KONA BAY CAFE
310 E OCEAN AVE, Lantana FL 33462 · 561.355.8299
Last inspected Aug 25, 2026 · 9 visits since November 2023
JAN 25
SEP 25
FEB 26
APR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. Observed 1 live roach at dish machine. Operator killed and removed roach from restaurant.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021041625 | Aug 31, 2021 | Oct 22, 2021 | $400 |
Inspection history
9 visits, newest first
Aug 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Vacuum breaker missing at hose bibb in kitchen across from two compartment sink.
Aug 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Okra stored and in direct contact with thank you to go bags in stainless reach in freezer. Advised operator to remove okra from to go bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pooled shell eggs over sausages gravy at tall reach in cooler in kitchen. Operator stored products properly.
Roach activity present as evidenced by live roaches found. Observed 1 live roach at dish machine. Operator killed and removed roach from restaurant.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vegetable sausage patties (60F - Cold Holding) Observed in shallow pan stocked above rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator cut portion in half and stored in lower portion of cooler.; milk (50F - Cold Holding) Observed in beer cooler at bar. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to move to another operable cooler.
Vacuum breaker missing at hose bibb in kitchen across from two compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris and rust.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Printed time control procedure for operator.
Apr 24, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 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 0ppm) Observed detergent and chlorine sanitizer cross connected. Operator set up dish machine properly. Rechecked, 100ppm chlorine sanitizer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over diced tomatoes and fully cooked bacon at flip top cooler near cook line. Operator stored 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. sour cream (55F - Cold Holding) Observed in beverage cooler at far end of bar. 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. sour cream (55F - Cold Holding) Observed in beverage cooler at far end of bar. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Handwash sink used for purposes other than handwashing. Serving baskets in hand wash sink in kitchen. Operator removed baskets.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Emailed time control procedure to operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Red and black mold like substance on internal plastic guard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire rack over toaster has an accumulation of dust.
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Container of medicine improperly stored. First aid kit with antiseptic and itch creams over dried beans in dry storage. Operator stored properly.
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 picked up clean ladle to dip into diced ham. Educated employee on proper hand washing procedures. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw smoked salmon and shrimp over fully cooked bacon at 2 door flip top Raw beef over orange juice at 2 door stainless reach in cooler Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door flip top: vegetable patties (53F - Cold Holding) Observed overstocked in shallow pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator cut portion in half and placed in lower portion of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on counter by toaster: clarified butter (109F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time mark for remaining 2 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. Milk opened 2/9 at bar cooler.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Spray bottle containing toxic substance not labeled. Glass cleaner spray bottle no label at bar. Operator labeled glass cleaner.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Cook washed hands with no soap, after breaking unpasteurized shell eggs and then engaged in loading fryer. Cook washed his hands with soap.
No probe thermometer provided to measure temperature of food products.
Bowl with no handle used to dispense blue berries. Cook replaced with a ladle.
Employee open water bottle on a food preparation table at cook line. Cook removed.
Time/temperature control for safety food thawed in an improper manner shrimp in standing water, on shelf in kitchen. Cook placed shrimp under running water.
Water leaking from drain pipe on the floor at hand sink in kitchen.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee washed hands with no soap, after walking into kitchen, putting gloves on and preparing food. Employee washed her hands.
Raw shrimp stored over/not properly separated from ready-to-eat cooked bacon in flip top cooler at the end of kitchen. Cook reversed.
Time/temperature control for safety food 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 1 hour ago. Cook time marked.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit needle not moving.
All Ceiling tiles missing in kitchen
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ certified food manager arrived during inspection Wilbert T.
Carbon dioxide/helium tanks not adequately secured. In back kitchen 2 tanks not secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed employee cell phon error above make table.
Employee with no beard guard/restraint while engaging in food preparation. Employee preparing eggs put on beard guard.
Ice bucket/shovel stored on floor between uses. Ice bucket on floor at front counter - operator moved to shelf and inverted.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Reach in cooler - raw ground beef over case of mushrooms - operator moved mushrooms.
Time/temperature control for safety food 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 cannot be determined. Operator stated they just changed product reviewed with operator time marking procedure - operator time marked.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. IFSEA certifications not originals for all employees.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the flat top grill cooked potatoes at 117°F Hot Holding operator states held under 2 hours - operator moved to stove for reheat. Recheck potatoes 168F Reheat.
Handwash sink used for purposes other than handwashing. Handwash sink in the kitchen, had plastic bags in side. Employee removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ at time of inspection 7 employees working - no certified manager on duty.
No soap provided at kitchen hand wash sink - operator provided soap.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Above flip top cooler in front of the fryer station, employee cell phones and water bottle - operator removed.
Employee with no beard guard/restraint while engaging in food preparation. Cook preparing sausage no beard guard.
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.