DirtyFLRestaurant Inspection Data

RESTAURANTE LA PERLA ESCONDIDA

With 5 documented inspections, RESTAURANTE LA PERLA ESCONDIDA in LAKE WORTH has achieved a 2.1/5 food safety rating. Recent inspections indicate some food safety concerns.

717 N DIXIE HWY

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 8/14/2025

Inspection #: Visit ID: 10897197

  • 29-08-4:Basic - Plumbing system in disrepair. At kitchen, hand sink in disrepair.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At kitchen, cooked tortilla chips stored in non-food grade bags. Operator corrected. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in coolers, Raw chicken stored over raw beef and raw fish. Advised operator of proper storage. Operator stored correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen in reach in coolers, cooked chicken (52F - Cold Holding), not prepared or portioned today. Operator stated item held in unit over 24 hours. See stop sale. At kitchen reach in cooler, milk (48F - Cold Holding). Operator stated item held out of temperature for approximately 1 hour. Advised operator of proper cold holding parameters. Operator moved item to different cooler to quick chill.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked rice (101F - Hot Holding). Operator stated item held for approximately 1 hour. Advised operator to reheat item to 165F.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At kitchen, hand wash sink not accessible due to cutting board on sink, blocking it from use.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At kitchen, handwashing sink used for other purposes as evident by knife, and cutting board in sink.
  • 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. At kitchen reach in coolers, several food items-soup, cooked beans, cooked chicken, per operator prepared onsite and stored over 24 hours without proper date marking. Advised operator of proper date marking for foods prepared onsite and held over 24 hours require proper date marking.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 3/21/2025

Inspection #: Visit ID: 8896504

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed the cloth Corrected On-Site

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8769060

  • 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. ; cooked beans (70F - Cooling) white reach in cooler next to triple sink. Not prepped or portioned today in unit over four hours. In large covered pot. Food did not reach 41 F within 6 hours
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you bags storing food in freezer chest
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish one door white reach in cooler. Not commercially packaged. Removed 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ; cooked beans (70F - Cooling) white reach in cooler next to triple sink. Not prepped or portioned today in unit over four hours. In large covered pot. Food did not reach 41 F within 6 hours

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8459411

  • 35A-03-4:Basic - Dead roaches on premises. One dead roach In Hand sink One dead roach on wall over hand sink Removed Corrected On-Site
  • 08B-42-4:Basic - Food stored outside. Onions and potatoes
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Under triple sink
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish Removed Corrected On-Site

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8370655

  • 36-22-4:Basic - Floor area(s) covered with standing water. At hand sink
  • 08B-37-4:Basic - Food stored in a prohibited area. Onions stored outside
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest in dining room
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kicthen
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under hand sink in 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 observed rinsing unclean wiping cloth in triple sink and Wiped counter and began stirring beans No hand washing in between. Educated on site. Employee washed hands.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Food stored in thank you grocery bags throughout
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over lettuce white reach in cooler in dining room. Removed Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in triple sink