HOLE IN THE WALL
116 SE 2ND ST, Belle Glade FL 33430 · 863.599.4245
Last inspected Jan 20, 2026 · 12 visits since January 2024
JUL 24
JUL 24
DEC 24
AUG 25
JAN 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Improper waste water disposal at drain immediately outside the back door of restaurant. Observed waste line from triple compartment sink draining directly onto the ground outside of establishment. Wastewater is puddling outside and has a strong odor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025010808 | Dec 16, 2024 | Apr 9, 2025 | $200 |
| 2--2024006814 | Jan 22, 2024 | Mar 14, 2024 | $400 |
Inspection history
12 visits, newest first
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - At deep freezer: Raw chicken in plastic bag stored over vegetables - not all products commercially packaged. Advised operator to store properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At standing stainless steel reach in cooler: cooked rice (46F - Cold Holding); cooked curried chicken (44F - Cold Holding) As per operator refrigerator door was opened several times 1 hour prior to remove food items for reheat. Not prepped or portioned today. Operator closed refrigerator door for food items to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
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, employee employed approximately 1 week. Emailed form to operator.
Show the remaining 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several food items in reach in cooler such as cooked chicken and cooked rice not date marked. As per operator cooked 3 days prior. Advised operator to date mark.
No choking sign posted. Emailed to operator.
Nov 10, 2025Call 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 ▾
Manager or person in charge lacking proof of food manager certification.
Aug 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
After touching dirty can employee washed hands in triple sink not an approved handwash sink.reviewed hand washing with operator. Operator washed hands in approved hand washing sink.
Manager or person in charge lacking proof of food manager certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler; rice and curry goat made on Saturday not properly date marked.
Accumulation of dead insects control device next to rear exit door. Observed 1 dead roach.
Ceiling shows damage above mop sink in kitchen.
Light not functioning in kitchen.
Old labels stuck to food containers after cleaning.
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator handled chlorine at triple sink then began stirring pot with food at stovetop; no hand wash. Advised operator to wash hands.
Nonfood-grade bags used in direct contact with food. Advised operator to used food grade bags.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. At microwave: cooked chicken (110F - Reheating) As per operator, completed reheating. Food reheated in a microwave oven for hot holding did not reheat to 165F. Operator reheated to 166F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked chicken (110F - Hot Holding) As per operator, cooked and stored since 9:30am. Operator reheated to 166F.
Jul 30, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator handle cellphone to take a phone call then handled and served food; no hand wash. Operator washed hands.
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. At steam table: cooked oxtails (110F - Hot Holding) As per operator, held over 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked oxtails (110F - Hot Holding) As per operator, held over 4 hours. See stop sale.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator removed to change.
Jul 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensil stored in unclean water 86F. Advised operator to store utensil in 135F water or no water.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw pork stored on bell peppers in deep freezer. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: house made Mac and cheese (118F - Hot Holding); cooked green beans (120F - Hot Holding As per operator, items held for approximately 2 hours. Advised operator to reheat.
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.
Mar 26, 2024□ 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 ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certification expired 02/11/24.
Mar 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority1 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. At 2 door stainless steel reach in cooler: curried chicken (53F - Cooling); browns stew chicken (52F - Cooling) As per operator, items were left to cool overnight. Items did not cool to 41F within 6 hours. See stop sale.
Improper waste water disposal at drain immediately outside the back door of restaurant. Observed waste line from triple compartment sink draining directly onto the ground outside of establishment. Wastewater is puddling outside and has a strong odor.
Presence of insects. Observed approximately 9 mosquitos flying in kitchen and approximately 11 mosquitoes in dining area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At deep freezer #2, near to reach in cooler: Raw chicken stored over tomatoes. Raw chicken stored over beef patties. 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 deep freezer #1: Raw chicken in plastic bag with knot stored over raw goat; items not stored in commercial packages. Operator stored properly.
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 2 door stainless steel, reach in cooler: butter (45F - Cold Holding). As per operator, stored overnight. Not prepped or portioned today. 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 2 door stainless steel reach in cooler: curried chicken (53F - Cooling); browns stew chicken (52F - Cooling) As per operator, items were left to cool overnight. Items did not cool to 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on steam table: macaroni and cheese (73F - Cold holding); curried goat (53F - Cold holding) As per operator, both items were taken from cooler 1 hour 50 minutes prior to be reheated. Not prepared or portioned today. Operator placed items on cook top to reheat. At 2 door stainless steel, reach in cooler: butter (45F - Cold Holding). As per operator, stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: rice and beans (102F - Hot Holding); white rice (103F - Hot Holding) As per operator, both items were reheated 1 hour prior. Advised operator to reheat items to 165F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certification expired 02/11/24.
Mosquitoes breeding in standing water. Observed puddles of waste water outside establishment breeding mosquitos as evidenced by approximately 20 mosquitos inside establishment.
Plumbing system in disrepair. Wastewater drain at triple compartment sink in disrepair and not draining into a waste water pipe.
Jan 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At single door stainless steel reach in cooler: Macaroni and cheese(58F at 11:40am- Cooling) As per operator, items cooked yesterday and held overnight. Items did not cool to 41F within 6 hours. See stop sale.
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 deep freezer with various kinds of meat: raw beef stored above raw snapper wrapped in plastic bags.
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 single door stainless steel reach in cooler: Macaroni and cheese(58F at 11:40am- Cooling) As per operator, items cooked yesterday and held overnight. Items did not cool to 41F within 6 hours. See stop sale.
Jan 19, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate0 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. At single door stainless steel reach in cooler: Macaroni and cheese(58F at 11:40am- Cooling) As per operator, items cooked yesterday and held overnight. Items did not cool to 41F within 6 hours. See stop sale.
Dented/rusted cans present. See stop sale.
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 deep freezer with various kinds of meat: raw beef stored above raw snapper wrapped in plastic bags.
Rodent activity present as evidenced by rodent droppings found. Approximately 2 rodent droppings found around hand wash sink. Approximately 3 rodent droppings found on under steam table. Approximately 2 rodent droppings under toaster oven. Approximately 10 rodent droppings underneath microwave.
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 single door stainless steel reach in cooler: Macaroni and cheese(58F at 11:40am- Cooling) As per operator, items cooked yesterday and held overnight. Items did not cool to 41F within 6 hours. See stop sale.
Nonservice animals in the food establishment or on premises.
Jan 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At single door stainless steel reach in cooler: curried goat (58F at 11:40am- Cooling); cooked rice and beans (57F at 11:40am- Cooling); curried chicken (50F at 11:45am- Cooling) At deep freezer with various meats and fish: Pot with brown stewed chicken (67F at 11:25am- Cooling) As per operator, items cooked yesterday and held overnight. Items did not cool to 41F within 6 hours. See stop sale.
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 deep freezer with various kinds of meat: Fish stored below cow feet, both of which are portioned in plastic bags. Operator stored correctly.
Rodent activity present as evidenced by rodent droppings found. Approximately 3 rodent droppings found in bathroom. Approximately 5 rodent droppings found on dish wash drainer. Approximately 7 rodent droppings under steam table. Approximately 10 rodent droppings underneath microwave.
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 single door stainless steel reach in cooler: curried goat (58F at 11:40am- Cooling); cooked rice and beans (57F at 11:40am- Cooling); curried chicken (50F at 11:45am- Cooling) At deep freezer with various meats and fish: Pot with brown stewed chicken (67F at 11:25am- Cooling) As per operator, items cooked yesterday and held overnight. Items did not cool to 41F within 6 hours. See stop sale.
Jan 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 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. At single door stainless steel reach in cooler: curried goat (58F at 11:40am- Cooling); cooked rice and beans (57F at 11:40am- Cooling); curried chicken (50F at 11:45am- Cooling) At deep freezer with various meats and fish: Pot with brown stewed chicken (67F at 11:25am- Cooling) As per operator, items cooked yesterday and held overnight. Items did not cool to 41F within 6 hours. See stop sale.
Dented/rusted cans present. See stop sale. 1 rusted can of sliced peaches 1 rusted can of diced tomatoes 1 dented can of green beans
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 deep freezer with various kinds of meat: Fish stored below cow feet, both of which are portioned in plastic bags. Operator stored correctly.
Rodent activity present as evidenced by rodent droppings found. Approximately 3 rodent droppings found in bathroom. Approximately 5 rodent droppings found on dish wash drainer. Approximately 7 rodent droppings under steam table. Approximately 10 rodent droppings underneath microwave.
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 single door stainless steel reach in cooler: curried goat (58F at 11:40am- Cooling); cooked rice and beans (57F at 11:40am- Cooling); curried chicken (50F at 11:45am- Cooling) At deep freezer with various meats and fish: Pot with brown stewed chicken (67F at 11:25am- Cooling) As per operator, items cooked yesterday and held overnight. Items did not cool to 41F within 6 hours. See stop sale.
Toxic substance/chemical improperly stored. At bar area: All purpose cleaner stored on top of drink cooler. Operator stored correctly.
Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in rinse area of triple sink. Advised operator of proper hand washing practices.
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.