Dave's Last Resort & Raw Bar
Last inspected: Jan 6, 2026
74
Score
Dave's Last Resort & Raw Bar appears in inspection records 10 times, starting in 2022. The most recent visit was on Jan 6, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around three violations compared to roughly eight violations earlier on.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded three times.
Among Lake Worth restaurants, this is a fairly standard result. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
74
Aug 7, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
50
Feb 8, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Perry Spivey's certificate expired on 06/28/2022 **Warning** - From follow-up inspection 2025-02-08: Same **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board. **Warning** - From follow-up inspection 2025-02-08: Same **Time Extended**
14-09-4
86
Feb 7, 2025
Routine - Food
9 critical violations. 4 major violations. 2 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook returned from restroom to cook line . He put on gloves to handle customers order. Explained and he said he washed hands in restroom. Explained again and he washed hands. **Warning**
12A-07-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook put raw shrimps on the grill with gloved hands . He discarded the old gloves then put on new gloves then touched cooked shrimps and clean plate prior to washing hands. Explained and he washed hands. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open breaded raw conch over open cheese sticks in reach in freezer. Explained.Chef rearranged . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server returned soiled dishes to bus pan by dishwasher then handled clean glass and poured beverage for the guest prior to washing hands.Explained to manager. Server washed hands. **Corrected On-Site** **Warning**
12A-02-4
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. ( shredded pork 47 f, sliced Swiss cheese 48 f raw hamburger 44 top packet, bottom packet 44 f, raw chicken 51 f, raw steaks 51 f, in drawer cooler on cook line not prepared,portioned or handled today as per chef. All food since 9-10 am current time 2:45 pm ) 4 hours 45 minutes in this cooler. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( shredded pork 47 f, sliced Swiss cheese 48 f raw hamburger 44 top packet, bottom packet 44 f, raw chicken 51 f, raw steaks 51 f, in drawer cooler on cook line not prepared,portioned or handled today as per chef. All food since 9-10 am current time 2:45 pm ) 4 hours 45 minutes in this cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked potatoes 130 f top ones 140 bottom ones ( 3 hours as per chef ) explained. As per chef he will make potato skins. Explained you have only 1 hour . As per chef he will discard after 1 hour. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb Next to oyster cooler at front counter. **Warning**
29-34-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 200 ppm. Chef changed the solution. Chlorine 100 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Grilled onions 145 at 2:26 pm intention to cool. Second temperature 138 at 2:48 pm 7 degree drop in 22 minutes at this rate of cooling it will take more than 3 hours to cool from 135 f to 70 f. P it should cool from 135 f to 70 f within 2 hours. Advised to use shallow pan. Chef put grilled onions in shallow pan. **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Perry Spivey's certificate expired on 06/28/2022 **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Cook filled the pitcher of water at hand sink by cook line. Explained. **Warning**
31A-11-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook returned from restroom to cook line . He put on gloves to handle customers order. Explained and he said he washed hands in restroom. Explained again and he washed hands. **Warning**
12A-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board. **Warning**
14-09-4
Basic - Food stored on floor. Box of grouper fish stored on floor in walk in freezer. Explained. **Warning**
08B-38-4
16
Aug 8, 2024
Routine - Food
No violations found.
100
Aug 7, 2024
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 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. dishwasher chlorine 0 ppm . Sanitizer bucket empty. Chef changed the bucket and primed. Chlorine 50 ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw calamari bag in contact with buns bag in walk in freezer. Explained and chef rearranged. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 115 f black beans 125 f as per manager 5 hours in steam table .stop sale issued. Sour cream 46 f,lettuce 47 f,sliced tomatoes 50 f, salsa 50 f,fish dip 46 f, hard boiled eggs 45 f in small cooler as per manager 5 hours in this cooler. Stop sale issued **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 46 f,lettuce 47 f,sliced tomatoes 50 f, salsa 50 f,fish dip 46 f, hard boiled eggs 45 f in small cooler as per manager 5 hours in this cooler. Stop sale issued **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 115 f black beans 125 f as per manager 5 hours in steam table .stop sale issued. **Warning**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Washcloth bucket chlorine over 200 ppm, manager changed the solution. Chlorine 100 ppm, **Corrected On-Site** **Warning**
41-15-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. **Warning**
16-37-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Creamy chicken 121 -122 at 3:26 pm as per manager cooling 1 hour. Second temperature 121-122 at 3:40 no change in 14 minutes. At this rate of cooling it will not reach 135 to 70 f within 2 hours. Explained. Chef put container in ice bath in the walk in cooler. **Warning**
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. Round plastic container in flour container at breading station. Chef removed the container. **Corrected On-Site** **Warning**
14-01-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
30
Feb 19, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
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. Cook plated bread without gloves. Cook put gloves on. **Corrected On-Site**
09-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Conch Chowder 48°F-51°F cooked yesterday in a deep tight covered container. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Conch Chowder 48°F-51°F cooked yesterday in a deep tight covered container in walk in cooler.
01B-36-5
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. Tuna 36°F on cook line. Thawed this morning. Cook removed ROP. **Corrected On-Site**
06-09-1
Basic - Employee coffee cup on a food preparation table at cook line. Cook discarded. **Corrected On-Site**
12B-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container, of blue cheese and sour slaw, on cook line. Operator replaced with spoons. **Corrected On-Site**
10-06-5
55
Sep 29, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 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. Dishwasher (Chlorine 0ppm); fixed to 100 ppm **Corrected On-Site**
22-41-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Bowl used to dispense flour Removed **Corrected On-Site**
14-01-5
78
Mar 29, 2023
Routine - Food
3 critical violations.
View 3 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. Dishwasher (Chlorine 0ppm) in kitchen. Ran again. Dishwasher (Chlorine 100ppm) **Corrected On-Site**
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. Chef observed plating ready to eat food on a salad with barehands for immediate service. Chef observed plating ready to eat garnishes on a burger with barehands for immediate service. Educated on site. Chef Put gloves on. **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (82-136F - Hot Holding); cooked mushrooms (80F - 135F Hot Holding) on cook line. Operator states food cooked and hot holding for less than four hours. Reheated to 165F. **Corrective Action Taken**
03B-01-6
64
Nov 4, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice used for consumption storing plastic bottles of juice in bar ice bin. Operator discarded. **Corrective Action Taken**
01B-13-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Remade Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Flour container in kitchen.
02D-01-5
78
Frequently Asked Questions
When was Dave's Last Resort & Raw Bar last inspected?
The most recent health inspection at Dave's Last Resort & Raw Bar on file is from Jan 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Dave's Last Resort & Raw Bar?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Dave's Last Resort & Raw Bar.
How does Dave's Last Resort & Raw Bar compare to other restaurants in Lake Worth?
Dave's Last Resort & Raw Bar most recently scored 74 out of 100, which is about the same as the Lake Worth average of 77.
Has Dave's Last Resort & Raw Bar's inspection record improved over time?
Yes. Recent inspections at Dave's Last Resort & Raw Bar have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dave's Last Resort & Raw Bar 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 Dave's Last Resort & Raw Bar inspected?
Based on the inspection history on file, Dave's Last Resort & Raw Bar is inspected around three times per year on average.
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