The Hive Waterfront Restaurant
Last inspected: Mar 23, 2026
58
Score
Public records show 12 inspections at The Hive Waterfront Restaurant stretching back to 2022. The most recent report on file is from Mar 23, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
When inspectors have written things up, “cooked/heated time/temperature control” has been the most frequent reason, cited two times.
The Hive Waterfront Restaurant's latest score of 58 falls below the Lantana average of 80. Nothing in the record is alarming, but there's room to improve.
12
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
58
Dec 1, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
37
Jan 28, 2025
Complaint Full
6 minor violations.
View 6 violations
Basic - Employee eating while cutting carrots in dish area across dish machine. Reviewed proper procedures.
12B-01-4
Basic - Ceiling in disrepair above shelf in dish area.
36-32-5
Basic - Wall soiled with accumulated grease and food debris next to steam table in expo area, under hand sink in prep area, under sink next to dish machine.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf to the left of entrance to dish area.
23-03-4
Basic - Floor soiled/has accumulation of debris under stove and refrigerator in prep area, under triple sink in prep area around floor drain.
36-73-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in refrigerator in prep area across dish machine. Operator segregated and marked **Corrected On-Site**
08B-49-4
74
Sep 23, 2024
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Cook drank out of a water bottle then engaged in food preparation, grilling chicken without washing hands. Cook went to wash her hands. **Corrected On-Site**
12A-05-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Home made Alfredo sauce 45F-49F cooked yesterday in walk in cooler #2 in a deep covered container.
03D-02-5
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. Home made Alfredo sauce 45F-49F cooked yesterday in walk in cooler #2 in a deep covered container.
01B-36-5
High Priority - Dish washer handled soiled dishes and utensils and then handled clean dishes and utensils without washing hands. Hand sink in dish area blocked by shelf. Operator removed shelf and dish washer was able to wash his hands. **Corrected On-Site**
12A-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Home made garlic butter date marked 9.14.24 more than 7 days ago in walk in cooler 2.
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times in dish area, shelf with dishes stored in front of sink. Manager moved shelf out of dish area. **Corrected On-Site**
31A-09-4
Basic - Opened employee water bottle in a cold holding unit with food to be served to customers on cook line. Cook removed. **Corrected On-Site**
12B-13-4
Basic - Ice buildup in walk-in freezer, floor covered in ice.
14-69-4
Basic - In-use tongs stored on oven door handle between uses . Cook removed. **Corrected On-Site**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine inside. Operator cleaned ice machine during the inspection. **Corrected On-Site**
22-20-5
Basic - Employee beverage container on a food preparation table on cutting board at cook line. Cook removed. **Corrected On-Site**
12B-07-4
33
Aug 24, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
86
Aug 17, 2023
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken 62F, crab cakes 64F, ground beef 50F-54F, Mahi 52F, tuna 54F, over night in drawers under grill. Not prepped or cooked today. Escargot 57F-64F in small brown refrigerated in wait area, prepped 4 days ago and kept in refrigerator. See stop sale. **Warning** - From follow-up inspection 2023-08-17: Chicken 41°F, crab cakes 41°F, ground beef and Mahi 40°F, in walk in cooler. Escargot 55°F in small brown refrigerator in wait area prepared yesterday and kept in said unit over night. See stop sale **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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. Raw Chicken 62F, crab cakes 64F, ground beef 50F-54F, Mahi 52F, tuna 54F, over night in drawers under grill. Not prepped or cooked today. Escargot 57F-64F in small brown refrigerated in wait area, prepped 4 days ago and kept in refrigerator. **Warning** - From follow-up inspection 2023-08-17: Chicken 41°F, crab cakes 41°F, ground beef and Mahi 40°F, in walk in cooler. Escargot 55°F in small brown refrigerator in wait area prepared yesterday and kept in said unit over night. **Admin Complaint**
01B-02-5
74
Aug 16, 2023
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
33
Jun 19, 2023
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
May 5, 2023
Complaint Full
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
May 4, 2023
Complaint Full
3 critical violations. 4 minor violations.
View 7 violations
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. Ribs 59°F, roast 53°F, cooling over night in walk in cooler # 1 cooked yesterday. Ribs in deep closed container and stacked. Whole roast wrapped. **Warning**
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. Ribs 59°F, roast 53°F, cooling over night in walk in cooler # 1 cooked yesterday. Ribs in deep closed container and stacked. Whole roast wrapped. See stop sale. **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. Chicken 130°F for less than one hour at cook line. Cook reheated chicken to 170°F for hot holding. **Corrected On-Site** **Warning**
03B-01-6
Basic - Raw carrots and celery not washed prior to preparation. **Warning**
08B-39-4
Basic - Cooks coffe container on a food preparation table at cook line. Cook removed. **Warning**
12B-07-4
Basic - Equipment in poor repair. Gaskets torn at cook line. Left flip top cooler. **Warning**
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board at cook line. Operator removed. **Corrected On-Site** **Warning**
21-04-4
52
Mar 23, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beef over peppers in prep area. Cook reversed. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 55°F-60°F thawed inside package, than stored in walk in cooler.
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Liquid butter 119°F, on cook line. Cook reheated 170°F. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, in dish area. **Repeat Violation**
31B-02-4
Intermediate - Clam and oyster tags not marked with last date served. Reviewed proper date marking with the owner. **Corrective Action Taken**
01C-03-4
Intermediate - No soap provided at handwash sink in dish area.
31B-03-4
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. Tuna 55°F-60°F thawed inside package, than stored in walk in cooler. See stop sale.
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water. Operator turned water on. **Corrected On-Site**
06-01-5
Basic - In-use utensil stored in standing unclean water less than 135 degrees Fahrenheit 119°F. Operator replaced water 145°F.
10-07-4
Basic - Ice scoop handle in contact with ice in ice machine at back door. Operator removed.
10-08-5
39
Oct 18, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
58
Frequently Asked Questions
When was The Hive Waterfront Restaurant last inspected?
The most recent health inspection at The Hive Waterfront Restaurant on file is from Mar 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Hive Waterfront Restaurant?
Across the inspection record, “cooked/heated time/temperature control” has been cited two times, more than any other issue at The Hive Waterfront Restaurant.
How does The Hive Waterfront Restaurant compare to other restaurants in Lantana?
The Hive Waterfront Restaurant most recently scored 58 out of 100, which is lower than the Lantana average of 80.
Has The Hive Waterfront Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at The Hive Waterfront Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Hive Waterfront Restaurant 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 The Hive Waterfront Restaurant inspected?
Based on the inspection history on file, The Hive Waterfront Restaurant is inspected around four times per year on average.
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