Old Key Lime House
300 E Ocean Ave, Lantana, FL 33462 · Permanent Food Service · License 6007246
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 22 routine inspection5 high priority (4 fixed by the Sep 22 follow-up, 1 fixed on the spot, 2 repeats), 7 intermediate (3 fixed on the spot, 2 repeats), 1 basic (1 repeat); intermediate violations cost 18 at most-39
- Administrative complaint on Jul 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 22, 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
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
- 1st follow-up visitJul 23, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Same.
More time given
- First visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 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 due to food not being in a wholesome, sound condition.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corn and black bean salsa no date mark at walk in cooler. Operator unable to determine preparation date. 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: Clam chowder (44°F - cooling) at 11:50am; cooling since 10:00pm on 7/21 Observed in deep covered container. 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.
low boy cooler by soup warmer: key lime pie crumble (48°F - Cold Holding); half & half (47°F - Cold Holding); whipped cream (48°F - Cold Holding); grill flip top: diced tomato salsa (53°F - Cold Holding); crab dip (50°F - Cold Holding); corn black bean salsa (51°F - Cold Holding); ice bath: buttermilk dredge (48°F - Cold Holding); salad cooler: chick peas (44°F - Cold Holding); black rice (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Advised operator to use time control until cooler repairs are completed or move products to another operable cooler. Operator decided to use time control. Operator time stamped products for remaining 3.25 hours. Time control procedure emailed to operator.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
melted butter (90°F - Hot Holding) Observed in portion cups at steam table. Per operator, out of temperature for approximately 30 minutes. Advised operator to reheat to 165+F.
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: Clam chowder (44°F - cooling) at 11:50am; cooling since 10:00pm on 7/21 Observed in deep covered container. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Intermediate7
Code 01, Approved source; food safe and unadulterated: Clam and mussel tags not marked with last date served.
Repeat violationAdministrative complaint
Clam mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Repeat violationAdministrative complaint
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.
Corn and black bean salsa no date mark at walk in cooler. Operator unable to determine preparation date. See stop sale.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
cook line flip top: remoulade (48°F - Cooling) at 11:32; cooling since 10:30 - 48°F at 12:12 At current rate of cooling product will not reach 41°F within 4 hours. Operator moved to another operable cooler.
Fixed on the spot
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 removed to be cleaned and sanitized.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Sanitizer spray bottle not labeled at inside and outside bar. Operator labeled sanitizer.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Throughout cook line at flip top coolers.
Repeat violationAdministrative complaint
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.