2 CHEFS SOUPAREE
6338 LANTANA RD STE 60, Lake Worth FL 33463 · 561-432-2477
Last inspected Feb 9, 2026 · 7 visits since July 2023
NOV 23
JUL 24
FEB 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Toxic substance/chemical improperly stored. In kitchen spray bottle of raid flying insect killer stored on metal wire shelf directly above clean and sanitized dishes, discussed with operator who corrected Storage of products.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025062810 | Jul 28, 2025 | Sep 17, 2025 | $800 |
| 2--2025029062 | Feb 19, 2025 | May 8, 2025 | $400 |
Inspection history
7 visits, newest first
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
What the inspector wrote — 4 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep area Cooked pork at 3:39pm (78F cooling) since 12pm Product didn't cool to 70F within 2 hours. See stop sale
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through back door of the restaurant and started to handle clean utensils and ice paddles for soups without washing hands first. Employee washed hands
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 70 degrees Fahrenheit within 2 hours. Prep area Cooked pork at 3:39pm (78F cooling) since 12pm Product didn't cool to 70F within 2 hours. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on prep area on shelf Chicken pot pie soup 114F hot holding, mashed potatoes 112F hot holding Per operator stored for approximately 2 hours. Operator moved to stovetop to be reheated to 165F ++
Jul 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee sanitized dishes and placed on drying rack, discussed with operator who educated employee and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in mini cooler at front counter cooked pasta (45F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour discussed with operator who moved product into walk in freezer to chill.
Toxic substance/chemical improperly stored. In kitchen spray bottle of raid flying insect killer stored on metal wire shelf directly above clean and sanitized dishes, discussed with operator who corrected Storage of products.
Reach-in cooler interior/shelves have accumulation of soil residues. At front counter sandwich flip top cooler interior has accumulation of soil residues, discussed with operator to clean and sanitize interior.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves heavily rusted and pitted, discussed with operator to repair or replace.
Wall soiled with accumulated grease, food debris, and/or dust At front counter wall soiled accumulation of soil residues where office window is located, discussed with operator to clean and sanitize.
Feb 19, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 8 high priority.
8 High priority3 Intermediate1 Basic
Show 12 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scrapped food from pot and ate food using hands. Without washing hands employee handled clean and sanitized dishes. Discussed with operator who had employee wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dirty dishes did not wash hands before handling cleaned and sanitized dishes.discussed with operator employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored on top of bag of pork loin. Discussed storage with operator who corrected.
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. At front counter sandwich prep table cut lettuce (67F - Cold Holding) per operator product not portioned or prepared today and left out at room temperature for unknown amount of time. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter sandwich prep table cut lettuce (67F - Cold Holding) per operator product not portioned or prepared today and left out at room temperature for unknown amount of time. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steam table tomato (120F - Hot Holding) per operator product prepared on stove this morning approximately 2 hours ago and held in steam table until served. Operator reheated product to 174F
Toxic substance/chemical improperly stored. At front counter container of stainless steel cleaner store next to clean and sanitized dishes operator corrected storage.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In rear of restaurant mop sink vacuum breaker broken off discussed with operator to repair and replace.
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 poster to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked pasta (52F - Cooling) at 1:15 since 9:30 to 51F at 2:00. At this current rate of cooling product will not reach 41F within 4 hours. Operator removed lid from plastic containers and moved pasta to walk in to rapidly cool.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time is a public health control used for butter at front counter properly time marked. Operator has no written procedures for time is a public health control provided form to operator to print and fill out.
Employee eating in a food preparation or other restricted area. Employee eating left over food from pots in kitchen by prep table and three compartment sink and handling cleaned and sanitized utensils. Discussed with operator who talked to employee.
Sep 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...Turkey 47F, cheese 51F over storing food in flip top reach in cooler at sandwich station, food not prepped or portion today, employee removed food bottom acceptable cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding chicken stocked 87F by handwashing sink by the steam table at front line, food being held less than 4 hours, employee time marked
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....roast beef was cooked two days ago, put date marked for today, employee properly time marked
Bowl or other container with no handle used to dispense food in pickle
Reuse of single-service or single-use articles...reused pickleball containers for different food without proper labeling.
Stored food not covered...chicken stock next handwashing sink. Employee covered
Uncovered food stored near sink exposed to splash...uncovered chicken stocked stored next to dumped sink at front line.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.... -10 ppm.. operator corrected it at 100 ppm.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....butter nut soup, potato soup in reach in cooler at front line, operator not determined when food was prep.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...heavy cream 45°, milk 45°, pasta 50° in reach in cooler at front line being held less than 4 hours. Operator move food to walk in freezer to cooling food fast.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Hot holding. chicken stock 87° by the steam table at rare front counter being held less than 4 hours, operator time marked.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....butter nut soup, potato soup in reach in cooler at front line, operator not determined when food was prep. Stop sale issue. Operator discarded food.
Stored food not covered... multiple soup, multiple sauce not covered at walk in cooler, employee covered food.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like buildup in ice machine. Operator cleaned and sanitized.
Equipment in poor repair. Observed torn gaskets on sandwich station cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.