QUETZALTECA BAKERY CAFÉ
2001 10 AVE N STE 5, Lake Worth FL 33461 · 561.249.1401
Last inspected Jul 10, 2026 · 9 visits since September 2023
AUG 24
MAR 25
AUG 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans 131 f as per manager it was reheated and put in here an hour ago. No water in the bottom. hot holding, black beans reheated.temperature 180 f.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024017308 | Feb 29, 2024 | May 2, 2024 | $400 |
| 2--2023016597 | Mar 3, 2023 | Apr 27, 2023 | $200 |
Inspection history
9 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked bean plantain pastry (105F - Hot Holding) held inside hot holding case for less than 4 hours. Operator placed item on time.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at storage shelf right of reach in cooler. Operator diluted solution, retesting at 100ppm.
No probe thermometer provided to measure temperature of food products. Provided thermometer not properly reading temperatures.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored directly on central food prep table. Operator removed.
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored directly on central prep table. Operator removed.
Jan 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No hot running water at three-compartment sink. Three compartment sink water temp at 75°f.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All handwashing sinks, no hot water. 75°F.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At kitchen, chlorine wiping cloth sanitizer 0 ppm. Operator corrected to chlorine 100ppm.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk in glass door cooler in the dining room. Explained and employee rearranged.
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, manager charged the solution. Chlorine 100 ppm
Employee personal food not properly identified and segregated from food to be served to the public. Personal beverages stored with and above food in upright cooler. Explained and employee moved beverages to the bottom shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall Fan guard soiled in dining room.
Stored Salt container not covered in dry food storage room. Employee put lid on.
Working containers of food removed from original container not identified by common name. Salt container in dry food storage room not labeled. Explained and employee labeled.
Aug 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 57 f, refried beans 55 f, cooked beets 51 f, cooked carrots 55 f, cooked chicken in creamy sauce 56 f, cooked chicken in red sauce 57 f, rice pudding 57 f, pasta noodles 57 f, corn and milk beverage 56 f, black beans 57 f, cooked beef 56 f, been stuffed plantains 57 f, tomato sauce 50 f, boiled yuca 57 f, cooked cabbage 53 f, cooked carrots54 f, cooked corn on the cob 56 f, cooked chicken 57 f, beef soup 54 f, cooked beef ribs 57 f, ricotta cheese 51 f, black beans 56 f, raw chicken breast 55 f, milk 57 f, butter 73 f in three door upright cooler in the kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 57 f, refried beans 55 f, cooked beets 51 f, cooked carrots 55 f, cooked chicken in creamy sauce 56 f, cooked chicken in red sauce 57 f, rice pudding 57 f, pasta noodles 57 f, corn and milk beverage 56 f, black beans 57 f, cooked beef 56 f, been stuffed plantains 57 f, tomato sauce 50 f, boiled yuca 57 f, cooked cabbage 53 f, cooked carrots54 f, cooked corn on the cob 56 f, cooked chicken 57 f, beef soup 54 f, cooked beef ribs 57 f, ricotta cheese 51 f, black beans 56 f, raw chicken breast 55 f, milk 57 f, butter 73 f in three door upright cooler in the kitchen. Stored over night. Not prepared or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans 131 f as per manager it was reheated and put in here an hour ago. No water in the bottom. hot holding, black beans reheated.temperature 180 f.
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.
Handwash sink used for purposes other than handwashing. Round bucket of water stored in hand sink by microwave. Employee removed the container.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by microwave. Employee stocked some paper towels.
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 2 employees working 2 weeks. Emailed food employee reporting agreement.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Half full foam cup of water without lid on table in the kitchen. Manager discarded the cup.
Feb 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cabbage and Raw eggs over celery three door reach in cooler Removed
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm)
No paper towels or mechanical hand drying device provided at handwash sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in kitchen near three door reach in
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest front register
Stored food not covered. Chocolate banana freezer chest at register
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over salsa and cheese in Two door cooler in dining room
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in Three door cooler in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest in dining room
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. Soft cheese containers in cooler in dining room
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. At hand sink
Water leaking from pipe and/or faucet/handle. Three door cooler in kitchen leaking inside
Working containers of food removed from original container not identified by common name. Flour
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.