CHRIS' TAVERNA
6338 LANTANA RD #55, Lake Worth FL 33463 · 561.964.5233
Last inspected Mar 23, 2026 · 11 visits since July 2023
APR 25
MAY 25
MAY 25
DEC 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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...butter 78° by the hot holding warmer being held more than 4 hours,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008816 | Dec 9, 2025 | Feb 23, 2026 | $600 |
| 2--2025041631 | May 1, 2025 | Jun 5, 2025 | $200 |
| 2--2025038215 | Apr 11, 2025 | May 29, 2025 | $520 |
Inspection history
11 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic sauce (fresh garlic and oil) (101F - Hot Holding) Observed at ambient temperature by grill station. Per operator, out of temperature for approximately 1 hour. Operator place product back in cooler.; cooked potatoes (115F - hot holding ) Observed in pans at ambient temperature. Per operator, out of temperature for approximately 30 minutes. Operator placed product back in oven to reheat to 165+F
Handwash sink used for purposes other than handwashing. Observed employee Filling a pan with water at hand wash sink by cook line. Educated operator.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink by back door of kitchen.
Clean bowls and plates not stored inverted or in a protected manner on rack by rear entrance to kitchen.
Show the remaining 2 findings ▾
Cutting board has cut marks and is no longer cleanable. At cook line cutting boards.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on flip top cooler at cook line.
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled cloth and place it into apron pocket, after without washing hands employee handled container of cut lemons, discussed with operator, employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above bread, discussed with operator who corrected storage of products.
No paper towels or mechanical hand drying device provided at handwash sink. In second prep kitchen no paper towels at hand washing sink, discussed with operator who provided paper towels.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dish storage rack next to back door not inverted or protected, discussed with operator to correct storage of dishes.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen on prep table Utensils standing water 85F, discussed with operator who removed utensils.
Working containers of food removed from original container not identified by common name. At cook line multiple unlabeled squeeze bottles of various oils, discussed with operator to label bottles.
May 23, 2025Call Back - Admin. complaint recommendedComplaint Investigation
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 ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef using soiled wiping cloth to clean grill and immediately began using clean cooking equipment Gloves not changed in between Educated on site. Employee changed gloves and washed hands
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (84F - Cold Holding) in microwave. Not prepped or portioned today. In unit over four hours. cooked pasta (46F - Cold Holding); cooked peppers (46F - Cold Holding); stuffed grape leaves (46F cold holding ) ground beef (46F - Cold Holding); in walk in cooler in main kitchen. Not prepped or portioned today. In unit over four hours.
May 22, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Employees raw shell eggs stored over lettuce in bottom reach in cooler on cook line Removed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef using soiled wiping cloth to clean grill and immediately began using clean cooking equipment Gloves not changed in between Educated on site. Employee changed gloves and washed hands
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (84F - Cold Holding) in microwave. Not prepped or portioned today. In unit over four hours. cooked pasta (46F - Cold Holding); cooked peppers (46F - Cold Holding); stuffed grape leaves (46F cold holding ) ground beef (46F - Cold Holding); in walk in cooler in main kitchen. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (84F - Cold Holding) in microwave. Not prepped or portioned today. In unit over four hours. cooked pasta (46F - Cold Holding); cooked peppers (46F - Cold Holding); stuffed grape leaves (46F cold holding); ground beef (46F - Cold Holding); in walk in cooler in main kitchen. Not prepped or portioned today. In unit over four hours.
Toxic substance/chemical improperly stored. Spray bottle of 409 stored with to go containers on cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and cooked peppers labeled today -Thursday. Per chef food items not cooked today. Date marking improper.
Food stored on floor. Food on floor in walk in cooler at prep kitchen
Ice scoop handle in contact with ice. In back prep kitchen and at beverage area in dining room
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils above warmer across from cook line -82F
Single-service articles not stored inverted or protected from contamination. To go containers above bane maries on cook line not inverted
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). On cook line. Remade Sanitizer Bucket (Chlorine 150ppm)
Working containers of food removed from original container not identified by common name. Baking soda container on rack next to triple sink and back door
May 1, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
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 without washing hands employee began to handle plate of cooked calamari. Discussed with operator who had employee wash 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. Dish washer touched trash can and without washing hands employee began to handle clean and sanitized dishes coming out of machine. Discussed wit( operator who had employee wash hands and re wash and sanitize dishes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam box cabinet chicken soup (126F - Hot Holding) cooked green beans (115F - Hot Holding); per operator products reheated on stove and place in unit to hold until served. Operator removed product to be reheated on stove to 165+F
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. At cook line Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to Sanitizer Bucket (Chlorine 100ppm)
Apr 11, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 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. Employees at cook line handled soiled cloth to wipe counters and without washing hands employee handled foil liners to line to go container for French fries. Discussed with operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee used visibly soiled cloth to wipe knife used to cut various cooked meats. Discussed with operator to wash and sanitize knife.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw chicken tenders stored on shelf directly above open bucket of honey sauce. Discussed with operator who corrected storage of products.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server entered kitchen with dirty customer plates placing into dish washing area and without washing hands server handled clean plates of customers food to take to table. Discussed with operator who had servers wash hands.
Toxic substance/chemical improperly stored. In kitchen above salad station on shelf bottle of spray antiseptic stored in plastic bin with single service plastic lids. Discussed with operator who corrected storage of products.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cut lettuce (71F - Cooling) at 1:00 since 10:00 to 71F at 1:30. At this current rate of cooling product will not reach 41F within 4 hours. Discussed with operator who moved product to walk in freezer.
No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at dish washing station no paper towels provided. Discussed with operator who provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen ice machine interior bin has Accumulation of black/green mold-like substance. Discussed with operator to clean and sanitize ice bins.
Food stored on floor. In walk in freezer large container of soup stored on floor discussed with operator who moved product to shelf.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In second prep kitchen employee slicing tomatoes wiped face and without washing hands returned to preparing tomatoes. Discussed with operator employee washed hands and changed gloves.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at grill used cloth to wipe sweat from face then tuck rag back into pants and without washing hands employee handled tongs used to flip eggplant on grill.discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer open box of raw chicken stored over French fries. Operator corrected storage of products.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler across from deep fryer sliced tomatoes (48F - Cooling) at 11:15 since 9:00 to 48F at 11:50. At this current rate of cooling product will not reach 41F within 4 hours operator removed top portion of overfilled bin and moved to walk in cooler to chill. In walk in cooler in main kitchen raw pork (54F - Cooling) at 11:00 since 9:00 to 54F at 11:55at this current rate of cooling product will not reach 41F within 4 hours operator removed stacked pans and placed in walk in freezer to rapid chill.
Handwash sink used for purposes other than handwashing. At hand washing sink across from stove top employee using handwashing sink to rinse tomatoes. Discussed with operator who had employee remove tomatoes and moved to food prep sink.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand washing sink no paper towels. Operator provided paper towels. In second kitchen handwashing sink no paper towels. operator provided
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above salad flip top station ceiling vent with hanging dust / debris. Discussed with operator to clean vent.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dish storage racks cleaned and sanitized plates not stored inverted. Discussed with operator who inverted dishes.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer very thick layer of ice on floor and shelves. Operator states repair Order already placed to have water leak fixed to stop ice buildup.
Working containers of food removed from original container not identified by common name. In kitchen tray of bottles containing cooking oil not labeled. Operator added labels to bottles.
Jul 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 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.... moussaka 46F in walk in cooler,food was cooked day before yesterday, pastitsio 47F in walk in cooler, food was cooked yesterday. Cooling food with covered and stacked pan one another. 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.... moussaka 46F in walk in cooler,food was cooked day before yesterday, pastitsio 47F in walk in cooler, food was cooked yesterday. Cooling food with covered and stacked pan one another.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Cheese 44F, cheese 45F, lamb shank 45F in walk in cooler, food not prepped or portion today, food being held less than 4 hours, employee removed food to walk in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...gyro 123-130F at front of the handwashing sink being held less than 4 hours. Employee removed to serve immediately.
Handwash sink not accessible for employee use at all times...blocked by garbage can, gyro at kitchen, employee removed those things
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Food stored in a location that is exposed to splash/dust....uncovered gyro stored front of handwashing sink. Employee removed
Wet wiping cloths stored in detergent. Employee removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength...00 ppm. Employee removed
Nov 2, 2023Inspection 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 ▾
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...butter 78° by the hot holding warmer being held more than 4 hours,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 78° by the hot holding warmer being held more than 4 hours, stop sale, employee discarded food...... cheese, 44°, babagunush 44° in flip top reach in cooler across from fryer at kitchen, food being held less than 4 hours. Operator covered food.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
Employee eating in a food preparation or other restricted area. Observed employee drinks on counter. Operator removed.
No conspicuously located ambient air temperature thermometer in multiple holding unit.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet towels on counter.
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.