5 STAR SEAFOOD
1025 S MAIN ST, Belle Glade FL 33430
Last inspected Jul 9, 2026 · 8 visits since July 2023
NOV 23
JUN 24
SEP 24
FEB 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies landing on electrical wire beside steam table with chili 1 flies flying around in dish washing area. 1 fly landing on front counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024039054 | Jun 18, 2024 | Jan 2, 2025 | $400 |
| 2--2021040509 | Jul 28, 2021 | Jan 6, 2022 | $400 |
| 2--2021026298 | May 28, 2021 | Aug 11, 2021 | $400 |
Inspection history
8 visits, newest first
Jul 9, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked noodles (52F at 9:15am- Cooked Cooling) As per chef, stored overnight in cooler. Product did not cool from 135F to 41F in a total of 6 hours. Stored in large quantity in a thick pot. See stop sale.
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. At walk in cooler: cooked noodles (52F at 9:15am- Cooked Cooling) As per chef, stored overnight in cooler. Product did not cool from 135F to 41F in a total of 6 hours. Stored in large quantity in a thick pot. See stop sale.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has chlorine sanitizer but has quat chemical test kit.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes then handled clean fryer basket to prepare food; no hand wash. Employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fries warmer: cooked chicken nuggets (129F - Hot Holding) As per operator, stored since 15 mins. Advised operator to reheat to 165F.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bags of cooked burger patties, as per operator cooked then frozen 2 days and 3 days prior; not date marked. Advised operator to date mark.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Employee corrected to Sanitizer Bucket (Quaternary 200ppm).
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Operator handled raw shelled eggs to cook then changed gloves opened freezer and handled cooked sausage; no hand wash. Operator washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw spicy chicken in open bag and regular raw chicken in open bag stored over cooked sausage in open bag. Employee stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At make table: cut lettuce (46F at 9:45am; 47F at 10:10am- Cooling) As per operator, cooling since 8am. Item stored over stacked. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator removed to quick chill.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in freezer, cooked and chopped chili meat prepared and stored for 2 days as per employee, not date marked. Operator date marked.
Single-service items stored under drain lines that are not shielded to intercept potential drips. At dry storage area,several single service articles stored under leaking drain line.
Jun 19, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies landing on electrical wire beside steam table with chili 1 flies flying around in dish washing area. 1 fly landing on front counter.
Heavily soiled carpeting in dining room.
Jun 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator touched household chemical then began handling fryer basket at fryer area; no hand wash. Operator washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies landing on electrical wire beside steam table with chili 1 flies flying around in dish washing area. 1 fly landing on front counter.
Pesticide/insecticide labeled for household use only present in establishment. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At burger reach in cooler area:; beef patties (50F - Cold Holding) As per operator, burgers were taken from walk in cooler 1 hour prior. Not prepped or portioned today. Burgers stored over stacked. Operator returned burgers to walk in cooler to quick chill. Sitting under fries warmer area on a shelf: spicy nuggets (53F - Cold Holding) As per operator, nuggets has been sitting for 25 mins. Not prepped or portioned today. Operator returned to reach in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fries warmer area: fries (130F - Hot Holding); cooked nuggets (132F - Hot Holding) As per operator both items made 20 mins prior. Operator discarded.
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.
Heavily soiled carpeting in dining room.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 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 touched her hair then served chocolate frosty and scooped French fries; no hand wash. Advised operator about proper hand washing requirements. Operator discussed with employee.
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 touched her cell phone in the dining area then went to prep area and served chocolate frosty and scooped French fries; no hand wash. Advised operator about proper hand washing requirements. Operator discussed with employee.
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 low boy stainless steel single door reach in cooler near cashier area: packets of sour cream (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy stainless steel single door reach in cooler near cashier area: packets of sour cream (47F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.
Employee drinking water from a cup in a food preparation or other restricted area. Employee stooped drinking.
Old labels stuck to food containers after cleaning. Old label on clean container inverted on clean rack.
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); operator corrected Triple Sink (Quaternary 400ppm)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (128F - Hot Holding) held under 2 hours - operator increased temperature to reheat to 165F.
Handwash sink used for purposes other than handwashing. Whisk in to go station hand sink - operator removed.
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.