RICE QUESTION MARK
9859 LAKE WORTH RD #23, Lake Worth FL 33467 · 561.967.8688
Last inspected Jan 26, 2026 · 6 visits since October 2023
APR 24
OCT 24
FEB 25
SEP 25
JAN 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. Provided operator with clean up poster via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019869 | Jan 26, 2026 | Apr 16, 2026 | $200 |
Inspection history
6 visits, newest first
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority2 Intermediate0 Basic
What the inspector wrote — 9 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cook line Cooked chicken at 2:06pm( 80F cooling)Since 12pm. Cooked pork at 2:07pm (73F cooling )Since 12.pm Products did not cool to 70F within 2 hours. Operator iced down product, re took temperature 67F cooling
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler Raw shells eggs liquid stored above cooked pork Walk in cooler Raw chicken and raw shrimp over sauces Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw beef Operator stored properly
Show the remaining 5 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. Reach in freezer Raw ground pork over whole muscle beef. Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Fresh garlic and oil 80F cold holding Per operator stored for approximately 2 hours and not prepared or portioned today. Operator moved to time control and marked for the 2 hours remaining
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line cooked pork wontons 89F hot holding Cooked rice 89F hot holding Per operator stored for approximately 2 hours. Operator moved to be reheated to 165F++
Handwash sink not accessible for employee use at all times. Dishwasher area. Plastic container and metal equipment blocking access to hand sink. Operator removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Containers with cooked chicken not date market Per operator made 26 hours ago. Advised operator to date mark
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Container of medicine improperly stored. In kitchen on speed rack multiple bottles of medication stored above clean and sanitized dishes, discussed with operator who removed medications.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped face and after without washing hands employee handled container of food inside of reach in cooler, discussed with operator who washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw pork filled wontons stored above cut cabbage, discussed with operator corrected storage of products.
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. Provided operator with clean up poster via email.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures available for egg rolls and spring rolls held on time is a public health control and time marked, discussed with operator and provided operator with email copy of written procedures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer cooked pork not date marked per operator product prepared 2 days ago, discussed with operator who date marked product.
Spray bottle containing toxic substance not labeled. In kitchen under sink multiple bottles of unlabeled cleaning agents, discussed with operator who labeled bottles.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using wet wiping cloth and began handling food equipment without washing hands in between
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. general gso chicken (44F - Cold Holding); sweet and sour chicken (44F - Cold Holding); walk in cooler. Not prepped or portioned Today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. general gso chicken (44F - Cold Holding); sweet and sour chicken (44F - Cold Holding); walk in cooler. Not prepped or portioned Today. In unit over four hours.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided wrong test kit. Test kit for swimming pool
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. Chef on site
Spray bottle containing toxic substance not labeled. Front counter on floor
Oct 14, 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 ▾
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 raw shrimp commercially packaged in reach in freezer at the back of the kitchen Stored properly
Food stored on floor-stock bucket in walk-in cooler Stored properly
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Observe raw chicken above celery. Operator placed chicken on lower shelf.
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. I emailed operator form.
Cloth used as a food-contact surface. Observe aprons on top of cut washed vegetables.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soiled with grease.
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Non-food grade paper/paper towel.... brown bag paper used as liner for food container in egg rolls, operator removed brown paper.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...egg rolls 48°,, sesame chicken 49°, sweet n sour chicken 49°, pork 48° in reach in cooler across from fryer..... bean sprouts 46°, pork 46°, wonton 45°, tofu 44° in flip top reach in cooler across from stove at kitchen. Per operator food being held less than four hours, operator moved some food to reach in freezer, some are walk in cooler.
Handwash sink not accessible for employee use at all times...stored card board boxes in handwashing sink by 3 compartment sink. Operator moved boxes.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked..... cooked sesame chicken, sweet n sour chicken, pork, egg rolls was cooked 2 days, 3 days ago at walk in cooler. Operator date marked.
Spray bottle containing toxic substance not labeled...bleach water bottle, operator labeled.
Clean utensils knife stored between equipment at kitchen, operator moved.
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.