HIVE WATERFRONT RESTAURANT
2412 FLORAL RD, Lantana FL 33462 · 561-513-9168
Last inspected Aug 25, 2026 · 9 visits since August 2023
SEP 24
JAN 25
DEC 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made Alfredo sauce 45F-49F cooked yesterday in walk in cooler #2 in a deep covered container.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020023585 | May 13, 2020 | Jul 29, 2021 | $400 |
| 2--2020050085 | Oct 20, 2020 | Apr 7, 2021 | $400 |
| 2--2018018256 | Mar 5, 2018 | May 22, 2018 | $200 |
Inspection history
9 visits, newest first
Aug 25, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Clam and oyster tags not maintained in chronological order according to the last date they were served in the establishment. Educated operator.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, 50ppm.
Aug 24, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar Triple Sink (Quaternary- 50ppm) Advised operator to add more quaternary sanitizer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Flip top: Gorgonzola (46F - Cold Holding); mozzarella (48F - Cold Holding); ham (50F - Cold Holding); Cole slaw (45F - Cold Holding); Primary walk in cooler: cooked pasta (44F - Cold Holding); Cole slaw (45 - cold holding); keg cooler: garlic sauce (48F - Cold Holding); cheese sauce (47F - Cold Holding); ice bath: Cole slaw (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature 1-1.5 hours. Operator iced down and or moved products to freezer.
Clam and oyster tags not maintained in chronological order according to the last date they were served in the establishment. Educated operator.
Handwash sink used for purposes other than handwashing. Ice cooler drain line discharging into hand wash sink. Operator removed drain line from hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta walk in cooler, cut tomato/cucumber salad low boy cooler made 8/22. Operator dated marked products.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, 50ppm.
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fully cooked turkey at tall stainless reach in cooler by cook line, raw pork over sour cream at walk in cooler. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top across from stove: sliced cheese (52F - Cold Holding) Observed overstocked above rim of food storage pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and placed in walk in cooler; keg cooler: seafood chowder (46-47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved product to main walk in cooler by cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table: meatballs (95F - Hot Holding); black beans (123F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed products back on stove to reheat to 165+F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer dish machine and quaternary sanitizer triple sinks at bars.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate2 Basic
Show 10 findings ▾
Dish washer handled soiled dishes loading dish machine and then handled clean dishes unloading dish machine without washing hands. Dish washer went to wash her hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 41F-53F, on ice at cook line. Ice melted and fish stacked too high. Cook stated fish was put on ice 2 hours ago. Cook replenished the ice and placed half the fish in walk in cooler.
Clam tag removed from original container prior to container being emptied on cook line.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken wings cooked 30 minutes ago 80F-87F left out on top of fryer. Operator placed wings back in fryer and reheated to 203F.
Handwash sink used for purposes other than handwashing, used as a dump sink, ice cubes, straws and lemon wedges in sink at bar.
No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided.
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.
Some Clam and oyster tags not marked with last date served.
Soup stored on floor in walk in freezer outside. Cook moved on a shelf.
Wet wiping cloth not stored in sanitizing solution between uses in prep area.
Jan 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Ceiling in disrepair above shelf in dish area.
Employee eating while cutting carrots in dish area across dish machine. Reviewed proper procedures.
Employee personal food not properly identified and segregated from food to be served to the public in refrigerator in prep area across dish machine. Operator segregated and marked
Floor soiled/has accumulation of debris under stove and refrigerator in prep area, under triple sink in prep area around floor drain.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf to the left of entrance to dish area.
Wall soiled with accumulated grease and food debris next to steam table in expo area, under hand sink in prep area, under sink next to dish machine.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Cook drank out of a water bottle then engaged in food preparation, grilling chicken without washing hands. Cook went to wash her hands.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made Alfredo sauce 45F-49F cooked yesterday in walk in cooler #2 in a deep covered container.
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. Home made Alfredo sauce 45F-49F cooked yesterday in walk in cooler #2 in a deep covered container.
Dish washer handled soiled dishes and utensils and then handled clean dishes and utensils without washing hands. Hand sink in dish area blocked by shelf. Operator removed shelf and dish washer was able to wash his hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Home made garlic butter date marked 9.14.24 more than 7 days ago in walk in cooler 2.
Handwash sink not accessible for employee use at all times in dish area, shelf with dishes stored in front of sink. Manager moved shelf out of dish area.
Accumulation of black/green mold-like substance in the interior of the ice machine inside. Operator cleaned ice machine during the inspection.
Employee beverage container on a food preparation table on cutting board at cook line. Cook removed.
Ice buildup in walk-in freezer, floor covered in ice.
In-use tongs stored on oven door handle between uses. Cook removed.
Opened employee water bottle in a cold holding unit with food to be served to customers on cook line. Cook removed.
Aug 24, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Bucket stored in sink. Operator removed.
In-use tongs stored on oven door handle between uses on cook line. Cook removed.
Aug 17, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. Raw Chicken 62F, crab cakes 64F, ground beef 50F-54F, Mahi 52F, tuna 54F, over night in drawers under grill. Not prepped or cooked today. Escargot 57F-64F in small brown refrigerated in wait area, prepped 4 days ago and kept in refrigerator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken 62F, crab cakes 64F, ground beef 50F-54F, Mahi 52F, tuna 54F, over night in drawers under grill. Not prepped or cooked today. Escargot 57F-64F in small brown refrigerated in wait area, prepped 4 days ago and kept in refrigerator. See stop sale.
Aug 16, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Cook began working with food, without first washing hands. Reviewed proper procedures with cook, she then washed hands.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked Potatoes 81°F, baked yesterday and left over night on top of oven in wait area. Operator stated they are used for potato skins and will be properly cooled after baking in the future. See stop sale.
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. Baked Potatoes 81°F, baked yesterday and left over night on top of oven in wait area. Operator stated they are used for potato skins and will be properly cooled after baking.
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. Raw Chicken 62°F, crab cakes 64°F, ground beef 50°F-54°F, Mahi 52°F, tuna 54°F, over night in drawers under grill. Not prepped or cooked today. Escargot 57°F-64°F in small brown refrigerated in wait area, prepped 4 days ago and kept in refrigerator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken 62°F, crab cakes 64°F, ground beef 50°F-54°F, Mahi 52°F, tuna 54°F, over night in drawers under grill. Not prepped or cooked today. Escargot 57°F-64°F in small brown refrigerated in wait area, prepped 4 days ago and kept in refrigerator. See stop sale.
Clam and oyster tags not marked with last date served.
No soap provided at handwash sink at back entrance to kitchen and next to walk in cooler. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor soiled/has accumulation of debris under prep table next to saber oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust gaskets of reach in cooler in wait area. Frame inside walk in cooler.
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.