BEEF & ALE
7201 LAKE WORTH RD STE A, Lake Worth FL 33467 · 561.827.7047
Last inspected Mar 19, 2026 · 7 visits since October 2023
MAR 24
NOV 24
MAR 25
OCT 25
MAR 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....rice 51F, mashed potatoes 45 F in bottom shelf at reach in cooler. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Chef discarded food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025014263 | Jan 6, 2025 | Apr 17, 2025 | $160 |
Inspection history
7 visits, newest first
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef wiped forehead and after without washing hands handled clean and sanitized equipment, discussed with chef who washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on stove top beef at ju (101 F - Hot Holding) per operator product prepared approximately 3 hours ago and held on stove top, discussed hot holding requirements chef turned on stove top to reheat product to 165F+.
Spray bottle containing toxic substance not labeled. At bar unlabeled spray bottles with sanitizer, discussed with bartender to label bottles.
Covered waste receptacle not provided in women's bathroom. Discussed with bartender to provide covered receptacles in women's restrooms.
Show the remaining 2 findings ▾
Floor area(s) covered with standing water. In walk in beer cooler large puddle of standing water, discussed with operator to clean and sanitize.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle at cook line, discussed with chef who removed tongs.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink hose Bibb connection no vacuum breaker installed, discussed with operator to install vacuum breaker.
Spray bottle containing toxic substance not labeled. In kitchen unlabeled squeeze bottle with bleach, discussed with operator who labeled bottles. At bar unlabeled spray bottles containing sanitizer, discussed with operator who labeled bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize ice machine
Floor area(s) covered with standing water. In walk in cooler large puddle of standing water, discussed with operator to clean and sanitize.
Food stored on floor. In walk in cooler bucket of pickles stored on floor, discussed with operator who removed bucket from floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to flip cooler knives stored in metal pan full of water at 84F, discussed with operator who moved pan to flat top to heat water to over 135F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen condenser motor above dish machine has accumulation of mold slime like substance, discussed with operator to clean and sanitize.
Opened employee beverage container in a cold holding unit with food to be served to customers. In walk in cooler half full employee beverage stored above customer food products, discussed its operator who removed drink.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in low boy cooler interior soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. In kitchen bottle of hydrogen peroxide stored above cleaned and sanitized dishes, and bottles of chocolate sauce. Discussed chemical storage with operator who removed bottle from shelf.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler open gallon of milk not date marked per operator milk opened on 3/27/25 to make ranch sauce. Discussed date marking with operator who added date to bottle.
Working containers of food removed from original container not identified by common name. In kitchen at cook line squirt bottles of cooking oil not labeled discussed with operator who added labels to bottles.
Jan 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Chef on site
Nov 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. Gravy on shelf in dry storage
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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. Chef on site
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish in walk in cooler
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food...employee used cellphone then putting gloves on hand to work with ready to food coleslaw, cut potatoes. Employee washed hands after discussion.
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....rice 51F, mashed potatoes 45 F in bottom shelf at reach in cooler. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....rice 51F, mashed potatoes 45 F in bottom shelf at reach in cooler. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Chef discarded food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... Per chef cabbage soup was cooked two days ago at walk in cooler, mashed potatoes was cooked four days ago in reach in cooler without date marked. Chef date marked.
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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...00 ppm. Chef stated they use 3 components sink to sanitize utensils.
Spray bottle containing toxic substance not labeled....chef discarded.
Bowl or other container with no handle used to dispense food....small container use as a scoop in beer cheese sauce at walk in cooler.
Clean utensils Knives stored between equipment at kitchen. Chef moved.
Employee personal food not properly identified and segregated from food to be served to the public...per chef employee food on the floor at walk in freezer.
Wet wiping cloth not stored in sanitizing solution between uses at kitchen. Chef moved.
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.