DirtyFLRestaurant Inspection Data

MOM'S KITCHEN

Lake Worth Road
Florida, 33463
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8846379

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In kitchen reach in cooler under flat top a plate with no handle being used to scoop and portion potatoes. Discussed with operator who removed. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler mahi mahi not removed from reduced oxygen packaging and not frozen. See stop sale
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on table next to cutting boards and containers of food products employee drink. Operator removed. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen employee jacket stored above clean and sanitized dishes. Operator removed. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Containers of cooking oil stored on floor in dry storage room. Operator moved containers to shelf. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled and cracked open raw shell eggs to be cooked and without washing hands employee grabbed a clean plate and began to touch ready to eat food such as English muffin and cooked eggs. Discussed with operator employee washed hands. Corrected On-Site
  • 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. Dishwasher loaded and placed dirty dishes onto tray and placed into machine; without washing hands the employee removed clean and sanitized dishes from machine. Discussed with operator employee washed hands. Corrected On-Site
  • 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 walk in freezer non commercially packaged raw beef steak patties stored over ice cream. Operator corrected storage of items. In walk in cooler non commercially packaged raw veal steak patties stored over bread. Operator corrected storage of items. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler mahi mahi not removed from reduced oxygen packaging and not frozen. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line sliced cheese (47F - Cold Holding) per operator product not portioned or prepared today and placed in flip top approximately 2 hours before. Discussed cold holding with operator who removed top portion of overfilled sliced cheese to be placed in walk in to cool down. **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. In steam table at cook line chicken gravy (120F - Hot Holding) per operator product made approximately 2 hours ago operator moved product to stove to reheat to 165F **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In dry storage room in back of restaurant container of chemical sealant stored above cooking oils. Operator removed sealant. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler larger container of pancake batter with egg (64F - Cooling) at 9:05 per operator product prepared at 7:00 to 62F at 9:45. At this current rate of cooling product will not reach 41F within 4 hours discussed with operator who removed lids from container to facilitate faster cooling. **Corrective Action Taken**

Inspection Date: 7/31/2024

Inspection #: Visit ID: 8783777

  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands...employee cracked eggs and changed gloved without washed hands and then cooked eggs ,place in plate to serve . Employee washed hands after discussion Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above tater tots in reach in cooler at kitchen. Employee properly stored. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...single serve butter took it out from the customers table and stored in reach in cooler .
  • 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....single serve 68-56F in flip top reach in cooler , operator not determined how long food being held out temperature. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve 68-56F in flip top reach in cooler , operator not determined how long food being held out temperature. Stop sale issue . Employee discarded food. **Corrective Action Taken** Repeat Violation
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers... single serve butter took it out from the customers table and stored in reach in cooler . Stop sale issue . Employee discarded butter . **Corrective Action Taken**
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...lasagna date marked 7/17/24 , operator stated food pulled from walk in freezer yesterday. Operator date marked. Corrected On-Site

Inspection Date: 11/6/2023

Inspection #: Visit ID: 8459489

  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit... whole turkey breast cooked temperature 137° to 163° . Operator stated that he will cooking again over 165° .
  • 12A-19-4:High Priority - Employee washed hands with cold water and without soap . Operator educated employee. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw sea food above Tater Toats at reach in cooler at kitchen, raw chicken above beef base at walk in cooler . Employee properly stored food. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 58° in flip top reach in cooler at front line being held less than 4 hours . Employee time marked. **Corrective Action Taken**
  • 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... butter 74° at front line being held less than four hours . Employee time marked. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink...dishwasher washing hand in dishwashing sink . Operator educated employee. Corrected On-Site
  • 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...provided to operator.
  • 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...bean soup was cooked Friday at walk in cooler. Employee date marked. Corrected On-Site

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8382168

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish ( both Mahi and Salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 35B-01-4:Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.
  • 08B-38-4:Basic - Food stored on floor of the walk-in freezer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed, clean and sanitized.