OLD KEY LIME HOUSE
300 E OCEAN AVE, LANTANA 33462
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 3/22/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. One dead in between prep tables at dish area - operator removed, cleaned and sanitized area. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour been touching - operator repositioned handle. Corrected On-Site
- 29-03-4:Basic - Water draining onto floor surface. Walk in cooler compressor leaking onto floor.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor - moved to shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - sliced American cheese (45F - 47F - Cold Holding) not portioned or prepared today held in top unit of make table under 1 hour - operator moved to walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line Warmer corn salsa (118F - Hot Holding) operator states had been reheated and moved to warmer under 2 hours - operator moved to stove. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At back kitchen prep table hand sink - empty boxes removed.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand sink to clean and towel- operator instructed to clean towel at 3 compartment sink.
Food safety inspection conducted on 3/22/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 3/19/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Brittani Robins - FOH manager. - From follow-up inspection 2024-03-19: **Time Extended**
Food safety inspection conducted on 3/19/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/18/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At salad station - operator removed. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Raw bar/Tiki bar - sign operator posted.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At back kitchen prep area - operator removed. Corrected On-Site
- 14-86-1: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
- 08A-05-6: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
- 03A-02-5: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**
- 03B-01-6: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**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Brittani Robins - FOH manager.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Raw bar - operator provided. Corrected On-Site
Food safety inspection conducted on 3/18/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 11/29/2023
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 11/29/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/28/2023
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in Walk in cooler Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in flip top cook line Corrected On-Site Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon Warning
- 08A-05-6: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
Food safety inspection conducted on 11/28/2023 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).