DirtyFLRestaurant Inspection Data

EXQUISITE CHAPIN RESTAURANTE LLC

Food safety records indicate EXQUISITE CHAPIN RESTAURANTE LLC in LAKE WORTH BEACH has 5 inspections with a 1.8/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 7 months ago · 5 reports on file

2107 N DIXIE HWY

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

8/27/2025· 7mo ago

Visit ID: 10928395

Follow-up Inspection Required

3 high, 2 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. At kitchen, oil and box of potatoes stored on floor. Advised operator of proper storage. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. At rear of kitchen, large hole in wall.
  • 08B-12-5:Basic - Stored food not covered. At kitchen reach in coolers, cooked chicken, soups, chicken tamales, and sauces stored over 24 hours, uncovered.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At kitchen reach in cooler, beef soup (45F - Cooling), operator stated item prepared and placed in cooler previous day at approximately 7:00pm exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At kitchen reach in cooler, beef soup (45F - Cooling), operator stated item prepared and placed in cooler previous day at approximately 7:00pm exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At kitchen reach in freezer, chicken stored in direct contact with Thank You bags. Advised operator of proper storage of food. Repeat Violation Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer available.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At kitchen, unlabeled spray bottle containing degreaser stored on rack with other chemicals. Advised operator that all spray bottles must be labeled. Operator labeled spray bottle. Corrected On-Site Repeat Violation

4/21/2025· 12mo ago

Visit ID: 10783352

Met Inspection Standards
  • N/A:No Violations Were Observed

2/19/2025· 1y 1mo ago

Visit ID: 10703722

Follow-up Inspection Required

2 high, 5 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Box of potatoes stored on the floor in back room. Explained. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Beef and chicken stored in thank you to go bags in upright freezer. Explained. Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 200 ppm. Manager changed the solution.chlorine 100 ppm. Corrected On-Site Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by north side entrance to the kitchen. Manager put some napkins. Corrected On-Site Repeat Violation Warning
  • 53B-01-5:Intermediate - 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. Warning
  • 11-26-1:Intermediate - 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 one Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled. Manager labeled. Corrected On-Site Warning

10/24/2024· 1y 5mo ago

Visit ID: 8776421

Met Inspection Standards

5 high, 4 int, 5 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half used water bottle stored with and above food in upright freezer. Explained and he discarded the bottle. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Box of avocados and box of tomatoes stored on floor under shelf in dry food storage area. Explained and manager moved both boxes to shelf. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip top cooler and ice machine. Explained and manager removed the knife. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with salt. Explained and he stored handle above salt. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cooler doors are soiled.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef soup 61-62 f prepared last night cooling overnight .
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you to go bags used to store raw chicken in upright freezer. Explained.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cabbage. Raw fish stored over cooked tamales in upright cooler. Explained and manager rearranged. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee changes trash bag with gloves then handled clean plates to store. Explained . he washed hands and put plates to be washed.Corrected On-Site Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef soup 61-62 f prepared last night cooling overnight .
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Hand sink located on Left side of the bar he stocked paper towels. Corrected On-Site Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 11-26-1:Intermediate - 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. As per operator Server working 30 day#, cook was hired yesterday . No food employee reporting agreement and No food handler training for both. Explained and emailed the form. Again.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At Hand sink located on Left side of the bar Put small soap dispenser. Corrected On-Site Repeat Violation

3/29/2024· 2y ago

Visit ID: 8571526

Met Inspection Standards

7 int, 2 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex Restrooms
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door
  • 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. Emailed one
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Server tray stored on hand sink by north side entrance to the kitchen door. Manager removed the tray.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks . Manager put some napkins. Corrected On-Site
  • 53B-01-5:Intermediate - 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At south side hand sink. Manager put small soap dispenser. Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. As per manager will sell medium or rare steaks. Emailed one. Operator will print and post. Advised to fully cook steaks until advisory is posted.