NESSA'S KITCHEN PBC
3725 LAKE WORTH RD, Lake Worth FL 33461 · 5613654583
Last inspected Feb 4, 2026 · 8 visits since July 2023
FEB 24
SEP 24
MAR 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021049019 | Oct 19, 2021 | Nov 19, 2021 | $400 |
| 2--2021043844 | Sep 17, 2021 | Nov 9, 2021 | $400 |
| 2--2018027189 | Apr 27, 2018 | Jun 27, 2018 | $520 |
Inspection history
8 visits, newest first
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Medicine not labeled properly. Hydrogen peroxide stored above food working containers in dry storage. Operator reorganized.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs stored over pans of cooked ready to eat meat in 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. Cooked plantains held on time on top of steam table not time marked. Per employee item was cooked less than 2 hours ago. Operator time marked.
Toxic substance/chemical improperly stored. Chemical floor cleaner stored above can of tomatoes and liquid margarine in dry storage. Operator reorganized.
Show the remaining 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in kitchen heavily soiled with rust/food debris build up.
No paper towels or mechanical hand drying device provided at handwash sink at front counter and kitchen.
Self-closing device on bathroom door disconnected/broken. Door pushed open by self closer.
Oct 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 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 Intermediate2 Basic
Show 3 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Walk in refrigerator door in disrepair.
Plumbing system in disrepair. At kitchen, sink in disrepair.
Aug 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, cut cabbage (77F - Cold Holding);, operator stated item cooked today and held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator discarded item.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, stew (96F - Hot Holding); cooked beef (122F - Hot Holding); cooked onions (96F - Hot Holding). Operator stated items held out of temperature approximately 2 hours. Advised operator to reheat items to 165F.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen cook line low boy, cooked pork, cooked turkey, cooked chicken, per operator stated items held in cooler over 24 hours without proper date marking. Advised operator of proper date marking for foods prepared onsite and held over 24 hours.
Dead roaches on premises. At kitchen, approximately 15-20 dead roaches on floor underneath low boy refrigerator.
Equipment in poor repair. Walk in refrigerator door in disrepair.
Food not stored at least 6 inches off of the floor. At dry storage, bags of rice, vinegar stored on floor. Advised operator of proper storage.
Food stored on floor. At walk in cooler, bins of food-Chicken, pork stored on floor.
Plumbing system in disrepair. At kitchen, sink in disrepair.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Employee put roll of paper towel on shelf by hand sink.
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 manager only Two employees. As per her Both employees started one week ago. Printed and provided food employee reporting agreement.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustics ceiling tiles in the kitchen.
Outer openings not protected with self-closing doors. Back door. 2x
Sep 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried plantains 79 f since 11 am, current time 3:20 pm hot holding. black beans 99 f on stove stove not on cooked at 11 am hot holding, current time 3:20 pm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 45 f cold holding as per employee cooked last night. Not prepared or portioned today. Pork 59 f in standing water in the three compartment sink as per employee thawing 1 hour.employee washed and started cooking. ( corrective action taken)
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Portioned Shredded cabbage and shredded carrots mis 73 f stored at room temperature. as per employee prepared at 11 am.current time 3:15 pm
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Portioned Shredded cabbage and shredded carrots mis 73 f stored at room temperature. as per employee prepared at 11 am.current time 3:15 pm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried plantains 79 f since 11 am, current time 3:20 pm hot holding. black beans 99 f on stove stove not on cooked at 11 am hot holding, current time 3:20 pm
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. Emailed one.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Employee put some napkins
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Outer openings not protected with self-closing doors. Back door
Time/temperature control for safety food thawed in an improper manner. Pork 59 f in standing water in the three compartment sink as per employee thawing 1 hour. Explained. Employee washed and started cooking.
Feb 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned cabbage mix 74 f explained 41 f or colder for cold holding, 135 f or hotter for hot holding or use time as public health control. Last inspection was cited for time however no plan available or any time marked. As per employee they keep it at room temperature. less than 2 hours at the counter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.boiled plantains 116 f in a pan on stove. Stove turned off hot holding, less than 4 hours, fried plantains 73 f in a pan on the table. Hot holding, as per employee less than 4 hours
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. Explained and advised to add more water or change the solution
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. Printed one and provided.
Handwash sink not accessible for employee use at all times. Hand sink blocked by ice machine and chair at front counter. Employee removed the chair.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink. Employee put some napkins.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Passion fruit juice, lemonade packaged in clear cups with lids in glass door cooler for self serve in the dining room.
Outer openings not protected with self-closing doors. Back door
Time/temperature control for safety food thawed in an improper manner. Frozen raw turkey thawing at room temperature on utility cart by reach in freezer. Still frozen solid. Employee moved it to cooler.
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm) remade Triple Sink (Chlorine 100ppm).
Stop Sale issued due to adulteration of food product. Ice in ice machine used for consumption at front counter storing coffee mate creamer.
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 Pikliz at front service window. Time marked.
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. Homemade beverages in front cooler in dining room
Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing on prep table. Moved to cooler.
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.