Bk#14812
Last inspected: Mar 16, 2026
45
Score
Across the available record, Bk#14812 has nine inspections on file, the first dated 2022. Bk#14812 was last inspected on Mar 16, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up four times.
Bk#14812's latest score of 45 falls below the Loxahatchee average of 76. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
5
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding area: cooked sausage (125F - Hot Holding) As per operator, stored 45 mins. Operator discarded. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
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. Observed employee handle cellphone then handled clean pan of cheese; no hand wash. Employee washed hands and changed pan. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed employee handled cellphone then handled pan with cheese no hand wash. Sliced Ham; sliced Swiss cheese and cut lettuce time marked 5:46am-9:46am ; not discarded. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed employee handled cellphone then handled pan with cheese no hand wash. Sliced Ham; sliced Swiss cheese and cut lettuce time marked 5:46am-9:46am ; not discarded. **Warning**
03F-04-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Cooked mushrooms not time marked. As per employee stored since 9:45am. **Corrected On-Site** **Warning**
03F-02-5
Basic - Employee eating in a food preparation or other restricted area. **Warning**
12B-02-4
45
Jan 13, 2026
Routine - Food
4 critical violations.
View 4 violations
High Priority - Sewage/wastewater backing up through floor drains. Observed waste water seeping from floor drains at fryer and prep area in kitchen covering entire fryer area and sections of prep area. Area cannot be segregated as this is their primary cooking area. Observed employees walking through area therefore, waste water marks are on other sections of the floor in the kitchen.
28-26-5
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. At walk in cooler: sliced tomatoes (44F - Cold Holding); cut lettuce (44F - Cold Holding); shredded cheese (44F - Cold Holding); sliced Swiss cheese (44F - Cold Holding); half and half (45F - Cold Holding); liquid eggs (45F - Cold Holding); raw bacon (45F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: sliced tomatoes (44F - Cold Holding); cut lettuce (44F - Cold Holding); shredded cheese (44F - Cold Holding); sliced Swiss cheese (44F - Cold Holding); half and half (45F - Cold Holding); liquid eggs (45F - Cold Holding); raw bacon (45F - Cold Holding) As per operator, stored over 4 hours in unit. Not prepped or portioned today. See stop sale.
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 fries warmer: hash browns (123F - Hot Holding) As per operator, stored 5 mins. Operator discarded. **Corrected On-Site**
03B-01-6
55
Sep 17, 2025
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding table onions rings (122F - Hot Holding) per operator product made within last 30 minutes, operator chose to discard product. **Corrected On-Site**
03B-01-6
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 cell phone and placed cell phone in between pants and waist and after without washing hands employee handled tray of cooked hamburger patties, discussed with operator employee washed hands. **Corrected On-Site**
12A-29-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In customer lobby ceiling tile vents soiled with accumulation of mold-like substance, discussed with operator to replace ceiling tiles.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in cooler has build up of ice on floor causing slipping hazard, discussed with operator to clean and sanitize.
14-69-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rusted and pitted, discussed with operator to repair or replace.
14-17-4
64
Jul 23, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Floors throughout kitchen missing grout in between tiles with standing water in between and is not constructed to be easily cleanable, discussed with operator to repair flooring. **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
36-12-4
95
Jul 22, 2025
Complaint Full
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Presence of insects, rodents, or other pests. Approximately 1 dead beetle like insect under soda machine, discussed with operator who cleaned and sanitized area. **Corrected On-Site** **Admin Complaint**
35A-09-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pasteurized eggs held on time is a public health control not time marked, discussed with operator who time marked product. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Roach activity present as evidenced by live roaches found. Approximately 1 live roach inside of kitchen crawling on drive thru window, discussed with operator who killed roach and cleaned and sanitized area. **Admin Complaint**
35A-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of Interior of reach in cooler used for creamer next to drive thru has accumulation of soil residues, discussed with operator to clean and sanitize reach in cooler. **Warning**
22-16-4
Basic - Dead roaches on premises. Approximately 1 dead roach under booth in customer dining area. Approximately 1 dead roach on floor next to front door. Approximately 1 dead roach in dry storage area on floor. Approximately 1 dead roach in employee break room on table. Discussed with operator who cleaned and sanitized areas. **Corrected On-Site** **Admin Complaint**
35A-03-4
Basic - Floors not constructed to be easily cleanable. Floors throughout kitchen missing grout in between tiles with standing water in between and is not constructed to be easily cleanable, discussed with operator to repair flooring. **Warning**
36-12-4
55
Sep 25, 2024
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 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 employee enter kitchen from back door, handle mop bucket and tap at mop sink then touched prep table at prep sink at backend of kitchen then handled clean knife to cut box; no hand wash. Employee washed hands. **Corrected On-Site**
12A-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wipe sandwich prep counter with wiping cloth solution of quat 0ppm. Employee cleaned and sanitized sandwich prep counter. **Corrected On-Site**
22-45-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm). Operator changed to Triple Sink (Quaternary 200ppm).
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cheese (44-47F - Cold Holding) Walk in cooler door was left open for about 20 mins. Operator closed door so that cheese can quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At sandwich prep area: Turkey slices not time marked. As per operator, stored since 7am. Operator time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fries warmer: French toast (120F - Hot Holding) As per operator, prepared 14 mins prior. Operator discarded. At hot box: cooked sausage (129F - Hot Holding) As per operator stored since 30 mins. Advised operator to reheat to 165F.
03B-01-6
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.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled.
22-20-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ammonia 0ppm. Operator changed to quaternary ammonia 200ppm. **Corrected On-Site**
21-08-4
33
Mar 15, 2024
Food-Licensing Inspection
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
52
Nov 17, 2022
Routine - Food
No violations found.
100
Sep 16, 2022
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 to 6 small flying insects landing on shelf under soda dispenser machine on cook line.kitchen area
35A-02-6
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 5 to 6 roaches crawling on wall, floor behind reach in cooler and ice cream machine on cook line.kitchen area.
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seating on top of table on kitchen area Liquid eggs 53°F cold Holding // butter 60°F cold Holding // cream 71°F cold Holding . Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator moved products to inside of refrigerator unit **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sliced tomatoes, chopped lettuce on kitchen area with no time mark. Per operator products stored for approximately 45 minutes. Operator timed marked products for the remaining time of 3 hours and 15 minutes **Corrected On-Site**
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.quaternary
16-37-1
Basic - Floor soiled/has accumulation of debris. Behind reach in cooler and ice cream machine on cook line. Under corner table on dining room
36-73-4
Basic - Floor area(s) covered with standing water. By 3 compartment sink
36-22-4
Basic - A bucket of Pickles and a soda box stored on floor inside walk-in cooler and dry storage. Operator stored properly **Corrected On-Site**
08B-38-4
43
Frequently Asked Questions
When was Bk#14812 last inspected?
The most recent health inspection at Bk#14812 on file is from Mar 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Bk#14812?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Bk#14812.
How does Bk#14812 compare to other restaurants in Loxahatchee?
Bk#14812 most recently scored 45 out of 100, which is lower than the Loxahatchee average of 76.
Has Bk#14812's inspection record improved over time?
Results have been roughly steady. Inspections at Bk#14812 have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bk#14812 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 Bk#14812 inspected?
Based on the inspection history on file, Bk#14812 is inspected around three times per year on average.
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