MOM'S KITCHEN
7478 LAKE WORTH RD, Lake Worth FL 33467 · 561.964.4631
Last inspected Jan 7, 2026 · 7 visits since July 2023
NOV 23
JUL 24
JAN 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 email copy of clean up poster.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $4,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026014311 | Jan 6, 2026 | Mar 30, 2026 | $2,400 |
| 2--2025062284 | Jul 25, 2025 | Oct 23, 2025 | $1,500 |
| 2--2025016306 | Jan 21, 2025 | Mar 20, 2025 | $200 |
Inspection history
7 visits, newest first
Jan 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged open box of raw fish stored directly above non commercially packaged bags of tater tots, discussed with operator who corrected storage of products.
Jan 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 9 high priority.
9 High priority1 Intermediate0 Basic
Show 10 findings ▾
Container of medicine improperly stored. In dish washing area bottle of medication stored above clean and sanitized cups, discussed with operator who discarded medication.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands employee handled clean and sanitized equipment to prepare cooked ham and cheese, 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 wiped hands on visibly soiled apron and without washing hands employee handled clean and sanitized utensils to plate food, discussed with operator, employee 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. Employee washing dirty dishes rinsed hands in sanitizer bucket and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged open box of raw fish stored directly above non commercially packaged bags of tater tots, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line raw shell eggs stored directly above pasteurized eggs and tater tots, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In low boy reach in cooler at cook line raw ground beef stored above raw pork chops, discussed with operator who corrected storage of products. In walk in cooler raw ground beef stored above whole muscle steak, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line in ice bath pancake batter with egg (61F - Cold Holding) per operator product not portioned or prepared today and held in ice bath for approximately 1.5 hours, discussed cold holding with operator, operator placed product on time is a public health control, time marked product, and added to written procedures. In flip top cooler at front counter portioned cream cheese (51F - Cold Holding); portioned butter (48F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 2 hours, discussed with operator who moved product to adjacent cooler to chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Establishment uses time is a public health control for raw shell eggs not time marked on log, discussed with operator who time marked product.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu poached eggs Benedict not identified as containing a raw ingredient, discussed with operator to add asterisk to menu to identify raw item.
Jul 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority2 Intermediate0 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into metal bowl and whisked with fork after without washing hands employee handled clean and sanitized plate to assemble customer meal, discussed with operator employee 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. Dishwasher handled soiled dishes to load into machine and without washing hands employee unloaded clean and sanitized dishes, discussed with operator employee washed hands, and placed dishes back into machine to re sanitize.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged portioned raw chicken stored directly above bags of bread, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked ground beef (57F - Cold Holding); cooked spinach (59F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 3 hours, discussed cold holding with operator who moved products to walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Raw shell eggs held on time is a public health control not time marked, discussed with operator who time marked eggs.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink behind restaurant no vacuum breaker installed, discussed with operator to install vacuum breaker.
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. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm)
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 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 large sealed plastic tub of pancake batter with egg (69F - Cooling) at 9:30 since 9:10 to 68F at 9:55, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed lid and moved product to walk in freezer to rapid chill. In walk in cooler plastic wrapped metal pan of cooked pasta (70F - Cooling) at 9:30 since 9:15 to 72F at 9:55, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling.
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority1 Intermediate5 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled and cracked open raw shell eggs to be cooked and without washing hands employee grabbed a clean plate and began to touch ready to eat food such as English muffin and cooked eggs. Discussed with operator employee 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. Dishwasher loaded and placed dirty dishes onto tray and placed into machine; without washing hands the employee removed clean and sanitized dishes from machine. Discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw beef steak patties stored over ice cream. Operator corrected storage of items. In walk in cooler non commercially packaged raw veal steak patties stored over bread. Operator corrected storage of items.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler mahi mahi not removed from reduced oxygen packaging and not frozen. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line sliced cheese (47F - Cold Holding) per operator product not portioned or prepared today and placed in flip top approximately 2 hours before. Discussed cold holding with operator who removed top portion of overfilled sliced cheese to be placed in walk in to cool down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cook line chicken gravy (120F - Hot Holding) per operator product made approximately 2 hours ago operator moved product to stove to reheat to 165F
Toxic substance/chemical improperly stored. In dry storage room in back of restaurant container of chemical sealant stored above cooking oils. Operator removed sealant.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler larger container of pancake batter with egg (64F - Cooling) at 9:05 per operator product prepared at 7:00 to 62F at 9:45. At this current rate of cooling product will not reach 41F within 4 hours discussed with operator who removed lids from container to facilitate faster cooling.
Bowl or other container with no handle used to dispense food. In kitchen reach in cooler under flat top a plate with no handle being used to scoop and portion potatoes. Discussed with operator who removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler mahi mahi not removed from reduced oxygen packaging and not frozen. See stop sale
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on table next to cutting boards and containers of food products employee drink. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen employee jacket stored above clean and sanitized dishes. Operator removed.
Food not stored at least 6 inches off of the floor. Containers of cooking oil stored on floor in dry storage room. Operator moved containers to shelf.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands...employee cracked eggs and changed gloved without washed hands and then cooked eggs,place in plate to serve. Employee washed hands after discussion
Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above tater tots in reach in cooler at kitchen. Employee properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition...single serve butter took it out from the customers table and stored in reach in cooler.
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....single serve 68-56F in flip top reach in cooler, operator not determined how long food being held out temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve 68-56F in flip top reach in cooler, operator not determined how long food being held out temperature. Stop sale issue. Employee discarded food.
Time/temperature control for safety food re-served to customers... single serve butter took it out from the customers table and stored in reach in cooler. Stop sale issue. Employee discarded butter.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...lasagna date marked 7/17/24, operator stated food pulled from walk in freezer yesterday. Operator date marked.
Nov 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit... whole turkey breast cooked temperature 137° to 163°. Operator stated that he will cooking again over 165°.
Employee washed hands with cold water and without soap. Operator educated employee.
Raw animal food stored over/not properly separated from ready-to-eat food...raw sea food above Tater Toats at reach in cooler at kitchen, raw chicken above beef base at walk in cooler. Employee properly stored food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 58° in flip top reach in cooler at front line being held less than 4 hours. Employee time marked.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... butter 74° at front line being held less than four hours. Employee time marked.
Employee washed hands in a sink other than an approved handwash sink...dishwasher washing hand in dishwashing sink. Operator educated employee.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food...provided to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...bean soup was cooked Friday at walk in cooler. Employee date marked.
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Commercially processed reduced oxygen packaged fish ( both Mahi and Salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Exterior kitchen door has a gap at the threshold that opens to the outside.
Food stored on floor of the walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed, clean and sanitized.
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.