LANTERN LOCAL TAVERN

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. herb butter (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed emailed to operator. Corrective Action Taken Warning - From follow-up inspection 2026-03-10: Ice bath: Cabbage slaw 51F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. Warning - From follow-up inspection 2026-03-10: Same. Time Extended

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) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over onion rings at chest freezer. Both products not in commercial packaging. Operator stored products properly. Corrected On-Site Warning

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. Observed raw Beef Philly meat not in commercial packaging over raw pork at stainless reach in freezer. Educated operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. herb butter (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed emailed to operator. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: beef demi (117F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Operator placed back on stove to reheat product. Rechecked 198F Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand wash sink. Corrected On-Site Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted hand written consumer advisory in dining room. Corrected On-Site Warning

Basic - Food stored on floor. Panko, sugar and flour storage bins stored on floor in dry storage. Warning

High Priority - Food stored in ice used for drinks, 1 container with cut lemon at bar. See stop sale. Warning

High Priority - Food with mold-like growth. Tomato sauce date marked 5.2.25 with mold like growth in walk in cooler. See stop sale. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Wrong date on meat loaf at cookline . Not marked after being frozen. Operator date marked with the correct date. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks, 1 container with cut lemon at Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter 74F,on prep table next to prep sink taken out of refrigerator more than 4 hours ago. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter 74F,on prep table next to prep sink taken out of refrigerator more than 4 hours ago. See stop sale. Olives filled with blue cheese 64F-68F at bar, removed from temperature control about one hour ago. Bar tender placed olives on ice. Corrective Action Taken Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Ice scoop handle in contact with ice at bar. Operator removed. Corrected On-Site Warning