Lana
400 S Collier Blvd, Marco Island, FL 34145 · Permanent Food Service · License 2102957
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 Sep 16 routine inspection3 high priority (fixed on the spot), 1 basic-10
- Safety score90
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 visitSep 16, 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.
4 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.
In the two door under counter cooler on the cook line, cooked chicken (46°F - Cold Holding). Operator states the chicken wings have been in the cooler less than 4 hours. Operator moved the chicken wings to the walk in cooler. in the drawer cooler under the flat top grill ground beef (45°F - Cold Holding); Fish (44°F - Cold Holding). Per operator the drawer cooler was loaded two hours prior. Operator moved items to the reach in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In the steam table in the middle of the cook line, grilled chicken (129°F - Hot Holding). Per operator the grilled chicken has been being hot held less than 4 hours. Operator increased the temperature of the steam table.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In the bottom of the reach in cooler closest to the service station raw chicken is stored above raw fish and raw ground beef. Operator moved items to proper storage order.
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
There are multiple sets of tongs on oven door handles. Operator moved the tongs to proper storage.
Fixed on the spot
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.