Lantana Pizza
Last inspected: Mar 3, 2026
90
Score
Going back to 2022, Lantana Pizza has nine inspections in the public record. The most recent visit was on Mar 3, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“No probe thermometer provided to measure temperature” accounts for the largest share of issues, appearing three times across the record.
Among Lantana restaurants, the typical score is 80; Lantana Pizza is comfortably above that bar. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-03-03: Same. **Time Extended**
53B-05-5
90
Mar 2, 2026
Routine - Food
4 critical violations. 5 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich/salad cooler: shrimp (50F - Cold Holding); feta (44F - Cold Holding); beverage cooler: heavy cream (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately .5-1.5 hours. Operator placed products in reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw Philly beef not in commercial packaging over raw fish at reach in freezer by hot line. Raw chicken tenders not in commercial packaging over raw fish at reach in freezer by hot line. Operator stored products properly. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sliced ham (53F - Cooling) at 3:45; cooling since 11:45/ At current rate of cooling product did not reach 41F within 4 hours. Operator placed product in reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lasagna (134F - Hot Holding) Observed on shelf over oven. Per operator, out of temperature for approximately 30 minutes. Per operator, product will be put back in oven within 30 minutes to be reheated to 165+F. **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (66F - Cooling) at 4:01; cooling since 12:30 - 64F at 4:24 Observed in deep covered containers. At current rate of cooling product will not reach 41F within 6 hours. Operator placed product in reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. **Warning**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. **Repeat Violation** **Warning**
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control procedure emailed to operator. **Warning**
03F-10-5
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. **Warning**
53B-05-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added more chlorine. Rechecked 100ppm chlorine sanitizer **Corrected On-Site** **Warning**
21-07-4
32
Nov 4, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw ground beef stored above unwashed tomatoes and mushrooms in dry store glass reach in cooler. Operator recognized. **Corrected On-Site**
08A-04-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line good filters heavily soiled with grease.
23-03-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn interior gaskets on cook line reach in cooler.
14-36-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soiled cooking utensils stored in 75F standing water on cook line. Employee heated water to 135F. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks stored at back door not secured.
51-11-4
64
Mar 5, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
74
Oct 7, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink, warewashing machine and wiping cloth container. **Repeat Violation**
16-37-1
Basic - Employee beverage lemonade on a food preparation table in prep area. Operator removed. **Corrected On-Site**
12B-07-4
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. Mahi 34F removed from freezer last night in reach in cooler in back kitchen. Operator removed from package. **Corrected On-Site**
06-09-1
82
Apr 8, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Personal Cleanliness
FL-40
64
Nov 17, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents In kitchen Vent in two door reach in cooler prep area
36-34-5
78
Feb 24, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 48°F-50°F cooked yesterday in a deep covered container, on cook line.
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce 100°F in steam table on cook line, for approximately one hour. Steam table not on. Cook reheated for hot holding to 178°F and turned steam table on. **Corrected On-Site**
03B-01-6
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. Pasta 48°F-50°F cooked yesterday in a deep covered container, on cook line.
01B-36-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust at triple sink.
36-27-5
61
Aug 26, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic in oil 52°F in wait station for less than 2 hours. Operator placed in refrigerator. **Corrective Action Taken**
03A-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind hand washing sink at cook line.
36-27-5
Basic - Floor soiled/has accumulation of debris in dry storage area.
36-73-4
78
Frequently Asked Questions
When was Lantana Pizza last inspected?
The most recent health inspection at Lantana Pizza on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Lantana Pizza?
Across the inspection record, “no probe thermometer provided to measure temperature” has been cited three times, more than any other issue at Lantana Pizza.
How does Lantana Pizza compare to other restaurants in Lantana?
Lantana Pizza most recently scored 90 out of 100, which is higher than the Lantana average of 80.
Has Lantana Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Lantana Pizza have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Lantana Pizza means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Lantana Pizza inspected?
Based on the inspection history on file, Lantana Pizza is inspected around three times per year on average.
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