LANTERN LOCAL TAVERN
618 W LANTANA RD, Lantana FL 33462 · 5619459358
Last inspected May 4, 2026 · 12 visits since July 2023
JUL 24
MAR 25
MAY 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. Tomato sauce date marked 5.2.25 with mold like growth in walk in cooler. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022049072 | Oct 5, 2022 | Dec 1, 2022 | $400 |
| 2--2018018556 | Apr 4, 2018 | May 16, 2018 | $400 |
Inspection history
12 visits, newest first
May 4, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
Mar 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 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 0ppm) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm
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.
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.
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.
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
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand wash sink.
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.
Food stored on floor. Panko, sugar and flour storage bins stored on floor in dry storage.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Cheesecake Xangos date marked 10.26.25.
Ice scoop handle in contact with ice at bar. Operator removed.
Plumbing system in disrepair disconnected drain at hand sink in prep area.
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Food stored in ice used for drinks, 1 container with cut lemon at bar. See stop sale.
Food with mold-like growth. Tomato sauce date marked 5.2.25 with mold like growth in walk in cooler. See stop sale.
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.
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
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.
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.
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.
Ice scoop handle in contact with ice at bar. Operator removed.
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license expired 12.1.24. License renewed during the inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw bacon in walk in cooler. Operator removed bacon.
Raw chicken stored over cheese in walk in cooler. Operator removed chicken.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 47F inside vacuum package, removed from freezer more than 24 hours ago. In tall upright refrigerator on cook line.
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. Cod 49F in tall upright refrigerator on cook line overnight. Air circulation cut of by bus bins with chicken wings stored above the cod. All other foods in unit below 40F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cod 49F in tall upright refrigerator on cook line overnight. Air circulation cut of by bus bins with chicken wings stored above the cod. All other foods in unit below 40F. See stop sale
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serving undercooked urges and steaks. Printed burger, operated displayed on wall.
Bowl or other container with no handle used to dispense sugar in dry storage area. Operator removed.
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 47F inside vacuum package, removed from freezer more than 24 hours ago. In tall upright refrigerator on cook line. See stop sale
Equipment in poor repair. 2 door refrigerator on the right in prep area, gaskets are torn and moldy.
Jul 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. French onion soup dated 07/09.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the below were not portioned or prepared today and were held under 4 hours - operator moved to freezer for quick chill. Hotline make table - sliced pepper jack (45F-48F - Cold Holding) held in top unit plastic container next to flat top grill - moved to freezer. sliced raw beef (46F-48F - Cold Holding) held in bottom unit operator states product held outside of make table under 4 hours. double door reach in - milk (51F - Cold Holding); watermelon (48F - Cold Holding); portioned pork in ROP (46F - Cold Holding) cooling meatloaf at 136F was held in cooler was removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. meatloaf (132F - Cooling) 3:00pm heat cooling since 2:30pm recheck 30mins 125F. Operator moved meatloaf from double reach in cooler to freezer to facilitate the cooling process.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked ribs dated 07/18 but prepared on an earlier date but not noted on tag. Reviewed with operator the pull date system for frozen prepared foods.
Aug 1, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Meat loaf 49°F-58°F, cooked yesterday, big pieces, covered in reach in cooler in prep area. Recommended not covering and cutting in smaller pieces.
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 70 degrees Fahrenheit within 2 hours. Meat loaf 49°F-58°F, cooked yesterday, big pieces, covered in reach in cooler in prep area. Recommended not covering and cutting in smaller pieces.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell over meat loaf in reach in cooler in prep area. Operator removed eggs.
Bowl or other container with no handle used to dispense Panko. Operator removed bowl.
Jul 12, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 11, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 7 high priority.
7 High priority2 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. Meatloaf 50°F in reach in cooler in prep area, cooked yesterday.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook preparing fruits and cutting melon with bare hands. Reviewed proper procedures with cook he then put gloves on.
Employee water bottle stored in ice used for drinks at bar.See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked bacon. Operator removed bacon.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Meatballs date marked 6.28.23 in walk in cooler. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Employee water bottle stored in ice used for drinks at bar. 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. Salmon at cook line thawed yesterday. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Meatballs date marked 6.28.23 in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 52°F, at cook line prepared less than 2 hours ago. On ice but ice only touches the bottom of container. Operator added more ice.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon platter on menu not identified.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New hired employees who have not received their training yet. Emailed reporting responsibility flier.
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. Salmon at cook line thawed yesterday.
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.