Lighthouse Seafood
Last inspected: Apr 23, 2026
74
Score
Inspectors have visited Lighthouse Seafood nine times, with records going back to 2022. The most recent report on file is from Apr 23, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly seven violations before.
The pattern that stands out is “food stored on floor”, which has been cited three times.
Lighthouse Seafood's latest score of 74 falls below the Lake Mary average of 79. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 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. - Dishwasher (Chlorine 0ppm). Operator primed machine. Final reading 100ppm **Corrected On-Site**
22-41-4
Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bread crumbs
14-01-5
Basic - Food stored on floor. - cooking oil
08B-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Final reading 200ppm **Corrected On-Site**
21-08-4
74
Oct 24, 2025
Routine - Food
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
86
Apr 16, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2025-04-16: **Time Extended**
13-04-4
95
Apr 15, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. LOWBOY; - shrimp (50F - Cold Holding); - fish (50F - Cold Holding) - steak (52F - Cold Holding); - crabcake (52F - Cold Holding); - salmon burger (52F - Cold Holding) Operator states held overnight **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over cheese at walk in cooler **Corrected On-Site**
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. - plastic cup no handle used to dispense bulk sugar
14-01-5
67
Oct 29, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
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 **Corrected On-Site**
11-27-4
Basic - Outer openings not protected with self-closing doors. - both back doors
35B-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - No Heimlich maneuver/choking sign posted. - provided to operator **Corrected On-Site**
51-13-4
Basic - Food stored on floor. - bags of sugar in dry storage room - jugs of cooking oil in dry storage room **Repeat Violation**
08B-38-4
67
Jan 3, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Octopus stored over bread and French fries at reach in freezer on cooks line
08A-17-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. White ramekin stored in hand wash sink at front line **Corrected On-Site**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator food employee reporting agreement **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Green chemical in spray bottle no label at frontline display case area
41-17-4
Basic - Hole in or other damage to wall. Wall above entrance to storage has two holes on the opposite side
36-24-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons,forks and to go cups not inverted at front counter
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees engaged in food preparation with no beard guards
13-04-4
Basic - Food not stored at least 6 inches off of the floor. White storage container with flour stored directly on floor next to small storage area
08B-47-4
47
Sep 20, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the ingredient bins
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water
06-01-5
86
Mar 21, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
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. Line cook chopping parsley with no glove , bare hand contact , employee washed hands and placed gloves on **Corrective Action Taken**
09-01-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle over taco shells on the cooks line
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door refrigerator at the cooks line cream (45F - Cold Holding)-recommend that the operator remove the trays in the cooler (restricting air flow
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab cakes not dated
02C-02-5
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 DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. In the rack over food
41-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Food stored on floor. Soda bag in box at the stock room
08B-38-4
Basic - Hole in or other damage to wall. Hole in the walls in prep over the doorway into a smaller room
36-24-5
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Prep
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.at the prep station in the back at the back door
36-27-5
35
Oct 20, 2022
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
43
Frequently Asked Questions
When was Lighthouse Seafood last inspected?
The most recent health inspection at Lighthouse Seafood on file is from Apr 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Lighthouse Seafood?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Lighthouse Seafood.
How does Lighthouse Seafood compare to other restaurants in Lake Mary?
Lighthouse Seafood most recently scored 74 out of 100, which is lower than the Lake Mary average of 79.
Has Lighthouse Seafood's inspection record improved over time?
Yes. Recent inspections at Lighthouse Seafood have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lighthouse Seafood means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lighthouse Seafood inspected?
Based on the inspection history on file, Lighthouse Seafood is inspected around three times per year on average.
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