Elvira's Restaurant
Last inspected: Mar 24, 2026
55
Score
Public records show 11 inspections at Elvira's Restaurant stretching back to 2022. The most recent visit was on Mar 24, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The pattern that stands out is “non-food grade paper/paper towel used as liner”, which has been cited two times.
Compared to other Lantana restaurants (averaging 80), there's room to close the gap. On the whole, the file is mixed but not concerning.
11
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked chili rellenos stored and in direct contact with paper towels at walk in cooler. Operator removed paper towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork chicharones made 3/15 at walk in cooler.
01B-24-5
High Priority - Toxic substance/chemical improperly stored. Observed Chlorine and dish soap stored next to frying oil and masa in dry storage. Operator stored chemicals properly. **Corrected On-Site**
41-10-4
Basic - Working containers of food removed from original container not identified by common name. Cooking Oil spray bottle not labeled by grill area.
02D-01-5
Basic - Stored food not covered. Open bag of rice in dry storage. **Corrected On-Site**
08B-12-5
Basic - Cutting board has cut marks and is no longer cleanable. At flip top cooler cutting board.
14-09-4
55
Dec 9, 2025
Routine - Food
No violations found.
100
Oct 7, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Non-food grade paper towel used as liner in cheese stick container in walk in cooler. Operator removed paper. **Corrected On-Site** **Warning**
14-86-1
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Valentin Osorio 7.10.2020 **Warning**
53A-03-7
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Operator provided quaternary test kit. Using chlorine in triple sink. **Warning**
16-32-5
Basic - Ice buildup in middle chest freezer in storage room. **Warning**
14-69-4
Basic - Open dumpster lid. **Warning**
33-16-4
64
Mar 14, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Chicken 48F-50F cooked yesterday in an overfilled , covered, big container in walk in cooler.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Chicken 48F-50F cooked yesterday in an overfilled , covered, big container in walk in cooler. See stop sale.
03D-02-5
Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container.
16-37-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 expired 2.4.25.
53B-05-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia in walk in cooler not removed from vacuum package. Fish was removed from freezer 3 hours ago. Operator removed fish. **Corrected On-Site**
06-09-1
58
Nov 19, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
61
Mar 21, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
70
Nov 9, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Both walk in cooler and sandwich make table not able to maintain food at 41F or below. Operator contact technician. **Warning** - From follow-up inspection 2023-11-09:
14-11-5
95
Nov 8, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - portioned beef (56F - Cold Holding); portioned chicken (57F - Cold Holding); shredded white cheese (59F - Cold Holding); cooked beef (59F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. beef soup (45F - Cold Holding); pork soup (45F - Cold Holding); chicken soup (45F - Cold Holding); cooked chorizo (46F - Cold Holding); cooked beef (46F - Cold Holding); raw tilapia (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Warning**
03A-02-5
High Priority - 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 degrees Fahrenheit. make table - portioned beef (56F - Cold Holding); portioned chicken (57F - Cold Holding); shredded white cheese (59F - Cold Holding); cooked beef (59F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. beef soup (45F - Cold Holding); pork soup (45F - Cold Holding); chicken soup (45F - Cold Holding); cooked chorizo (46F - Cold Holding); cooked beef (46F - Cold Holding); raw tilapia (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Operator removed Colander from hand sink. **Warning**
31A-11-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. **Corrected On-Site** **Warning**
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open water bottle from prep table. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed cell phone from prep table. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. Both walk in cooler and sandwich make table not able to maintain food at 41F or below. Operator contact technician. **Warning**
14-11-5
52
Jan 27, 2023
Routine - Food
No violations found.
100
Jan 26, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 51°F, beef 52°F, cooked ground beef 52°F, shrimp 51°F, cheese 51°F, in flip top cooler at cook line, over night. See stop sale. **Warning**
03A-02-5
High Priority - 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 degrees Fahrenheit. Chicken 51°F, beef 52°F, cooked ground beef 52°F, shrimp 51°F, cheese 51°F, in flip top cooler at cook line, over night. **Warning**
01B-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting jalapeños without gloves. Employee put gloves on. **Corrected On-Site** **Warning**
09-01-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
58
Aug 19, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Elvira's Restaurant last inspected?
The most recent health inspection at Elvira's Restaurant on file is from Mar 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Elvira's Restaurant?
Across the inspection record, “non-food grade paper/paper towel used as liner” has been cited two times, more than any other issue at Elvira's Restaurant.
How does Elvira's Restaurant compare to other restaurants in Lantana?
Elvira's Restaurant most recently scored 55 out of 100, which is lower than the Lantana average of 80.
Has Elvira's Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Elvira's Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Elvira's Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Elvira's Restaurant inspected?
Based on the inspection history on file, Elvira's Restaurant is inspected around three times per year on average.
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