DirtyFLRestaurant Inspection Data

LONA

321 North Fort Lauderdale Beach Boulevard
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 4/9/2025

Inspection #: Visit ID: 10814536

  • N/A:No Violations Were Observed

Inspection Date: 4/7/2025

Inspection #: Visit ID: 10714278

  • 36-36-4:Basic - Ceiling tile missing. On cook line and expo line, ceiling tiles missing. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line and prep areas, ceiling tiles and vents soiled. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked mushrooms (44F - Cold Holding); crab mix (44F - Cold Holding); cooked corn (44F - Cold Holding); cooked beef (50F - Cold Holding); cooked chicken (49F - Cold Holding); Barbacoa (50F - Cold Holding). Operator stated held overnight in walk in cooler. Not prepped or portioned today. See stop sale Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, cooked mushrooms (44F - Cold Holding); crab mix (44F - Cold Holding); cooked corn (44F - Cold Holding); cooked beef (50F - Cold Holding); cooked chicken (49F - Cold Holding); Barbacoa (50F - Cold Holding). Operator stated held overnight. Not prepped or portioned today. Warning

Inspection Date: 11/7/2024

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Both Cookline flip top cutting boards. Warning - From follow-up inspection 2024-11-07: Observed same. **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Damaged gasket in middle Cookline drawer unit and left pantry reach in. Warning - From follow-up inspection 2024-11-07: Observed same. **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. By blast chiller and portable A/C. Warning - From follow-up inspection 2024-11-07: Observed same. Also standing water under Cookline flip tops and entire Cookline area. **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. By seafood walk in. Warning - From follow-up inspection 2024-11-07: Observed same. **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #1 - shrimp marinade (47-55F - Cooling). Per operator item was prepared yesterday and held in walk-in cooler overnight. Item not prepped or portioned today. See stop sale. Warning - From follow-up inspection 2024-11-07: Walk in cooler #1 - Cooked pasta prepared yesterday 42F, crab mix prepared yesterday 42F. Walk in cooler #1 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 10 quarts Habernaro 54-60F per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. Observed item in tall plastic container. See stop sale. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #1 - shrimp marinade (47-55F - Cooling). Per operator item was prepared yesterday and held in walk-in cooler overnight. Item not prepped or portioned today. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep area - left reach in - tres leches (50-52F); cream (48F); flan (45-48F); raw tuna (46-47F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. Warning - From follow-up inspection 2024-11-07: Walk in cooler #1 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 10 quarts Habernaro 54-60F per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. Observed item in tall plastic container. See stop sale. Admin Complaint
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some 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 2024-11-07: Observed same. **Time Extended**
  • 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 103993 exp 8-24-24; 088742 exp 8-25-2024 - From follow-up inspection 2024-11-07: Observed same. **Time Extended**

Inspection Date: 11/6/2024

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Both Cookline flip top cutting boards. Warning
  • 14-11-5:Basic - Equipment in poor repair. Damaged gasket in middle Cookline drawer unit and left pantry reach in. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. By blast chiller and portable A/C. Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - 2 large containers of pork lard stored on floor. Operator stored properly. Corrected On-Site Warning
  • 08B-52-4:Basic - Food stored under dripping water line. Dry storage room - unopened containers of ketchup and soft drinks stored under dripping water line. Salad prep - right True reach in - trays of pico stored under dripping condenser line. Operator moved all items. Corrected On-Site Warning
  • 36-24-5:Basic - Hole in or other damage to wall. By seafood walk in. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cookline hand sink. Operator replaced. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #1 - shrimp marinade (47-55F - Cooling). Per operator item was prepared yesterday and held in walk-in cooler overnight. Item not prepped or portioned today. See stop sale. Warning
  • 01B-28-5: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. Walk in cooler - créme brûlée date marked 10-22. See stop sale. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline left flip top - raw beef stored over ready to eat vegetables. Salad prep - raw shell eggs stored over ready to eat pico. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #1 - shrimp marinade (47-55F - Cooling). Per operator item was prepared yesterday and held in walk-in cooler overnight. Item not prepped or portioned today. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep area - left reach in - tres leches (50-52F); cream (48F); flan (45-48F); raw tuna (46-47F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep area - left reach in - tres leches (50-52F); cream (48F); flan (45-48F); raw tuna (46-47F). Per operator items were held in unit overnight. No items prepped or portioned today. See stop sale. Cookline - right flip top - pico (47F). Per operator item placed in unit less than an hour ago. Item not prepped or portioned today. Operator moved item to walk in to quick chill. **Corrective Action Taken** Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - tall unit - cut tomatoes ambient cooling 1 hour at 10:40am (47F) at 11:10am 50F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. Prep kitchen area hand sink. Operator replaced. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator and operator filled out during inspection. Corrected On-Site Repeat Violation Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 103993 exp 8-24-24; 088742 exp 8-25-2024

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8646340

  • N/A:No Violations Were Observed

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8642121

  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed from prep area by blast chiller, as per plans on OnBase. Warning - From follow-up inspection 2024-03-28: Observed same. **Time Extended** - From follow-up inspection 2024-04-03: 7 day extension, per DDM LT. **Time Extended**

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8641441

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-03-28: Observed same. **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed from prep area by blast chiller, as per plans on OnBase. Warning - From follow-up inspection 2024-03-28: Observed same. **Time Extended**

Inspection Date: 3/27/2024

Inspection #: Visit ID: 8468228

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Hallway by ice machines. Repeat Violation Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - bar (Chlorine 0ppm). Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - tall reach in - raw shell eggs stored over ready to eat vegetables. Operator stored all items properly. Corrected On-Site Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline left flip top - tomatoes - cooling 1 hour at 10:45am (46F - Cooling) at 11:55am 46-47F. At this rate proper cooling will not occur. Operator moved item to blast chiller to quick chill. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - stovetop - cooked onions (125-135F - Hot Holding); cooked peppers (112-120F - Hot Holding). Per operator holding less than an hour. Operator turned on heat to reheat. **Corrective Action Taken** Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed from prep area by blast chiller, as per plans on OnBase. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Breakfast butter, pico, sour cream. Reviewed Time as a Public Health Control form with operator. Warning

Inspection Date: 8/10/2023

Inspection #: Visit ID: 8467832

  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some 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 2023-08-10: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning **Time Extended**

Inspection Date: 8/9/2023

Inspection #: Visit ID: 8340749

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Operator secured. Corrected On-Site Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Main bar - wine refrigerator. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right open top - smoked salmon (45F); drawers - cooked pork (50-52F); cheese (50-52F); cooked crab (45-48F). Per operator items were placed in units approximately 3 hours ago. Advised operator to refrain from using units until such time all TCS items are maintained at 41F and below. Operator moved items to blast chiller to quick cool. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 11-27-4: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. Provided handout for operator. Corrected On-Site Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 expo employees - operator had each fill out Food Employee Reporting Agreement during inspection. Corrected On-Site Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning