LONA
321 N FORT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304 · 954.467.1111
Last inspected Aug 24, 2026 · 17 visits since August 2023
APR 25
OCT 25
MAR 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 3 live roaches found behind the double stacked oven in the prep kitchen. Approximately 15 live roaches found inside of a non functioning oven used to store towels and extra pans on the cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026045052 | Jun 22, 2026 | Jul 27, 2026 | $800 |
| 2--2025083017 | Oct 1, 2025 | May 14, 2026 | $200 |
| 2--2023024003 | Apr 4, 2023 | Jun 28, 2023 | $400 |
| 2--2022029431 | May 5, 2022 | Jul 20, 2022 | $720 |
| 2--2018001863 | Dec 27, 2017 | Feb 20, 2018 | $200 |
Inspection history
17 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In the dairy walk in cooler, the raw eggs were stored directly above the sour cream. The eggs were moved to a bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the expo station, cream cheese (40-70F - Cold Holding). The cream cheese was stored in a pan on top of the ice. The out of temperature portion was removed to the reach in cooler to chill and cold hold. The cold portion was moved to the reach in cooler for permanent storage from now on. The item was not prepped or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line window, cooked potatoes (90F - Hot Holding). The potatoes were held in the window less than 1 hour. The potatoes were moved to the oven to reheat to 165F to hot hold
No soap provided at handwash sink. On the closed end of the cook line hand sink. The soap was provided
Show the remaining 2 findings ▾
No handwashing sign provided at a hand sink used by food employees. At the closed end of the cook line hand wash sink.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 3 of 4 certificates expired.
Jun 22, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jun 22, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 4 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. 3 live roaches found behind the double stacked oven in the prep kitchen. Approximately 15 live roaches found inside of a non functioning oven used to store towels and extra pans on the cook line.
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 food debris behind the prep area cooking equipment.
Water leaking from the pipe under the prep sink in the prep area.
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler beef stock (44F - Cooling) in deep covered plastic container.per operator prepared last night and held in walk-in cooler overnight See stop sale
Nonfood-grade containers used for food storage - direct contact with food. Observed multiple containers of food stored in contact with Home Depot plastic buckets
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler beef stock (44F - Cooling) per operator prepared last night and held in walk-in cooler overnight.
Oct 9, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. By walk in coolers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Hallway leading to storage room. 2. Breakfast Prep room and hall next to Cookline
Hole in or other damage to wall - at entrance to walk in cooler.
Oct 2, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate3 Basic
Show 4 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 - bar (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is properly sanitizing.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. By walk in coolers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Hallway leading to storage room. 2. Breakfast Prep room and hall next to Cookline
Hole in or other damage to wall - at entrance to walk in cooler.
Oct 1, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority0 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - main - ranchera salsa (48-51F); salsa verde (46-54F). Per operator items prepared yesterday and held in walk in overnight. No items prepped or portioned today. Observed items in tall plastic containers. See stop sale.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Walk in cooler - waffle batter date marked 9-24-2025. See stop sale.
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 - bar (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is properly sanitizing.
Employee drank from bottled water, then engaged in food preparation on the grill without washing hands. Reviewed proper handwashing and employee washed hands.
Prep area flip top - Raw fish stored over ready-to-eat pico. Operator stored all items properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - main - ranchera salsa (48-51F); salsa verde (46-54F). Per operator items prepared yesterday and held in walk in overnight. No items prepped or portioned today. Observed items in tall plastic containers. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - cheese (48-50F); cooked pasta (60-62F); cooked lobster (47F); raw shrimp (57F). Per operator items placed in unit approximately 2.5 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. Prep area - low boy - cut melon (50-52F). Per operator item placed in unit approximately 2.5 hours ago. Item not prepped or portioned today. Operator moved item to reach in to quick chill.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. By walk in coolers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Hallway leading to storage room. 2. Breakfast Prep room and hall next to Cookline
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking from water bottle. Operator removed.
Employee preparing food in storage room - no overhead protection and no hand sink. Employee moved to proper prep room.
Floor soiled/has accumulation of debris. Food items on floor in corner of dry storage room. Operator cleaned during inspection.
Hole in or other damage to wall - at entrance to walk in cooler.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 3 tanks inside building next to ice machines. Operator removed.
Apr 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked mushrooms (44F - Cold Holding); crab mix (44F - Cold Holding); cooked corn (44F - Cold Holding); cooked beef (50F - Cold Holding); cooked chicken (49F - Cold Holding); Barbacoa (50F - Cold Holding). Operator stated held overnight in walk in cooler. Not prepped or portioned today. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked mushrooms (44F - Cold Holding); crab mix (44F - Cold Holding); cooked corn (44F - Cold Holding); cooked beef (50F - Cold Holding); cooked chicken (49F - Cold Holding); Barbacoa (50F - Cold Holding). Operator stated held overnight. Not prepped or portioned today.
Ceiling tile missing. On cook line and expo line, ceiling tiles missing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line and prep areas, ceiling tiles and vents soiled.
Nov 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #1 - shrimp marinade (47-55F - Cooling). Per operator item was prepared yesterday and held in walk-in cooler overnight. Item not prepped or portioned today. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #1 - shrimp marinade (47-55F - Cooling). Per operator item was prepared yesterday and held in walk-in cooler overnight. Item not prepped or portioned today. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep area - left reach in - tres leches (50-52F); cream (48F); flan (45-48F); raw tuna (46-47F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Both Cookline flip top cutting boards.
Equipment in poor repair. Damaged gasket in middle Cookline drawer unit and left pantry reach in.
Floor area(s) covered with standing water. By blast chiller and portable A/C.
Hole in or other damage to wall. By seafood walk in.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 103993 exp 8-24-24; 088742 exp 8-25-2024
Nov 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority4 Intermediate7 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #1 - shrimp marinade (47-55F - Cooling). Per operator item was prepared yesterday and held in walk-in cooler overnight. Item not prepped or portioned today. See stop sale.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Walk in cooler - créme brûlée date marked 10-22. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline left flip top - raw beef stored over ready to eat vegetables. Salad prep - raw shell eggs stored over ready to eat pico. Operator stored all items properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #1 - shrimp marinade (47-55F - Cooling). Per operator item was prepared yesterday and held in walk-in cooler overnight. Item not prepped or portioned today. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep area - left reach in - tres leches (50-52F); cream (48F); flan (45-48F); raw tuna (46-47F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep area - left reach in - tres leches (50-52F); cream (48F); flan (45-48F); raw tuna (46-47F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. Cookline - right flip top - pico (47F). Per operator item placed in unit less than an hour ago. Item not prepped or portioned today. Operator moved item to walk in to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - tall unit - cut tomatoes ambient cooling 1 hour at 10:40am (47F) at 11:10am 50F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. Prep kitchen area hand sink. Operator replaced.
No soap provided at handwash sink. Cookline hand sink. Operator replaced.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator and operator filled out during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Both Cookline flip top cutting boards.
Equipment in poor repair. Damaged gasket in middle Cookline drawer unit and left pantry reach in.
Floor area(s) covered with standing water. By blast chiller and portable A/C.
Food not stored at least 6 inches off of the floor. Walk in cooler - 2 large containers of pork lard stored on floor. Operator stored properly.
Food stored under dripping water line. Dry storage room - unopened containers of ketchup and soft drinks stored under dripping water line. Salad prep - right True reach in - trays of pico stored under dripping condenser line. Operator moved all items.
Hole in or other damage to wall. By seafood walk in.
No handwashing sign provided at a hand sink used by food employees. Cookline hand sink. Operator replaced.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 103993 exp 8-24-24; 088742 exp 8-25-2024
Apr 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 3, 2024Call 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 ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed from prep area by blast chiller, as per plans on OnBase.
Mar 28, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed from prep area by blast chiller, as per plans on OnBase.
Mar 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 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 - bar (Chlorine 0ppm).
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - tall reach in - raw shell eggs stored over ready to eat vegetables. Operator stored all items properly.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline left flip top - tomatoes - cooling 1 hour at 10:45am (46F - Cooling) at 11:55am 46-47F. At this rate proper cooling will not occur. Operator moved item to blast chiller to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - stovetop - cooked onions (125-135F - Hot Holding); cooked peppers (112-120F - Hot Holding). Per operator holding less than an hour. Operator turned on heat to reheat.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed from prep area by blast chiller, as per plans on OnBase.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Breakfast butter, pico, sour cream. Reviewed Time as a Public Health Control form with operator.
Carbon dioxide/helium tanks not adequately secured. Hallway by ice machines.
Aug 10, 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 ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 9, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right open top - smoked salmon (45F); drawers - cooked pork (50-52F); cheese (50-52F); cooked crab (45-48F). Per operator items were placed in units approximately 3 hours ago. Advised operator to refrain from using units until such time all TCS items are maintained at 41F and below. Operator moved items to blast chiller to quick cool.
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. Provided handout for operator.
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. 3 expo employees - operator had each fill out Food Employee Reporting Agreement during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide tanks not adequately secured. Operator secured.
Standing water in bottom of reach-in-cooler. Main bar - wine refrigerator.
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.