ALBERTES RESTAURANT
4595 HYPOLUXO RD STE 7, Lake Worth FL 33463 · 561-6496766
Last inspected May 29, 2026 · 13 visits since July 2023
OCT 24
JUL 25
SEP 25
MAR 26
MAY 26
▲ GETTING WORSE
5 inspections trending down, 63 points off where it started.
Live, small flying insects found Approximately 1 small live flying insect landing on dough rolling machine. Approximately 1 small live flying insect landing on prep table at cook line. discussed with employee who killed flies and began to clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026039472 | Mar 31, 2026 | Jul 7, 2026 | $1,200 |
| 2--2025078063 | Sep 18, 2025 | Nov 18, 2025 | $1,040 |
| 2--2025054191 | Jul 17, 2025 | Aug 25, 2025 | $800 |
| 2--2024063606 | Sep 6, 2024 | Dec 5, 2024 | $520 |
Inspection history
13 visits, newest first
May 29, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to ice machine interior soiled with accumulation of slime like substance in bottom of cooler, discussed with operator to clean and sanitize.
May 28, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority1 Intermediate2 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200+ppm) educated employee washing dishes and corrected to 100ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked pasta (46F - Cooling) at 10:00 since previous day, per person in charge product prepared previous day and held in cooler overnight for more than 12 hours, see stop sale.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing soiled dishes did not wash hands before handling clean and sanitized dishes on rack, discussed with employee who washed 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 handled sanitizer bucket to correct solution and after without washing hands employee began to prepare customers meal handling clean and sanitized to go containers and silverware, discussed with employee who washed hands.
Live, small flying insects found Approximately 1 small live flying insect landing on dough rolling machine. Approximately 1 small live flying insect landing on prep table at cook line. discussed with employee who killed flies and began to clean and sanitize areas.
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. In walk in cooler cooked pasta (46F - Cooling) at 10:00 since previous day, per person in charge product prepared previous day and held in cooler overnight for more than 12 hours, see stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) discussed with employee who corrected to 100ppm.
Handwash sink used for purposes other than handwashing. Employee used hand washing sink to dump sanitizer solution, educated employee.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverages stored on top of dough mixing machine with product mixing inside, discussed with operator to remove drinks from equipment.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to ice machine interior soiled with accumulation of slime like substance in bottom of cooler, discussed with operator to clean and sanitize.
May 28, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting board grooved and no longer cleanable, discussed with operator to repair or replace.
Apr 1, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on preparation table cooked beef feet (98F - Cooling) at 8:40 since 7:30 to 96F at 9:00, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to shallow pan to rapid cool in walk in cooler. In walk in pastry cooler shredded chicken mix (51F - Cooling) at 8:35 since 7:30 to 51F at 8:50, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator provided non original copies of certificates with pen written on copies, discussed with operator to obtain original certificates.
Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting board grooved and no longer cleanable, discussed with operator to repair or replace.
Mar 31, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked spinach (56F - Cooling) at 8:50 since previous night 10pm, at this rate of cooling product never reached 41F within 6 hours see stop sale.
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 and wiping down sink with soiled cloth after without washing hands employee dried hands with paper towel and continued to handle clean ladles on drying rack, discussed with operator 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 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked spinach (56F - Cooling) at 8:50 since previous night 10pm, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of stove top cooked fish (119F - Hot Holding) per operator product prepared approximately 30 minutes ago and held on stove until served, discussed hot holding requirements with operator who turned on stove to reheat product to 165F+.
Toxic substance/chemical improperly stored. In pastry kitchen bottle of pump hand sanitizer stored on top of pasty dough roller being used to roll dough patties, discussed with operator who removed bottle.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on preparation table cooked beef feet (98F - Cooling) at 8:40 since 7:30 to 96F at 9:00, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to shallow pan to rapid cool in walk in cooler. In walk in pastry cooler shredded chicken mix (51F - Cooling) at 8:35 since 7:30 to 51F at 8:50, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator provided non original copies of certificates with pen written on copies, discussed with operator to obtain original certificates.
Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottle with degreaser, discussed with operator to label bottle.
Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting board grooved and no longer cleanable, discussed with operator to repair or replace.
Sep 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked pasta (67F - Cooling) at 9:15 since previous day; cooked vegetable stew (60F - Cooling) at 9:15 since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale.
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 places dishes into sanitizer compartment and after without washing hands employee removed clean and sanitized dishes to place into drying rack, discussed with operator, employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored above potatoes, raw fish stored above yuca, discussed with operator who corrected storage of products.
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. In walk in cooler cooked pasta (67F - Cooling) at 9:15 since previous day; cooked vegetable stew (60F - Cooling) at 9:15 since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked plantains (122F - Hot Holding); cooked fish (127F - Hot Holding) per operator products prepared on oven approximately 30 minutes and hot held until served, discussed with operator who moved products to reheat to 165+F and added addition hot water to steam table.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. In kitchen on food preparation table next to clean and sanitized dishes Sanitizer Bucket (Chlorine - 200+ppm) discussed with operator who corrected solution to Sanitizer Bucket (Chlorine - 100ppm)
Handwash sink not accessible for employee use at all times. Hand washing sink at dish washing station not accessible and blocked by trash can, discussed with operator who moved trash can.
Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler have rusted and pitted, discussed with operator to repair or replace.
Water leaking from pipe and/or faucet/handle. Hand washing sing to the right of hot Holding table drain pipe leaking on to floor, discussed with operator to repair pipe.
Jul 18, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 4 live roaches in kitchen dry storage area. Approximately 4 live roaches on floor next to dish washing sink. Approximately 3 live roaches on wall and floor at entrance to walk in cooler. Approximately 11 live roaches on floor at dough making station crawling on walls around dough mixer and dry product storage. Approximately 1 live roach walking on table with dough being prepared. Discussed with operator to eliminate all roaches and clean and sanitize area.
Dead roaches on premises. Approximately 6 dead roaches on floor in kitchen dry storage area. Approximately 22 dead roaches on floor in dish washing area. Approximately 2 dead roaches in three compartment sink. Discussed with operator to clean and sanitize all areas.
Jul 17, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled soiled cloth from floor and without washing hands employee handled knife to begin cutting watermelon, discussed with operator employee washed 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 handled visibly soiled dishes in sink and touched rim of trash can and without washing hands employee handled cleaned and sanitized dishes, discussed with operator employee washed hands.
Roach activity present as evidenced by live roaches found. Approximately 4 live roaches in kitchen dry storage area. Approximately 4 live roaches on floor next to dish washing sink. Approximately 3 live roaches on wall and floor at entrance to walk in cooler. Approximately 11 live roaches on floor at dough making station crawling on walls around dough mixer and dry product storage. Approximately 1 live roach walking on table with dough being prepared. Discussed with operator to eliminate all roaches and clean and sanitize area.
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. In reach in cooler cooked turkey (52F - Cold Holding) per operator product not portioned or prepared today and held in cooler overnight see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chopped cow foot (75F - Ambient Cooling) at 9:20 per operator product prepared at 5:00, at this rate of cooling product never reached 41F within 4 hours see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chopped cow foot (75F - Ambient Cooling) at 9:20 per operator product prepared at 5:00, at this rate of cooling product never reached 41F within 4 hours see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked fish (111F - Hot Holding) per operator product prepared on stove approximately 1 hour ago and hot held in steam table until served, discussed with operator hot holding, operator mov3d product to be reheated to 165+F.
Food-contact surface soiled with approximately 1 live roach walking on table, discussed with operator to clean and sanitize table.
Handwash sink not accessible for employee use at all times. Hand washing sink at dish washing station blocked by garbage cans, discussed with operator who moved trash cans.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at dish washing station no paper towels provided, discussed with operator who provided paper towels.
Dead roaches on premises. Approximately 6 dead roaches on floor in kitchen dry storage area. Approximately 22 dead roaches on floor in dish washing area. Approximately 2 dead roaches in three compartment sink. Discussed with operator to clean and sanitize all areas.
Oct 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee drank out of a water bottle unscrewed lid and screwed it back on, then handled clean lid and put it on bean container hot holding, without washing hands. Employee went to wash her hands.
Employee water bottle on a food preparation table in prep area. Employee removed.
Time/temperature control for safety food thawed in an improper manner. Pork thawed in standing water in prep sink across walk in cooler #1. Operator removed and started cooking the pork.
Sep 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Chlorine 0ppm); Operator correct to Triple Sink (Chlorine 100ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top refrigerator; pork (57F - Cold Holding); turkey (66F - Cold Holding); goat (58F - Cold Holding) not cut or portion today. Operator stated that it was less then 2 hours and put in freezer to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (122F - Hot Holding). Operator put in oven to reheat
Can opener surface soiled with food debris, mold-like substance or slime. Operator had can opener washed and sanitized.
Handwash sink not accessible for employee use at all times. Observed cloth towel in hand sink in kitchen. Operator removed
Exterior door has a gap at the threshold that opens to the outside. Observed T rear door in kitchen
Food stored on floor. Observed cases of plantains.
Ripped/worn tin foil used as shelf cover. Observed all around kitchen.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....over 200 ppm.. manager diluted chlorine adding water on 100 ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....ground fish 64°, ground turkey 77° in walk in cooler.per Cook food was cooked yesterday. Stop sale issue. Employee discarded food.
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....ground fish 64°, ground turkey 77° in walk in cooler.per Cook food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork 52°, goat 52°, chicken 51° over storing food in flip top reach in cooler across from stove per manager food being held less than four, employee removed food to walk in cooler... cut lettuce 56°, cut tomatoes 57° in cold hold well between steam table by the kitchen, per manager food being held less than four hours, manager time marked on food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding chicken patty 123°, turkey patties 127° at front line being held few minutes. Manager moved to hot holding box.
No chemical test kit provided when using sanitizer at three-compartment sink. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink by the ice machine at hot hold area. Manager provided paper towels.
No soap provided at handwash sink by the ice machine, manager provided soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...ground chicken, ground fish was cooked Saturday without date marked at walk in cooler. Employee date marked food.
Equipment or utensils not designed or constructed in a durable manner...slide cabinet door unable to slide below lemonade machine at front line.
Food stored on floor...several boxes on the floor at walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons in 73° F water at hot holding area by the kitchen. Employee moved.
Plumbing system in disrepair...broken handwashing sink by the ice machine.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed cases of raw chicken stored on top of cases of raw plantains.
Food-contact surface ( the can opener) soiled with food debris.Operator removed, cleaned and sanitized.
Handwash sink not accessible for employee use at all times. Observed at dish sink, soap and paper towel dispensers both blocked by hanging pot rack. Operator moved pots out of the way.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed plastic containers in walk-in cooler more than 24 hrs, with no dates.
Bowl or other container with no handle used to dispense food. Observed in corn meal bin. Operator removed.
Food stored on the floor of the walk-in freezer.
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.