LONA
321 North Fort Lauderdale Beach Boulevard
Fort Lauderdale, Florida, 33304
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/9/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/9/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/7/2025
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 4/7/2025 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 11/7/2024
High Priority
2
Intermediate
1
Basic
4
Total
8
Inspection Details:
- 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**
Food safety inspection conducted on 11/7/2024 revealed 8 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 11/6/2024
High Priority
6
Intermediate
4
Basic
7
Total
18
Inspection Details:
- 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
Food safety inspection conducted on 11/6/2024 revealed 18 total violations (6 high priority, 4 intermediate, 7 basic).