Laguna /. Lobby Coffee Bar
Last inspected: Feb 17, 2026
45
Score
Laguna /. Lobby Coffee Bar appears in inspection records 15 times, starting in 2022. The latest inspection on file is from Feb 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The most common issue across all inspections has been “buildup of food debris/soil residue on equipment door handles”, showing up two times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
15
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. squash bisque (56-57F - Cooling) overnight in walk in cooler - From follow-up inspection 2026-02-17: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef with cooked beef and pork belly in walkin cooler **Corrected On-Site** - From follow-up inspection 2026-02-17: **Time Extended**
08A-08-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. squash bisque (56-57F - Cooling) overnight in walkin cooler - From follow-up inspection 2026-02-17: **Time Extended**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump water into handsink st server station. Operating coached employee **Corrective Action Taken** - From follow-up inspection 2026-02-17: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At ice machine **Corrected On-Site** - From follow-up inspection 2026-02-17: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. At server station near coffee machine **Corrected On-Site** - From follow-up inspection 2026-02-17: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Trash receptacles not provided where needed in establishment. At handsink near ice machine **Corrected On-Site** - From follow-up inspection 2026-02-17: **Time Extended**
33-06-4
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. At bar. **Corrected On-Site** - From follow-up inspection 2026-02-17: **Time Extended**
29-17-4
45
Feb 5, 2026
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. squash bisque (56-57F - Cooling) overnight in walk in cooler
01B-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef with cooked beef and pork belly in walkin cooler **Corrected On-Site**
08A-08-5
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. At bar. Tested at 0ppm. Sanitizer empty. Retested after container replaced, retested at 0ppm **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. squash bisque (56-57F - Cooling) overnight in walkin cooler
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump water into handsink st server station. Operating coached employee **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At ice machine **Corrected On-Site**
31B-02-4
Basic - Hole in or other damage to wall. At server station near coffee machine **Corrected On-Site**
36-24-5
Basic - Trash receptacles not provided where needed in establishment. At handsink near ice machine **Corrected On-Site**
33-06-4
Basic - Waste line missing at soda gun holster. At bar. **Corrected On-Site**
29-17-4
39
Oct 28, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Grapes in bowl on buffet **Corrected On-Site** - From follow-up inspection 2025-10-23: **Time Extended** - From follow-up inspection 2025-10-28: **Time Extended**
08B-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Ladel in sink at egg station **Corrected On-Site** - From follow-up inspection 2025-10-23: **Time Extended** - From follow-up inspection 2025-10-28: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** - From follow-up inspection 2025-10-23: **Time Extended** - From follow-up inspection 2025-10-28: **Time Extended**
10-20-4
74
Oct 23, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (50F - Cold Holding); sausage (51F - Cold Holding); diced ham (51F - Cold Holding); diced tomatoes (51F - Cold Holding); sliced cheese (51F - Cold Holding). Top of make table on cookline. Pan in pan on ice. Three hours per operator. Will discard. pico (51F - Cold Holding); roasted corn salsa (51F - Cold Holding); sliced cheese (51F - Cold Holding); queso fresco (44-47F - Cold Holding)top of make table closest to reach-in freezer. In unit less then three hours, operator will place on ice cream cheese (64F - Cold Holding); liquid egg (47F - Cold Holding); shell egg (ambient 50F - Cold Holding); butter (70F - Cold Holding); diced ham (47F - Cold Holding)on buffet. In units less then four hours, operator will place on i e. Suggested utilizing time as a oublic health control **Repeat Violation** **Warning** - From follow-up inspection 2025-10-23: Diced tomatoes 47-49°F Shredded mozzarella 54°F Liquid egg 51°F Sliced cheese 52°F Liquid egg white 52°F Items double panned on insufficient ice bath, at top of make table on cookline Time control being used on buffet **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Grapes in bowl on buffet **Corrected On-Site** - From follow-up inspection 2025-10-23: **Time Extended**
08B-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Ladel in sink at egg station **Corrected On-Site** - From follow-up inspection 2025-10-23: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** - From follow-up inspection 2025-10-23: **Time Extended**
10-20-4
64
Oct 22, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (50F - Cold Holding); sausage (51F - Cold Holding); diced ham (51F - Cold Holding); diced tomatoes (51F - Cold Holding); sliced cheese (51F - Cold Holding). Top of make table on cookline. Pan in pan on ice. Three hours per operator. Will discard. pico (51F - Cold Holding); roasted corn salsa (51F - Cold Holding); sliced cheese (51F - Cold Holding); queso fresco (44-47F - Cold Holding)top of make table closest to reach-in freezer. In unit less then three hours, operator will place on ice cream cheese (64F - Cold Holding); liquid egg (47F - Cold Holding); shell egg (ambient 50F - Cold Holding); butter (70F - Cold Holding); diced ham (47F - Cold Holding)on buffet. In units less then four hours, operator will place on i e. Suggested utilizing time as a oublic health control **Repeat Violation** **Warning**
03A-02-5
High Priority - Displayed food not properly protected from contamination. Grapes in bowl on buffet **Corrected On-Site**
08B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Ladel in sink at egg station **Corrected On-Site**
31A-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
64
May 13, 2025
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over cooked shrimp in walk-in cooler - From follow-up inspection 2025-05-13: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico (47-50F - Cold Holding); bbq jackfruit (47-50F - Cold Holding); mushroom sauce (47-50F - Cold Holding); feta (47-50F - Cold Holding); beef steak (46-50F - Cold Holding) in walk-in overnight **Warning** - From follow-up inspection 2025-05-13: **Time Extended**
01B-02-5
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 2025-05-13: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hummus on cookline - From follow-up inspection 2025-05-13: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Coffee being dumped in hand sink - From follow-up inspection 2025-05-13: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Pears and grapes on buffet - From follow-up inspection 2025-05-13: **Time Extended**
08B-15-4
Basic - - From initial inspection : Basic - 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. In walk-in cooler, mahi and tuna - From follow-up inspection 2025-05-13: **Time Extended**
06-09-1
47
May 12, 2025
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico (47-50F - Cold Holding); bbq jackfruit (47-50F - Cold Holding); mushroom sauce (47-50F - Cold Holding); feta (47-50F - Cold Holding); beef steak (46-50F - Cold Holding) in walk-in overnight **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over cooked shrimp in walk-in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (47-50F - Cold Holding); bbq jackfruit (47-50F - Cold Holding);pasta (47-50F cold holding) mushroom sauce (47-50F - Cold Holding); feta (47-50F - Cold Holding); beef steak (46-50F - Cold Holding) in walk-in overnight **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hummus on cookline
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Coffee being dumped in hand 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
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Pears and grapes on buffet
08B-15-4
Basic - 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. In walk-in cooler, mahi and tuna
06-09-1
41
Dec 12, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Establishment offers undercooked comminuted meat on the child menu. Burger on Childs menu marked with a disclosure notice - From follow-up inspection 2024-12-12: **Time Extended**
03C-16-6
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler at server station - From follow-up inspection 2024-12-12: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cookline - From follow-up inspection 2024-12-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Dishmachine not functioning. Work order in place **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Near cookline - From follow-up inspection 2024-12-12: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels. At dish area - From follow-up inspection 2024-12-12: **Time Extended**
33-38-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler at server area soiled at bottom - From follow-up inspection 2024-12-12: **Time Extended**
22-16-4
67
Dec 10, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted garlic (55F - Cold Holding); edamame (54F - Cold Holding); cut lettuce (54F - Cold Holding); roasted tomatoes (54F - Cold Holding) top of make table on cookline, double panned. In unit less then 2 hours. Operator will correct **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment offers undercooked comminuted meat on the child menu. Burger on Childs menu marked with a disclosure notice
03C-16-6
Basic - Cutting board has cut marks and is no longer cleanable. On cookline
14-09-4
Basic - Equipment in poor repair. Dishmachine not functioning. Work order in place **Warning**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Near cookline
36-17-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler at server station
05-09-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. At dish area
33-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler at server area soiled at bottom
22-16-4
58
Mar 18, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
61
Sep 5, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheeses in walk-in cooler **Corrected On-Site** - From follow-up inspection 2023-09-05: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - No handwash sink for employees. At waffle station - From follow-up inspection 2023-09-05: **Time Extended**
31A-12-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Inside of beverage walk-in - From follow-up inspection 2023-09-05: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At back door near dry storage - From follow-up inspection 2023-09-05: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing.near ice machine in kitchen - From follow-up inspection 2023-09-05: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffe cup and bottle of water In prep area **Corrected On-Site** - From follow-up inspection 2023-09-05: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Walk-in freezer - From follow-up inspection 2023-09-05: **Time Extended**
36-01-4
64
Jul 5, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheeses in walk-in cooler **Corrected On-Site**
02C-03-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict on brunch menu **Warning**
02B-04-5
Intermediate - No handwash sink for employees. At waffle station
31A-12-4
Basic - Ice buildup in walk-in freezer. Inside of beverage walk-in
14-69-4
Basic - Floor not cleaned when the least amount of food is exposed. Walk-in freezer
36-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffe cup and bottle of water In prep area **Corrected On-Site**
12B-07-4
Basic - Cove molding at floor/wall juncture broken/missing.near ice machine in kitchen
36-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. At back door near dry storage
51-11-4
58
Apr 4, 2023
Complaint Full
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Missing label throughout the walk-in cooler .
02C-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout the kitchen. **Repeat Violation**
22-16-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach-in cooler .
05-09-4
Basic - Floor tiles missing and/or in disrepair. Throughout the kitchen.
36-17-5
Basic - Floor soiled/has accumulation of debris. Thought kitchen.
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 bottles employee drink at the reach-in cooler kitchen area . **Corrected On-Site**
12B-07-4
Basic - Drain cover(s) missing./ prep area
29-18-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen. **Repeat Violation**
23-24-4
58
Mar 24, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee hand sink by ice machine hot water shut off . - From follow-up inspection 2023-03-24: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2023-03-24: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2023-03-24: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in cooler and/or walk-in freezer. Kitchen area and bar. - From follow-up inspection 2023-03-24: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen. - From follow-up inspection 2023-03-24: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Dish washer . - From follow-up inspection 2023-03-24: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - From follow-up inspection 2023-03-24: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler . - From follow-up inspection 2023-03-24: **Time Extended**
23-24-4
64
Aug 23, 2022
Routine - Food
6 critical violations. 6 major violations. 11 minor violations.
View 23 violations
High Priority - Toxic substance/chemical improperly stored. Stainless cleaner on shelf with food in kitchen. Operator removed **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler #1 ambient temperature 47°F ricotta (46F - Cold Holding); ribs (46F - Cold Holding); raw beef (46F - Cold Holding); pork (48F - Cold Holding); (48F); French toast batter (48F - Cold Holding); ricotta cheese (48F - Cold Holding) operator states in walk-in overnight. pico (46F - Cold Holding); eggs (48F - Cold Holding) operator states in walk-in cooler less then 4 hours. Placed in walk-in freezer to chill tomatoes (54F - Cold Holding); cheese (58F - Cold Holding); pico (51F - Cold Holding) goat cheese (53F - Cold Holding); cut lettuce (53F - Cold Holding); sliced cheese (53F - Cold Holding); shredded cheese (53F - Cold Holding) in make table on cookline, operator states in table less then 4 hours. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ricotta (46F - Cold Holding); ribs (46F - Cold Holding); raw beef (46F - Cold Holding); pork (48F - Cold Holding); (48F); French toast batter (48F - Cold Holding); ricotta cheese (48F - Cold Holding) **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over chips Raw beef over chips **Repeat Violation**
08A-05-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
22-57-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bucket in hand sink in kitchen. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed coffee pot in hand sink. Operator coached on proper hand sink usage **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to chest freezer in kitchen. Operator placed towels at sink **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time control form **Corrective Action Taken**
03F-10-5
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
16-54-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling tile missing. Back prep sink
36-36-4
Basic - Cove molding at floor/wall juncture broken/missing. Back prep area
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen. Operator removed **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Equipment in poor repair. Reach in cooler on cookline missing handle
14-11-5
Basic - Floor tiles missing and/or in disrepair. Cook line
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Single-service articles improperly stored. Multiple boxes On floor in dry storage area
25-05-4
13
Frequently Asked Questions
When was Laguna /. Lobby Coffee Bar last inspected?
The most recent health inspection at Laguna /. Lobby Coffee Bar on file is from Feb 17, 2026. The public record contains 15 inspections in total.
What is the most common violation at Laguna /. Lobby Coffee Bar?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited two times, more than any other issue at Laguna /. Lobby Coffee Bar.
How does Laguna /. Lobby Coffee Bar compare to other restaurants in Orlando?
Laguna /. Lobby Coffee Bar most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Laguna /. Lobby Coffee Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Laguna /. Lobby Coffee Bar have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Laguna /. Lobby Coffee Bar 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 Laguna /. Lobby Coffee Bar inspected?
Based on the inspection history on file, Laguna /. Lobby Coffee Bar is inspected around four times per year on average.
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