STATION HOUSE RESTAURANT
233 W LANTANA RD, Lantana FL 33462 · 561.330.7000
Last inspected Apr 14, 2026 · 9 visits since December 2023
APR 24
NOV 24
APR 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
20+ Live, small flying insects found on liquor bottles at east bar. There are doors between bar and kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $3,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026042672 | Apr 14, 2026 | Jul 7, 2026 | $400 |
| 2--2025040749 | Apr 29, 2025 | Jun 5, 2025 | $600 |
| 2--2024024968 | Apr 1, 2024 | May 16, 2024 | $600 |
| 2--2024001454 | Dec 13, 2023 | Jan 23, 2024 | $400 |
| 2--2023006412 | Feb 1, 2023 | Feb 23, 2023 | $400 |
| 2--2018040226 | Jul 2, 2018 | Aug 9, 2018 | $400 |
| 2--2018019372 | Feb 26, 2018 | May 31, 2018 | $200 |
Inspection history
9 visits, newest first
Apr 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw bacon over ice cream opened from commercial packaging at reach in freezer. Operator stored products properly.
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 for scampi butter and beurre blanc. Per operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (127F - Hot Holding); creamed spinach (128F - Hot Holding) Observed in steam table. Per operator, out of temperature for approximately 20 minutes. Operator returned to stove to reheat to 165+F.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Show the remaining 4 findings ▾
Food-contact surface soiled with black mold-like substance. On cutting boards throughout cook line. Can opener blade soiled with food debris. Operator removed can opener, cleaned and sanitized blade.
Handwash sink used for purposes other than handwashing. Perforated pan in hand sink at bar. Operator removed pan.
Soap dispenser at handwash sink not working/unable to dispense soap. Hot line hand sink.
Cutting board has cut marks and is no longer cleanable. Throughout cook line.
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Apple relish (cooked peppers) (65F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Advised operator to add to time control. Advised operator to time stamp product for remaining 3 hours and 40 minutes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: chicken stock (130F - hot holding) Per operator, out of temperature for approximately 15 minutes. Operator returned to stove to reheat to 165+F.
Clam/mussel/oyster tags not marked with last date served. Observed Mussel, clam and oyster tags missing last order sold date. Educated operator on shellfish tag procedures.
Handwash sink used for purposes other than handwashing. Observed 1/6 pan in hand sink by hot line, employee rinsing vegetable peeler in hand sink by pot/pan storage area. Operator removed pan from sink.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stock made 1/25 not date marked at walk in cooler.
Apr 30, 2025□ 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 ▾
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.
Apr 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
20+ Live, small flying insects found on liquor bottles at east bar. There are doors between bar and kitchen.
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. Butter 60F, portioned pasta 58F, in left flip top cooler on cook line over night. Pasta was portioned 2 days ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 60F, portioned pasta 58F, in left flip top cooler on cook line over night. Pasta was portioned 2 days ago. See stop sale
No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal key lime pie not properly identified and segregated from food to be served to the public at the west bar cooler. Operator removed key lime pie.
In-use utensil stored in sanitizer between uses at shucking station. Operator discarded sanitizer.
Nov 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw chicken stored over shrimp in a freezer - not all products commercially packaged, across dry storage area. Operator removed chicken.
Ice cream not covered in chest freezer at entrance to kitchen. Operator covered.
In-use utensil in non-time/temperature control for safety bread crumbs not stored with handle above top of food within a closed container in dry storage area. Operated removed.
Potatoes stored on floor in walk in cooler. Operator placed on shelf.
Raw Brussels sprouts not washed prior to preparation. Cook cutting Brussels sprouts from the box. Cook went to wash Brussels sprouts.
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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. Walk in cooler - cooked ribs (48F - Cold Holding); cooked meatballs (48F - Cold Holding); chopped tomatoes (48F - Cold Holding); raw bacon (48F - Cold Holding); goat cheese (48F - Cold Holding); mascarpone cheese (48F - Cold Holding); corn on the Cobb (48F - Cold Holding); street corn mix (48F - Cold Holding); fresh clams (47F - Cold Holding) Operator states all food items were not portioned or prepared today and held over 4 hours - see stop sale. raw bar make table - lump crab (54F - Cold Holding) not portioned or prepared today held in double pan overnight and more than 4 hours - see stop sale. double door reach in cooler - cooked potatoes (48F - Cold Holding); clams casino (48F - Cold Holding) not portioned or prepared today removed from walk cooler under one hour but held over 4 hours in walk in cooler - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked ribs (48F - Cold Holding); cooked meatballs (48F - Cold Holding); chopped tomatoes (48F - Cold Holding); raw bacon (48F - Cold Holding); goat cheese (48F - Cold Holding); mascarpone cheese (48F - Cold Holding); corn on the Cobb (48F - Cold Holding); street corn mix (48F - Cold Holding); fresh clams (47F - Cold Holding) Operator states all food items were not portioned or prepared today and held over 4 hours - see stop sale. raw bar make table - lump crab (54F - Cold Holding) not portioned or prepared today held in double pan overnight and more than 4 hours - see stop sale. double door reach in cooler - cooked potatoes (48F - Cold Holding); clams casino (48F - Cold Holding) not portioned or prepared today removed from walk cooler under one hour but held over 4 hours in walk in cooler - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo portable hot Bain Marie - drawn butter (128F - Hot Holding) held under 2 hours in double pan - operator moved to stove for reheat.
Handwash sink not accessible for employee use at all times. Expo line hand sink block by linen basket - operator removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in chest freezer next to fry station make table - operator removed.
Dec 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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. See stop sale. Lobster butter prepared on 12/02/23.
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. salad station small make table - cut lettuce (51F - Cold Holding) sauté station make table - rue butter (52F - Cold Holding) both not portioned or prepared today held overnight and more than 4 hours in an overfilled container- see stop sale - operator removed and discarded. walk in cooler seafood prep station - raw tuna (46F - Cold Holding); portioned lump crabmeat (44F - Cold Holding); portioned lobster meat (44F - Cold Holding); portioned scallops (45F - Cold Holding); calamari (44F - Cold Holding); portioned grouper (44F - Cold Holding) all not portioned or prepared today held in portion bags overnight in a bus pan and more than 4 hours- see stop
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station small make table - cut lettuce (51F - Cold Holding) sauté station make table - rue butter (52F - Cold Holding) both not portioned or prepared today held overnight and more than 4 hours in an overfilled container- see stop sale - operator removed and discarded. walk in cooler seafood prep station - raw tuna (46F - Cold Holding); portioned lump crabmeat (44F - Cold Holding); portioned lobster meat (44F - Cold Holding); portioned scallops (45F - Cold Holding); calamari (44F - Cold Holding); portioned grouper (44F - Cold Holding) all not portioned or prepared today held in portion bags overnight in a bus pan and more than 4 hours- see stop sale.
Handwash sink not accessible for employee use at all times. Back kitchen prep station hand sink blocked by food warmer - operator removed.
Working containers of food removed from original container not identified by common name. Spice mix bin not labeled - operator labeled.
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.