DirtyFLRestaurant Inspection Data

GOU LAKAY &AMERICAN TASTE

With 5 documented inspections, GOU LAKAY &AMERICAN TASTE in DELRAY BEACH has achieved a 2.2/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 7 months ago · 5 reports on file

229 SE 2 AVE STE 1

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

8/7/2025· 7mo ago

Visit ID: 10945052

Follow-up Inspection Required

3 high, 1 int

  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....200 +++ ppm. Operator drained **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding lalo ( spinach) 119F by the hot steamer at kitchen, food being held less than 4 hours . Employee time marked. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....stored bucket in handwashing sink. Employee removed Corrected On-Site

4/17/2025· 10mo ago

Visit ID: 10743024

Follow-up Inspection Required

1 high, 1 int, 3 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout Food preparations area
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizer bucket Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 11-27-4:Intermediate - 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.

12/13/2024· 1y 2mo ago

Visit ID: 8741189

Met Inspection Standards

2 int

  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...stored produce, bucket in handwashing sink . Employee removed Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked chicken, cooked turkey, cooked pork, cooked beef, cooked vegetable, sauce , cooked fish, beans no date marked at reach in coolers , food was cooked two / three days ago. Operator date marked. Corrected On-Site Repeat Violation

4/2/2024· 1y 11mo ago

Visit ID: 8601944

Met Inspection Standards

1 high, 2 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken 58F, turkey 55F , black beans 55 F in two door reach in cooler ... cut tomato +lettuce 48F in white reach in cooler . Food not prepped or portion today , food being held less than 4 hours. Operator removed food to reach in freezer . **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Chlorine Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked chicken, cooked turkey, cooked goat in reach in cooler , cooked pork not date marked being held over 24 hours

1/30/2024· 2y 1mo ago

Visit ID: 8362824

Met Inspection Standards

4 high, 1 int

  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...00 ppm. Operator prepared sanitizer at chlorine 100 ppm. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...sanitized utensils after discussed Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food...cooking food with garbage bag. Operator removed bag . Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding rice 130°, turkey 101° in steam table at kitchen being held less than 4 hours. Operator time marked. **Corrective Action Taken**
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink . Quaternary ammonium