CUP 'N SAUCER
6169 JOG RD, Lake Worth FL 33467
Last inspected May 5, 2026 · 9 visits since August 2023
DEC 23
OCT 24
MAR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026031333 | Mar 5, 2026 | May 19, 2026 | $400 |
| 2--2025089536 | Oct 16, 2025 | Apr 8, 2026 | $800 |
| 2--2025001451 | Oct 24, 2024 | Feb 5, 2025 | $200 |
| 2--2019041558 | Jul 25, 2019 | Aug 28, 2019 | $200 |
Inspection history
9 visits, newest first
May 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg Benedict's, nova breakfast sandwich, Served raw and not indicated on menu Advised operator to mark products with an asterisk
Mar 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 9 high priority.
9 High priority4 Intermediate1 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then grabbed clean spatula; no handwash Employee washed hands and removed spatula from cook line
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled personal phone then put gloves on to begin working at cook line; no handwash Employee washed hands
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. Employee washed dishes then handled clean Pans at cook line; no handwash Employee washed hands and removed pans from cook line
Nonfood-grade bags used in direct contact with food. At reach in freezer: Roast beef in direct contact with thank you to go bag Employee removed product from bag
Raw animal food stored over or with unwashed produce. At walk in cooler: Raw bacon stored over oranges Operator stored properly
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. At fliptop cooler across cook line: sliced ham (50F at 10:00am - Cooling) as per employee since 6:00am The product never cool down to 41 F within a total of four hours See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fliptop cooler across cook line: sliced cheese (50F - Cold Holding) as per employee stored since 8:00am; precooked sausage (50F - Cold Holding) as per employee stored since 8:00am Not prepped or portioned today Operator moved to reach in 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. No time mark for raw shell eggs, liquid eggs from raw shell eggs, butter, cooked potatoes as per employee placed at 9:00am Employee placed time mark
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At fliptop cooler across cook line: sliced ham (50F at 10:00am - Cooling) as per employee since 6:00am The product never cool down to 41 F within a total of four hours See stop sale
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 to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. flip top cooler2: cut melon (58F at 10:05 / 62F at 10:37am - Cooling) as per employee since 7:00am rehydrated hash browns with cold water (60F at 10:20 / 62F at 10:40am - Cooling) as per employee since 8:00am At the current rate of cooling the products will not cool down to 41F within a total of four hours Employee moved to reach in cooler to quick chill
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg Benedict's, nova breakfast sandwich, Served raw and not indicated on menu Advised operator to mark products with an asterisk
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.
Current Hotel and Restaurant license not displayed.
Oct 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority0 Intermediate5 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands- observed employee cracking eggs on numerous occasions and touching spatulas, pans and plates without removing gloves and washing first hands; Manager educated Employee washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee doing manual dishwashing- dishes not sanitized with approved sanitizer; employee washing with soap and rinsing with water from faucet and air drying without sanitizing; Educated; employee used dishwasher to properly wash and sanitize dishes;
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees drinking water at cook line, touched soiled apron and working with foods without washing hands first and changing gloves; manager educated Employees washed hands;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut ham (48F Cold Holding ); cooked onions (49F - Cold Holding); cooked peppers (49F - Cold Holding); sliced cheese (49F - Cold Holding); sausage (49F - Cold Holding); in cooler #1 at cook line; food not prepared or portioned today; food out of temperature for approximately 2 hours; operator moved foods inside walk-in cooler to quick chill; butter packets (62F - Cold Holding)in one door cooler at servers area; food out of temperature for approximately 2 hours; food moved in cooler next to ice maker;
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- raw shell eggs and hash browns at cook line; as per operator food on time since 9:30; time marked
Toxic substance/chemical improperly stored: grill degreaser bottle stored next to clean plates at cook line; removed
Accumulation of black mold-like substance in the interior of the ice machine/bin, at servers area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- on food prep table next to slicer Advised to remove
Employee drinking in a food preparation area- at cook line; educated
Food stored in a location that is exposed to splash- unwashed produce stored on the shelves under leaking vent in walk-in cooler; advised operator to protect foods
Stored food not covered- containers of sliced cheese and sausages stored in walk-in cooler not covered; advised operator to cover;
Mar 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Container of medicine improperly stored. In kitchen on shelf bottle of medication stored above food preparation table containing sausage gravy and bags of fruit. Discussed with operator who removed bottle of medication.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into pan and without washing hands employee handled bread and clean plates to serve pancakes. Discussed with operator employee washed hands.
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 used apron to pat hands dry and without washing hands employee handled raw turkey bacon. 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 reach in freezer non commercially packaged plastic wrapped pastrami stored in same container as raw ground beef patties. Discussed with operator who corrected storage of products.
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. In kitchen at cook line raw shell eggs, liquid pooled eggs, and cooked potatoes identified on time is a public health control written procedures not time marked. Per operator products placed out at 7:00 Discussed with operator who added time mark labels to products.
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. Establishment has no written procedures for vomit or diarrheal event. Provided clean up poster to operator via email.
Spray bottle containing toxic substance not labeled. In kitchen spray bottle containing bleach not labeled discussed with operator who applied label to bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In ice machine at server expo station ice machine interior has black/green mold like substance build up. Discussed with operator to clean and sanitize.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on flip top table cutting board employee cup of coffee with no lid. Discussed with operator who removed.
Wood food-contact surface not properly sealed. In kitchen on flat top grill large piece of unsealed wood with large cracks with food debris build up. Discussed with operator to repair or replace.
Oct 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then touched spatula and plates without washing hands and changing gloves; operator educated Employee washed hands and changed gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. home fries (77F - Cold Holding) by flat top at cook line; food out of temperature for approximately 2 hours; food added on TPHC 7:0011:00 sausage (41-50F - Cold Holding);in reach in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food overstocked; smaller portioned made
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce (111-137F - Hot Holding); gravy (115-146F - Hot Holding); at the steam table; as per operator food out of temperature for approximately 1 hour; food not stirred or covered; operator stirred; rechecked to 147 F
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory- nova salmon Advised to place asterisk
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. Employee hired 5 days prior did not sign Agreement according to Florida statutes Ringed form
No soap provided at handwash sink by three compartment- provided
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed plan
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- at servers station
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and citrus cases over cooked potatoes in walk-in cooler Stored properly
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 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....dishwasher washing hands after discussion.
Raw animal food stored over/not properly separated from ready-to-eat food....egg wash above ham, bread, cheese at walk in cooler. Operator properly stored food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....mushroom 52°, corn beef hash 49°, ham 50°, sausage 59°, slice ham 52°, slice cheese 61° in flip top reach in cooler across from grill at kitchen being held less than 4 hour, operator discarded food.
Employee washed hands in a sink other than an approved handwash sink...washing hands at 3 compartment sink. Discussed with operator, operator accessible handwashing sink.
Handwash sink not accessible for employee use at all times...blocked by mop sink, brooms, cleaning machine all handwashing sink at the establishment. Employee moved those things.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...quiche at walk in cooler. Operator date marked.
Silverware/utensils dried with a towel/cloth...discussed with operator, rehashed utensils.
Time/temperature control for safety food thawed in an improper manner...frozen chicken thawing at room temperature, operator removed chicken to walk in cooler.
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand washing sink in back kitchen was blocked by mop bucket and had a pan with sprouting pineapple top inside it. Operator removed and corrected.
No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at server area hand sink. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in walk-in cooler with no date dots. Operator provided dates.
Bowl or other container with no handle used to dispense food. Observed bowl being used in bulk container of salt. Operator corrected.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator will contact service company.
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.