Vi at Lakeside Village Cafe
2792 Donnelly Dr, Lantana, FL 33462 · Permanent Food Service · License 6023203
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection4 high priority (fixed by the Sep 22 follow-up), 2 basic (1 repeat)-15
- Safety score85
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 visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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. salad flip top: tuna salad (47°F - Cold Holding); egg salad (47°F - Cold Holding); chicken salad (46°F - Cold Holding); cut tomatoes (47°F - Cold Holding); Gorgonzola, ham, turkey (47-48°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products held in cooler overnight. See stop sale.
Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. tuna salad (55°F - Cooling) at 3:45; cooling since 9:30; chicken salad (45°F - Cooling) at 3:45; cooling since 9:30 Observed in tall stainless reach in cooler. At current rate of cooling Products did not reach 41°F within 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
salad flip top: tuna salad (47°F - Cold Holding); egg salad (47°F - Cold Holding); chicken salad (46°F - Cold Holding); cut tomatoes (47°F - Cold Holding); Gorgonzola, ham, turkey (47-48°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products held in cooler overnight. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
tuna salad (55°F - Cooling) at 3:45; cooling since 9:30; chicken salad (45°F - Cooling) at 3:45; cooling since 9:30 Observed in tall stainless reach in cooler. At current rate of cooling Products did not reach 41°F within 4 hours. See stop sale.
Basic2
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In low boy cooler on cook line.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Flip top cooler cutting boards.
Repeat violation
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.
- 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.