Station House Restaurant
Last inspected: Apr 14, 2026
41
Score
Public records show 12 inspections at Station House Restaurant stretching back to 2022. On Apr 14, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Compared to other Lantana restaurants (averaging 80), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
3
Critical latest
4
Major latest
1
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (127F - Hot Holding); creamed spinach (128F - Hot Holding) Observed in steam table. Per operator, out of temperature for approximately 20 minutes. Operator returned to stove to reheat to 165+F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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 for scampi butter and beurre blanc. Per operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw bacon over ice cream opened from commercial packaging at reach in freezer. Operator stored products properly. **Corrected On-Site**
08A-02-6
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hot line hand sink.
31B-06-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Food-contact surface soiled with black mold-like substance. On cutting boards throughout cook line. Can opener blade soiled with food debris. Operator removed can opener, cleaned and sanitized blade. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Perforated pan in hand sink at bar. Operator removed pan. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Throughout cook line.
14-09-4
41
Jan 27, 2026
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
50
Apr 30, 2025
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 2025-04-30: Time extended until next routine inspection. **Time Extended**
53B-05-5
90
Apr 29, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - 20+ Live, small flying insects found on liquor bottles at east bar. There are doors between bar and kitchen. **Admin Complaint**
35A-02-7
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. Butter 60F, portioned pasta 58F, in left flip top cooler on cook line over night. Pasta was portioned 2 days ago. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 60F, portioned pasta 58F, in left flip top cooler on cook line over night. Pasta was portioned 2 days ago. See stop sale **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - In-use utensil stored in sanitizer between uses at shucking station. Operator discarded sanitizer. **Corrected On-Site** **Warning**
10-18-5
Basic - Employee personal key lime pie not properly identified and segregated from food to be served to the public at the west bar cooler. Operator removed key lime pie. **Corrected On-Site** **Warning**
08B-49-4
45
Nov 26, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
70
Apr 2, 2024
Routine - Food
No violations found.
100
Apr 1, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
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. Walk in cooler - cooked ribs (48F - Cold Holding); cooked meatballs (48F - Cold Holding); chopped tomatoes (48F - Cold Holding); raw bacon (48F - Cold Holding); goat cheese (48F - Cold Holding); mascarpone cheese (48F - Cold Holding); corn on the Cobb (48F - Cold Holding); street corn mix (48F - Cold Holding); fresh clams (47F - Cold Holding) Operator states all food items were not portioned or prepared today and held over 4 hours - see stop sale. raw bar make table - lump crab (54F - Cold Holding) not portioned or prepared today held in double pan overnight and more than 4 hours - see stop sale. double door reach in cooler - cooked potatoes (48F - Cold Holding); clams casino (48F - Cold Holding) not portioned or prepared today removed from walk cooler under one hour but held over 4 hours in walk in cooler - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo portable hot Bain Marie - drawn butter (128F - Hot Holding) held under 2 hours in double pan - operator moved to stove for reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked ribs (48F - Cold Holding); cooked meatballs (48F - Cold Holding); chopped tomatoes (48F - Cold Holding); raw bacon (48F - Cold Holding); goat cheese (48F - Cold Holding); mascarpone cheese (48F - Cold Holding); corn on the Cobb (48F - Cold Holding); street corn mix (48F - Cold Holding); fresh clams (47F - Cold Holding) Operator states all food items were not portioned or prepared today and held over 4 hours - see stop sale. raw bar make table - lump crab (54F - Cold Holding) not portioned or prepared today held in double pan overnight and more than 4 hours - see stop sale. double door reach in cooler - cooked potatoes (48F - Cold Holding); clams casino (48F - Cold Holding) not portioned or prepared today removed from walk cooler under one hour but held over 4 hours in walk in cooler - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Expo line hand sink block by linen basket - operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in chest freezer next to fry station make table - operator removed. **Corrected On-Site** **Warning**
12B-13-4
55
Dec 14, 2023
Routine - Food
No violations found.
100
Dec 13, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Lobster butter prepared on 12/02/23. **Warning**
01B-28-5
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. salad station small make table - cut lettuce (51F - Cold Holding) sauté station make table - rue butter (52F - Cold Holding) both not portioned or prepared today held overnight and more than 4 hours in an overfilled container- see stop sale - operator removed and discarded. walk in cooler seafood prep station - raw tuna (46F - Cold Holding); portioned lump crabmeat (44F - Cold Holding); portioned lobster meat (44F - Cold Holding); portioned scallops (45F - Cold Holding); calamari (44F - Cold Holding); portioned grouper (44F - Cold Holding) all not portioned or prepared today held in portion bags overnight in a bus pan and more than 4 hours- see stop **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station small make table - cut lettuce (51F - Cold Holding) sauté station make table - rue butter (52F - Cold Holding) both not portioned or prepared today held overnight and more than 4 hours in an overfilled container- see stop sale - operator removed and discarded. walk in cooler seafood prep station - raw tuna (46F - Cold Holding); portioned lump crabmeat (44F - Cold Holding); portioned lobster meat (44F - Cold Holding); portioned scallops (45F - Cold Holding); calamari (44F - Cold Holding); portioned grouper (44F - Cold Holding) all not portioned or prepared today held in portion bags overnight in a bus pan and more than 4 hours- see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Back kitchen prep station hand sink blocked by food warmer - operator removed. **Corrected On-Site** **Warning**
31A-09-4
Basic - Working containers of food removed from original container not identified by common name. Spice mix bin not labeled - operator labeled. **Corrected On-Site** **Warning**
02D-01-5
55
Apr 4, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 41°F-50°F on cook line for less than 2 hours. Stacked to high. Chef returned half the pasta to walk in cooler. **Corrective Action Taken**
03A-02-5
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 poster. **Corrective Action Taken**
11-27-4
78
Feb 1, 2023
Complaint Full
No violations found.
100
Jul 15, 2022
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times, blocked by crates. Chef removed. **Corrected On-Site**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer in warewashing machine.
16-37-1
Basic - Some Termite wings on window sill in dining room. Employee cleaned and sanitized. **Corrected On-Site**
35A-03-4
Basic - Rubber mats used on floor as anti-slip measure not heavily soiled and sticky.
36-06-4
74
Frequently Asked Questions
When was Station House Restaurant last inspected?
The most recent health inspection at Station House Restaurant on file is from Apr 14, 2026. The public record contains 12 inspections in total.
What is the most common violation at Station House Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Station House Restaurant.
How does Station House Restaurant compare to other restaurants in Lantana?
Station House Restaurant most recently scored 41 out of 100, which is lower than the Lantana average of 80.
Has Station House Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Station House Restaurant have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Station House Restaurant 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 Station House Restaurant inspected?
Based on the inspection history on file, Station House Restaurant is inspected around three times per year on average.
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