Station House Restaurant
233 W Lantana Rd, Lantana, FL 33462 · Permanent Food Service · License 6010092
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection5 high priority (3 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 2 repeats), 1 basic (1 repeat)-34
- Administrative complaint on Oct 15, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score46
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 visitOct 16, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler: raw chicken 46°F cold holding , raw calamari 44°F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes.
Administrative complaint
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Same.
More time given
- First visitOct 15, 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: 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: cooked corn (46°F - Cooling) at 4:27; cooling since 5:00pm on 10/14 Observed in deep covered container. 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.
Avantco cooler on cook line: clams casino (48°F - Cold Holding); cooked potatoes (46°F - Cold Holding); cooked shrimp (52°F - Cold Holding); lobster station flip top cooler: cooked shrimp (45°F - Cold Holding); sauté cooler: butter (52°F - Cold Holding); Fish (49°F - Cold Holding); shrimp (48°F - Cold Holding); raw chicken (46°F - Cold Holding); cooked grill low boy cooler: lobster (44°F - Cold Holding); pantry cooler: sliced tomatoes (48°F - Cold Holding); dessert station cooler: cooked lobster (49°F - Cold Holding); calamari (50°F - Cold Holding); walk in cooler: corn salsa (45°F - Cold Holding); steak skewers (44°F - Cold Holding); butter (44°F - Cold Holding) Per operator, products not prepared or portioned today. Per operator, products out of temperature for approximately 30-60 minutes. Operator iced down all products.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler: cooked corn (46°F - Cooling) at 4:27; cooling since 5:00pm on 10/14 Observed in deep covered container. Product did not reach 41°F within 6 hours. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for Cajun cream sauce, scampi butter.
Per operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Thank you to go bag covering and in direct contact with tray of ice cream in chest freezer. Operator removed to go bag.
Fixed on the spot
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Educated operator.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Walk in cooler: chicken stock (120°F - Cooling) at 3:52; cooling since 2:52 - 102°F at 4:29 At current rate of cooling product will not reach 70°F within 2 hours. Operator placed product in freezer to quick chill.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cook line cutting boards soiled with black mold like substance. Observed food debris on can opener blade. Operator cleaned and sanitized blade.
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Throughout cook line area.
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.
- 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.