GSJ BAKERY AND BON RESTO LLC
7108 S MILITARY TRAIL, Lake Worth FL 33463 · 561-660-6129
Last inspected Feb 20, 2026 · 10 visits since July 2023
OCT 23
JUL 24
FEB 25
JUL 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 63 points off where it started.
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. Provided operator with email copy of clean up poster.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025063130 | Jul 29, 2025 | Sep 25, 2025 | $1,400 |
| 2--2025028420 | Feb 14, 2025 | May 1, 2025 | $560 |
Inspection history
10 visits, newest first
Feb 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (60F at 9:31am - Cooling) as per operator stored since 8pm yesterday; cooked turkey (53F at 9:33am - Cooling) as per operator stored since 8pm yesterday; cooked pork (55F at 9:37am - Cooling) as per operator stored since 3:00pm yesterday; cooked vegetable soup (51F at 9:46am - Cooling) as per operator stored since 10:00am; Products covered and stored in deep containers The products never cooled down to 41F within a total of 6 hours See stop sale
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. At walk in cooler: cooked chicken (60F at 9:31am - Cooling) as per operator stored since 8pm yesterday; cooked turkey (53F at 9:33am - Cooling) as per operator stored since 8pm yesterday; cooked pork (55F at 9:37am - Cooling) as per operator stored since 3:00pm yesterday; cooked vegetable soup (51F at 9:46am - Cooling) as per operator stored since 10:00am; Products covered and stored in deep containers The products never cooled down to 41F within a total of 6 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 poster to operator
Feb 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 8 high priority.
8 High priority1 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (60F at 9:31am - Cooling) as per operator stored since 8pm yesterday; cooked turkey (53F at 9:33am - Cooling) as per operator stored since 8pm yesterday; cooked pork (55F at 9:37am - Cooling) as per operator stored since 3:00pm yesterday; cooked vegetable soup (51F at 9:46am - Cooling) as per operator stored since 10:00am; Products covered and stored in deep containers The products never cooled down to 41F within a total of 6 hours See stop sale
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 touched their face then touched clean spatula at cook line; no handwash Employee washed hands
Nonfood-grade bags used in direct contact with food. Cut lettuce in direct contact with thank you to go bag Operator stored properly
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach in freezer: raw beef bones stored over ready to eat melon and hotdogs - not all products commercially packaged Operator stored properly
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. At reach in freezer: Raw turkey stored over raw beef - not all products commercially packaged. Operator stored properly
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. At walk in cooler: cooked chicken (60F at 9:31am - Cooling) as per operator stored since 8pm yesterday; cooked turkey (53F at 9:33am - Cooling) as per operator stored since 8pm yesterday; cooked pork (55F at 9:37am - Cooling) as per operator stored since 3:00pm yesterday; cooked vegetable soup (51F at 9:46am - Cooling) as per operator stored since 10:00am; Products covered and stored in deep containers The products never cooled down to 41F within a total of 6 hours See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: chicken stew (117F - Hot Holding) as per operator stored an hour ago Operator moved product to stove to reheat to 165F
Toxic substance/chemical improperly stored. Hand sanitizer stored over bottles of drinks Operator stored properly
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 poster to operator
Sep 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Provided operator with email copy of clean up poster.
Jul 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority3 Intermediate2 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. In walk in cooler turkey and gravy (64F - Cooling) at 9:45 per operator product prepared yesterday and held in walk in cooler since 10pm yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator wiped face with hand and paper towel before putting on gloves to handle clean utensils, discussed with operator who 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. Operator handled bottle of cleaning sanitizer powder and without washing hands operator handled bottles of seasonings, discussed with operator who washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish stored over cooked vegetables, raw crab stored above cooked turkey, discussed with operator who corrected storage of products.
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 walk in cooler turkey and gravy (64F - Cooling) at 9:45 per operator product prepared yesterday and held in walk in cooler since 10pm yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Toxic substance/chemical improperly stored. Bottle of sanitizer powder stored on wire metal shelf above seasonings, discussed with operator who corrected storage of 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. Provided operator with email copy of clean up poster.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked beef feet (72F - Cooling) at 9:45 since 8:00 to 72F at 9:55, at this current rate of cooling product will not reach 70F within 2 hours operator moved product to reach in chest freezer to rapid chill.
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. Per operator employee started approximately 3 months ago with no proof of employee training, discussed with operator.
Dead roaches on premises. In kitchen approximately 3 dead roaches on floor next to dough rolling machine and under shelves with clean and sanitized dishes, discussed with operator who cleaned and sanitized areas.
Floor soiled/has accumulation of debris. Inside walk in cooler floor soiled with food debris and build up, discussed with operator to clean and sanitize area.
Feb 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority3 Intermediate3 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler chicken stew (56F - Cooling) per operator product prepared yesterday and held in walk in cooler overnight to cool. Product never reached 41F within 6 hours see stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cleaning chemical and without washing hands employee put on gloves and started to scoop rice onto Togo plate. 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 handled visibly soiled cloth used to wipe tables without washing hands employee began to handle clean tongs used for cooked empanadas. Discussed with operator employee washed hands.
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 walk in cooler chicken stew (56F - Cooling) per operator product prepared yesterday and held in walk in cooler overnight to cool. 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 prep table garlic in oil (83F - Cold Holding) per operator product removed from cooler approximately 1 hour ago and forgot about product on table. Operator removed some product placed into pot of beans and then placed back into walk in cooler to chill. Discussed cold holding with operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pastry warmer in kitchen beef pastry (118F - Hot Holding); fish empanadas (125F - Hot Holding) per operator products cooked approximately 30 minutes ago. Discussed hot holding with operator, operator moved empanadas to reheat, at recheck beef pastry (198F - Hot Holding); fish empanadas (171F - Hot Holding).
Toxic substance/chemical improperly stored. In kitchen sanitizer tablets stored above food prep table with deep fryers. Operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large bin of cooked goat (113F - Cooling) at 9:10 since 7:30 to 106F at 9:25 at this current rate of cooling product will not reach 70F within 2 hours discussed cooling with operator who moved product to reach in freezer.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. In display case in lobby fresh lemonade and passion fruit juice made and bottled in house not bearing minimum label required. Discussed with operator to stop sale until labels added.
No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire prob thermometer
Dead roaches on premises. 25 +/- dead roaches In kitchen on floor next to storage racks of clean and sanitized dishes. Discussed with operator who cleaned and sanitized areas.
Food stored on floor. In walk in cooler bags of potato's stored on floor operator placed on shelf.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. In kitchen black smoke vapors on walls and ceiling.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Inside kitchen in dish storage area 4x 20lb propane tanks.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. In kitchen 4 deep fryers with no hood or fryer suppression system. In kitchen 2 Separate propane stoves in middle of kitchen no hood or fire suppression system.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding beef patties 120F in hot box front line.... Rice, sauce, pork, turkey all at 130-131F in tall hot box at kitchen, food being held less than 4 hours. Operator time marked.
Toxic substance/chemical improperly stored...multiple cleaner spray bottles stored with cleaned utensils, backing tools at speed racks. Operator removed
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment...hot holding temperature. Reviewed hot holding temperature with manager.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...multiple food not date marked which was prepped over 24 hours. Employee date marked.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Trash receptacles not provided where needed in establishment by the handwashing sink at front line.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding cooked to serve pork 89°, turkey 87° on the prep table being held more than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding cooked to serve pork 89°, turkey 87° on the prep table being held more than 4 hours. Stop sale issue. Recommend operator discarded food.
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 0 recorded.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed 3 burner LP stove with no functional hood suppression system.
Jul 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
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.