LA BENDICION CAFETERIA
1132 SOUTH J STREET, Lake Worth FL 33460 · 561.358.8915
Last inspected Jul 17, 2026 · 13 visits since October 2023
NOV 24
MAR 25
JUL 25
OCT 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 50 f ( gallon container in front counter hand sink. ) manager discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024069360 | Sep 13, 2024 | Jan 6, 2025 | — |
| 2--2024015279 | Mar 5, 2024 | Jul 18, 2024 | $1,600 |
| 2--2023061816 | Oct 20, 2023 | Dec 6, 2023 | $600 |
| 2--2023023122 | Mar 29, 2023 | Jun 1, 2023 | $400 |
| 2--2022054126 | Sep 21, 2022 | Jan 25, 2023 | $200 |
| 2--2019041326 | Jul 22, 2019 | Sep 17, 2019 | $200 |
Inspection history
13 visits, newest first
Jul 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon stored above containers of ready to eat cabbage in dining area reach in cooler. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot dogs (53F - Cold Holding); cheese (51F - Cold Holding); cooked chicken (51F - Cold Holding); raw chicken (53F - Cold Holding) not prepped or portioned today stored in kitchen reach in cooler. Per operator, items were moved from dining room coolers less than 3 hours ago. Operator moved items to separate coolers to chill.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer in disrepair in produce/protein reach in cooler.
Bowl or other container with no handle used to dispense food. Styrofoam container with no handle stored directly in hot held milk on cook line. Operator removed and discarded product.
Equipment in poor repair. Gasket on kitchen reach in cooler torn.
Ice scoop handle in contact with ice in small cooler at front prep table.
No conspicuously located ambient air temperature thermometer in holding unit near entrance holding raw whole shell eggs.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) at kitchen prep table. Operator dumped solution.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer in back dining room, raw chicken not commercially packaged stored over bread. Operator stored chicken on bottom shelf.
Ceiling/ceiling tile shows damage or is in disrepair. In kitchen, ceiling tiles soiled from water leaks.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Behind building in storage area, clean equipment stored on floor of shed.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. At kitchen, Thank you bag used in direct contact with food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belongings stored over prep table. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce-cantaloupe melons stored over cut washed vegetables. Advised operator of proper storage. Operator stored correctly.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 50 f ( gallon container in front counter hand sink. ) manager discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice 99-119 f over filled. As per manager 2 hours in steam table. Advised to reheat to 165 f,. Employee put rice on stove to reheat.
Handwash sink not accessible for employee use at all times. Gallon container of milk in front counter hand sink. Employee removed the container.
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. 8 safe staff certificates expired on 03/08/2025. 3 certificates will expire on 05/24/2025
Soap dispenser at handwash sink not working/unable to dispense soap at Front counter hand sink soap dispenser. Employee opened the top of small soap dispenser. Now pouring soap on hands. Dispensing mechanism not working.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans stored not protected. Advised to put plastic sheet liner on all shelf's. ( liner will become a cover for the bottom shelf. Or store inverted.
Flammables stored ( 5 gallon gas containers in dry food storage room ) explained and manager removed the gas container. For reporting purposes only.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Filling the stainless steal brown in hand sink in the kitchen. Explained
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Packaged pico in sliding door cooler for self serve not labeled. Cream packaged in plastic bags in ice cream freezer are not labeled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove burners and flat grill.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Manager stored in sanitizer solution.
Sep 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb at mop sink.
Outer openings not protected with self-closing doors. Kitchen back door.
Sep 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 10 high priority.
10 High priority4 Intermediate4 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Female manager walked out of restroom and putting gloves on to handle food without washing hands. When explained she said she washed in bathroom. Explained again that she needs to wash hands at hand sink. She properly washed hands.
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. 11 Portioned ceviche containers in glass door cooler in dining room for self serve. No label. As per manager they do not make it here. They buy from someone. Asked for invoice and vendors license. As per manager they do not have any contact information. He comes here and sells them. Explained.
Nonfood-grade containers used for food storage - direct contact with food. 4-5 gallon Chemical container used to store cut chicken. Cut pork in direct contact with the container.. explained chemical leaches in to the plastic and when food stored in direct contact with the same plastic then chemical contaminates the food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork containers stored over cut potatoes in upright cooler. Explained.
Stop Sale issued due to food not being in a wholesome, sound condition. 4-5 gallon Chemical container used to store cut Chicken. Cut pork in direct contact with the container.. explained chemical leaches in to the plastic and when food stored in direct contact with the same plastic then chemical contaminates the food. Contaminated by chemical bucket
Stop Sale issued due to food originating from an unapproved source. 11 Portioned ceviche containers in glass door cooler in dining room for self serve. No label. As per manager they do not make it here. They buy from someone. Asked for invoice and vendors license. As per manager they do not have any contact information. He comes here and sells them. Explained.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. black beans 121 f on grill since 9:00 am current time 2:13 pm longer than 4 hours. Stop sale issued Portioned Cooked jalapeño hot sauce 72 f by the register longer than 4 hours. Not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned Cooked jalapeño hot sauce 72 f by the register longer than 4 hours. Not prepared or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black beans 121 f on grill since 9:00 am current time 2:13 pm longer than 4 hours. Stop sale issued
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb at mop sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded cabbage 69 f at 2 pm. As per manager cut at 12:00 pm, second temperature of shredded cabbage 69-70 f at 2:22 pm. No change in temperature after 22 minutes. At this rate of cooling it will not reach 41 f within 4 hours from the time of cutting cabbage.( shredded cabbage ambient cooling tightly covered with plastic film in large container) explained.
Handwash sink used for purposes other than handwashing. Manager filled water from hand sink in ice water calibration container. Explained.
Packaged food not labeled as specified by law. Ceviche containers in glass door cooler in dining room not labeled.
Toxic substance/chemical on premise that is not required for the operation of establishment. Light red color liquid spray bottle by three compartment sink not labeled. Explained. Manager labeled.
Employee personal food not properly identified and segregated from food to be served to the public. Personal beef liver stored with and above food in upright cooler. Explained and employee moved liver to bottom shelf.
Outer openings not protected with self-closing doors. Kitchen back door.
Stored food not covered. Black beans and rice bags not covered. Folded rice bag. No room to fold beans bag. Explained.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Explained and she put towel in the sanitizer solution.
Jun 13, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Nonfood-grade containers used for food storage - direct contact with food. 5 gallon buckets designed/labeled for chemical use only used to store/in direct contact with raw meat. Advised Operator to store food in food-grade containers only.
Jun 12, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. 5 gallon buckets designed/labeled for chemical use only used to store/in direct contact with raw meat. Advised Operator to store food in food-grade containers only.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line white chest freezer; portioned bag of raw beef stored over cooked shrimp. Operator moved raw beef to different freezer.
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 dining room double glass door reach in freezer; portioned bag of raw chicken stored over pans of raw beef. Advised Operator to move chicken below beef.
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 dining room right side double door stainless reach in cooler; hot dogs (46F - Cold Holding). At dining room double glass door grab and go reach in cooler; cream (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) more than four hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dining room right side double door stainless reach in cooler; hot dogs (46F - Cold Holding). At dining room double glass door grab and go reach in cooler; cream (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) more than four hours. See Stop Sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen double door stainless reach-in cooler; cut tomatoes (55F - Ambient Cooling 9:30am/54F - Ambient Cooling 10:30am); cut cabbage (55F -Ambient Cooling 9:30am/54F - Ambient Cooling 10:30am). At dining room right side double door stainless reach-in cooler; cut tomatoes (60F - Ambient Cooling 9:55 am/57F - Ambient Cooling 10:35am); cut cabbage (50F - Ambient Cooling 9:55am/48F - Ambient Cooling 10:35am). Operator stated cabbage and tomatoes cut at 8:00am, stored in deep full, containers inside frequently opened working reach in cooler, at this rate will not reach 41F within 4 hours. Advised Operator to store in shallow, less full containers inside less frequently opened reach in coolers.
No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap.
No conspicuously located ambient air temperature thermometer in holding unit. Inside all reach in coolers; no ambient air temperature thermometers.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. At dining room; multiple reach in coolers containing unpackaged/prepared foods in customer/non secure area. Advised Operator to store unpackaged/prepared foods in protected area/holding unit.
Mar 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed leaving kitchen With gloves to go outside and returned to kitchen and started cutting raw meat with the same gloves. Gloves not changed and hands not washed. Educated on site.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over dough in glass door freezer in dining room Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over carrots two door reach in in dining room
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed rinsing gloves in hand sink and then handled unclean rags, went outside of kitchen, and returned to work and handled avocados. Gloves not changed and hands not washed. Educated on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork chop (54F - Cold Holding) on shelf under prep table. Operator states pork delivered less than four hours ago. Not prepped or portioned. Put in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (84F - Hot Holding). Out less than four hours. Reheated to 165f to maintain 135F
Food-contact surface soiled with food debris, mold-like substance or slime. Soy sauce squeeze bottle contains excessive food debris
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No soap provided at handwash sink.
Bowl or other container with no handle used to dispense food. Cup as scoop in salsa
Equipment in poor repair. Freezer chest cracked on gaskets around lid
Jan 5, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed hands with soiled gloves on; dried with paper towels and began cooking food; educated; employee removed gloves washed hands and put new pair of gloves;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pots and bowls used to prepare food were washed and rinsed but not sanitized for storing in the shed outside; Educated employee and advised to sanitize after rinsing;
Nonfood-grade bags used in direct contact with food. Raw chicken store in Thank you bags in chest freezer Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over dough Raw shell eggs over cut apples and carrots in reach in cooler in the dining room; Raw beef over opened milk in cooler at cook line; operator reversed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in rewatch in cooler at cook line; Advised operator to store foods based on cooking temperatures;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (54F - Cold Holding); on prep table at cook line; as per operator food outside for 30 minutes; food moved to cooler;
Oct 20, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 10 high priority.
10 High priority3 Intermediate5 Basic
Show 18 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracked raw shell eggs and processed to touch spatulas and plates to plate food; no gloves changed; educated employees; employees washed hands and changed gloves;
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed hands with soiled gloves on; dried with paper towels and began cooking food; educated; employee removed gloves washed hands and put new pair of gloves;
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Prep table used to cut onions not sanitized in between uses; employee followed by reaching dough on the same surface; educated employee and advised to sanitize areas as needed
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pots and bowls used to prepare food were washed and rinsed but not sanitized for storing in the shed outside; Educated employee and advised to sanitize after rinsing;
Nonfood-grade bags used in direct contact with food. Raw chicken store in Thank you bags in chest freezer Operator removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored in thank you bags ( not commercially packaged) store with french fries not commercially packaged in chest freezer at cook line Operator removed chicken Raw chicken not commercially packaged over taquitos not commercially packaged in reach in freezer in the dining room; stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over dough Raw shell eggs over cut apples and carrots in reach in cooler in the dining room; Raw beef over opened milk in cooler at cook line; operator reversed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in rewatch in cooler at cook line; Advised operator to store foods based on cooking temperatures;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (54F - Cold Holding); on prep table at cook line; as per operator food outside for 30 minutes; food moved to cooler;
Toxic substance/chemical improperly stored. Can of gas next to bags of beans and rice in the van outside at the back of the restaurant Removed
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and printed poster;
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. She'd added at the outside in the back of the restaurant; she'd stores pots; pans; bowls all used in food preparation; No plan review
Food stored in a prohibited area. Rice and beans bags stored inside the van with flat tires in the back of the restaurant; operator removed all the foods and stored properly
Ice scoop handle in contact with ice in the cooler on prep table Removed
Reach-in cooler and freezers interior/shelves have accumulation of soil residues- dining room and kitchen
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Week whacker stored with rice and beans bags inside the van outside at the back of the restaurant Removed
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over dough in cooler in the dining room; advised operator to reverse
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.