Berthas Cafeteria
Last inspected: Mar 18, 2026
50
Score
Berthas Cafeteria appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Mar 18, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around four violations each.
“Time/temperature control for safety food” comes up most often, recorded three times in the inspection record.
By comparison, the average Pahokee facility scores 79, putting Berthas Cafeteria on the weaker side. The pattern in the record is worth a careful look.
9
Inspections
4
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
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. Observed chef handle dirty utensils at triple sink then handled clean ladle at cook line; no hand wash. Chef washed hands. **Corrected On-Site**
12A-13-4
High Priority - Nonfood-grade bags used in direct contact with food. Pastries stored in direct contact with to-go bag in reach in freezer. Operator removed pastries from bag. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At shelf beneath prep table: raw shelled eggs (57F - Cold Holding) As per operator, stored 30 mins on counter. Not prepped or portioned today. Operator placed to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At milk warmer: warm milk (133F - Hot Holding) As per operator, stored since 6am. Operator reheated to 169F. **Corrected On-Site**
03B-01-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beans cooked then frozen 2 days prior; no date mark. Operator date marked. **Corrected On-Site**
02C-04-5
50
Nov 4, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pots and pans with soap and water no sanitation step then moved to clean area. Operator moved pots and pans back to 3 compartment sink to sanitize dishes . **Corrective Action Taken**
22-45-4
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 touched ready to eat sandwiches for sale with bare hands . Employee placed sandwiches back on pressers and washed hands and put on gloves **Corrected On-Site**
09-01-4
74
Jan 27, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed operator touch raw pork, wipe hands on apron then handled clean utensil to prepare food at stovetop; no hand wash. Operator washed hands. **Corrected On-Site**
12A-12-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At refrigerator; cooler unit near hotbox: cut lettuce (54F at 9:30am; 52F at 10:00am- Cooling) As per operator, cooling since 7:30am. At current rate of cooling, cut lettuce will not cool to 41F in a total of 4 hours. Lettuce kept moving in and out of cooler during cooling process. Operator placed to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At refrigerator closest to dry storage; freezer compartment: Cooked pork and cooked beans cooked 2 days prior then frozen; no date marked. Advised operator to date mark.
02C-04-5
70
Nov 16, 2024
Routine - Food
3 critical violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
64
Nov 15, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above sliced ham in white refrigerator close to dry storage area. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box: cooked pork (120F - Hot Holding) As per operator, cooked and stored since 8:00am; See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At white refrigerator beside hot box: shredded cheese (50F - Cold Holding); sliced ham (49F - Cold Holding); sliced cheese (52F - Cold Holding) As per operator, taken out of cooler then returned to cooler less than 4 hours prior. Not prepped or portioned today. Advised operator to quick chill.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box: cooked pork (120F - Hot Holding) As per operator, cooked and stored since 8:00am; See stop sale. In hot box: cooked chicken (117F - Hot Holding) As per operator, cooked and stored since 9am At flat top grill: cooked yuca (110F - Hot Holding) As per operator, prepared 2 hours prior. On prep table: cooked chicken (122F - Hot Holding) As per operator, cooked and stored since 3 hours Advised operator to reheat to 165F. **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flat top grill: hard boiled eggs (99F at 12:33pm; 97F at 1:03pm- Cooling) On prep table in portioned cups: portioned green salsa (101F at 12:30pm; 92F at 1:00pm - Cooling) As per operator, both items cooling since 12pm. At current rate of cooling, items will not cool from 135F to 70F in a total of 2 hours. Advised operator to quick chill.
03D-15-4
50
Feb 28, 2024
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door standing refrigerator #2: Raw steak in a plastic bag stored above lettuce. Operator stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabelled spray bottle with vinegar and bleach. Advised operator to label.
41-17-4
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.
53B-13-5
70
Jan 24, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At white standing refrigerator #1:; green salsa (46F - cooling) As per operator salsa prepared yesterday and stored overnight. Salsa did not cool to 41F in 6 hours. See stop sale.
03D-02-5
High Priority - Employee washed hands with no soap. Employee wash hands; no soap. Advised to use soap; employee used soap to wash hands. **Corrected On-Site**
12A-20-4
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 41 degrees Fahrenheit within 6 hours. At white standing refrigerator #1:; green salsa (46F - cooling) As per operator salsa prepared yesterday and stored overnight. Salsa did not cool to 41F in 6 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. At hot box: cooked white rice (128F - Hot Holding) As per operator, portioned 3.5 hours ago. Operator reheated to 165F in microwave. Cooked chicken (120F - Hot Holding) As per operator, cooked 3.5 hours ago. Operator reheated to 165F on stovetop. **Corrected On-Site**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in rinse compartment of triple sink. Operator moved to the hand wash sink to wash hands. **Corrective Action Taken**
12A-03-4
Basic - Food stored on floor. Juices and container of water stored on floor in storage area. Advised operator to store properly. **Corrective Action Taken**
08B-38-4
47
Feb 28, 2023
Routine - Food
5 major violations. 1 minor violation.
View 6 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink Operator provided **Corrected On-Site**
31B-02-4
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. Emailed form to operator **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Operator provided **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance ( bleach)not labeled. Operator labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Plumbing system in disrepair. Hand washing sink faucet leaking
29-08-4
58
Sep 26, 2022
Routine - Food
2 major violations.
View 2 violations
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
82
Frequently Asked Questions
When was Berthas Cafeteria last inspected?
The most recent health inspection at Berthas Cafeteria on file is from Mar 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Berthas Cafeteria?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Berthas Cafeteria.
How does Berthas Cafeteria compare to other restaurants in Pahokee?
Berthas Cafeteria most recently scored 50 out of 100, which is lower than the Pahokee average of 79.
Has Berthas Cafeteria's inspection record improved over time?
Results have been roughly steady. Inspections at Berthas Cafeteria have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Berthas Cafeteria 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 Berthas Cafeteria inspected?
Based on the inspection history on file, Berthas Cafeteria is inspected around three times per year on average.
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