspected: Apr 28, 2026
43
Score
Public records show 10 inspections at Enzos on the Lake stretching back to 2022. The newest entry in the record is dated Apr 28, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Enzos on the Lake's latest score of 43 falls below the Longwood average of 86. There are enough flags in the record to merit a second thought.
10
Inspections
4
Critical latest
0
Major latest
5
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High 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. - bar dishwasher (Chlorine 0ppm). Chemical bottle empty. Operator changed out. Final reading 100ppm **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - salami and cheese bare hand contact
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw carpaccio over cooked zabaione. **Corrected On-Site**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee preparing of salami and sliced cheese.
09-01-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. - turbo brand reach in cooler
23-24-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
10-20-4
Basic - Old food stuck to clean dishware/utensils. - cutting boards on rack. Manager brought to dish for rewash **Corrective Action Taken**
16-48-4
43
Oct 28, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
64
Apr 29, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-04-29: **Time Extended**
16-62-1
90
Apr 25, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw tuna over cooked broccoli **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. BACKLINE COOLER: - polenta (52F - Cold Holding); - roasted veggies (52F - Cold Holding); - brocollini (52F - Cold Holding) GLASS DOOR COOLER - egg whites (45F - Cold Holding); - custard (45F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at bar used as dump sink
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Cove molding at floor/wall juncture broken/missing. - near triple sink
36-03-4
Basic - Equipment in poor repair. - gasket torn at back line cooler
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - scoop in flour bucket
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ice cream scoops
10-07-4
50
Nov 8, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided to operator - From follow-up inspection 2024-11-08: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - butter observed on counter at grill station. - provided blank forms to operator - From follow-up inspection 2024-11-08: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash. - hand wash sink at bar needs a splash guard to protect drink ice stored next to it. - From follow-up inspection 2024-11-08: Manager states splash guard has been ordered. **Time Extended**
08B-36-4
78
Nov 6, 2024
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High 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. - bar dish machine chlorine zero ppm **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER - short ribs (46F - Cold Holding); - meatball (46F - Cold Holding); - cooked peas (46F - Cold Holding); - raw beef (46F - Cold Holding); - meatballs (46F - Cold Holding); - cooked mushrooms (46F - Cold Holding);; - champagne rosate sauce (46F - Cold Holding) Manager states all items held overnight. **Warning**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. - soda gun waste line dumping into hand wash sink at bar
31A-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided to operator
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - butter observed on counter at grill station. - provided blank forms to operator
03F-10-5
Basic - No Heimlich maneuver/choking sign posted. - provided to operator
51-13-4
Basic - Food stored in a location that is exposed to splash. - hand wash sink at bar needs a splash guard to protect drink ice stored next to it.
08B-36-4
Basic - Covered waste receptacle not provided in women's bathroom. - employee restroom
32-12-5
37
Apr 5, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
82
Nov 3, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turbo air cooler line ; peas (46F - Cold Holding); sauce (46F - Cold Holding); sauce (48F - Cold Holding) operator had items out during prep, unit was very full limiting the air circulation
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Squeeze bottle at the 3 compartment sink
41-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the turbo air cooler on the line
36-27-5
70
May 12, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream scoops in a pan of dirty water 75°
10-05-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator needs to have a copy of each employee certificate
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan gaurd in the walk in cooler has a white moldlike build up
23-03-4
74
Nov 4, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Dish washer handled soiled dishes or utensils and then handled clean dishes without washing hands.
12A-02-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Covered waste receptacle not provided in employee bathroom.
32-12-5
78
Frequently Asked Questions
When was Enzos on the Lake last inspected?
The most recent health inspection at Enzos on the Lake on file is from Apr 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Enzos on the Lake?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Enzos on the Lake.
How does Enzos on the Lake compare to other restaurants in Longwood?
Enzos on the Lake most recently scored 43 out of 100, which is lower than the Longwood average of 86.
Has Enzos on the Lake's inspection record improved over time?
Yes. Recent inspections at Enzos on the Lake have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Enzos on the Lake means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Enzos on the Lake inspected?
Based on the inspection history on file, Enzos on the Lake is inspected around three times per year on average.
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