2 Chefs Souparee
Last inspected: Feb 9, 2026
55
Score
Inspectors have visited 2 Chefs Souparee nine times, with records going back to 2022. On Feb 9, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 77, which 2 Chefs Souparee's 55 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
9
Inspections
4
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
4 critical violations.
View 4 violations
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
55
Jul 28, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
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. Employee washed dirty dishes and without washing hands employee sanitized dishes and placed on drying rack, discussed with operator who educated employee and employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in mini cooler at front counter cooked pasta (45F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour discussed with operator who moved product into walk in freezer to chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. In kitchen spray bottle of raid flying insect killer stored on metal wire shelf directly above clean and sanitized dishes, discussed with operator who corrected Storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At front counter sandwich flip top cooler interior has accumulation of soil residues, discussed with operator to clean and sanitize interior.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust At front counter wall soiled accumulation of soil residues where office window is located, discussed with operator to clean and sanitize.
36-27-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves heavily rusted and pitted, discussed with operator to repair or replace.
14-17-4
55
Feb 19, 2025
Complaint Full
5 critical violations. 2 major violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
21
Sep 23, 2024
Routine - Food
No violations found.
100
Jul 8, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding chicken stocked 87F by handwashing sink by the steam table at front line , food being held less than 4 hours , employee time marked **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...Turkey 47F, cheese 51F over storing food in flip top reach in cooler at sandwich station , food not prepped or portion today , employee removed food bottom acceptable cooler . **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....roast beef was cooked two days ago, put date marked for today, employee properly time marked **Corrected On-Site** **Repeat Violation** **Warning**
02C-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food in pickle **Warning**
14-01-5
Basic - Reuse of single-service or single-use articles...reused pickleball containers for different food without proper labeling. **Warning**
25-32-4
Basic - Stored food not covered...chicken stock next handwashing sink . Employee covered **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
Basic - Uncovered food stored near sink exposed to splash...uncovered chicken stocked stored next to dumped sink at front line . **Warning**
08B-54-4
43
Nov 2, 2023
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Hot holding. chicken stock 87° by the steam table at rare front counter being held less than 4 hours, operator time marked . **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...heavy cream 45°, milk 45° , pasta 50° in reach in cooler at front line being held less than 4 hours . Operator move food to walk in freezer to cooling food fast . **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....butter nut soup , potato soup in reach in cooler at front line , operator not determined when food was prep.
01B-13-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.... -10 ppm.. operator corrected it at 100 ppm. **Corrected On-Site**
22-42-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....butter nut soup , potato soup in reach in cooler at front line , operator not determined when food was prep. Stop sale issue . Operator discarded food. **Corrected On-Site**
02C-02-5
Basic - Stored food not covered... multiple soup , multiple sauce not covered at walk in cooler , employee covered food. **Corrected On-Site**
08B-12-5
43
Jul 25, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like buildup in ice machine. Operator cleaned and sanitized. **Corrected On-Site**
22-02-4
Basic - Equipment in poor repair. Observed torn gaskets on sandwich station cooler.
14-11-5
86
Feb 2, 2023
Routine - Food
2 minor violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
90
Sep 26, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was 2 Chefs Souparee last inspected?
The most recent health inspection at 2 Chefs Souparee on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at 2 Chefs Souparee?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at 2 Chefs Souparee.
How does 2 Chefs Souparee compare to other restaurants in Lake Worth?
2 Chefs Souparee most recently scored 55 out of 100, which is lower than the Lake Worth average of 77.
Has 2 Chefs Souparee's inspection record improved over time?
Results have been roughly steady. Inspections at 2 Chefs Souparee have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at 2 Chefs Souparee means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is 2 Chefs Souparee inspected?
Based on the inspection history on file, 2 Chefs Souparee is inspected around three times per year on average.
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