DirtyFLRestaurant Inspection Data

BLESSED DIVERSE CUISINE

BLESSED DIVERSE CUISINE maintains a 2.7/5 food safety rating based on 3 health department inspections in LAKE WORTH. Recent inspections show improving food safety practices.

7443 S MILITARY TRAIL, LAKE WORTH 33463

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 8/13/2025

Inspection #: Visit ID: 13489842

  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large metal pans of cooked rice (50F - Cooling) at 2:20 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale. Warning - From follow-up inspection 2025-08-13: In reach in cooler large metal pans of cooked rice (47F - Cooling) at 10:10 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen in reach in cooler cut lettuce (55F - Cooling) at 2:25 since 10:30 to 54F at 2:45 ; cut tomatoes (72F - Cooling) at 2:25 since 10:30 to 67F at 2:45, at this rate of cooling product did not reach 41F within 4 hours see stop sale, discussed with operator who found reach in cooler turned off and turned on unit. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large metal pans of cooked rice (50F - Cooling) at 2:20 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale. Warning - From follow-up inspection 2025-08-13: 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 reach in cooler large metal pans of cooked rice (47F - Cooling) at 10:10 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale. Admin Complaint

Inspection Date: 8/12/2025

Inspection #: Visit ID: 10942551

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At steam table soufflé cups with no handle used to scoop sauce into containers, discussed with operator who removed cups. Corrected On-Site Warning
  • 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 reach in cooler large metal pans of cooked rice (50F - Cooling) at 2:20 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale. Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing hands employee handled pan of cooked pork, discussed with employee who washed hands. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored above cut lettuce, discussed with operator who corrected storage of products. Corrected On-Site 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen in reach in cooler cut lettuce (55F - Cooling) at 2:25 since 10:30 to 54F at 2:45 ; cut tomatoes (72F - Cooling) at 2:25 since 10:30 to 67F at 2:45, at this rate of cooling product did not reach 41F within 4 hours see stop sale, discussed with operator who found reach in cooler turned off and turned on unit. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large metal pans of cooked rice (50F - Cooling) at 2:20 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator 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. In kitchen in reach in cooler cut lettuce (55F - Cooling) at 2:25 since 10:30 to 54F at 2:45 ; cut tomatoes (72F - Cooling) at 2:25 since 10:30 to 67F at 2:45, at this rate of cooling product did not reach 41F within 4 hours see stop sale, discussed with operator who found reach in cooler turned off and turned on unit. 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 white rice (123F - Hot Holding) per operator product prepared approximately 2 and a half hours ago and placed in steam table to hot hold, discussed with operator who moved product to stove to reheat to 165F+. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In kitchen on dish storage rack bottle of bleach stored directly next to clean dishes, discussed with operator who removed bleach. Corrected On-Site Warning
  • 11-07-5:Intermediate - 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. Reviewed with operator and provided copy of big 6 poster by email. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table large pan of cooked pork (105F - Cooling) at 2:10 since 1:30 to 117F at 2:30, at this rate of cooling product will not reach 71F within 2 hours, discussed with operator not to add additional freshly cooked products to the top of product already cooling, operator divided product and moved to freezer to rapid chill. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand washing sink no paper towels provided, discussed with operator who provided paper towels. Corrected On-Site 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. Operator has one new employee working in the kitchen for 2 weeks not informed on their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed with operator and provided employee health reporting agreement by email to operator for employee to sign. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In kitchen next to 3 compartment sink unlabeled spray bottle containing bleach, discussed with operator who labeled bottle. Corrected On-Site Warning

Inspection Date: 1/30/2025

Inspection #: Visit ID: 10764560

  • N/A:No Violations Were Observed