LE BON GOUT RESTAURANT LLC
1230 S DIXIE HWY, Lake Worth FL 33460 · 561.292.3113
Last inspected Aug 13, 2026 · 18 visits since September 2023
MAR 25
JUL 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live on glue board by electrical pipes in dry food storage room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
12 cases · $5,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025078938 | Sep 11, 2025 | Jan 5, 2026 | $1,000 |
| 2--2025051910 | Jul 11, 2025 | Jul 30, 2025 | — |
| 2--2025012678 | Dec 16, 2024 | Mar 19, 2025 | $800 |
| 2--2024059350 | Oct 16, 2024 | Dec 4, 2024 | — |
| 2--2024031500 | May 13, 2024 | Jun 20, 2024 | $600 |
| 2--2024016278 | Mar 13, 2024 | Apr 25, 2024 | $800 |
| 2--2023052641 | Sep 11, 2023 | Oct 16, 2023 | $400 |
| 2--2022012660 | Mar 11, 2022 | Apr 20, 2022 | $400 |
| 2--2019040575 | Jul 12, 2019 | Dec 20, 2019 | $400 |
| 2--2019024973 | May 9, 2019 | Jun 4, 2019 | $400 |
| 2--2016036443 | Aug 3, 2016 | Oct 24, 2016 | $400 |
| 2--2016033093 | Jul 13, 2016 | Aug 11, 2016 | $400 |
Inspection history
18 visits, newest first
Aug 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Kitchen reach-in cooler interior/shelves have accumulation of soil residues.
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Employee washed hands with no soap. Observed operator wash hands at handwashing sink without the use of soap. Reviewed handwashing requirements with operator. Operator properly washed hands.
Nonfood-grade bags used in direct contact with food. Nonfood grade plastic thank you bags used to store/in direct contact with raw meat in reach in freezer.
Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches on triple area sink wall. Operator eliminated and sanitized surface.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw whole shell eggs (63F - Ambient Cold Holding) stored in kitchen glass door reach in cooler. Per operator, item has been stored overnight. See stop sale.
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. cooked chicken (67F - Cold Holding); chopped ice berg (67F - Cold Holding); chicken fat (67F - Cold Holding); pikliz (66F - Cold Holding); cooked fish (65F - Cold Holding) not prepped or portioned today stored in kitchen glass door reach in cooler. Per operator, items were stored overnight. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw whole shell eggs (63F - Ambient Cold Holding) stored in kitchen glass door reach in cooler. Per operator, item has been stored overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (67F - Cold Holding); chopped ice berg (67F - Cold Holding); chicken fat (67F - Cold Holding); pikliz (66F - Cold Holding); cooked fish (65F - Cold Holding) not prepped or portioned today stored in kitchen glass door reach in cooler. Per operator, items were stored overnight. See stop sale.
Employee washed hands in a sink other than an approved handwash sink. Observed operator was hands in triple sink. Reviewed handwashing requirements with operator. Operator properly washed hands.
Dead roaches on premises. Observed 1 dead roach on floor in front of customer bathroom. Operator discarded.
Ice scoop handle in contact with ice. Ice scoop handle in ice cooler at front counter.
Kitchen reach-in cooler interior/shelves have accumulation of soil residues.
Sanitizing solution for wiping cloths at front counter not free of food debris and visible soil. Operator dumped solution.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at front counter. Operator dumped solution.
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 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 employee drop tomato on floor, pick up tomato off floor, and then immediately begin to handle in use food storage containers without first washing hands. Reviewed handwashing procedures with operator.
Nonfood-grade bags used in direct contact with food. Nonfood-grade plastic thank you bags used to store and in direct contact with raw snapper in reach in freezer. Operator removed.
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. beef fat (58F - Cold Holding); cooked chicken (58F - Cold Holding) not prepped or portioned today stored in kitchen reach in cooler. Per operator, items have been stored since yesterday. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef fat (58F - Cold Holding); cooked chicken (58F - Cold Holding) not prepped or portioned today stored in kitchen reach in cooler. Per operator, items have been stored since yesterday. Operator discarded. See stop sale.
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 opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Previously frozen cooked turkey stored in kitchen reach in cooler not date marked. Operator date marked.
Back exterior door in kitchen has a gap at the threshold that opens to the outside.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors at kitchen bathroom.
Equipment in poor repair. Interior of microwave heavily rusted/chipping.
No conspicuously located ambient air temperature thermometer in kitchen cold holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler fan covers soiled up with dust/mold like substance.
Objectionable odors in bathroom or other areas of the establishment. By kitchen bathroom.
Reach-in cooler interior/shelves have accumulation of soil/mold like substance residues.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket at front counter 0ppm. Operator added chlorine to solution, retesting at 100ppm.
Sep 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee rinsing prepped salad and then putting salad into container with bare hands. Educated manager to relay to employee proper food handling. Stop sale.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee rinsing prepped salad and then putting salad into container with bare hands. Educated manager to relay to employee proper food handling. Stop sale.
Nonfood-grade bags used in direct contact with food. Observed raw snapper stored inside to go bag, in reach in freezer. Educated operator on proper food storage. Operator removed fish from to go bag and stored inside plastic container.
Raw animal food stored over or with unwashed produce. Observed raw snapper stored above unwashed lettuce inside 3 door cooler, in kitchen. Educated operator on proper storage. Operator removed fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 3 door cooler// cooked pork (47F - Cold Holding); raw snapper (47F - Cold Holding) in kitchen. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 45 minutes. Operator put foods inside reach in freezer to quick chill. Foods cooled to 38F.
Toxic substance/chemical improperly stored. Observed bottle of bleach stored above case of yams on shelf inside dry storage room. Operator removed bleach.
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 food employee reporting agreement form to operator.
No soap provided at handwash sink. Observed no hand soap at front counter hand wash sink.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed oil carton stored on floor under cook line prep sink. Operator properly stored.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at front counter. Operator corrected to 50ppm.
Aug 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair. Throughout the kitchen area.
Jul 11, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No hot running water at three-compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Floor tiles missing and/or in disrepair. Throughout the kitchen area.
Jul 10, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. At kitchen, 5 live roaches. 3 crawling from refrigerator gaskets 1 crawling on wall underneath hand sink 1 crawling on wall near kitchen door
Stop Sale issued due to food originating from an unapproved source. At front counter, 7 bottles of Cremas in bottles, not labeled. See stop sale.
No hot running water at three-compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. Throughout the kitchen area.
Jul 8, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority3 Intermediate5 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. At kitchen reach in cooler, cooked rice (65F- Cooling), operator stated item was in unit from previous day. Product did not reach 41F within 6 hours. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee washed and rinsed pot without properly sanitizing. Advised operator of proper procedure to wash, rinse, and sanitize.
Roach activity present as evidenced by live roaches found. At kitchen, 5 live roaches. 3 crawling from refrigerator gaskets 1 crawling on wall underneath hand sink 1 crawling on wall near kitchen door
Stop Sale issued due to food originating from an unapproved source. At front counter, 7 bottles of Cremas in bottles, not labeled. 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 kitchen reach in cooler, cooked rice (65F- Cooling), operator stated item was in unit from previous day. Product did not reach 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, tomato sauce (59F-Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, tomato sauce (59F-Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.
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. Wiping cloth chlorine solution 200+ppm. Operator diluted solution to 100ppm.
No hot running water at three-compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler, prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking of prepared items held over 24 hours.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. At kitchen, 1 dead roach on top of fryer and 1 on wall behind fryer, 2 dead roaches on door frame of reach in cooler.
Floor tiles missing and/or in disrepair. Throughout the kitchen area.
Food stored on floor. At kitchen, bin of cut plantains stored on floor and oil stored on floor. Operator moved to shelf.
Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in standing water.
Mar 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing utensils, bowls and not sanitizing. Three compartment sink not setup. Explained and manager setup there compartment sink. Chlorine 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked turkey in the upright cooler in the kitchen explained and manager rearranged.
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. Washcloth bucket chlorine over 200 ppm ( at front counter ) employee changed the solution.chlorine 100 ppm.
Handwash sink not accessible for employee use at all times. Food tray on Front counter hand sink. Employee removed the tray.
No soap provided at handwash sink. At front counter hand sink and kitchen hand sink. Employee stocked small soap dispenser at both hand sinks.
Dead roaches on premises. 10 dead roaches on glue board on top of hot water heater in dry food storage room. ( separate room from the kitchen) manager discarded the glue board.
Employee personal food not properly identified and segregated from food to be served to the public. Half used personal beverages bottles stored with and above food in upright cooler in the kitchen. Explained and employee moved all personal beverages to the bottom shelf.
Food stored on floor. Box of oil stored on the floor by kitchen entrance door. Manager put on shelf in dry food storage room.
In-use knife/knives stored in cracks between pieces of equipment. Several knives stored between wall and three compartment sink. Employee removed all.
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook leaving kitchen to go outside. Employee returned to kitchen and handled food. Hands were not washed.
Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing vegetables and plantains in reach in cooler. Operator removed from bag
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink not accessible for employee use at all times. Pots and bins blocking access to hand sink Items moved
No paper towels or mechanical hand drying device provided at handwash sink.
Probe thermometer not within the intended measuring range of use. Thermometers not turning on
Dead roaches on premises. One dead roach floor of dry storage room One dead roach next to freezer chest in dining room Operator cleaned and removed
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers on cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) at front counter Remade Sanitizer Bucket (Chlorine 100ppm)
Oct 16, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee using cellphone and returned handling food at steam table without washing hands
Nonfood-grade containers used for food storage - direct contact with food. Storing fish in freezer chest in dining room.
Rodent activity present as evidenced by rodent droppings found. Seven droppings on floor under microwave in dry storage room Operator removed and sanitized area
Handwash sink not accessible for employee use at all times. Bucket in hand sink in kitchen
No soap provided at handwash sink. Hand sink in kitchen Hand sink at front counter
Buildup of food debris/soil residue on equipment door handles. Shelving over wood prep table
Dead roaches on premises. One dead roach on shelf under prep table Operator removed and sanitized area
Equipment in poor repair. Freezer chest lid
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Bucket plantains on floor in kitchen Removed
Hole in or other damage to wall. Hole in wall by door in kitchen near storage room
No handwashing sign provided at a hand sink used by food employees. Kitchen handsink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in kitchen
Stored food not covered. Freezer chest in dry storage
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Under hand sink at front register
Wall soiled with accumulated grease, food debris, and/or dust. Dry storage room in kitchen Behind prep table in kitchen
May 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Bottom of back screen door.
No conspicuously located ambient air temperature thermometer in holding unit. In upright cooler in the kitchen.
May 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying around in the kitchen. 2 flying around in dry food storage room next to kitchen. 6 on rice bag in dry food storage room.
Roach activity present as evidenced by live roaches found. 1 live on glue board by electrical pipes in dry food storage room.
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. washcloth towel bucket chlorine over 200 ppm ( test strip turned white again). Explained and he changed the solution. Chlorine 100 ppm
Handwash sink used for purposes other than handwashing. Cloth towel stored in front counter hand sink. Employee removed the towel. red bucket stored in kitchen hand sink. Explained and employee removed the bucket.
No paper towels or mechanical hand drying device provided at handwash sink. No soap available at front counter hand sink and kitchen hand sink. Manager stocked the paper towel roll.
No soap provided at handwash sink. At front counter and kitchen hand sink. Manager stocked soap bottle at both hand sinks.
Dead roaches on premises. Two roaches on glue board by electrical outlet in dry food storage room. 5 on another glue board by electrical pipe. Manager discarded both glue boards.
Exterior door has a gap at the threshold that opens to the outside. Bottom of back screen door.
Food stored on floor. Chicken bustub stored on floor by three compartment sink. Employee removed the tub.
No conspicuously located ambient air temperature thermometer in holding unit. In upright cooler in the kitchen.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in a bus tub on floor by three compartment sink. Temperature 18 f. Explained and employee dumped the water and moved chicken to cooler.
Mar 13, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority3 Intermediate5 Basic
Show 16 findings ▾
Food contaminated by live flying insects and operator continued to serve food. See stop sale.
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. 35 Vieski lemonade bottles.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying around behind cashier in the dining room 2 on salad mix( lettuce,sliced tomatoes,shredded carrots) in a container on table in the kitchen 1 flying around in the kitchen 10 on rice bags in dry food storage room 1 flying around by another shelf in the dry food storage room 1 on green pepper box in dry food storage room.
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on floor behind white foam bowls box in between chest freezer and beverage cooler in the dining room. 7 rodent droppings on floor behind beverage cooler in the dining room 2 rodent droppings on floor in air handler closet in the hallway in the dining room.
Rodent rub marks present along walls/ceilings. Rodent rub marks on cabinet door and door frame of the cabinet at front counter cashier area, clothings stuffed in holes inside the cabinet.
Stop Sale issued due to food originating from an unapproved source. 35 Vieski lemonade bottles
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad mix 70 f in a container on the table cold holding. Stop sale issued ( contaminated by small flying insects )
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hard boiled eggs 92 f, boiled plantains 114 f hot holding. Manager discarded both
Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by large pot. Manager moved the pot.
No paper towels or mechanical hand drying device provided at handwash sink. In unisex employee rest room
No soap provided at handwash sink. Kitchen hand sink. And front counter hand sink. Employee provided small soap dispenser at front counter hand sink.( front cocorrected on-site), no soap in unisex employee restroom
Covered waste receptacle not provided in women's bathroom. Unisex Employee restroom.
Employee personal food not properly identified and segregated from food to be served to the public. Personal beverages stored with and above food in the glass door cooler in the kitchen. Explained and employee moved beverages to the bottom shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal clothings stored on top of pepper box in dry food storage room. Manager removed the clothing.
No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table fan guard soiled with dust in the kitchen. Dry food storage shelf soiled in dry food storage room.
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Exterior door in kitchen contains open gaps
Food stored on floor. Rice, Salt and Flour dry storage room
No handwashing sign provided at a hand sink used by food employees. In kitchen
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Behind hand sink at front counter
Sep 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed plating ready to eat lettuce with barehands. Educated employees on site.
Food with mold-like growth. See stop sale. Three Onions in bin in storage room in kitchen
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing equipment in triple sink. No sanitizing procedure observed. Educated on site. Triple sink set up. Equipment sanitized.
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. Operator states Chef currently on site hired over a year.
No soap provided at handwash sink. In kitchen
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Exterior door in kitchen contains open gaps
Floor area(s) covered with standing water. In missing floor tiles in kitchen
Floor tiles missing and/or in disrepair. In kitchen
Food stored on floor. Rice, Salt and Flour dry storage room
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest in dining room
No handwashing sign provided at a hand sink used by food employees. In kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in kitchen unclean
Reach-in cooler shelves with rust that has pitted the surface. Shelving racks in Storage room in kitchen
Stored food not covered. Onions storage room
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Behind hand sink at front counter
Water leaking from pipe and/or faucet/handle. Faucet at triple sink Pipe under triple 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.