DirtyFLRestaurant Inspection Data

LAKE WORTH PIZZA

With 6 documented inspections, LAKE WORTH PIZZA in LAKE WORTH has achieved a 1.8/5 food safety rating. Recent inspections indicate some food safety concerns.

516 S DIXIE HWY STE 4

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/4/2025

Inspection #: Visit ID: 13471687

  • 14-12-4:Basic - Utensils in poor condition. At three compartment sink, rubber spatulas in poor condition.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In redhead in freezer, raw chicken, stored in black plastic bags.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. In storage area, Home Depot buckets used to store seasonings. Buckets are not food grade containers
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw veal stored above ready to eat sausage Operator moved veal to bottom shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings (45 to 51F - Cold Holding). Operator stated prepared less 5en two hours ago. Stored in flip top cooler. Operator moved half of the chicken to different cooler. **Corrective Action Taken**

Inspection Date: 7/24/2025

Inspection #: Visit ID: 10886768

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator stated copy on phone, but unable to show picture. Discussed to print copy and post.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. By back door, reach in cooler soiled with mold like substance inside around gaskets.
  • 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 glass door cooler, pasta (45 to 51°F - Cooling); raw chicken (47F - Cooling). Operator stated held over night. Not prepared or prepared or portioned today. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in glass door cooler, pasta (45°F to 51°F - Cooling); raw chicken (47F - Cooling). Operator stated held over night in cooler. Not prepared or portioned today

Inspection Date: 11/20/2024

Inspection #: Visit ID: 8837563

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal Open soda container stored with and above food in reach in cooler. Explained and manager discarded the soda. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Pizza cook preparing pizza without any hair restraint for loose head hair. He put on hat Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil 79 f as per manager 2 and half hours outside. He moved container to reach in freezer to cool quickly **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Female employees rinsing aluminum container in hand sink. Explained hand sink is to wash hands only.

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8734998

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License not available upon request.
  • 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 double glass door cooler. Manager moved bottle to bottom shelf. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Pizza cook preparing pizza without any hair restraint for loose head hair.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door.
  • 35B-13-4:Basic - Screening is not 16-mesh to the inch. Back door
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Time marked from yesterday. Explained and manager marked the time. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb next to mop sink in restroom.

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8459523

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey (46F - Cold Holding); mozzarella cheese (46F - Cold Holding) in flip top cooler. Not prepped or portioned. In unit less than four hours. Placed in cooler. **Corrective Action Taken**

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8356787

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Gray refrigerator unit and glass door refrigerator unit
  • 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. chicken wings (50F - Cooling); in glass door cooler. Operator states food not prepped or portioned today. In unit overnight overstocked in plastic container and covered. At this rate, food did not reach 41f within 6 hours.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in glass door cooler 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. chicken wings (50F - Cooling); in glass door cooler. Operator states food not prepped or portioned today. In unit overnight overstocked in plastic container and covered. At this rate, food did not reach 41f within 6 hours.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (118-135F - Hot Holding) in steam table. Operator states food reheated less than four hours ago. Operator stirred. Sauce 135F. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Windex spray bottles stored with olive oil on shelf. Removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.