DAVE'S LAST RESORT & RAW BAR
632 LAKE AVE, Lake Worth FL 33460 · 561.588.5208
Last inspected Aug 25, 2026 · 9 visits since September 2023
AUG 24
FEB 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook plated bread without gloves. Cook put gloves on.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025026719 | Feb 7, 2025 | May 14, 2025 | $600 |
Inspection history
9 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Philly beef stored above containers of ready to eat sauce and heavy cream in cook prep line reach in cooler. Employee reorganized.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter establishment from back door, handle trash can, and then immediately handled food carton of heavy cream without first washing hands and changing gloves. Reviewed handwashing and glove change requirements with operator. Employees discarded gloves and washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw red drum fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (48F - Cold Holding); key lime pie (48F - Cold Holding) not prepped or portioned today stored at raw bar reach in cooler. Per operator items have been stored for less than 3 hours. Operator iced raw shrimp and moved pie to separate cooler to chill.
Show the remaining 2 findings ▾
Commercially processed reduced oxygen packaged raw red drum fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded. See stop sale.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of metal spoon stored directly in tomato pico mix on cook line. Operator reorganized.
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On cook line, raw burgers stored over raw seafood in reach in cooler. Operator moved burgers below seafood.
Clam/mussel/oyster tags not marked with last date served. Clam tag not date marked with last date served. As per manager, Tags date marked with delivery date. Discussed with operator to date mark tags with last date served.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler, tuna bring thawed in reduced oxygen package. Operator stated removed from freezer less than two hours. Operator stated to removed fish from package.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Can of tomato juice dented. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line low boy, vacuum sealed tuna thawed. See stop sale.
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 cook line, cooked pork (48F - Cold Holding)not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked pork (48F - Cold Holding)not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line low boy, vacuum sealed tuna thawed. See stop sale.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in between equipment. Operator removed.
Feb 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Perry Spivey's certificate expired on 06/28/2022
Cutting board has cut marks and is no longer cleanable. Small white cutting board.
Feb 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 9 high priority.
9 High priority4 Intermediate2 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook returned from restroom to cook line. He put on gloves to handle customers order. Explained and he said he washed hands in restroom. Explained again and he washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook put raw shrimps on the grill with gloved hands. He discarded the old gloves then put on new gloves then touched cooked shrimps and clean plate prior to washing hands. Explained and he washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open breaded raw conch over open cheese sticks in reach in freezer. Explained.Chef rearranged.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server returned soiled dishes to bus pan by dishwasher then handled clean glass and poured beverage for the guest prior to washing hands.Explained to manager. Server 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. ( shredded pork 47 f, sliced Swiss cheese 48 f raw hamburger 44 top packet, bottom packet 44 f, raw chicken 51 f, raw steaks 51 f, in drawer cooler on cook line not prepared,portioned or handled today as per chef. All food since 9-10 am current time 2:45 pm ) 4 hours 45 minutes in this cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( shredded pork 47 f, sliced Swiss cheese 48 f raw hamburger 44 top packet, bottom packet 44 f, raw chicken 51 f, raw steaks 51 f, in drawer cooler on cook line not prepared,portioned or handled today as per chef. All food since 9-10 am current time 2:45 pm ) 4 hours 45 minutes in this cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked potatoes 130 f top ones 140 bottom ones ( 3 hours as per chef ) explained. As per chef he will make potato skins. Explained you have only 1 hour. As per chef he will discard after 1 hour.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb Next to oyster cooler at front counter.
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. Chlorine over 200 ppm. Chef changed the solution. Chlorine 100 ppm
Employee washed hands in a sink other than an approved handwash sink. Cook returned from restroom to cook line. He put on gloves to handle customers order. Explained and he said he washed hands in restroom. Explained again and he washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Grilled onions 145 at 2:26 pm intention to cool. Second temperature 138 at 2:48 pm 7 degree drop in 22 minutes at this rate of cooling it will take more than 3 hours to cool from 135 f to 70 f. P it should cool from 135 f to 70 f within 2 hours. Advised to use shallow pan. Chef put grilled onions in shallow pan.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Perry Spivey's certificate expired on 06/28/2022
Handwash sink used for purposes other than handwashing. Cook filled the pitcher of water at hand sink by cook line. Explained.
Cutting board has cut marks and is no longer cleanable. Small white cutting board.
Food stored on floor. Box of grouper fish stored on floor in walk in freezer. Explained.
Aug 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. dishwasher chlorine 0 ppm. Sanitizer bucket empty. Chef changed the bucket and primed. Chlorine 50 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw calamari bag in contact with buns bag in walk in freezer. Explained and chef rearranged.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 115 f black beans 125 f as per manager 5 hours in steam table.stop sale issued. Sour cream 46 f,lettuce 47 f,sliced tomatoes 50 f, salsa 50 f,fish dip 46 f, hard boiled eggs 45 f in small cooler as per manager 5 hours in this cooler. Stop sale issued
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 46 f,lettuce 47 f,sliced tomatoes 50 f, salsa 50 f,fish dip 46 f, hard boiled eggs 45 f in small cooler as per manager 5 hours in this cooler. Stop sale issued
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 115 f black beans 125 f as per manager 5 hours in steam table.stop sale issued.
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. Washcloth bucket chlorine over 200 ppm, manager changed the solution. Chlorine 100 ppm,
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Creamy chicken 121 -122 at 3:26 pm as per manager cooling 1 hour. Second temperature 121-122 at 3:40 no change in 14 minutes. At this rate of cooling it will not reach 135 to 70 f within 2 hours. Explained. Chef put container in ice bath in the walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Round plastic container in flour container at breading station. Chef removed the container.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Conch Chowder 48°F-51°F cooked yesterday in a deep tight covered container. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Conch Chowder 48°F-51°F cooked yesterday in a deep tight covered container in walk in cooler.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook plated bread without gloves. Cook put gloves on.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 36°F on cook line. Thawed this morning. Cook removed ROP.
Employee coffee cup on a food preparation table at cook line. Cook discarded.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container, of blue cheese and sour slaw, on cook line. Operator replaced with spoons.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); fixed to 100 ppm
Bowl used to dispense flour Removed
Ice buildup in walk-in freezer.
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.