BLESSED DIVERSE CUISINE
7443 S MILITARY TRAIL, Lake Worth FL 33463 · 561-563-3479
Last inspected Mar 20, 2026 · 8 visits since August 2023
NOV 23
JUL 24
JAN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding sauce 103F, black beans 116F, spinach 119 F in steam table being held less than 4 hours, operator removed food to reheated.
★ 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--2026036852 | Mar 19, 2026 | Jun 24, 2026 | $200 |
Inspection history
8 visits, newest first
Mar 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Ambient temperature: djon djon rice (120F - Cooling) at 1:52; cooling since 12:30 - 96F at 2:29 At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in reach in freezer to quick chill.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw ground beef at reach in freezer. Both products not in commercial packaging. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door reach in cooler: lalo (cooked spinach) (52F - Cold Holding); legume (cooked vegetables with beef) (52F - Cold Holding); black bean sauce (53F - Cold Holding); espageti (cooked pasta) (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved products to another operable cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ambient temperature: cooked plantain (81F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Advised operator to place time stamp for remaining 3 hours. Time control procedure emailed to operator.
Juice from concentrate packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Aug 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large metal pans of cooked rice (50F - Cooling) at 2:20 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen in reach in cooler cut lettuce (55F - Cooling) at 2:25 since 10:30 to 54F at 2:45; cut tomatoes (72F - Cooling) at 2:25 since 10:30 to 67F at 2:45, at this rate of cooling product did not reach 41F within 4 hours see stop sale, discussed with operator who found reach in cooler turned off and turned on unit. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large metal pans of cooked rice (50F - Cooling) at 2:20 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale.
Aug 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority5 Intermediate1 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large metal pans of cooked rice (50F - Cooling) at 2:20 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale.
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 wiped face with hand and after without washing hands employee handled pan of cooked pork, discussed with employee who washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored above cut lettuce, discussed with operator who corrected storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen in reach in cooler cut lettuce (55F - Cooling) at 2:25 since 10:30 to 54F at 2:45; cut tomatoes (72F - Cooling) at 2:25 since 10:30 to 67F at 2:45, at this rate of cooling product did not reach 41F within 4 hours see stop sale, discussed with operator who found reach in cooler turned off and turned on unit. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large metal pans of cooked rice (50F - Cooling) at 2:20 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator 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. In kitchen in reach in cooler cut lettuce (55F - Cooling) at 2:25 since 10:30 to 54F at 2:45; cut tomatoes (72F - Cooling) at 2:25 since 10:30 to 67F at 2:45, at this rate of cooling product did not reach 41F within 4 hours see stop sale, discussed with operator who found reach in cooler turned off and turned on unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table white rice (123F - Hot Holding) per operator product prepared approximately 2 and a half hours ago and placed in steam table to hot hold, discussed with operator who moved product to stove to reheat to 165F+.
Toxic substance/chemical improperly stored. In kitchen on dish storage rack bottle of bleach stored directly next to clean dishes, discussed with operator who removed bleach.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and provided copy of big 6 poster by email.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table large pan of cooked pork (105F - Cooling) at 2:10 since 1:30 to 117F at 2:30, at this rate of cooling product will not reach 71F within 2 hours, discussed with operator not to add additional freshly cooked products to the top of product already cooling, operator divided product and moved to freezer to rapid chill.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand washing sink no paper towels provided, discussed with operator who provided paper towels.
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. Operator has one new employee working in the kitchen for 2 weeks not informed on their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed with operator and provided employee health reporting agreement by email to operator for employee to sign.
Spray bottle containing toxic substance not labeled. In kitchen next to 3 compartment sink unlabeled spray bottle containing bleach, discussed with operator who labeled bottle.
Bowl or other container with no handle used to dispense food. At steam table soufflé cups with no handle used to scoop sauce into containers, discussed with operator who removed cups.
Jan 30, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding sauce 103F, black beans 116F, spinach 119 F in steam table being held less than 4 hours, operator removed food to reheated.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink all sink at the establishment
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.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No soap provided at handwash sink by the dishwashing sink.
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.