EGGSCETERA CAFE
6346 LANTANA RD STE 74, Lake Worth FL 33463 · 561.968.8200
Last inspected Mar 26, 2026 · 11 visits since July 2023
NOV 23
JUL 24
DEC 24
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008791 | Dec 9, 2025 | Mar 3, 2026 | $1,600 |
| 2--2025013281 | Dec 27, 2024 | Jul 1, 2025 | $200 |
Inspection history
11 visits, newest first
Mar 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Observed tomatoes stored inside non food grade to go bags, inside reach in freezer. Operator properly stored.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed egg whites (52F - Ambient Cooling) since 9:45am, at 10:00am. 52F at 10:25am. Food stored inside deep container, covered, inside kitchen reach in cooler. Educated operator on proper cooling methods. Operator properly stored.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing bleach water, stored on server cart in dining room. Operator labeled during inspection.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table and flip top cooler, at cook line. Operator removed.
Dec 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table cooked onion (125-129F - Cooling) at 9:40 since 8:30 to 122-129F at 10:10; cooked potatoes (72F - Cooling) at 9:40 since 8:00 to 72F at 10:10, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to reach in freezer to rapid chill.
Food storage container/container lid cracked or broken. Throughout kitchen multiple cracked and broken food containers, discussed with operator to replace.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water 82F, discussed with operator who removed scoop.
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 15 high priority.
15 High priority1 Intermediate4 Basic
Show 20 findings ▾
Container of medicine improperly stored. In kitchen on dry storage shelf bottle of pain medication stored above bags of powdered sugar, discussed with operator who corrected storage of products.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) discussed with operator, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly.
Displayed food not properly protected from contamination. In kitchen on storage shelf tortilla bowls uncovered, discussed with operator to cover product.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited kitchen from back door to outside patio, and without washing hands opened outdoor cooler and scooped ice cream, discussed with operator 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 washing dishes did not wash hands before handling clean and sanitized plates, discussed with operator, employee washed 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. Employee preparing diced tomatoes handled trash can and without washing hands employee handled container of cooked onions, discussed with operator employee washed hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee beverage container in ice machine/ice bin. In ice machine employee water bottle, discussed with operator, see stop sale of ice.
Food stored in a container that previously held a toxic substance. See stop sale. Nonfood-grade containers used for food storage - direct contact with food. In kitchen laundry detergent bucket used in direct contact to store sugar, discussed with operator to discard of bucket and sugar, see stop sale of product.
Nonfood-grade containers used for food storage - direct contact with food. In kitchen laundry detergent bucket used in direct contact to store sugar, discussed with operator to discard of bucket and sugar, see stop sale of product.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected solution to 200ppm
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 raw shrimp and raw chicken stored above bags of French fries, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in low boy cooler raw salmon stored above portioned sauces, discussed with operator who corrected storage of products.
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. In reach in cooler Commercially processed reduced oxygen packaged raw tuna and raw mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 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. raw salmon (50F - Cold Holding); rice stuffed leaves (51F - Cold Holding) in reach in cooler in rear of kitchen per operator products not portioned or prepared today and left in cooler overnight, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (50F - Cold Holding); rice stuffed leaves (51F - Cold Holding) in reach in cooler in rear of kitchen per operator products not portioned or prepared today and left in cooler overnight, see stop sale. portioned butter packets (77F - Cold Holding) per operator product not portioned or prepared today and left out of refrigerator for approximately 2 hours, discussed with operator who moved product back to reach in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table cooked onion (125-129F - Cooling) at 9:40 since 8:30 to 122-129F at 10:10; cooked potatoes (72F - Cooling) at 9:40 since 8:00 to 72F at 10:10, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to reach in freezer to rapid chill.
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 reach in cooler Commercially processed reduced oxygen packaged raw tuna and raw mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Employee beverage container in ice machine/ice bin. In ice machine employee water bottle, discussed with operator, see stop sale of ice.
Food storage container/container lid cracked or broken. Throughout kitchen multiple cracked and broken food containers, discussed with operator to replace.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water 82F, discussed with operator who removed scoop.
Feb 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 30, 2024Call 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. Menu offers smoked salmon served raw not identified as being raw. Advised Operator to identify as being raw.
Dec 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 13 high priority.
13 High priority4 Intermediate2 Basic
Show 19 findings ▾
4 Shell eggs in use or stored with cracks or broken shells at cook line. See stop sale.
Container of medicine improperly stored. At server expo station bottle of medicine stored above drink preparation area. Discussed with operator who removed medicine.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen prep area large container of cooked potatoes (75F - Cooling) at 10:00 since 1hour ago to 74F at 11:05. At this current rate of cooling product did not reach 70F within 2 hours. Operator moved to be reheated to 165F.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs onto flat top and without washing hands handled clean plates of food to serve to customers. Discussed with operator cook 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. Dishwasher handled dirty dishes while placing into dish machine and without washing hands handled cleaned and sanitized dishes and placed on rack to dry. 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. Employee wiped hands on visibly soiled cloth and without washing their hands plated customers food. Employees exiting and entering through back door and without washing hands beginning to prep food. Discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in reach in drawer under flat top raw salmon stored over sauces. Operator flipped storage of items.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers placed dirty dishes in dishwashing area and without washing their hands grabbed plates of food to take to customers. Discussed with operator hand washing procedures; employees washed hands.
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 Commercially processed reduced oxygen packaged fish ( Mahi Mahi and Tuna ) not frozen. 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 reach in drawer under flat top cooked chicken (49F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight. On shelf next to flip top in back of kitchen fresh garlic butter mix (74F - Cold Holding) per operator butter mix not prepared or portioned today left out of cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in drawer under flat top cooked chicken (49F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight. See stop sale. On shelf next to flip top in back of kitchen fresh garlic butter mix (74F - Cold Holding) per operator butter mix not prepared or portioned today left out of cooler overnight. See stop sale
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. All items on written procedures not time marked. Operator stated all items held less than 2 hours. Advised operator to add time mark labels.
Toxic substance/chemical improperly stored. At cook line hand washing area bottle of window cleaner stored with cooked potatoes/oil. Discussed storage practices with operator who removed cleaner.
Handwash sink not accessible for employee use at all times. At cook line hand washing sink blocked by large container of cooked potatoes/oil containers and prep cook toasting bread. Operator removed items.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon served raw not identified as being raw. Advised Operator to identify as being raw.
No paper towels or mechanical hand drying device provided at handwash sink. At dishwashing station no paper towels; operator replaced.
No soap provided at handwash sink. At cook line no handwashing soap; operator replaced soap.
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 Commercially processed reduced oxygen packaged fish ( Mahi Mahi and Tuna ) not frozen. See stop sale
Food stored in a location that is exposed to splash/dust. At cook line hand washing sink container of cooked potatoes exposed to splash from hand washing sink. Discussed with operator who removed potatoes.
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, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...whole turkey 46F with wrapped with foil paper at reach in cooler, operator stated that food was cooked yesterday. Stop sale issue. Advise operator discarded food.
Operating with an expired Division of Hotels and Restaurants license.
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 cheese58F,, sliced cheese 55F, ham 55F, sour cream 51F, salsa 50F, cooked chicken 66F in reach in drawer below flat grill across from 3 door reach in cooler at kitchen, food not prepped or portion today, food being held more than 4 hours....Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...whole turkey 46F with wrapped with foil paper at reach in cooler, operator stated that food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....shredded cheese58F,, sliced cheese 55F, ham 55F, sour cream 51F, salsa 50F, cooked chicken 66F in reach in drawer below flat grill across from 3 door reach in cooler at kitchen, food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Advise operator to discarded food... Cheese 47F, smoked salmon 49F, turkey 45F in reach in drawer next to fryer at kitchen and crab meat 46F, shrimp 46F, heavy cream 47F in three door reach in cooler, food not prepped or portion today and single serve butter 71F on the shelf food being held less than 4 hours. Reviewed time control for TCS food,Advise operator time marked food or removed food to another acceptable coolers.
Handwash sink used for purposes other than handwashing...stored pan in handwashing sink at dishwashing area. Employee removed.
Bowl or other container with no handle used to dispense food...used to go condemns container in blue berries in reach in cooler.
No handwashing sign provided at a hand sink used by food employees at dishwashing area.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw steak above cooked chicken in reach in drawer below kitchen, operator properly stored food.
Handwash sink used for purposes other than handwashing...stored wet towel in handwashing sink at server station. Employee moved.
Bowl or other container with no handle used to dispense food....small container used as a scoop in feta cheese at reach in cooler. Operator discarded container.
Cleaned and sanitized equipment or utensils not properly stored...cutting board stored beside handwashing, splashed when washing hands at server station. Operator moved
Wet wiping cloth not stored in sanitizing solution between uses...several wet towel on the counter, handwashing sink at server station. Employee moved.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand washing sink used to clean a knife and drain liquid. Operator was coached for proper use.
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. Observed Mahi partially thawed prior to being removed from reduced oxygen packaging. Operator corrected and coached.
Exterior kitchen door has a gap at the threshold that opens to the outside.
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.