Kona Bay Cafe
310 E Ocean Ave, Lantana, FL 33462 · Permanent Food Service · License 6000952
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Sep 8 complaint inspection4 high priority (fixed on the spot, 1 repeat), 4 basic-18
- Administrative complaint on Sep 8Counts in full until a follow-up finds the problems fixed-20
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cookline counter - corn beef hash 71°F- hot food left out on counter - food out of temperature for 1.5 hours- operator placed under time as a public health control for remaining time.
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.
At cookline reach in cooler drawers raw found beef stored in same container as raw whole muscle beef- operator removed and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
At dishwashing area- employee handled raw handled soiled dishes then proceeded to change their gloves and handle clean equipment without washing their hands- educated operator employee washed their hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
At tall reach in cooler non food grade to-go shopping bag used to stored cut cabbage Beer- operator removed.
Fixed on the spotRepeat violationAdministrative complaint
Basic4
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
At cookline area in use bananas with stickers still attached- educated operator - employee washed hands properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee open bottle pf water stored on prep counter - operator removed.
Fixed on the spot
Employee beverage container in ice machine/ice bin.
At bar area - beer bottle stored In ice used for beverages - operator removed and discarded ice.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth stored on prep counter - operator removed.
Fixed on the spot
Earlier inspections 1
F59Routine inspection7 violations, 5 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb in kitchen across from two compartment sink.
Same.
More time given
- First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
vegetable sausage patties (60°F - Cold Holding) Observed in shallow pan stocked above rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator cut portion in half and stored in lower portion of cooler.; milk (50°F - Cold Holding) Observed in beer cooler at bar. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to move to another operable cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw pooled shell eggs over sausages gravy at tall reach in cooler in kitchen. Operator stored products properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Okra stored and in direct contact with thank you to go bags in stainless reach in freezer. Advised operator to remove okra from to go bags.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb in kitchen across from two compartment sink.
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed 1 live roach at dish machine. Operator killed and removed roach from restaurant.
Fixed on the spotAdministrative complaint
Intermediate2
Code 03, Food out of temperature: 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. Printed time control procedure for operator.
Repeat violationAdministrative complaint
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 and rust.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.