CLARY'S CORNER CAFE
1500 LUCERNE AVE, Lake Worth FL 33460
Last inspected Oct 4, 2024 · 3 visits since January 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.
JAN 24
OCT 24
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023035640 | Jun 14, 2023 | Sep 14, 2023 | $520 |
| 2--2021008716 | Jan 29, 2021 | Apr 5, 2021 | $200 |
| 2--2018064582 | Dec 19, 2018 | Feb 5, 2019 | $920 |
Inspection history
3 visits, newest first
Oct 4, 2024Call Back - Admin. 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 cold held at greater than 41 degrees Fahrenheit.,Swiss cheese 51 f, whipped butter 67 f pooled eggs 53 f, grilled onions 69 f, breakfast potatoes 67 f, hash browns 54 f, grits 56 f, portioned butter 69 f, as per chef all since 8:00 am.not prepared or portioned today. On cook line at room temperature. Explained time as public health control and emailed the form. Checked second temperature at 12:20 Swiss cheese 60 f all food longer than 4 hours. Stop sale issued. sliced ham 60 f, Tuna ( tuna salad ) 73 f, Raw chicken 58 f all on prep table no one working with these foods. Longer than 4 hours
Oct 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority6 Intermediate2 Basic
Show 15 findings ▾
Container of medicine improperly stored. Medicine and first aid kit stored on top of small ice machine. Manager moved.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee scratching her forehead then preparing coffee without washing hands. Explained and she washed hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced ham, cooked turkey and tuna held longer than 24 hours not date marked.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 2 flats of eggs on cutting board. Raw shell eggs ambient air temperature 65 f, explained and chef put eggs in reach in cooler. Ambient air 41 f
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced ham 60 f, Tuna ( tuna salad ) 73 f, Raw chicken 58 f all on prep table no one working with these foods. Longer than 4 hours,Swiss cheese 51 f, whipped butter 67 f pooled eggs 53 f, grilled onions 69 f, breakfast potatoes 67 f, hash browns 54 f, grits 56 f, portioned butter 69 f, as per chef all since 8:00 am.not prepared or portioned today. On cook line at room temperature. Explained time as public health control and emailed the form. Checked second temperature at 12:20 Swiss cheese 60 f all food longer than 4 hours. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.,Swiss cheese 51 f, whipped butter 67 f pooled eggs 53 f, grilled onions 69 f, breakfast potatoes 67 f, hash browns 54 f, grits 56 f, portioned butter 69 f, as per chef all since 8:00 am.not prepared or portioned today. On cook line at room temperature. Explained time as public health control and emailed the form. Checked second temperature at 12:20 Swiss cheese 60 f all food longer than 4 hours. Stop sale issued. sliced ham 60 f, Tuna ( tuna salad ) 73 f, Raw chicken 58 f all on prep table no one working with these foods. Longer than 4 hours
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. Three compartment sink chlorine over 200 ppm explained. Manager changed the solution. Chlorine 100 ppm.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer thermometer calibration temperaturé in ice water. Explained 32 f. Checked state and operators thermometer.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
Handwash sink not accessible for employee use at all times. Large pan full of water stored in hand sink in prep room. Manager removed the container
Handwash sink used for purposes other than handwashing. Dumping raw egg shells in hand sink at front counter.
Manager or person in charge lacking proof of food manager certification.
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.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Female employee drinking coffee from paper cup without lid. Explained and she put lid on the cup.
Employee eating in a food preparation or other restricted area. Female employee drinking from open container on cook line. Explained and she moved cup to dining area.
Jan 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 47°F, whipped butter 47°F, not prepped or cooked today. In white reach in cooler next to ice machine. Placed in cooler less than 1 hour ago. Operator set cooler to a lower temperature.
Spray bottle containing windex not labeled next to triple sink. Operator labeled.
No handwashing sign provided at a hand sink used by food employees next to triple sink.
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.