Dune Deck Cafe
100 N Ocean Blvd, Lantana, FL 33462 · Permanent Food Service · License 6008879
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 Jul 21 routine inspection5 high priority (2 fixed by the Jul 22 follow-up, 3 fixed on the spot, 4 repeats), 3 intermediate (1 fixed on the spot), 1 basic-32
- Administrative complaint on Jul 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Dish machine 10ppm chlorine sanitizer. Operator primed machine, 50ppm.
More time given
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
Same.
More time given
- First visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: 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°F. Low boy under steamer: cooked lobster (47°F - Cold Holding); cooked sausage (46°F - Cold Holding); cheese (48°F - Cold Holding); heavy cream (49°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Low boy under steamer: cooked lobster (47°F - Cold Holding); cooked sausage (46°F - Cold Holding); cheese (48°F - Cold Holding); heavy cream (49°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Cooler across from flat top: sliced cheese (51°F - Cold Holding); corned beef hash (45°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator placed products in walk in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On stove: poached eggs (120°F - Hot Holding); double panned on flat top: tomato sauce (125°F - Hot Holding); link sausage (119°F - Hot Holding); home fries (131°F - Hot Holding) Per operator, out of temperature for approximately 1.5 hours. Advised operator to add to time control. Advised operator to place time stamp for remaining 2.5 hours.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw smoked salmon over cooked sausage at flip top cooler on cook line, raw chicken over sparkling wine at walk in cooler. Operator stored all products properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: 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 (Chlorine 10ppm) Operator primed machine, 100ppm chlorine sanitizer.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Cooked lobster opened 7/19 no date mark at walk in cooler.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser spray bottle not labeled at cook line. Operator labeled degreaser.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Ice scoop stored in bucket with unclean water and food debris.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.