DUNE DECK CAFE
100 N OCEAN BLVD, Lantana FL 33462 · 561.582.0472
Last inspected Jul 22, 2026 · 12 visits since August 2023
OCT 24
FEB 25
NOV 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.24. License was renewed during the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026024778 | Feb 12, 2026 | May 6, 2026 | $800 |
| 2--2024024213 | Apr 9, 2024 | May 21, 2024 | $400 |
| 2--2023035899 | Jun 21, 2023 | Jul 24, 2023 | $800 |
| 2--2021044589 | Sep 22, 2021 | Oct 14, 2021 | $800 |
| 2--2020057611 | Dec 9, 2020 | Feb 5, 2021 | $400 |
Inspection history
12 visits, newest first
Jul 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
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 10ppm) Operator primed machine, 100ppm chlorine sanitizer.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
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 10ppm) Operator primed machine, 100ppm chlorine sanitizer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over cooked sausage at flip top cooler on cook line, raw chicken over sparkling wine at walk in cooler. Operator stored all products properly.
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. Low boy under steamer: cooked lobster (47F - Cold Holding); cooked sausage (46F - Cold Holding); cheese (48F - Cold Holding); heavy cream (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy under steamer: cooked lobster (47F - Cold Holding); cooked sausage (46F - Cold Holding); cheese (48F - Cold Holding); heavy cream (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Cooler across from flat top: sliced cheese (51F - Cold Holding); corned beef hash (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator placed products in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: poached eggs (120F - Hot Holding); double panned on flat top: tomato sauce (125F - Hot Holding); link sausage (119F - Hot Holding); home fries (131F - Hot Holding) Per operator, out of temperature for approximately 1.5 hours. Advised operator to add to time control. Advised operator to place time stamp for remaining 2.5 hours.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked lobster opened 7/19 no date mark at walk in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled at cook line. Operator labeled degreaser.
Clean utensils or equipment stored in dirty drawer or rack. Ice scoop stored in bucket with unclean water and food debris.
Feb 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 10 high priority.
10 High priority3 Intermediate0 Basic
Show 13 findings ▾
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. Outdoor Bar Dishwasher (Chlorine 0ppm) Operator placed new bottle of chlorine sanitizer, rechecked 100ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shell eggs then wiped hands on clean dry wiping cloth and touched cutting board. Educated employee. Employee washed hands.
Employee switched from working with raw fish then touched clean dry wiping cloth without hand washing. Educated employee, employee washed hands.
Non-food grade paper/paper towel used as liner for food container. Observed employee Drying cut parsley with bar towel. Educated employee and operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Mango salsa in same container as raw fish at cook line flip top Raw smoked salmon over cucumbers in back prep reach in cooler Raw calamari and lobster over fully cooked rice and shrimp in back prep reach in cooler Operator stored products properly. Raw salmon not in commercial packaging over bread at walk in freezer.
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. Raw chicken over raw pork, both products not in commercial packaging at walk in freezer. Educated operator on proper storage procedures.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (74F - Cold Holding) Observed on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator decided to use time control. Operator placed time stamp for remaining 2.5 hours. Time control procedure emailed to operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: pooled eggs (63F - Cold Holding) Waffle batter (46F-cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time mark for remaining 3 hours. Time control procedure emailed to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter: melted butter (79F - Hot Holding); cooked under grill: peppers and onions (109F - Hot Holding) Per operator, products out of temperature for approximately 1 hour. Advised operator, to use time control. Advised operator to place time mark for remaining 3 hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose connections at outdoor mop sink area, no vacuum breakers.
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. Not available at time of inspection. Bodily fluids procedure emailed to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has rust and food debris. Operator removed to be cleaned.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach pie made 2/9 at walk in cooler no date mark. Operator date marked product.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Raw salmon stored over yoghurt in walk in cooler. Operator reversed.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook plated raw smoked salmon and then proceeded to garnish plates with parsley, without washing his hands, and changing gloves. Cook went to wash his hands and put a fresh pair of gloves on.
Time/temperature control for safety cooked potatoes identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control was 30 minutes ago. Cook time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (109F - Hot Holding). Sausages came from the freezer and were cooked appropriately one hour ago and hot held in water 100F, on grill. Cook reheated sausages to 176F, for further hot holding.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Cook cracked raw shell eggs and then handled ready-to-eat toast and clean plates without washing hands, on cook line. Cook went to wash his hands.
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.24. License was renewed during the inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Stored sauce not covered on the floor in walk in freezer. Debris on sauce.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 209+ppm in salad prep. Operator set up fresh solution at 75ppm.
Mussel tags not marked with last date served.
Cutting board has cut marks and is no longer cleanable in prep area in back kitchen.
Employee personal cell phone stored above a food preparation area, in back kitchen. Employee removed.
Raw lettuce was removed from plastic bag and immediately cut, not washed prior to preparation in salad prep area. Employee went to wash lettuce and sanitized cutting boars and knife.
Sauce stored on floor in walk in freezer. Debris on sauce. See stop sale.
Stored sauce not covered on the floor in walk in freezer. Debris on sauce. See stop sale
Oct 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Boat bar near 3 compartment sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed with quaternary sanitizer test strip for 3 compartment sink.
Oct 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at lowboy refrigerator at cook line raw beef above raw fish. Operator placed raw beef on lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (105F - Cold Holding)overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed butter (105F - Cold Holding)overnight. See stop sale 2) observed Flip top refrigerator; cut tomatoes, cut melon, sausage, (52-54F - Cold Holding) on ice bath that wasn't filled to top. Operator put more ice and water to get to fill line.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Boat bar near 3 compartment sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed with quaternary sanitizer test strip for 3 compartment sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed with butter. Operator filled out written procedures
Observed can opener and ice machine surface soiled with food debris, mold-like substance or slime.
Spray bottle containing toxic substance not labeled. Observed green substance in unlabeled spray bottle. Operator labeled spray bottle.
Carbon dioxide/helium tanks not adequately secured. Operator tiedown tanks.
Employee eating in a food preparation or other restricted area. Observed dishwasher eating when washing dishes.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed above cook line. Operator removed
No handwashing sign provided at a hand sink used by food employees. Observed by walk-in refrigerator I emailed and operator printed and posted sign.
Apr 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (70F - Cold Holding) front counter service line. Out less than four hours. Move to cooler. cooked mushroom (54F - Cold Holding); ham (46F - Cold Holding); cheese (46F - Cold Holding); sausage (46F - Cold Holding); in flip top cooler on cook line. In unit less than four hours. Not prepped or portioned. Moved to walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Working containers of food removed from original container not identified by common name. Flour
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over English muffins walk in freezer Not commercially packaged Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over soup in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (70F - Cold Holding) front counter service line. Out less than four hours. Move to cooler. cooked mushroom (54F - Cold Holding); ham (46F - Cold Holding); cheese (46F - Cold Holding); sausage (46F - Cold Holding); in flip top cooler on cook line. In unit less than four hours. Not prepped or portioned. Moved to walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor soiled/has accumulation of debris. Walk in freezer
Ice scoop handle in contact with ice. Soda machine at window
Working containers of food removed from original container not identified by common name. Flour
Aug 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No QAC test kit.
Aug 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw unpasteurized shell eggs stored over spinach in flip top cooler on cook line. Cook reversed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 54°F, cut melon 52°F, tzatziki 48°F, corned beef 51°F, cheese 49°F, gyro 50°F, in flip top cooler on cook line, items were cooked/prepped yesterday and kept in walk in cooler over night. Flip top cooler was filled less than 2 hours ago. Operator iced all food items, cooler not holding temperature.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+ on cook line. Operator set up fresh solution at 75ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No QAC test kit.
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.
Stored cod not covered in walk in cooler. Operator covered.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.