SAVE BY GRACE CARIBBEAN RESTARUANT LLC
2441 10 AVE N, Lake Worth FL 33461 · 347-248-2676
Last inspected Aug 24, 2026 · 11 visits since December 2023
SEP 24
MAR 25
AUG 25
OCT 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At kitchen, 3 live roaches crawling underneath 3 compartment sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025063469 | Aug 11, 2025 | Oct 8, 2025 | $800 |
| 2--2024066806 | Sep 12, 2024 | Dec 17, 2024 | $200 |
| 2--2021041158 | Sep 3, 2021 | Feb 11, 2022 | $400 |
Inspection history
11 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
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
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee while wearing gloves handle cell phone and then immediately begin to prep plantains without first washing hands and changing gloves. Reviewed handwashing requirements with operator.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front handwashing sink. Operator provided.
Food stored on floor. Bags of rice and onions stored on floor of dining room area. Operator elevated.
Objectionable odors in bathroom or other areas of the establishment, at front counter area.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in coolers, food prepared on site held more than 24 hours not date marked
Food stored on floor. In dry storage area, fryer oil boxes stored on floor
Time/temperature control for safety food thawed in an improper manner. In three compartment sink, meat thawing in standing water. Employee turned in running water.
Aug 12, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee washing dishes without properly sanitizing dishes. Advised operator of proper procedure for washing, rinsing, and sanitizing all dishes. Advised operator to not use dishes until they are properly sanitized.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in freezer, Raw chicken stored over raw pork. Advised operator of proper storage. Operator stored correctly.
Roach activity present as evidenced by live roaches found. At kitchen, 3 live roaches crawling underneath 3 compartment sink.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked plantains (79F - Hot Holding), operator stated items held out of temperature approximately 2 hours. Advised operator of proper hot holding parameters.
Food stored on floor. At kitchen, bucket of corn meal stored on floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary sanitizer 0ppm.
May 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024.
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.
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. And no food handlers training.
Sep 13, 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried plantains 78 f in plastic container. As per manager less than 3 hours. Explained 135 f or hotter for hot holding.
Sep 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brown rice 47 f cooling overnight, turkey 45 f cooling overnight, not prepared or portioned today.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. mixed vegetables 85-86 f, spinach 84-85 f, chicken 64-65 f, pickle40 f, soup 40 f, cooked pork 41 f, Cooked mixed vegetables 85-86 f at 12:40, second temperature 86 f at 1:02 pm,cooked spinach 80-81 f at 12:39 second temperature 77-80 f at 1:01, as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brown rice 47 f cooling overnight, turkey 45 f cooling overnight, mixed vegetables 85-86 f, spinach 84-85 f, chicken 64-65 f, pickle40 f, soup 40 f, cooked pork 41 f, Cooked mixed vegetables 85-86 f at 12:40, second temperature 86 f at 1:02 pm,cooked spinach 80-81 f at 12:39 second temperature 77-80 f at 1:01, cooked chicken 64-65 f at 12:34,second temperature 64-65 f at 1:00 as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time. cooked chicken 64-65 f at 12:34,second temperature 64-65 f at 1:00 as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time. At this rate it will not reach 41 f or colder within total of 6 hours. Stop sale issued based on manager unable to provide cooking time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried plantains 78 f in plastic container. As per manager less than 3 hours. Explained 135 f or hotter for hot holding.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken 64-65 f at 12:34,second temperature 64-65 f at 1:00 as per operator when she arrived at 10:00 am all three items ( mixed vegetables,spinach and chicken ) were in the cooler. As per her it was cooked early this morning but doesn't know the time. At this rate it will not reach 41 f or colder within total of 6 hours. Stop sale issued based on manager unable to provide cooking time.
May 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans 44-45 f cooling overnight in tightly covered container
Employee failed to wash hands before putting on gloves to initiate a task working with food. Female cook put on gloves without washing hands. Explained and she properly put on gloves.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork in upright cooler. Explained and emailed proper refrigerated food storage information. Manager rearranged.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. black beans 44-45 f cooling overnight in tightly covered container
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. black beans 44-45 f cooling overnight in tightly covered container
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat
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.
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. Emailed form
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal backpack hanging on dry food storage shelf. Manager removed the backpack.
Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in standing water in one of the three compartment sink. Pork temperature 38 f. Explained and manager turned on the water.
Working containers of food removed from original container not identified by common name. Flour bin.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Observed: Nonfood-grade bags used in direct contact with food. Thank you bags in direct contact with rice on the stove Operator removed Priority: High Priority
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping clothsquaternary strips for three compartment sink and sanitizer bucket; provided a few strips Priority: Intermediate
Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
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.