Meals by Chef B
Last inspected: Mar 18, 2026
64
Score
Across the available record, Meals by Chef B has eight inspections on file, the first dated 2022. Meals by Chef B was last inspected on Mar 18, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up more issues than earlier ones, averaging around four violations lately compared to roughly one violation before.
Restaurants in Lantana average 80, so Meals by Chef B trails the local norm. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
3
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. #10 can marinara
01B-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. yellow rice (100F - Cooling) at 12:33; cooling since 12:13 - 96F at 12:54 Observed on sheet pans at ambient temperature. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed to be cleaned and sanitized. **Corrective Action Taken**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled by triple sink. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
64
Oct 24, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and orzo cooked 2 days ago not date marked in walk in cooler.
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator set up sanitizer bucket with 209ppm quaternary and placed cloth in bucket. **Corrected On-Site**
21-12-4
78
Dec 16, 2024
Food-Licensing Inspection
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
67
Jul 19, 2024
Routine - Food
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
86
Apr 10, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Approved Thawing Methods Used
FL-31
78
Dec 15, 2023
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 2023-12-15: Books on order **Time Extended**
53B-05-5
90
Apr 7, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator set up chlorine sanitizer at 75ppm. All dishes were sanitized. **Corrected On-Site**
22-45-4
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. Chicken breast 45°F-48°, cooling over night in deep covered bus bins 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. Chicken breast 45°F-48°, cooling over night in deep covered bus bins in walk in cooler. See stop
03D-02-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum packaged raw and cooked meat.
03G-43-1
58
Dec 12, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Food with mold-like growth. See stop sale. Cheese located in residential reach in cooler has mold-like growth
01B-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at lights in ware washing area
38-07-4
Basic - Bathroom located inside establishment does not have self-closing doors. Discussed with operator
32-04-4
78
Frequently Asked Questions
When was Meals by Chef B last inspected?
The most recent health inspection at Meals by Chef B on file is from Mar 18, 2026. The public record contains eight inspections in total.
How does Meals by Chef B compare to other restaurants in Lantana?
Meals by Chef B most recently scored 64 out of 100, which is lower than the Lantana average of 80.
Has Meals by Chef B's inspection record improved over time?
No. Recent inspections at Meals by Chef B have averaged around four violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Meals by Chef B 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 Meals by Chef B inspected?
Based on the inspection history on file, Meals by Chef B is inspected around two times per year on average.
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