LANTANA PIZZA
467 GREYNOLDS CIR, Lantana FL 33462
Last inspected May 4, 2026 · 8 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
APR 24
OCT 24
MAR 25
NOV 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lasagna (134F - Hot Holding) Observed on shelf over oven. Per operator, out of temperature for approximately 30 minutes. Per operator, product will be put back in oven within 30 minutes to be reheated to 165+F.
★ 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--2022000080 | Dec 18, 2021 | Feb 11, 2022 | $400 |
Inspection history
8 visits, newest first
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sliced ham (53F - Cooling) at 3:45; cooling since 11:45/ At current rate of cooling product did not reach 41F within 4 hours. Operator placed product in reach in freezer to quick chill.
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 Philly beef not in commercial packaging over raw fish at reach in freezer by hot line. Raw chicken tenders not in commercial packaging over raw fish at reach in freezer by hot line. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich/salad cooler: shrimp (50F - Cold Holding); feta (44F - Cold Holding); beverage cooler: heavy cream (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately.5-1.5 hours. Operator placed products in reach in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lasagna (134F - Hot Holding) Observed on shelf over oven. Per operator, out of temperature for approximately 30 minutes. Per operator, product will be put back in oven within 30 minutes to be reheated to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (66F - Cooling) at 4:01; cooling since 12:30 - 64F at 4:24 Observed in deep covered containers. At current rate of cooling product will not reach 41F within 6 hours. Operator placed product in reach in freezer to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control procedure emailed to operator.
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.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added more chlorine. Rechecked 100ppm chlorine sanitizer
Nov 4, 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 ▾
Raw animal food stored over or with unwashed produce. Raw ground beef stored above unwashed tomatoes and mushrooms in dry store glass reach in cooler. Operator recognized.
No probe thermometer provided to measure temperature of food products.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks stored at back door not secured.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soiled cooking utensils stored in 75F standing water on cook line. Employee heated water to 135F.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn interior gaskets on cook line reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line good filters heavily soiled with grease.
Mar 5, 2025Inspection 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 probe thermometer provided to measure temperature of food products.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi 36F no longer frozen not removed from vacuum package. Removed from freezer this morning. In reach in cooler in back kitchen. Cook removed from package.
Floor soiled/has accumulation of debris under triple sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 82F on cook line. Cook heated water to 140F.
Wall soiled with accumulated grease, food debris, and/or dust next to triple sink.
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink, warewashing machine and wiping cloth container.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi 34F removed from freezer last night in reach in cooler in back kitchen. Operator removed from package.
Employee beverage lemonade on a food preparation table in prep area. Operator removed.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued due to adulteration of food product. Ice at soda machine at bar used for consumption storing liquor bottle. Removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No probe thermometer provided to measure temperature of food products.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cellphones on cutting board and over flip top cooler on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84F at stove top.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents In kitchen Vent in two door reach in cooler prep area
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.