DirtyFLRestaurant Inspection Data

ALBERTES RESTAURANT

With 8 documented inspections, ALBERTES RESTAURANT in LAKE WORTH has achieved a 2.1/5 food safety rating. Recent inspections indicate some food safety concerns.

4595 HYPOLUXO RD STE 7

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/18/2025

Inspection #: Visit ID: 13464905

  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler have rusted and pitted, discussed with operator to repair or replace.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand washing sing to the right of hot Holding table drain pipe leaking on to floor, discussed with operator to repair pipe.
  • 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. In walk in cooler cooked pasta (67F - Cooling) at 9:15 since previous day ; cooked vegetable stew (60F - Cooling) at 9:15 since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dirty dishes places dishes into sanitizer compartment and after without washing hands employee removed clean and sanitized dishes to place into drying rack, discussed with operator, employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored above potatoes, raw fish stored above yuca, discussed with operator who corrected storage of products. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked pasta (67F - Cooling) at 9:15 since previous day ; cooked vegetable stew (60F - Cooling) at 9:15 since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale. 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. In steam table cooked plantains (122F - Hot Holding); cooked fish (127F - Hot Holding) per operator products prepared on oven approximately 30 minutes and hot held until served, discussed with operator who moved products to reheat to 165+F and added addition hot water to steam table. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. In kitchen on food preparation table next to clean and sanitized dishes Sanitizer Bucket (Chlorine - 200+ppm) discussed with operator who corrected solution to Sanitizer Bucket (Chlorine - 100ppm) Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at dish washing station not accessible and blocked by trash can, discussed with operator who moved trash can. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 7/18/2025

Inspection #: Visit ID: 13464463

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 6 dead roaches on floor in kitchen dry storage area. Approximately 22 dead roaches on floor in dish washing area. Approximately 2 dead roaches in three compartment sink. Discussed with operator to clean and sanitize all areas. Warning - From follow-up inspection 2025-07-18: Approximately 2 dead roaches on floor next to dough mixer. Approximately 2 dead roaches on floor by dough rolling machine floor. Approximately 4 dead roaches on floor by three compartment sink. Discussed with operator who cleaned and sanitized areas. Admin Complaint Corrected On-Site
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 4 live roaches in kitchen dry storage area. Approximately 4 live roaches on floor next to dish washing sink. Approximately 3 live roaches on wall and floor at entrance to walk in cooler. Approximately 11 live roaches on floor at dough making station crawling on walls around dough mixer and dry product storage. Approximately 1 live roach walking on table with dough being prepared. Discussed with operator to eliminate all roaches and clean and sanitize area. Warning - From follow-up inspection 2025-07-18: Approximately 1 live roaches on floor next to dough mixer. Approximately 1 live roach on lid of bin of salt. Approximately 1 live roach on floor under dry seasoning bins. Approximately 2 live roaches on floor under three compartment sink. Discussed with operator who began to kill roaches and clean and sanitize areas. Admin Complaint

Inspection Date: 7/18/2025

Inspection #: Visit ID: 13465655

  • N/A:No Violations Were Observed

Inspection Date: 7/17/2025

Inspection #: Visit ID: 10903905

  • 35A-03-4:Basic - Dead roaches on premises. Approximately 6 dead roaches on floor in kitchen dry storage area. Approximately 22 dead roaches on floor in dish washing area. Approximately 2 dead roaches in three compartment sink. Discussed with operator to clean and sanitize all areas. Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled soiled cloth from floor and without washing hands employee handled knife to begin cutting watermelon, discussed with operator employee washed hands. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled dishes in sink and touched rim of trash can and without washing hands employee handled cleaned and sanitized dishes, discussed with operator employee washed hands. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately 4 live roaches in kitchen dry storage area. Approximately 4 live roaches on floor next to dish washing sink. Approximately 3 live roaches on wall and floor at entrance to walk in cooler. Approximately 11 live roaches on floor at dough making station crawling on walls around dough mixer and dry product storage. Approximately 1 live roach walking on table with dough being prepared. Discussed with operator to eliminate all roaches and clean and sanitize area. Warning
  • 01B-02-5:High Priority - 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. In reach in cooler cooked turkey (52F - Cold Holding) per operator product not portioned or prepared today and held in cooler overnight see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chopped cow foot (75F - Ambient Cooling) at 9:20 per operator product prepared at 5:00, at this rate of cooling product never reached 41F within 4 hours see stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chopped cow foot (75F - Ambient Cooling) at 9:20 per operator product prepared at 5:00, at this rate of cooling product never reached 41F within 4 hours see stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked fish (111F - Hot Holding) per operator product prepared on stove approximately 1 hour ago and hot held in steam table until served, discussed with operator hot holding, operator mov3d product to be reheated to 165+F. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with approximately 1 live roach walking on table, discussed with operator to clean and sanitize table. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at dish washing station blocked by garbage cans, discussed with operator who moved trash cans. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at dish washing station no paper towels provided, discussed with operator who provided paper towels. Corrected On-Site Warning

Inspection Date: 10/14/2024

Inspection #: Visit ID: 9001628

  • 12B-07-4:Basic - Employee water bottle on a food preparation table in prep area. Employee removed. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawed in standing water in prep sink across walk in cooler #1. Operator removed and started cooking the pork. Corrected On-Site
  • 12A-05-4:High Priority - Employee drank out of a water bottle unscrewed lid and screwed it back on, then handled clean lid and put it on bean container hot holding, without washing hands. Employee went to wash her hands. Corrected On-Site

Inspection Date: 9/6/2024

Inspection #: Visit ID: 8720251

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed T rear door in kitchen
  • 08B-38-4:Basic - Food stored on floor. Observed cases of plantains. Repeat Violation Admin Complaint
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed all around kitchen.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Chlorine 0ppm); Operator correct to Triple Sink (Chlorine 100ppm) Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top refrigerator ; pork (57F - Cold Holding); turkey (66F - Cold Holding); goat (58F - Cold Holding) not cut or portion today. Operator stated that it was less then 2 hours and put in freezer to cool. **Corrective Action Taken** 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. Observed pork (122F - Hot Holding). Operator put in oven to reheat Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Can opener surface soiled with food debris, mold-like substance or slime. Operator had can opener washed and sanitized. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed cloth towel in hand sink in kitchen. Operator removed Corrected On-Site

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8454200

  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner...slide cabinet door unable to slide below lemonade machine at front line.
  • 08B-38-4:Basic - Food stored on floor...several boxes on the floor at walk in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons in 73° F water at hot holding area by the kitchen. Employee moved. Corrected On-Site
  • 29-08-4:Basic - Plumbing system in disrepair...broken handwashing sink by the ice machine .
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....over 200 ppm.. manager diluted chlorine adding water on 100 ppm. Corrected On-Site
  • 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....ground fish 64°, ground turkey 77° in walk in cooler .per Cook food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....ground fish 64°, ground turkey 77° in walk in cooler .per Cook food was cooked yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked pork 52° , goat 52°, chicken 51° over storing food in flip top reach in cooler across from stove per manager food being held less than four , employee removed food to walk in cooler ... cut lettuce 56°, cut tomatoes 57° in cold hold well between steam table by the kitchen , per manager food being held less than four hours , manager time marked on food. **Corrective Action Taken**
  • 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 chicken patty 123°, turkey patties 127° at front line being held few minutes . Manager moved to hot holding box . **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink. Chlorine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the ice machine at hot hold area. Manager provided paper towels. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink by the ice machine, manager provided soap . 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...ground chicken , ground fish was cooked Saturday without date marked at walk in cooler . Employee date marked food. Corrected On-Site Repeat Violation

Inspection Date: 7/25/2023

Inspection #: Visit ID: 8342165

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in corn meal bin. Operator removed. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on the floor of the walk-in freezer.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cases of raw chicken stored on top of cases of raw plantains.
  • 22-02-4:Intermediate - Food-contact surface ( the can opener) soiled with food debris.Operator removed, cleaned and sanitized. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed at dish sink, soap and paper towel dispensers both blocked by hanging pot rack. Operator moved pots out of the way. **Corrective Action Taken**
  • 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. Observed plastic containers in walk-in cooler more than 24 hrs, with no dates.