GEECHAH CAFE LLC
7102 S MILITARY TRL, Lake Worth FL 33463 · 561-366-7072
Last inspected Feb 2, 2026 · 9 visits since July 2023
OCT 23
JUL 24
FEB 25
DEC 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach crawling on wall above hand washing sink next to flip top cooler at entrance to kitchen, discussed with operator who killed roach, discussed with operator to clean and sanitize area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026007235 | Dec 3, 2025 | Mar 30, 2026 | $800 |
| 2--2025028128 | Feb 13, 2025 | May 29, 2025 | $400 |
Inspection history
9 visits, newest first
Feb 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 new employee hired 3 months ago no food handler training, discussed with operator to complete training.
Dead roaches on premises. On shelf above flip top cooler at entrance to kitchen approximately 4 dead roaches, discussed with operator who cleaned and sanitized shelf.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with accumulation of food and grease build up discussed with operator to clean and sanitize.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under grill soiled with accumulation of food and grease debris, discussed with operator to clean and sanitize.
Wall soiled with accumulated grease, food debris, and/or dust. Walls at cook line soiled with accumulated grease and food splatter, discussed with operator to clean and sanitize
Jan 26, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority2 Intermediate7 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on prep table cooked fresh peppers in oil (81F - Cooling) at 2:45 since 1:00 to 81F at 3:15, at this rate of cooling product never reached 70F within 2 hours, see stop sale.
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 dirty dishes and placed in sanitizer and without washing hands employee handled clean and sanitized dishes to place on drying rack, discussed with operator employee washed hands.
Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach crawling on wall above hand washing sink next to flip top cooler at entrance to kitchen, discussed with operator who killed roach, discussed with operator to clean and sanitize area.
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 70 degrees Fahrenheit within 2 hours. In kitchen on prep table cooked fresh peppers in oil (81F - Cooling) at 2:45 since 1:00 to 81F at 3:15, at this rate of cooling product never reached 70F within 2 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in low boy cooler Cooked pork (49F - Cold Holding) per operator product not portioned or prepared today and held in reach in cooler for approximately 3 hours, discussed with operator who moved product to reach in freezer to rapid chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator to correct solution to 50-100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table chicken broth (82F - Ambient Cooling) at 2:45 since 12:45 to 81F at 3:15, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach customer in cooler.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 new employee hired 3 months ago no food handler training, discussed with operator to complete training.
Dead roaches on premises. On shelf above flip top cooler at entrance to kitchen approximately 4 dead roaches, discussed with operator who cleaned and sanitized shelf.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen employee beverage stored above clean and sanitized dishes on dish storage rack, discussed with operator who removed drinks.
Food stored on floor. In back of kitchen bucket of chicken stock base stored on floor, discussed with operator to remove product from floor.
In-use tongs stored on equipment door handle between uses. At cook line tongs stored on oven door handle. Discussed with operator who removed tongs.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with accumulation of food and grease build up discussed with operator to clean and sanitize.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under grill soiled with accumulation of food and grease debris, discussed with operator to clean and sanitize.
Wall soiled with accumulated grease, food debris, and/or dust. Walls at cook line soiled with accumulated grease and food splatter, discussed with operator to clean and sanitize
Dec 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator who corrected to 100ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked pasta (54F - Cooling) at 9:15 per operator product prepared last night before 10pm and left in cooler to chill, at this rate of cooling product never reached 41F within 6 hours see stop sale.
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 handled soiled dishes to place in sink and without washing hands employee handled clean utensils to stir food on stove, discussed with operator employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. Establishment operating on expired DBPR license actively preparing and selling food, discussed with operator to renew license.
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. In reach in cooler cooked pasta (54F - Cooling) at 9:15 per operator product prepared last night before 10pm and left in cooler to chill, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table chicken broth (77F - Cold Holding) per operator product not portioned or prepared today and held out of refrigeration for approximately 1 hour, discussed with operator who chose to move product to time is a public health control, emailed form to operator to print and fill.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink, discussed with operator who educated employee.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Operator has chemical test strips with no color/concentration comparison chart available for chemical test kit used to check sanitizer discussed with operator.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) discussed with operator who corrected to 100ppm
Feb 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 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. Employee washing dirty dishes did not wash hands before placing cleaned and sanitized dishes on drying rack. Discussed with operator employee washed hands.
Reach-in cooler shelves with rust that has pitted the surface. In kitchen tall reach in cooler used to stored raw meats shelves rusted and pitting. Discussed with operator.
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority0 Intermediate5 Basic
Show 12 findings ▾
Container of medicine improperly stored. In kitchen directly above flip top cooler bottle of medication being stored. Operator moved medication.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in freezer cooked veggies (45F - Cooling); cooked tomato sauce (55F - Cooling); cooked beans (56F - Cooling); cooked conch meat (54F - Cooling) per operator products prepared yesterday and placed in reach in cooler last night to cooler. Products never reached 41F within 6 hours. Products not portioned or prepared today. See stop sale.
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 dirty dishes did not wash hands before placing cleaned and sanitized dishes on drying rack. Discussed with operator employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating food touched mouth and without washing hands employee began to handle clean and sanitized dishes. 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 bag of beef stored above bags of frozen veggies. Operator corrected storage.
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. In reach in freezer cooked veggies (45F - Cooling); cooked tomato sauce (55F - Cooling); cooked beans (56F - Cooling); cooked conch meat (54F - Cooling) per operator products prepared yesterday and placed in reach in cooler last night to cooler. Products never reached 41F within 6 hours. Products not portioned or prepared today. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen next to stove Sanitizer Bucket (Chlorine 200+ppm) operator corrected to 100ppm
Employee eating in a food preparation or other restricted area. Employee eating in dish washing area next to reach in freezer and clean and sanitized dishes. Operator had employee move to lobby.
Reach-in cooler interior/shelves have accumulation of soil residues. In flip top cooler bottom cabinets heavy build up of food, slime like residue. Discussed with operator to clean and sanitize.
Reach-in cooler shelves with rust that has pitted the surface. In kitchen tall reach in cooler used to stored raw meats shelves rusted and pitting. Discussed with operator.
Stored food not covered. In tall reach in cooler containers of raw chicken, pork, and Turkey not covered. Discussed with operator who added lids.
Wall soiled with accumulated grease, food debris, and/or dust. In kitchen walls behind reach in freezer, prep table, dishwasher area are heavily soiled with food and grease build up. Discussed with operator to clean and sanitize.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate0 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...beans 48-50F, sauce 44F-45F in bottom shelf at tall reach in cooler. Per operator food was cooked last night. Stop sale issue. Operator discarded food.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...conch was cooker per date marked 7/23/24 in reach in cooler. Stop sale issue. Operator discarded
Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...conch was cooker per date marked 7/23/24 in reach in cooler.
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...beans 48-50F, sauce 44F-45F in bottom shelf at tall reach in cooler. Per operator food was cooked last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw pork 46F in glass door reach in cooler across from burner at kitchen. Food not prepped or portion today. Food being held less than 4 hours. Operator stated that food will be cooking within in minutes.
Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink at kitchen. Employee cleaned.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink at front line. Operator provided
No probe thermometer provided to measure temperature of food products.
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.
Marked exit/path to marked exit blocked. For reporting purposes only...blocked by food storage, boxes, burner.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...legum ( cooked mix vegetables) date marked 10/22/23 in reach in cooler. Stop sale issue. Operator discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...legum ( cooked mix vegetables) date marked 10/22/23 in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....macaroni salad 47°, potato salad 44° in flip top reach in cooler being held less than 4 hours. Operator covered food and adjusted thermostat.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....potato salad, macaroni salad,,chicken broth, sauce was made 3 days ago at reach in cooler. Operator date marked.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.