BK#14812
7080 SEMINOLE PRATT WHITNEY RD, Loxahatchee FL 33470
Last inspected Mar 17, 2026 · 9 visits since March 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 24
JUL 25
SEP 25
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach inside of kitchen crawling on drive thru window, discussed with operator who killed roach and cleaned and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026035463 | Mar 16, 2026 | Jul 20, 2026 | $400 |
| 2--2026003165 | Jan 13, 2026 | Feb 26, 2026 | $400 |
| 2--2024069061 | Sep 25, 2024 | Apr 17, 2025 | $800 |
| 2--2022046561 | Sep 16, 2022 | Oct 21, 2022 | $800 |
| 2--2021047125 | Sep 1, 2021 | Mar 3, 2022 | $200 |
Inspection history
9 visits, newest first
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 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. Observed employee handle cellphone then handled clean pan of cheese; no hand wash. Employee washed hands and changed pan.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed employee handled cellphone then handled pan with cheese no hand wash. Sliced Ham; sliced Swiss cheese and cut lettuce time marked 5:46am-9:46am; not discarded.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed employee handled cellphone then handled pan with cheese no hand wash. Sliced Ham; sliced Swiss cheese and cut lettuce time marked 5:46am-9:46am; not discarded.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Cooked mushrooms not time marked. As per employee stored since 9:45am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding area: cooked sausage (125F - Hot Holding) As per operator, stored 45 mins. Operator discarded.
Employee eating in a food preparation or other restricted area.
Jan 14, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 4 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Sewage/wastewater backing up through floor drains. Observed waste water seeping from floor drains at fryer and prep area in kitchen covering entire fryer area and sections of prep area. Area cannot be segregated as this is their primary cooking area. Observed employees walking through area therefore, waste water marks are on other sections of the floor in the kitchen.
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 walk in cooler: sliced tomatoes (44F - Cold Holding); cut lettuce (44F - Cold Holding); shredded cheese (44F - Cold Holding); sliced Swiss cheese (44F - Cold Holding); half and half (45F - Cold Holding); liquid eggs (45F - Cold Holding); raw bacon (45F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: sliced tomatoes (44F - Cold Holding); cut lettuce (44F - Cold Holding); shredded cheese (44F - Cold Holding); sliced Swiss cheese (44F - Cold Holding); half and half (45F - Cold Holding); liquid eggs (45F - Cold Holding); raw bacon (45F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fries warmer: hash browns (123F - Hot Holding) As per operator, stored 5 mins. Operator discarded.
Sep 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 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 handled cell phone and placed cell phone in between pants and waist and after without washing hands employee handled tray of cooked hamburger patties, discussed with operator employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding table onions rings (122F - Hot Holding) per operator product made within last 30 minutes, operator chose to discard product.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In customer lobby ceiling tile vents soiled with accumulation of mold-like substance, discussed with operator to replace ceiling tiles.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in cooler has build up of ice on floor causing slipping hazard, discussed with operator to clean and sanitize.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rusted and pitted, discussed with operator to repair or replace.
Jul 23, 2025□ 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 ▾
Floors not constructed to be easily cleanable. Floors throughout kitchen missing grout in between tiles with standing water in between and is not constructed to be easily cleanable, discussed with operator to repair flooring.
Jul 22, 2025Administrative complaint recommendedComplaint Investigation
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 ▾
Presence of insects, rodents, or other pests. Approximately 1 dead beetle like insect under soda machine, discussed with operator who cleaned and sanitized area.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach inside of kitchen crawling on drive thru window, discussed with operator who killed roach and cleaned and sanitized area.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pasteurized eggs held on time is a public health control not time marked, discussed with operator who time marked product.
Dead roaches on premises. Approximately 1 dead roach under booth in customer dining area. Approximately 1 dead roach on floor next to front door. Approximately 1 dead roach in dry storage area on floor. Approximately 1 dead roach in employee break room on table. Discussed with operator who cleaned and sanitized areas.
Floors not constructed to be easily cleanable. Floors throughout kitchen missing grout in between tiles with standing water in between and is not constructed to be easily cleanable, discussed with operator to repair flooring.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of Interior of reach in cooler used for creamer next to drive thru has accumulation of soil residues, discussed with operator to clean and sanitize reach in cooler.
Sep 25, 2024Administrative 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 ▾
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 employee enter kitchen from back door, handle mop bucket and tap at mop sink then touched prep table at prep sink at backend of kitchen then handled clean knife to cut box; no hand wash. Employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wipe sandwich prep counter with wiping cloth solution of quat 0ppm. Employee cleaned and sanitized sandwich prep counter.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm). Operator changed to Triple Sink (Quaternary 200ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cheese (44-47F - Cold Holding) Walk in cooler door was left open for about 20 mins. Operator closed door so that cheese can quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At sandwich prep area: Turkey slices not time marked. As per operator, stored since 7am. Operator time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fries warmer: French toast (120F - Hot Holding) As per operator, prepared 14 mins prior. Operator discarded. At hot box: cooked sausage (129F - Hot Holding) As per operator stored since 30 mins. Advised operator to reheat to 165F.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ammonia 0ppm. Operator changed to quaternary ammonia 200ppm.
Mar 15, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Ceiling vent leaking water onto containers of cooked bacon. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: sliced Swiss cheese (52F - Cold Holding); sliced cheddar cheese (52F - Cold Holding) As per operator, door of walk in cooler left open for 15mins to receive delivery. Operator closed door of walk in cooler and opened door of walk in freezer into cooler to quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time as a public health control used for sliced tomatoes. However, sliced tomatoes were not time marked. Operator time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: sliced tomatoes (51F at 9:39am; 51F at 10:03am- ambient Cooling) As per operator, cooling since 9am. Also, as per operator, door of walk in cooler left open for 15mins to receive delivery. At current rate of cooling, tomatoes will not cool to 41F within a total of 4 hours. Operator closed door of walk in cooler and opened door of walk in freezer into cooler to quick chill.
Single-service articles stored under leaking water lines. Single service Fries holders stored in an area where water from a leaking ceiling vent splashes onto them. Operator discarded fries holders.
Water leaking from ceiling vent. Ceiling vent leaking water onto surrounding food contact surfaces namely, food preparation areas, counters, splashing on fries holder, milk shake machine and containers of cooked bacon.
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.