300 STATE ST E STE 110, OLDSMAR, FL 34677
LAKAZBA CAFE has a mixed inspection record — 14 violations in the past year, including 2 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 14 violations, including 2 high-priority and 0 Emergency Orders of Closure.
Scores higher than 30% of the 71 inspected restaurants in OLDSMAR on the trailing-year record.
2 high-priority violations on the trailing-year record — below the Pinellas County average of 2.4.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Missing or expired food manager certification, or employee food-safety training not documented.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
This visit closed with no further action required.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
This visit closed with no further action required.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Water not safe, or hot (100°F) and cold water not available under pressure.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Water not safe, or hot (100°F) and cold water not available under pressure.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 1 of the 4 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6218490 — you can read the original documents yourself and compare.