RED HOUSE
400 S DIXIE HWY STE 11, Lake Worth FL 33460 · 561.533.0288
Last inspected Jul 23, 2026 · 8 visits since July 2023
JUL 24
NOV 24
JUL 25
NOV 25
JUL 26
▲ GETTING WORSE
5 inspections trending down, 14 points off where it started.
Employee washed hands with no soap. Employee touched raw chicken with bare hand then washed hands without soap. Explained and he washed with soap.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored in same container as ready-to-eat food. Raw chicken stored above cooked noodles in walk in cooler. Operator reorganized.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (99F - Hot Holding) holding in covered plastic container at room temperature on kitchen prep table. Item held for less than 1 hour. Per operator, rice is portioned and reheated to order. Operator opted to place item on time. Operator applied appropriate time mark.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed cooked pork not date marked in cook line reach in cooler. Operator date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on rice cooker prep table. Operator removed.
Nov 13, 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 ▾
Records/documents for required employee training do not contain all of the required information. Employee training certificates do not have trainer certificate number.
Food stored on floor. In kitchen, food stored on floor. Operator stated order came in the last hour, items still stored on floor.
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked noodles (45°F to 50°F - Cooling). Operator stated cooked yesterday, held overnight in cooler. Not prepared or portioned today. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, cooked noodles (45°F to 50°F - Cooling). Operator stated cooked yesterday, held overnight in cooler. Not prepared or portioned today.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris and cut marks
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep line by rice cooker, standing water 73°F with in use scoop. Operator discarded water. Discussed that water has to be 130°F or no water.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee washed hands with no soap. Employee touched raw chicken with bare hand then washed hands without soap. Explained and he washed with soap.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wings 90 f hot holding. As per manager 30 minutes.explained 135 f hot hold,41 f cold hold or use time as public health control. Operator decided to use time. Emailed the time as public health control form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tso chicken and sweet and sour chicken cooked 25 hours ago not date marked in walk in cooler. Manager date marked.
Cardboard used to line food-contact shelves. Cooked sweet and sour chicken cooling in cardboard lids. Explained use food grade containers.
Duct tape used to repair nonfood-contact surface. Fried rice cooker lid.
Food stored on floor. Box of chicken wings stored on floor in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in a tub on prep table. Temperaturé 30 f. Explained. Manager put chicken tub under running water.
Wet wiping cloth not stored in sanitizing solution between uses. Several cloth towels on cook line. Manager setup the bucket and put towels in sanitizer solution.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. Light yellow color spray bottle not labeled. Manager labeled Lysol.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Round plastic container in rice cooker. Manager removed the container.
In-use wet wiping cloth/towel used under cutting board. Under white cutting board. Manager removed the container
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Container of medicine improperly stored. Mouthwash and medication over prep table
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked chicken one door freezer. Not commercially packaged
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken made 2/11 in walk in cooler
Food stored on floor. Onions on floor in walk-in cooler
Time/temperature control for safety food thawed in an improper manner. Egg rolls at room temperature
Jul 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork two door sliding glass cooler. Removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (48F - Cold Holding); pork (48F - Cold Holding); eggs (48F); beef (48F - Cold Holding); shrimp (48F - Cold Holding) bane Marie on cook line. Operator states food out of temperature less than four hours. Moved to walk in cooler. Bane Marie kept open.
No soap provided at handwash sink. Hand sink in kitchen.
Working containers of food removed from original container not identified by common name. Salt container at end of cook line
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.