2 Chefs Souparee
Last inspected: Feb 9, 2026
55
Score
The most recent inspection for 2 Chefs Souparee, located at 6338 Lantana Rd Ste 60 in Lake Worth, Florida, on February 9, 2026, resulted in a moderate risk classification with a score of 55. This inspection noted four critical violations, including improper cooling of cooked pork, which led to a stop sale order, and an employee handling food without first washing their hands. While this inspection identified significant issues, the facility's historical record shows mostly low-risk classifications across eight scored inspections.
9
Inspections
4
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
4 critical violations.
55
Jul 28, 2025
Routine - Food
3 critical violations. 3 minor violations.
55
Feb 19, 2025
Complaint Full
5 critical violations. 2 major violations.
21
Sep 23, 2024
Routine - Food
No violations found.
100
Jul 8, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
43
Nov 2, 2023
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
43
Jul 25, 2023
Routine - Food
1 major violation. 1 minor violation.
86
Feb 2, 2023
Routine - Food
2 minor violations.
90
Sep 26, 2022
Routine - Food
No violations found.
100
Violations — Feb 9, 2026 Inspection
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep area Cooked pork at 3:39pm (78F cooling) since 12pm Product didn't cool to 70F within 2 hours. See stop sale
03D-01-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through back door of the restaurant and started to handle clean utensils and ice paddles for soups without washing hands first. Employee washed hands **Corrected On-Site**
12A-16-4
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 70 degrees Fahrenheit within 2 hours. Prep area Cooked pork at 3:39pm (78F cooling) since 12pm Product didn't cool to 70F within 2 hours. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on prep area on shelf Chicken pot pie soup 114F hot holding, mashed potatoes 112F hot holding Per operator stored for approximately 2 hours. Operator moved to stovetop to be reheated to 165F ++ **Corrective Action Taken**
03B-01-6
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants