Old Key Lime House
Last inspected: Mar 3, 2026
95
Score
The health department has logged 13 inspections at Old Key Lime House, the earliest from 2022. The newest entry in the record is dated Mar 3, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
When inspectors have written things up, “raw iceberg lettuce not washed prior to preparation” has been the most frequent reason, cited three times.
Among Lantana restaurants, the typical score is 80; Old Key Lime House is comfortably above that bar. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout cook line. **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
14-09-4
95
Mar 2, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
45
Nov 17, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
64
May 1, 2025
Complaint Full
4 minor violations.
View 4 violations
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. Tuna thawed under running water one hour ago not removed from packaging after thawing stored in walk in cooler #2. Operator removed packaging. **Corrected On-Site**
06-09-1
Basic - Standing water in bottom of reach-in-cooler in salad prep station.
29-49-6
Basic - Bowl with no handle used to dispense cucumbers and shredded carrots in salad prep station. Operator removed. **Corrected On-Site**
14-01-5
Basic - Raw iceberg lettuce not washed prior to preparation in salad prep area. Operator washed lettuce.**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
08B-39-4
82
Aug 26, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - Floor soiled/has accumulation of debris in walk in freezer under shelf's.
36-73-4
Basic - Raw iceberg lettuce used for wegde salad not washed prior to preparation. Iceberg in prep station in original packaging. Prep cook went to wash iceberg lettuce. **Corrected On-Site**
08B-39-4
90
Jul 16, 2024
Routine - Food
No violations found.
100
Mar 22, 2024
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
Mar 19, 2024
Complaint Full
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Mar 18, 2024
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw grouper over condensed milk - operator moved fish to another shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line warmer - bean salsa (121F - Hot Holding) operator states held under 2 hours - moved to stove to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All food items below were not portioned or prepared today and held under 2 hours. salad station - tuna poke (42F-46 - Cold Holding) overfilled container - operator split and moved to cooler; cut tomatoes (46F - Cold Holding) - operator moved from top unit to cooler. grill drawers - chicken (53F - Cold Holding); cooked pasta (53F - Cold Holding); flat station make table top unit - bean salsa (53F - Cold Holding); hot dogs (54F - Cold Holding). Operator moved to walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Chix towel in direct contact with cut greens - operator removed. **Corrected On-Site**
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Raw bar - operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Brittani Robins - FOH manager.
53A-01-7
Basic - In-use wet wiping cloth/towel used under cutting board. At salad station - operator removed. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Raw bar/Tiki bar - sign operator posted.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At back kitchen prep area - operator removed. **Corrected On-Site**
21-12-4
39
Nov 29, 2023
Routine - Food
No violations found.
100
Nov 28, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon **Warning**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw swai fish stored over cooked crab cake in walk in cooler **Corrected On-Site** **Warning**
08A-05-6
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in flip top cook line **Corrected On-Site** **Warning**
08B-39-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in Walk in cooler **Warning**
36-34-5
67
Apr 17, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw tuna behind fish dip in prep area. Operator reversed. **Corrected On-Site**
08A-14-5
Intermediate - Clam andmussel tags not marked with last date served. Tags are dated with the delivery date. Reviewed dating tags with the last day served. **Corrective Action Taken**
01C-03-4
Basic - Interior microwave has accumulation of black substance/grease/food debris in wait area at east bar.
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at the west end bar.
22-20-5
70
Oct 31, 2022
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon (72°F-122°F - Cooking) ,cook placed back on grill and cooked to 150°F. **Corrected On-Site**
03C-75-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk batter 47°F-60°F, ice bath melted ice level to low. Prepared 2.5 hours ago. Cook placed in a bigger container full of ice. Crab cakes 49°F-50°F, cheese 50°F-60°F, butter 59°F, at cook line cooler was filled less than 2 hours ago. Items were put in another unit. **Corrective Action Taken**
03A-02-5
High Priority - Dish washer handled soiled equipment or utensils and then handled clean equipment or utensils, without washing hands. Reviewed with dish washer to wash hands. He than washed hands. **Corrected On-Site**
12A-13-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook did not know cooking temperatures for seafood. Reviewed cooking temperatures with cook. **Corrective Action Taken**
53B-16-4
58
Frequently Asked Questions
When was Old Key Lime House last inspected?
The most recent health inspection at Old Key Lime House on file is from Mar 3, 2026. The public record contains 13 inspections in total.
What is the most common violation at Old Key Lime House?
Across the inspection record, “raw iceberg lettuce not washed prior to preparation” has been cited three times, more than any other issue at Old Key Lime House.
How does Old Key Lime House compare to other restaurants in Lantana?
Old Key Lime House most recently scored 95 out of 100, which is higher than the Lantana average of 80.
Has Old Key Lime House's inspection record improved over time?
Results have been roughly steady. Inspections at Old Key Lime House have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Old Key Lime House 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 Old Key Lime House inspected?
Based on the inspection history on file, Old Key Lime House is inspected around four times per year on average.
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