Flavor's Caribbean Restaurant 2
3210 Lantana Rd, Lantana, FL 33462 · Permanent Food Service · License 6020803
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 25 routine inspection6 high priority (1 fixed on the spot, 4 repeats), 2 intermediate (1 fixed on the spot), 2 basic-48
- Administrative complaint on Aug 25, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score32
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 visitAug 26, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Triple sink quaternary sanitizer 50ppm. Operator added more quaternary sanitizer.
Administrative complaint
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Same.
More time given
- First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Shell eggs not stored at an ambient air temperature of 45°F or less. Walk in cooler: raw shell eggs 57°F cold holding Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41°F. Walk in cooler: oxtail 53°F cold holding , brown stew gravy 54°F cold holding Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler: Goat 53°F cooling at 9:10am; cooling since 9pm on 8/24; curry chicken 54°F cooling at 9:10am; cooling since 9pm on 8/24, stewed beans 54°F cooling at 9:10am; cooling since 9pm on 8/24; beef with cabbage 54°F cooling at 9:10am; cooling since 9pm on 8/24; rice & peas 53°F cooling at 9:10am; cooling since 9pm on 8/24; chicken quarters 54°F cooling at 9:10am; cooling since 9pm on 8/24 At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler: oxtail 53°F cold holding , brown stew gravy 54°F cold holding Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Repeat violationAdministrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
Walk in cooler: raw shell eggs 57°F cold holding Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler: Goat 53°F cooling at 9:10am; cooling since 9pm on 8/24; curry chicken 54°F cooling at 9:10am; cooling since 9pm on 8/24, stewed beans 54°F cooling at 9:10am; cooling since 9pm on 8/24; beef with cabbage 54°F cooling at 9:10am; cooling since 9pm on 8/24; rice & peas 53°F cooling at 9:10am; cooling since 9pm on 8/24; chicken quarters 54°F cooling at 9:10am; cooling since 9pm on 8/24 At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator drained triple sink. Per operator, will set up sink when ready to sanitize dish ware.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Oxtail made 8/23, brown stew gravy made 8/22 no date marks at walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with food debris. Operator cleaned and sanitized blade.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 Dead roach observed in triple sink. Operator drained and sanitized triple sink.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.