Lona
321 N Fort Lauderdale Beach Blvd, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1609884
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the expo station, cream cheese (40-70°F - 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.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In the cook line window, cooked potatoes (90°F - Hot Holding). The potatoes were held in the window less than 1 hour. The potatoes were moved to the oven to reheat to 165°F to hot hold
Fixed on the spot
Code 08, Food protection and cross-contamination: 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.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
On the closed end of the cook line hand sink. The soap was provided
Fixed on the spot
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At the closed end of the cook line hand wash sink.
Reporting only1
Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
For reporting purposes only. 3 of 4 certificates expired.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.