VINCENT'S BISTRO
516 LUCERNE AVE, Lake Worth FL 33460 · 5612299084
Last inspected Feb 12, 2026 · 8 visits since September 2023
MAR 24
OCT 24
MAR 25
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 12 points off where it started.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021037330 | Aug 10, 2021 | Sep 9, 2021 | $400 |
Inspection history
8 visits, newest first
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw chicken thighs stored above tray of ready to eat bread in back door reach in cooler. Operator reorganized.
Handwash sink used for purposes other than handwashing. Discarded ice block melting in handsink right of food prep area.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee stored on kitchen prep table. Employee water bottle stored at bakery prep table. Operator removed
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Working container of sugar and flour not labeled at walk in freezer.
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line in kitchen, cutting boards soiled with deep cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen buy by cook line prep table, employee cup of coffee stored on slicer. Employee removed cup.
Food stored on floor. In kitchen buy walk in freezer, box of potatoes stored on floor.
Single-service articles improperly stored. Upstairs in bakery area, box of dingle serve cups stored on floor.
Wet wiping cloth not stored in sanitizing solution between uses. In kitchen, wet wiping cloth stored on prep table. Operator moved cloth to sanitizer bucket.
May 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Large empty pitcher stored in hand sink at front counter. Employee removed the pitcher
No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Employee put roll of paper towel.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Several display cases added, some areas closed and converted to sandwich station including cooking station. Only plans available for file 307491 doesn't match. Please submit updated plans to DHR.PLANREVIEW@MYFLORIDALICENSE.COM
In-use wet wiping cloth/towel used under Green cutting board. Explained. Employee removed the cloth towel.
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Chef handled rag with dripped raw egg on it with barehands and immediately handled ready to eat croissant with barehands. Educated chef and employees on site about handwashing and glove use.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef cut ready to eat cheese with barehands and placed it back into flip top cooler. Educated chef on site about glove use and ready to eat food items
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over heavy cream and two door reach in cooler Operator Removed and placed eggs on bottom shelf.
Mar 5, 2024Inspection 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 ▾
Handwash sink used for purposes other than handwashing. Pan in hand sink at cook line
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in flip top cooler
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed leaving kitchen to go outside. Returned to work and immediately began handling food from walk in freezer. No hand washing observed. Educated on site. Hands washed.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef observed plating ready to eat lettuce with barehands. Educated on site. Chef put gloves on.
Spray hose at dish sink lower than flood rim of sink. At triple sink
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Exterior door has a gap at the threshold that opens to the outside. Gap in door at triple sink
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between bane Marie and stainless steel table on cook line Removed
Insect control device installed over food preparation area. Fly zapper at prep table with deli slicer in kitchen Removed
No handwashing sign provided at a hand sink used by food employees. Front counter hand sink Hand sink outside walk in freezer
Stored food not covered. Ice in freezer chest Covered
Working containers of food removed from original container not identified by common name. Flour container Labeled
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.