Kona Bay Cafe
Last inspected: Apr 24, 2026
41
Score
Kona Bay Cafe has been inspected nine times since 2022. The newest entry in the record is dated Apr 24, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 80, which Kona Bay Cafe's 41 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
4
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 24, 2026
Complaint Full
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Observed detergent and chlorine sanitizer cross connected. Operator set up dish machine properly. Rechecked, 100ppm chlorine sanitizer. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over diced tomatoes and fully cooked bacon at flip top cooler near cook line. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. sour cream (55F - Cold Holding) Observed in beverage cooler at far end of bar. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (55F - Cold Holding) Observed in beverage cooler at far end of bar. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Emailed time control procedure to operator. **Repeat Violation** **Admin Complaint**
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. Serving baskets in hand wash sink in kitchen. Operator removed baskets. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire rack over toaster has an accumulation of dust.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Red and black mold like substance on internal plastic guard.
22-20-5
41
Feb 11, 2026
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
35
Sep 2, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Food Received at Proper Temperature
FL-12
64
Jan 2, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Employee washed hands with no soap, after walking into kitchen , putting gloves on and preparing food. Employee washed her hands. **Corrected On-Site**
12A-20-4
High Priority - Raw shrimp stored over/not properly separated from ready-to-eat cooked bacon in flip top cooler at the end of kitchen. Cook reversed. **Corrected On-Site**
08A-05-6
High Priority - 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 and the time removed from temperature control was 1 hour ago. Cook time marked.
03F-02-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit needle not moving.
05-06-4
Basic - All Ceiling tiles missing in kitchen
36-36-4
55
Jul 16, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
74
Apr 22, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Reach in cooler - raw ground beef over case of mushrooms - operator moved mushrooms. **Corrected On-Site**
08A-04-5
High Priority - 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 and the time removed from temperature control cannot be determined. Operator stated they just changed product reviewed with operator time marking procedure - operator time marked. **Corrected On-Site**
03F-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation**
53A-05-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. IFSEA certifications not originals for all employees.
53B-09-4
61
Nov 17, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the flat top grill cooked potatoes at 117°F Hot Holding operator states held under 2 hours - operator moved to stove for reheat. Recheck potatoes 168F Reheat. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in the kitchen, had plastic bags in side. Employee removed. **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ at time of inspection 7 employees working - no certified manager on duty.
53A-05-6
Intermediate - No soap provided at kitchen hand wash sink - operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Above flip top cooler in front of the fryer station, employee cell phones and water bottle - operator removed. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook preparing sausage no beard guard.
13-04-4
58
Feb 16, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked bacon at prep station. Cook reversed. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 62°F at cook line for less than one hour. Ice had melted. Cook added fresh ice to the bin. **Corrective Action Taken**
03A-02-5
Basic - Raw chicken stored on floor in prep area. Cook moved on shelf. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees in employee bathroom.
31B-04-4
67
Jul 21, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef patties stored over Mahi and grouper in 2 door reach in cooler next to steam table. Cook reversed. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 50°F, in prep area stacked to high. Cook removed 50% and placed in bottom part of unit. **Corrective Action Taken**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
67
Frequently Asked Questions
When was Kona Bay Cafe last inspected?
The most recent health inspection at Kona Bay Cafe on file is from Apr 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Kona Bay Cafe?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Kona Bay Cafe.
How does Kona Bay Cafe compare to other restaurants in Lantana?
Kona Bay Cafe most recently scored 41 out of 100, which is lower than the Lantana average of 80.
Has Kona Bay Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Kona Bay Cafe have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kona Bay Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kona Bay Cafe inspected?
Based on the inspection history on file, Kona Bay Cafe is inspected around two times per year on average.
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