DirtyFLRestaurant Inspection Data

STATION HOUSE RESTAURANT

233 West Lantana Road
Florida, 33462
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/30/2025

Inspection #: Visit ID: 10829021

  • 53B-05-5: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**

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10730993

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 08B-49-4: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
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses at shucking station. Operator discarded sanitizer. Corrected On-Site Warning
  • 35A-02-7:High Priority - 20+ Live, small flying insects found on liquor bottles at east bar. There are doors between bar and kitchen. Admin Complaint
  • 01B-02-5: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. Butter 60F, portioned pasta 58F, in left flip top cooler on cook line over night. Pasta was portioned 2 days ago. Warning
  • 03A-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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. Corrected On-Site Warning
  • 53B-05-5: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

Inspection Date: 11/26/2024

Inspection #: Visit ID: 8725044

  • 08B-12-5:Basic - Ice cream not covered in chest freezer at entrance to kitchen. Operator covered. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety bread crumbs not stored with handle above top of food within a closed container in dry storage area. Operated removed. Corrected On-Site
  • 08B-38-4:Basic - Potatoes stored on floor in walk in cooler. Operator placed on shelf. Corrected On-Site
  • 08B-39-4:Basic - Raw Brussels sprouts not washed prior to preparation. Cook cutting Brussels sprouts from the box. Cook went to wash Brussels sprouts. Corrected On-Site
  • 08A-02-6:High Priority - Raw chicken stored over shrimp in a freezer - not all products commercially packaged, across dry storage area. Operator removed chicken. Corrected On-Site

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8644398

  • N/A:No Violations Were Observed

Inspection Date: 4/1/2024

Inspection #: Visit ID: 8574008

  • 12B-13-4: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
  • 01B-02-5: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. 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: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
  • 03B-01-6: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
  • 31A-09-4: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

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8573717

  • N/A:No Violations Were Observed

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8346551

  • 02D-01-5: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
  • 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. See stop sale. Lobster butter prepared on 12/02/23. Warning
  • 01B-02-5: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
  • 03A-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
  • 31A-09-4: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