MEALS ON WHEELS OF THE PALM BEACHES
2211 N DIXIE HWY, Lake Worth FL 33460 · 561-504-6535
Last inspected Feb 24, 2026 · 9 visits since December 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024019509 | Mar 7, 2024 | May 9, 2024 | $200 |
Inspection history
9 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Spray bottle containing toxic substance not labeled. Spray bottle containing dish soap not labeled at back prep table. Operator labeled.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm. Advised to setup three compartment sink to sanitize the dishes until dishwasher is repaired and working properly.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef opened the walk in cooler door with gloved hands. Chef touched soiled walk in cooler door handle the discarded the gloves and put on new gloves to handle cooked chicken prior to washing hands. Explained and chef properly put on gloves.
Handwash sink used for purposes other than handwashing. Employee Filling cup of water for chocolate mix. Explained.
Manager or person in charge lacking proof of food manager certification.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water in a cup. Water temperature 76 f. Explained. Chef dumped the water.
Nothing was found. The inspector recorded no violations at all.
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (48F); butter (49F - Cold Holding); liquid eggs (49F - Cold Holding); cheddar cheese (48F - Cold Holding); mozzarella (51F - Cold Holding); heavy cream (49F - Cold Holding); raw chicken (47F - Cold Holding); cooked pasta (50F - Cold Holding) in walk in cooler. Not prepped or portioned. Walk in cooler door kept open for food prep. Food out of temperature for less than four hours. Moved to reach in coolers.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (48F); butter (49F - Cold Holding); liquid eggs (49F - Cold Holding); cheddar cheese (48F - Cold Holding); mozzarella (51F - Cold Holding); heavy cream (49F - Cold Holding); raw chicken (47F - Cold Holding); cooked pasta (50F - Cold Holding) in walk in cooler. Not prepped or portioned. Walk in cooler door kept open for food prep. Food out of temperature for less than four hours. Moved to reach in coolers.
No handwashing sign provided at a hand sink used by food employees. Hand sink at walk in cooler
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed utensil. Not sanitized before placing on drying rack.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 48 hours ago
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Open dumpster lid.
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.