Vi at Lakeside Village Restaurant
2792 Donnelly Dr, Lantana, FL 33462 · Permanent Food Service · License 6023194
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection4 high priority (1 fixed by the Sep 22 follow-up, 2 fixed on the spot, 2 repeats), 4 intermediate (3 fixed on the spot, 2 repeats)-30
- Administrative complaint on Sep 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
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.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Walk in cooler: Cooked noodles made 9/15
More time givenFixed on the spot
Intermediate1
Code 01, Approved source; food safe and unadulterated: Mussel tags not marked with last date served.
Same.
More time given
- First visitSep 21, 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 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. Cook line cooler drawers: beyond burgers (cooked vegetables) (47°F - Cold Holding); cooked potatoes (47°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Cooked Garlic oil 8/10, beef stock 9/9 at walk in cooler. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line cooler drawers: beyond burgers (cooked vegetables) (47°F - Cold Holding); cooked potatoes (47°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale. raw beef patties (53°F - Cold Holding); raw salmon (53°F - Cold Holding); raw shrimp (51°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved products to freezer to quick chill.
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.
Raw smoked salmon over fully cooked pasta at walk in cooler. Operator stored products properly.
Fixed on the spotRepeat violation
Intermediate4
Code 01, Approved source; food safe and unadulterated: Mussel tags not marked with last date served.
Educated operator.
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Smoked salmon plate not identified as raw on menu. Operator updated menu.
Fixed on the spotRepeat violationAdministrative complaint
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Chicken stock made 9/13, frozen on 9/14, removed from freezer in excess of 24 hours. Educated operator. Operator date marked product.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
By triple sink.
Fixed on the spotRepeat 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.
- Stop sale
- An order that the food can’t be sold or served.