Lana's Downtown Lounge
109 107 Ave, Treasure Island, FL 33706 · Permanent Food Service · License 6218172
What drove the grade
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection2 high priority (1 fixed by the Oct 13 follow-up, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 1 basic-18
- Safety score82
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 13, 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
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
More time given
- First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Hot dogs hot holding in dog roller grill with sneeze guard missing. Unit currently observed stored on top of reach in cooler across from bar counter and chairs.
Food stored in ice used for drinks.
See stop sale. Container of cut lemons stored in ice bin with ice that is used for drinks. Item removed.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Opened package of hot dogs stored in cooler. Discussed date marking.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed chlorine test kit. No quaternary test kit observed for quaternary sanitizer tablets currently being used for the three compartment sink at the time of the inspection.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Missing at hand sink at beginning of the bar. Roll of paper towels.
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed in ice bin. Scoop handle removed off ice.
Fixed on the spot
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.