BERTHAS CAFETERIA
2550 SW 14 TER 6, Pahokee FL 33476 · 561.945.3879
Last inspected Aug 26, 2026 · 8 visits since January 2024
NOV 24
JAN 25
NOV 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 27 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At milk warmer: warm milk (133F - Hot Holding) As per operator, stored since 6am. Operator reheated to 169F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025005584 | Nov 15, 2024 | Mar 3, 2025 | $200 |
Inspection history
8 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: barbecue chicken (128F - Hot Holding) As per operator, stored since 9am. At prep counter: cooked peppers (92F - Hot Holding) As per operator, stored 1 hour. Advised operator to reheat to 165+F.
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
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. Observed chef handle dirty utensils at triple sink then handled clean ladle at cook line; no hand wash. Chef washed hands.
Nonfood-grade bags used in direct contact with food. Pastries stored in direct contact with to-go bag in reach in freezer. Operator removed pastries from bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At shelf beneath prep table: raw shelled eggs (57F - Cold Holding) As per operator, stored 30 mins on counter. Not prepped or portioned today. Operator placed to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At milk warmer: warm milk (133F - Hot Holding) As per operator, stored since 6am. Operator reheated to 169F.
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. Beans cooked then frozen 2 days prior; no date mark. Operator date marked.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready to eat sandwiches for sale with bare hands. Employee placed sandwiches back on pressers and washed hands and put on gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pots and pans with soap and water no sanitation step then moved to clean area. Operator moved pots and pans back to 3 compartment sink to sanitize dishes.
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed operator touch raw pork, wipe hands on apron then handled clean utensil to prepare food at stovetop; no hand wash. Operator washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At refrigerator; cooler unit near hotbox: cut lettuce (54F at 9:30am; 52F at 10:00am- Cooling) As per operator, cooling since 7:30am. At current rate of cooling, cut lettuce will not cool to 41F in a total of 4 hours. Lettuce kept moving in and out of cooler during cooling process. Operator placed 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. At refrigerator closest to dry storage; freezer compartment: Cooked pork and cooked beans cooked 2 days prior then frozen; no date marked. Advised operator to date mark.
Nov 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above sliced ham in white refrigerator close to dry storage area. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box: cooked pork (120F - Hot Holding) As per operator, cooked and stored since 8:00am; See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At white refrigerator beside hot box: shredded cheese (50F - Cold Holding); sliced ham (49F - Cold Holding); sliced cheese (52F - Cold Holding) As per operator, taken out of cooler then returned to cooler less than 4 hours prior. Not prepped or portioned today. Advised operator to quick chill.
Nov 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above sliced ham in white refrigerator close to dry storage area. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box: cooked pork (120F - Hot Holding) As per operator, cooked and stored since 8:00am; See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At white refrigerator beside hot box: shredded cheese (50F - Cold Holding); sliced ham (49F - Cold Holding); sliced cheese (52F - Cold Holding) As per operator, taken out of cooler then returned to cooler less than 4 hours prior. Not prepped or portioned today. Advised operator to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box: cooked pork (120F - Hot Holding) As per operator, cooked and stored since 8:00am; See stop sale. In hot box: cooked chicken (117F - Hot Holding) As per operator, cooked and stored since 9am At flat top grill: cooked yuca (110F - Hot Holding) As per operator, prepared 2 hours prior. On prep table: cooked chicken (122F - Hot Holding) As per operator, cooked and stored since 3 hours Advised operator to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flat top grill: hard boiled eggs (99F at 12:33pm; 97F at 1:03pm- Cooling) On prep table in portioned cups: portioned green salsa (101F at 12:30pm; 92F at 1:00pm - Cooling) As per operator, both items cooling since 12pm. At current rate of cooling, items will not cool from 135F to 70F in a total of 2 hours. Advised operator to quick chill.
Feb 28, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At double door standing refrigerator #2: Raw steak in a plastic bag stored above lettuce. Operator stored properly.
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.
Spray bottle containing toxic substance not labeled. Unlabelled spray bottle with vinegar and bleach. Advised operator to label.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At white standing refrigerator #1:; green salsa (46F - cooling) As per operator salsa prepared yesterday and stored overnight. Salsa did not cool to 41F in 6 hours. See stop sale.
Employee washed hands with no soap. Employee wash hands; no soap. Advised to use soap; employee used soap to wash 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. At white standing refrigerator #1:; green salsa (46F - cooling) As per operator salsa prepared yesterday and stored overnight. Salsa did not cool to 41F in 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: cooked white rice (128F - Hot Holding) As per operator, portioned 3.5 hours ago. Operator reheated to 165F in microwave. Cooked chicken (120F - Hot Holding) As per operator, cooked 3.5 hours ago. Operator reheated to 165F on stovetop.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in rinse compartment of triple sink. Operator moved to the hand wash sink to wash hands.
Food stored on floor. Juices and container of water stored on floor in storage area. Advised operator to store properly.
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.