EXQUISITE CHAPIN RESTAURANTE LLC
2107 N DIXIE HWY, Lake Worth Beach FL 33460 · 5617720330
Last inspected Aug 20, 2026 · 9 visits since August 2023
OCT 24
FEB 25
AUG 25
JAN 26
AUG 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025071123 | Aug 27, 2025 | Feb 26, 2026 | $400 |
Inspection history
9 visits, newest first
Aug 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling) cooling in deep filled metal pot in kitchen reach in cooler. Per employee, item was cooling for more than 6 hours overnight on bottom shelf. See stop sale.
Nonfood-grade bags used in direct contact with food. Non food grade plastic thank you bags used to store and in direct contact with bread at kitchen reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over open pit of cooked rice in kitchen reach in cooler. Employee reorganized.
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. cooked rice (47F - Cooling) cooling in deep filled metal pot in kitchen reach in cooler on bottom shelf. Per employee, item was cooling for more than 6 hours overnight.
Show the remaining 5 findings ▾
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.
Bowl or other container with no handle used to dispense food. Bowl with no handle stored directly in sugar container at prep area.
Cutting board has cut marks and is no longer cleanable. Heavily burnt and chipped cutting board at kitchen flip top prep cooler.
No handwashing sign provided at a hand sink used by food employees. No sign at front handwashing sink.
Jan 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler in kitchen, raw beef, shredded cheese and raw shell eggs between 55°F and 62°F. Employee stated cooler has not been working. Items stored overnight in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in kitchen, raw beef, shredded cheese and raw shell eggs between 55°F and 62°F. Employee stated cooler has not been working. Items stored overnight in cooler. See stop sale.
Aug 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At kitchen reach in cooler, beef soup (45F - Cooling), operator stated item prepared and placed in cooler previous day at approximately 7:00pm exceeding 6 hours. Product did not reach 41F within 6 hours. 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. At kitchen reach in cooler, beef soup (45F - Cooling), operator stated item prepared and placed in cooler previous day at approximately 7:00pm exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.
Nonfood-grade bags used in direct contact with food. At kitchen reach in freezer, chicken stored in direct contact with Thank You bags. Advised operator of proper storage of food.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer available.
Spray bottle containing toxic substance not labeled. At kitchen, unlabeled spray bottle containing degreaser stored on rack with other chemicals. Advised operator that all spray bottles must be labeled. Operator labeled spray bottle.
Food stored on floor. At kitchen, oil and box of potatoes stored on floor. Advised operator of proper storage.
Hole in or other damage to wall. At rear of kitchen, large hole in wall.
Stored food not covered. At kitchen reach in coolers, cooked chicken, soups, chicken tamales, and sauces stored over 24 hours, uncovered.
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Beef and chicken stored in thank you to go bags in upright freezer. Explained.
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. Manager changed the solution.chlorine 100 ppm.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by north side entrance to the kitchen. Manager put some napkins.
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.
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. Emailed one
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled. Manager labeled.
Food stored on floor. Box of potatoes stored on the floor in back room. Explained.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef soup 61-62 f prepared last night cooling overnight.
Nonfood-grade bags used in direct contact with food. Thank you to go bags used to store raw chicken in upright freezer. Explained.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cabbage. Raw fish stored over cooked tamales in upright cooler. Explained and manager rearranged.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee changes trash bag with gloves then handled clean plates to store. Explained. he washed hands and put plates to be washed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef soup 61-62 f prepared last night cooling overnight.
No paper towels or mechanical hand drying device provided at handwash sink. At Hand sink located on Left side of the bar he stocked paper towels.
No probe thermometer provided to measure temperature of food products.
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. As per operator Server working 30 day#, cook was hired yesterday. No food employee reporting agreement and No food handler training for both. Explained and emailed the form. Again.
No soap provided at handwash sink. At Hand sink located on Left side of the bar Put small soap dispenser.
Employee personal food not properly identified and segregated from food to be served to the public. Half used water bottle stored with and above food in upright freezer. Explained and he discarded the bottle.
Food stored on floor. Box of avocados and box of tomatoes stored on floor under shelf in dry food storage area. Explained and manager moved both boxes to shelf.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip top cooler and ice machine. Explained and manager removed the knife.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with salt. Explained and he stored handle above salt.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cooler doors are soiled.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority7 Intermediate2 Basic
Show 9 findings ▾
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. Server tray stored on hand sink by north side entrance to the kitchen door. Manager removed the tray.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks. Manager put some napkins.
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.
No soap provided at handwash sink. At south side hand sink. Manager put small soap dispenser.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. As per manager will sell medium or rare steaks. Emailed one. Operator will print and post. Advised to fully cook steaks until advisory is posted.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex Restrooms
Outer openings not protected with self-closing doors. Back door
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken stock in two door cooler in kitchen. Removed.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork not commercially packaged In Two door freezer. Removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. Operator has improper Test kit on site.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash 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.