OLD KEY LIME HOUSE
300 E OCEAN AVE, Lantana FL 33462
Last inspected Jul 23, 2026 · 14 visits since November 2023
AUG 24
MAY 25
NOV 25
MAR 26
JUL 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. Hot line warmer - bean salsa (121F - Hot Holding) operator states held under 2 hours - moved to stove to reheat.
★ 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--2024021816 | Mar 22, 2024 | May 9, 2024 | $400 |
Inspection history
14 visits, newest first
Jul 23, 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 Intermediate1 Basic
What the inspector wrote — 2 findings
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.
Cutting board has cut marks and is no longer cleanable. Throughout cook line at flip top coolers.
Jul 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority7 Intermediate1 Basic
Show 13 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: Clam chowder (44F - cooling) at 11:50am; cooling since 10:00pm on 7/21 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. 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. Walk in cooler: Clam chowder (44F - cooling) at 11:50am; cooling since 10:00pm on 7/21 Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corn and black bean salsa no date mark at walk in cooler. Operator unable to determine preparation date. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. low boy cooler by soup warmer: key lime pie crumble (48F - Cold Holding); half and half (47F - Cold Holding); whipped cream (48F - Cold Holding); grill flip top: diced tomato salsa (53F - Cold Holding); crab dip (50F - Cold Holding); corn black bean salsa (51F - Cold Holding); ice bath: buttermilk dredge (48F - Cold Holding); salad cooler: chick peas (44F - Cold Holding); black rice (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Advised operator to use time control until cooler repairs are completed or move products to another operable cooler. Operator decided to use time control. Operator time stamped products for remaining 3.25 hours. Time control procedure emailed to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (90F - Hot Holding) Observed in portion cups at steam table. Per operator, out of temperature for approximately 30 minutes. Advised operator to reheat to 165+F.
Clam and mussel tags not marked with last date served.
Clam mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cook line flip top: remoulade (48F - Cooling) at 11:32; cooling since 10:30 - 48F at 12:12 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to another operable cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed to be cleaned and sanitized.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corn and black bean salsa no date mark at walk in cooler. Operator unable to determine preparation date. See stop sale.
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.
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled at inside and outside bar. Operator labeled sanitizer.
Cutting board has cut marks and is no longer cleanable. Throughout cook line at flip top coolers.
Mar 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout cook line.
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over sauce and buttermilk at cook line flip top cooler. Raw chicken tenders over mozzarella sticks at cook line reach in freezer, all products opened from commercial packaging. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double panned at broiler flip top: garlic butter (58F - Cold Holding); ice bath: buttermilk dredge (47F - Cold Holding); Chipotle aioli (64F - cold holding ); beer batter (eggs) (51F - Cold Holding); salad flip top: cooked shrimp (48F - Cold Holding); produce walk in: cheese (48F - Cold Holding); key lime pie (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature approximately 1-2 hours. Operator placed ice bags and or moved products to other fully operable coolers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Squirt bottle on cutting board: clarified butter (97F - Hot Holding); ambient temperature at food expeditor area: beurre blanc (72F - Hot Holding) Per operator, products out of temperature for approximately 20 minutes. Operator placed butter back on stove to reheat to 165+F. Operator decided to use time control for beurre blanc. Operator placed time stamp for remaining 3 hours 40 minutes. Time control procedure emailed to operator.
Clam, mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Clam, musseltags not marked with last date served.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout cook line.
Employee with no hair restraint while engaging in food preparation. 2 cooks no hair restraint while preparing food.
Food storage container/container lid cracked or broken. In use containers and lids in hot box and clean pans on dish drying rack.
Nov 17, 2025Inspection 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 ▾
Dish washer touched soiled dishes and then handled clean dishes, without washing hands. Dish washer went to wash his hands.
No soap provided at handwash sink in dish area. Operator provided.
Spray bottle containing sanitizer not labeled at Gator bar. Operator labeled.
Wall soiled with accumulated grease, food debris, and/or dust under triple sink.
Working containers of flour and panko removed from original container not identified by common name, in prep area. Operator labeled.
May 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl with no handle used to dispense cucumbers and shredded carrots in salad prep station. 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. Tuna thawed under running water one hour ago not removed from packaging after thawing stored in walk in cooler #2. Operator removed packaging.
Raw iceberg lettuce not washed prior to preparation in salad prep area. Operator washed lettuce.
Standing water in bottom of reach-in-cooler in salad prep station.
Aug 26, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris in walk in freezer under shelf's.
Raw iceberg lettuce used for wegde salad not washed prior to preparation. Iceberg in prep station in original packaging. Prep cook went to wash iceberg lettuce.
Jul 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 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. After 3 attempts Dishwasher (Chlorine >200ppm) - operator contacted technician to repair.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm); operator corrected Triple Sink (Quaternary 200ppm)
Warewashing sanitizing solution exceeding the maximum concentration allowed. Dishwasher (Chlorine >200ppm).
Mar 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - sliced American cheese (45F - 47F - Cold Holding) not portioned or prepared today held in top unit of make table under 1 hour - operator moved to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line Warmer corn salsa (118F - Hot Holding) operator states had been reheated and moved to warmer under 2 hours - operator moved to stove.
Handwash sink not accessible for employee use at all times. At back kitchen prep table hand sink - empty boxes removed.
Handwash sink used for purposes other than handwashing. Employee used hand sink to clean and towel- operator instructed to clean towel at 3 compartment sink.
Dead roaches on premises. One dead in between prep tables at dish area - operator removed, cleaned and sanitized area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour been touching - operator repositioned handle.
Water draining onto floor surface. Walk in cooler compressor leaking onto floor.
Wiping cloth sanitizing solution stored on the floor - moved to shelf.
Mar 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. Brittani Robins - FOH manager.
Mar 18, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Chix towel in direct contact with cut greens - operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw grouper over condensed milk - operator moved fish to another shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All food items below were not portioned or prepared today and held under 2 hours. salad station - tuna poke (42F-46 - Cold Holding) overfilled container - operator split and moved to cooler; cut tomatoes (46F - Cold Holding) - operator moved from top unit to cooler. grill drawers - chicken (53F - Cold Holding); cooked pasta (53F - Cold Holding); flat station make table top unit - bean salsa (53F - Cold Holding); hot dogs (54F - Cold Holding). Operator moved to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line warmer - bean salsa (121F - Hot Holding) operator states held under 2 hours - moved to stove to reheat.
Manager or person in charge lacking proof of food manager certification. Brittani Robins - FOH manager.
No paper towels or mechanical hand drying device provided at handwash sink. Raw bar - operator provided.
In-use wet wiping cloth/towel used under cutting board. At salad station - operator removed.
No handwashing sign provided at a hand sink used by food employees. Raw bar/Tiki bar - sign operator posted.
Wet wiping cloth not stored in sanitizing solution between uses. At back kitchen prep area - operator removed.
Nov 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon
Raw animal food stored over/not properly separated from ready-to-eat food. Raw swai fish stored over cooked crab cake in walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in Walk in cooler
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in flip top cook line
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.