LONA

Name: LONA
Address: 321 N FORT LAUDERDALE BEACH BLVD, FORT LAUDERDALE, FL, 33304, US
Rating: 44.2

321 N FORT LAUDERDALE BEACH BLVD, FORT LAUDERDALE, FL 33304

License #1609884

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

44.2 Grade F / 100

Failing Health Score

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Latest inspection

June 22, 2026 · 4 findings · 1 critical

Complaint Full

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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LONA in FORT LAUDERDALE currently holds an InspectFL Health Score of 44.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on June 22, 2026. Across those visits, inspectors documented 70 total violations — 26 critical, 13 major, 31 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 9, 2025

The latest inspection on June 22, 2026 shows 4 observation rows: 1 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

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LONA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Facility Temporarily Closed
[36-73-4] Floor soiled/has accumulation of food debris behind the prep area cooking equipment.
[29-11-4] Water leaking from the pipe under the prep sink in the prep area.
[35A-05-4] Roach activity present as evidenced by live roaches found. 3 live roaches found behind the double stacked oven in the prep kitchen. Approximately 15 live roaches found inside of a non functioning oven used to store towels and extra pans on the cook line.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Official DBPR inspection report ↗

Disposition: Follow-up Inspection Required
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. By walk in coolers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Hallway leading to storage room. 2. Breakfast Prep room and hall next to Cookline
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking from water bottle. Operator removed.
[08B-48-4] Employee preparing food in storage room - no overhead protection and no hand sink. Employee moved to proper prep room.
[36-73-4] Floor soiled/has accumulation of debris. Food items on floor in corner of dry storage room. Operator cleaned during inspection.
[36-24-5] Hole in or other damage to wall - at entrance to walk in cooler.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - main - ranchera salsa (48-51F); salsa verde (46-54F). Per operator items prepared yesterday and held in walk in overnight. No items prepped or portioned today. Observed items in tall plastic containers. See stop sale.
[01B-28-5] 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 - waffle batter date marked 9-24-2025. See stop sale.
[22-41-4] 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). Advised operator to use main dish machine until bar unit is properly sanitizing.
[12A-05-4] Employee drank from bottled water, then engaged in food preparation on the grill without washing hands. Reviewed proper handwashing and employee washed hands.
[08A-05-6] Prep area flip top - Raw fish stored over ready-to-eat pico. Operator stored all items properly.
[01B-02-5] 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 cooler - main - ranchera salsa (48-51F); salsa verde (46-54F). Per operator items prepared yesterday and held in walk in overnight. No items prepped or portioned today. Observed items in tall plastic containers. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - cheese (48-50F); cooked pasta (60-62F); cooked lobster (47F); raw shrimp (57F). Per operator items placed in unit approximately 2.5 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. Prep area - low boy - cut melon (50-52F). Per operator item placed in unit approximately 2.5 hours ago. Item not prepped or portioned today. Operator moved item to reach in to quick chill.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 3 tanks inside building next to ice machines. Operator removed.

Official DBPR inspection report ↗

Disposition: Follow-up Inspection Required
[14-09-4] Cutting board has cut marks and is no longer cleanable. Both Cookline flip top cutting boards.
[14-11-5] Equipment in poor repair. Damaged gasket in middle Cookline drawer unit and left pantry reach in.
[36-22-4] Floor area(s) covered with standing water. By blast chiller and portable A/C.
[08B-47-4] 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.
[08B-52-4] 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.
[36-24-5] Hole in or other damage to wall. By seafood walk in.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Cookline hand sink. Operator replaced.
[03D-02-5] 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.
[01B-28-5] 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 brÃ»lée date marked 10-22. See stop sale.
[08A-05-6] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[03D-06-5] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. Prep kitchen area hand sink. Operator replaced.
[31B-03-4] No soap provided at handwash sink. Cookline hand sink. Operator replaced.
[03F-10-5] 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.
[53B-13-5] 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.
[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

Official DBPR inspection report ↗

Disposition: Follow-up Inspection Required
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Hallway by ice machines.
[22-41-4] 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).
[08A-05-6] 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.
[03D-06-5] 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.
[03B-01-6] 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.
[53A-03-7] 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/
[51-16-7] 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.
[03F-10-5] 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.