522 LANTANA, Lantana, FL 33462
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia test strips missing.
Basic - Equipment and utensils not rinsed between washing and sanitizing. Operator removed dirty pots from rinse station and sanitized bin. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 2 quarts of housemate blue cheese dressing dated 03/29.
Intermediate - Handwash sink not accessible for employee use at all times. Prep kitchen Hand sink - operator removed. Corrected On-Site
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-12-15: Books on order Time Extended
Routine - Food
Administrative complaint recommended
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked jasmine rice(47F - Cooling); cooked pasta (44F-45 - Cooling); mashed potatoes (52F - Cooling) held overnight and not removed from walk in cooler more than 6 hours See Stop Sale. Repeat Violation Admin Complaint
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Walk in cooler - jasmine (47F - Cooling); cooked pasta (44F-45 - Cooling); mashed potatoes (52F - Cooling) held overnight and not removed from walk in cooler more than 6 hours See Stop Sale. Repeat Violation Admin Complaint
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken breast 45°F-48°, cooling over night in deep covered bus bins in walk in cooler. See stop
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken breast 45°F-48°, cooling over night in deep covered bus bins in walk in cooler.
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator set up chlorine sanitizer at 75ppm. All dishes were sanitized. Corrected On-Site
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum packaged raw and cooked meat.
Routine - Food
Inspection Completed - No Further Action
High Priority - Food with mold-like growth. See stop sale. Cheese located in residential reach in cooler has mold-like growth
Basic - Bathroom located inside establishment does not have self-closing doors. Discussed with operator
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at lights in ware washing area
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw ground beef in walk in cooler. Operator reversed. Corrected On-Site
Intermediate - Spray bottle containing cleaner not labeled. Operator labeled. Corrected On-Site
Basic - Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water. Cook turned water on. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - No chemical test kit provided when using QAC sanitizer at three-compartment sink and wiping cloths containers.