DirtyFLRestaurant Inspection Data

NATURAL BLENDS

With 5 documented inspections, NATURAL BLENDS in LAKE WORTH has achieved a 1.3/5 food safety rating. Recent inspections indicate some food safety concerns.

3919 S JOG RD SPACE 20A

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/12/2025

Inspection #: Visit ID: 10914752

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler at front counter door gaskets soiled, discussed with operator to clean and sanitize.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles in kitchen area above three compartment sink soiled with dust debris, discussed with operator to clean. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at flip top cooler at front counter, discussed with operator to repair or replace. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In kitchen case of bananas stored on floor, Discussed with operator who removed product from floor. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in kitchen interior soiled , discussed with operator to clean and sanitize.
  • 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 customer payments and without washing hands employee began to handle containers of milk to prepare drinks, discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 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. One new employee started 1.5 months ago not informed of reporting responsibilities, discussed with operator and emailed form to operator for employee to sign.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No Employee food handler training for - Eliana Parra , employee stated she's worked for establishment approximately 8 months.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. In kitchen small panini press / griddle used to cook eggs and sandwiches with oils with no hood ventilation system, wall/shelves/cardboard boxes above griddle have build up of grease vapors, discussed with operator fire hazard.

Inspection Date: 3/21/2025

Inspection #: Visit ID: 10711674

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent and tiles in dining room over front counter
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at bane Marie at front counter
  • 14-11-5:Basic - Equipment in poor repair. Lid to strawberries cracked
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in freezer chests
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Band Marie in back kitchen
  • 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 went from register to handling smoothie machine Hands not washed in between. Educated on site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths Quaternary

Inspection Date: 11/4/2024

Inspection #: Visit ID: 8787736

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at the back of the kitchen
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); operator switched to chlorine; tested at 50 ppm Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (50F - Cold Holding)in unit at the back of the kitchen; food on top of other food containers; food not prepared or portioned today; out of temperature for less than four hours; moved on the bottom of the cooler; **Corrective Action Taken**
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- quaternary solution in three compartment sink,not tested;
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 1/18/2024

Inspection #: Visit ID: 8593753

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves without washing hands. Explained and he washed hands. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink quat 0 ppm, manager put sanitizer tablets. Checked quat 200 ppm Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over lettuce in upright glass door cooler. Explained and manager rearranged. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Explained
  • 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Dial thermometer starts at 10° C.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Light yellow color liquid spray bottle not labeled. Manager labeled. Corrected On-Site

Inspection Date: 7/11/2023

Inspection #: Visit ID: 8386687

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed in mop bucket full of water. Operator removed and placed to dry **Corrective Action Taken**
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed stored on the counters, not returned to sanitizer buckets. Operator returned. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink in kitchen not accessible for employee use at all times. Observed blocked with multiple plastic 1 gallon jugs. Operator removed. **Corrective Action Taken**
  • 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 in front. Operator refilled.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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 no date marking on any prepared product.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink in kitchen not working/unable to dispense soap. Operation refilled. **Corrective Action Taken**