PR BAKERY INC
7447 S MILITARY TRL, Lake Worth FL 33463 · 561.260.2600
Last inspected Mar 10, 2026 · 6 visits since August 2023
MAR 24
JUL 24
FEB 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Discussed with operator and emailed poster to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2015042810 | Sep 8, 2015 | Oct 13, 2015 | $160 |
Inspection history
6 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched a bag with raw chicken then touched a bag with sofrito without washing hands first, Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Opened bag with raw seafood stored above a case with bread. Advised operator to stored properly
Equipment in poor repair. Reach in cooler broken on kitchen area
Floor soiled/has accumulation of debris. Throughout the kitchen area, specially behind reach in coolers
Aug 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority0 Intermediate2 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm)discussed with operator who added more chlorine at retest Triple Sink (Chlorine 100ppm)
Container of medicine improperly stored. In kitchen bottle of medication stored directly above food preparation table where pastries are being prepared, discussed with operator who removed bottle of medication.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entered kitchen from outside through back door of restaurant and without washing hands employees returned to work preparing pastries, discussed with operator employees 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 did not wash hands before removing sanitized dishes from sink to place on drying rack, discussed with operator, employee washed hands.
Raw animal food stored in same container as ready-to-eat food. In reach in cooler raw shell eggs stored in same container as bag of fresh ginger, and piping bags of sauces, discussed with operator who corrected storage of products.
Toxic substance/chemical improperly stored. In kitchen can of wd40 lubricant stored directly next to clean and sanitized pots, discussed with operator who removed can of lubricant.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink water hose attached to hose bibb with no vacuum breaker, discussed with operator to add vacuum breaker.
Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen next to oven the Reach in cooler shelves have accumulation of soil residues, discussed with operator to clean and sanitize shelves.
Working containers of food removed from original container not identified by common name. In kitchen spray bottle not labeled containing water stored on dish drying rack, discussed with operator who labeled bottle.
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler tub of chicken soup (51F - Cooling) per operator product cooked yesterday and held in cooler overnight to cool. Product never reached 41F within 6 hours see stop sale.
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 cooked ham and cut veggies. 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 handled cash payment and without washing hands employee handled the rim of to go cups to make customers coffee. Discussed with operator employee washed hands
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. In reach in freezer plastic bag with holes filled with raw chicken stored above zip lock bag of raw pork. Discussed with operator who corrected storage of products.
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. In reach in cooler tub of chicken soup (51F - Cooling) per operator product cooked yesterday and held in cooler overnight to cool. Product never reached 41F within 6 hours see stop sale.
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. Discussed with operator and emailed poster to operator.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored in same container as ready-to-eat food...raw chicken with cooked pork in same container at reach in cooler, employee property separated
Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken directly top of the cooked pork at reach in cooler. Employee properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken above raw beef, raw pork in reach in cooler. Employee properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...block of cheese 55F in reach in cooler, manager stated that it was out little less than 4 hours. Manager removed che3se to reach in freezer to chill fast.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...rice, pork was cooked over 24 hours in reach in cooler. Employee date marked.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe employee washing blender but not sanitizing. Operator set up 3 compartment sink with chlorine sanitizer 100ppm.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe food debris at bottom of reach in freezer.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.