LAKE & IRVING RESTAURANT & BAR

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jul 12, 2026

   ✕
   6 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Discontinue using wood and wood wicker as a food contact surface.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

2. Jul 12, 2025

   ✕
   2 violations

   • Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

3. Jul 26, 2024

   ✕
   1 violation

   • Separate raw animal foods from ready-to-eat foods.

4. Jul 12, 2024

   ✕
   14 violations

   • Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Separate raw animal foods from ready-to-eat foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.

5. Jul 7, 2023

   ✓
   3 violations

   • Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
   • Have a test kit for the type of sanitizer used.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.