OVER EZ CAFE
15 N J ST, Lake Worth Beach FL 33460 · 5619062288
Last inspected Apr 28, 2026 · 8 visits since August 2023
SEP 24
MAR 25
JUL 25
NOV 25
APR 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs in carton (74F - Cold Holding) on cook line. Operator states eggs not prepped or portioned. Out less than Four hours. Moved to cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025007572 | Nov 22, 2024 | Mar 17, 2025 | $200 |
| 2--2021055502 | Oct 21, 2021 | Feb 16, 2022 | $600 |
Inspection history
8 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 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. Tested at 0 ppm. Operators changed solution and primed machine, retesting at 100ppm.
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. Sent form to operator.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 10ppm in kitchen prep area. Operator added chlorine, retesting at 100ppm.
Working containers of food removed from original container not identified by common name. Flour and pancake mix not labeled at kitchen prep area. Operator labeled.
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Carbon dioxide/helium tanks not adequately secured. In prep kit, co2 containers not secured. Operator secured tanks.
Wet wiping cloth not stored in sanitizing solution between uses. In Oreo kitchen, wet wiping cloth stored on cutting board in between uses. Operator moved to sanitizer bucket
Working containers of food removed from original container not identified by common name. In prep area, flour containers not labeled with common name.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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 reqch in freezer, Raw turkey stored above strip steak, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline line, tomato soup (72F - Hot Holding), operator stated items held held for approximately 1 hour. Advised operator to reheat product to 165F. Operatir placed item on stove to reheat.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White plastic ice deflector.
Outer openings not protected with self-closing doors. Back door.
Nov 22, 2024Call 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
Show 1 finding ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steaks over ready to eat clam strips In Freezer chest. Steaks not commercially packaged. Removed.
Sep 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steaks over ready to eat clam strips In Freezer chest. Steaks not commercially packaged. Removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked potatoes (100F - Cooling) at 9:30 am to 99 F at 9:45 am since 8:30 am. At this rate food will not cool to 41F within 4 hours. Covered in large plastic container. Chef placed food item on stove top to reheat and hot hold.
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. One food handler on site
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table at cook line Removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table at cook line Removed
Food stored on floor- container of grits in the back kitchen Stored properly
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) fixed to 50 ppm
Aug 23, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate4 Basic
Show 12 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. Chef observed cutting and platting grilled cheese sandwich with barehands. Waitress observed touching ready to eat toast with barehand while cutting. Educated on site. Gloves put on.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork loin over bagels in three door cooler in kitchen Raw steak and fish over coleslaw In bottom reach in cooler across from cook line Raw pork over cheddar cheese in bottom reach in cooler across from cook line Removed
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. Raw chicken not commercially packaged over open box of raw beef bottom reach in freezer at front counter. Removed.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs in carton (74F - Cold Holding) on cook line. Operator states eggs not prepped or portioned. Out less than Four hours. Moved to cooler
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No probe thermometer provided to measure temperature of food products.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at front counter 77F
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table with tomatoes in kitchen Removed
Food stored on floor. Potato's on floor in kitchen Lemon box on floor in-front of hand sink
No handwashing sign provided at a hand sink used by food employees. Hand sink at end of cook line
Stored food not covered. Country fried steaks in freezer chest
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.