Aj's American Grill
Last inspected: Feb 23, 2026
25
Score
Going back to 2022, Aj's American Grill has 12 inspections in the public record. The most recent visit was on Feb 23, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about eight violations before that.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
That's lower than the typical Lake Worth restaurant, which scores around 77. The pattern in the record is worth a careful look.
12
Inspections
4
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
25
Jul 30, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In kitchen standing water gushing up from in between tiles in front of ice machine, discussed with operator to repair and clean and sanitize. **Warning** - From follow-up inspection 2025-07-30: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Floor not constructed to be easily cleanable in front of hand washing sink at end of cook line, tile grout missing with build up of food debris, discussed with operator to repair flooring. **Warning** - From follow-up inspection 2025-07-30: **Time Extended**
36-12-4
90
Jul 29, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
30
May 29, 2025
Complaint Full
No violations found.
100
May 28, 2025
Complaint Full
10 critical violations. 2 major violations. 8 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in low boy cooler mozzarella (47F - Cold Holding); Swiss cheese (48F - Cold Holding); cheddar cheese (47F - Cold Holding); American cheese (52F - Cold Holding); cooked pasta (52F - Cold Holding); cooked rice (54F - Cold Holding); Philly steak meat (52F - Cold Holding); raw steak (54F - Cold Holding) per operator products not portioned or prepared today and removed from walk in cooler approximately 3 hours ago, discussed cold holding with operator moved product to walk in freezer to rapidly chill. In kitchen on prep table in ice bath buttermilk (53F - Cold Holding) per operator product not portioned or prepared today and placed in ice bath approximately 1 hour ago, discussed with operator who added more ice to ice bath **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. In kitchen approximately 2 rodent droppings on top of ice machine. In kitchen approximately 2 rodent droppings under sink in dishwashing area. Discussed with operator who cleaned and sanitized areas. **Corrected On-Site** **Warning**
35A-04-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish and raw beef stored above cooked corned beef, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-05-6
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 raw ground beef not commercially packaged stored above donuts, pretzels, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Live, small flying insects found In kitchen approximately 8 live small flying insects in dishwashing area landing on trash can, walls and shelves used to store clean and sanitized dishes. In kitchen approximately 2 live flying insects in dry storage area landing on sealed boxes. Discussed with operator to eliminate all live flying insects and clean and sanitize all areas. **Warning**
35A-02-7
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 handled visibly soiled sanitizer cloth to wipe down table and without washing hands employee handled clean and sanitized dishes, discussed with operator who had employee wash hands and re wash dishes. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server wiped mouth with hand and without washing hands server handled tin foil lid to cover to go container of cooked lobster, discussed with operator who hand employee wash hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through back door and without washing hands employee began to handle containers of food at cook line, discussed with operator who had employee wash hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb no vacuum breaker installed, discussed with operator who added vacuum breaker to hose outlet. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on flip top cooler cutting board metal pans of cooked chicken (103F - Hot Holding) per operator product cooked approximately 1 hour ago and held at room temperature until reheated and served to customers, discussed hot holding requirements with operator who moved product back to stove to reheat to 165+F. In steam table cooked peppers (114F - Hot Holding); cooked mashed potatoes (98F - Hot Holding); French onion soup (117F - Hot Holding) per operator products prepared on stove approximately 3 hours ago and held In steam table, discussed with operator who moved products to stove to reheat to 165+F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler sliced tomatoes (49F - Cooling)at 2:50 since 2:20 to 48F at 3:30 ; cooked mashed potatoes (48F - Ambient Cooling)at 2:50 since 2:20 to 48F at 3:30, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer to rapidly chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. A in kitchen spray bottles of window cleaners not labeled, discussed with operator who chose to discard bottles. **Corrected On-Site** **Warning**
41-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line Sanitizer Bucket (Quaternary 100ppm) discussed with operator who called his service technician to come fix dispenser. **Warning**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. In kitchen various bottles of different cooking oils and water not labeled, discussed with operator who labeled bottles. **Corrected On-Site** **Warning**
02D-01-5
Basic - Food stored on floor. In walk in cooler cases of chicken tenders stored on floor, discussed with operator who moved product to shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Under dish washing areas floors covered with while slime like substance, discussed with operator to clean and sanitize areas. **Warning**
36-73-4
Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
33-20-4
Basic - Hole in or other damage to wall. In kitchen next to ice machine under electrical panel large hole in wall with exposed insulation, discussed with operator to repair wall. **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. hand washing sink in center of of kitchen heavily soiled with food and grime build up, discussed with operator to clean and sanitize sink. In dry storage area of kitchen shelves used to store cooking oils and canned goods heavily soiled with grease like substance, discussed with operator to clean and sanitize areas. **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
12
Jan 29, 2025
Routine - Food
5 critical violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on steam table Cooked chili (122F - Hot Holding) per operator product reheated on stove and held on steam table at 10:00 and held for more then 4 hours. See stop sale In kitchen in hot holding reach in cabinet cooked onions (112F - Hot Holding)per operator product cooked on stove and held in unit for more than 4 hours see stop sale. In kitchen on steam table cooked chicken (101F - Hot Holding) per operator product cooked approximately 1 hour ago and held until served operator placed back on grill to reheat to 165+F **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-29: In kitchen on steam table Cheese sauce (122F - Hot Holding) gravy (119F - Hot Holding) per operator products reheated on stove and held on steam table for approximately 2 hours operator placed products back on the stove to reheat to 165+F **Admin Complaint** **Corrective Action Taken**
03B-01-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose Bibb at exterior of restaurant no Vacuum breaker discussed with operator to add Vacuum breaker **Warning** - From follow-up inspection 2025-01-29: At hose Bibb at exterior of restaurant no Vacuum breaker discussed with operator who showed receipt for online order waiting for delivery. **Admin Complaint**
29-34-4
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored over raw fish operator corrected storage of products. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-29: In walk in cooler mechanically tenderized beef stored over raw shrimp operator corrected storage of products. **Admin Complaint** **Corrected On-Site**
08A-20-5
High Priority - - From initial inspection : 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. In flip top cooler at grill raw chicken (49F - Cold Holding); raw haddock fish (52F - Cold Holding); cooked chicken wings (49F - Cold Holding); cooked diced sausage (60F - Cold Holding);; guacamole with cut tomato (51F - Cold Holding); fresh garlic in oil (55F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. In kitchen on table buttermilk (52F - Cold Holding) per operator product not portioned or prepared today and held at room temperature since 10:00 and out of temperature for more then 4 hours see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on steam table Cooked chili (122F - Hot Holding) per operator product reheated on stove and held on steam table at 10:00 and held for more then 4 hours. See stop sale In kitchen in hot holding reach in cabinet cooked onions (112F - Hot Holding)per operator product prepared at 10:00 and out of temperature for more than 4 hours see stop sale. **Warning** - From follow-up inspection 2025-01-29: 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. In flip top cooler at cooked sausage (54F - Cold Holding) per operator product not portioned or prepared today and held in unit for more then 4 hours see stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at grill raw chicken (49F - Cold Holding); raw haddock fish (52F - Cold Holding); cooked chicken wings (49F - Cold Holding); cooked diced sausage (60F - Cold Holding);; guacamole with cut tomato (51F - Cold Holding); fresh garlic in oil (55F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. In kitchen on table buttermilk (52F - Cold Holding) per operator not prepared or portioned today product held at room temperature since 10:00 and out of temperature for more than 4 hours see stop sale. **Warning** - From follow-up inspection 2025-01-29: In flip top cooler at grill cooked eggs (48F - Cold Holding) per operator product removed from walk in cooler and placed on flip top approximately 2 hours ago operator removed top portion of eggs and chose to discard. In flip top cooler cooked sausage (54F - Cold Holding)per operator product not portioned or prepared today and held in unit for more then 4 hours. See stop sale **Admin Complaint**
03A-02-5
47
Jan 28, 2025
Routine - Food
10 critical violations. 2 major violations. 3 minor violations.
View 15 violations
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 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. See stop sale **Warning**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler commercially packaged cooked sausage opened and date marked 1/4/25 per operator product opened 1/4/25 and left in walk in cooler see stop sale. **Warning**
01B-24-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored over raw fish operator corrected storage of products. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish stored over cooked pork operator corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp placing onto grill and without washing hands employee handled clean plate discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose Bibb at exterior of restaurant no Vacuum breaker discussed with operator to add Vacuum breaker **Warning**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on steam table Cooked chili (122F - Hot Holding) per operator product reheated on stove and held on steam table at 10:00 and held for more then 4 hours. See stop sale In kitchen in hot holding reach in cabinet cooked onions (112F - Hot Holding)per operator product cooked on stove and held in unit for more than 4 hours see stop sale. In kitchen on steam table cooked chicken (101F - Hot Holding) per operator product cooked approximately 1 hour ago and held until served operator placed back on grill to reheat to 165+F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at grill raw chicken (49F - Cold Holding); raw haddock fish (52F - Cold Holding); cooked chicken wings (49F - Cold Holding); cooked diced sausage (60F - Cold Holding);; guacamole with cut tomato (51F - Cold Holding); fresh garlic in oil (55F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. In kitchen on table buttermilk (52F - Cold Holding) per operator not prepared or portioned today product held at room temperature since 10:00 and out of temperature for more than 4 hours see stop sale. **Warning**
03A-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. In flip top cooler at grill raw chicken (49F - Cold Holding); raw haddock fish (52F - Cold Holding); cooked chicken wings (49F - Cold Holding); cooked diced sausage (60F - Cold Holding);; guacamole with cut tomato (51F - Cold Holding); fresh garlic in oil (55F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight. See stop sale. In kitchen on table buttermilk (52F - Cold Holding) per operator product not portioned or prepared today and held at room temperature since 10:00 and out of temperature for more then 4 hours see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on steam table Cooked chili (122F - Hot Holding) per operator product reheated on stove and held on steam table at 10:00 and held for more then 4 hours. See stop sale In kitchen in hot holding reach in cabinet cooked onions (112F - Hot Holding)per operator product prepared at 10:00 and out of temperature for more than 4 hours see stop sale. **Warning**
01B-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes into dish machine and without washing hands removed clean plates. Discussed with employee who washed hands. **Corrected On-Site** **Warning**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen can opener blade heavily soiled in use discussed with operator to clean and sanitize. **Warning**
22-02-4
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/ During inspection more than 4 employees working and no certified food manager present. Manager showed up at end of inspection. **Corrected On-Site** **Warning**
53A-05-6
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 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. See stop sale **Warning**
06-09-1
Basic - Food stored on floor. In walk in cooler raw chicken and live clams stored on floor operator moved products to shelves. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In kitchen sanitizer buckets (Chlorine 0ppm) operator corrected to 100ppm **Corrected On-Site** **Warning**
21-07-4
16
Jul 1, 2024
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...00 ppm. Operator fixed it at 100 ppm at time of inspection.
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee cutting celary with bare hands . Employee washed before cutting celary , employee washed hands ,putting gloves on hand after discussed. Rewashed prepped celary **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw clams above sauce at walk in cooler . Operator properly stored . **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink at bar .
31B-03-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation** **Admin Complaint**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the main Dishmachine, operator provided. **Corrected On-Site**
31B-02-4
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.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled....sanitizer spray bottled at wait station, employee removed **Corrective Action Taken**
41-17-4
Basic - Working containers of food removed from original container not identified by common name....multiple flour containers.
02D-01-5
Basic - Old labels stuck to food containers after cleaning.... Several old labeled in food containers at walk in cooler .
16-46-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar .
31B-04-4
Basic - Food stored on floor....onion in beer walk in cooler , meat in walk in freezer . Employee properly stored. **Corrected On-Site**
08B-38-4
Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on the counter at wait station, bar . Employee properly stored. **Corrected On-Site**
24-07-4
30
Oct 23, 2023
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw turkey burger with beyond burger in same container. Employee discarded burger. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....meatloaf 49°, mashed potatoes 49°, rice 48°, ribs 49° , beyond burger 49°, , turkey burger 49° , sauce 48° , cilantro cream 46°, sour cream 46° . Cheese 45° in flip top reach in cooler from burner , grille at kitchen. Per employee food being held less than 4 hours. Employee moved some food to walk in cooler and time marked top food in the reach cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee moved **Repeat Violation** **Admin Complaint**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing...employee rins pan in handwashing sink between kitchen and dishwashing area.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Admin Complaint**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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/ **Repeat Violation** **Admin Complaint**
53A-05-6
Basic - Working containers of food removed from original container not identified by common name...multiple flour.
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees...any of the handwashing sink at the establishment.
31B-04-4
Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoop directly stored on the fountain soda line at server station by the bar, ice scoop directly stored top of the ice machine. Ice bucket stored on the floor.
24-07-4
39
Jul 19, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food-contact surface (can opener and lexan Food boxs) soiled with food debris. Oper sent to dishroom to be cleaned and sanitized. **Corrective Action Taken**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Third time. **Repeat Violation**
53A-01-7
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
Basic - Floor not cleaned when the least amount of food is exposed. Observed debris, and mold like buildup on bar floors and drains.
36-01-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of debris inside warewashing machine chemical bay.
16-03-4
Basic - Waste line clogged at soda gun holster.
29-17-4
61
Jan 12, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
74
Jul 13, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside back door.
29-34-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
53A-02-7
Basic - Open dumpster lid. Operator closed lids. **Corrected On-Site**
33-16-4
74
Frequently Asked Questions
When was Aj's American Grill last inspected?
The most recent health inspection at Aj's American Grill on file is from Feb 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at Aj's American Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Aj's American Grill.
How does Aj's American Grill compare to other restaurants in Lake Worth?
Aj's American Grill most recently scored 25 out of 100, which is lower than the Lake Worth average of 77.
Has Aj's American Grill's inspection record improved over time?
Yes. Recent inspections at Aj's American Grill have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Aj's American Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Aj's American Grill inspected?
Based on the inspection history on file, Aj's American Grill is inspected around three times per year on average.
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