Gsj Bakery and Bon Resto
Last inspected: Feb 20, 2026
67
Score
The health department has logged 10 inspections at Gsj Bakery and Bon Resto, the earliest from 2022. The latest inspection on file is from Feb 20, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to four violations per visit.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged two times.
The city-wide average sits at 77, which Gsj Bakery and Bon Resto's 67 doesn't quite reach. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (60F at 9:31am - Cooling) as per operator stored since 8pm yesterday ; cooked turkey (53F at 9:33am - Cooling) as per operator stored since 8pm yesterday ; cooked pork (55F at 9:37am - Cooling) as per operator stored since 3:00pm yesterday ; cooked vegetable soup (51F at 9:46am - Cooling) as per operator stored since 10:00am; Products covered and stored in deep containers The products never cooled down to 41F within a total of 6 hours See stop sale **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-20: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked pasta (55F at 8:57am - Heated Cooling) as per operator stored since 4pm yesterday The product never cooled down to 41F within a total of 6 hours See stop sale **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : 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 walk in cooler: cooked chicken (60F at 9:31am - Cooling) as per operator stored since 8pm yesterday ; cooked turkey (53F at 9:33am - Cooling) as per operator stored since 8pm yesterday ; cooked pork (55F at 9:37am - Cooling) as per operator stored since 3:00pm yesterday ; cooked vegetable soup (51F at 9:46am - Cooling) as per operator stored since 10:00am; Products covered and stored in deep containers The products never cooled down to 41F within a total of 6 hours See stop sale **Warning** - From follow-up inspection 2026-02-20: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked pasta (55F at 8:57am - Heated Cooling) as per operator stored since 4pm yesterday The product never cooled down to 41F within a total of 6 hours See stop sale **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : 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 **Repeat Violation** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-20: **Time Extended**
11-27-4
67
Feb 19, 2026
Routine - Food
8 critical violations. 1 major violation.
View 9 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 walk in cooler: cooked chicken (60F at 9:31am - Cooling) as per operator stored since 8pm yesterday ; cooked turkey (53F at 9:33am - Cooling) as per operator stored since 8pm yesterday ; cooked pork (55F at 9:37am - Cooling) as per operator stored since 3:00pm yesterday ; cooked vegetable soup (51F at 9:46am - Cooling) as per operator stored since 10:00am; Products covered and stored in deep containers The products never cooled down to 41F within a total of 6 hours See stop sale **Repeat Violation** **Admin Complaint**
03D-02-5
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. Employee touched their face then touched clean spatula at cook line; no handwash Employee washed hands **Corrected On-Site** **Warning**
12A-25-4
High Priority - Nonfood-grade bags used in direct contact with food. Cut lettuce in direct contact with thank you to go bag Operator stored properly **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Reach in freezer: raw beef bones stored over ready to eat melon and hotdogs - not all products commercially packaged Operator stored properly **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer: Raw turkey stored over raw beef - not all products commercially packaged. Operator stored properly **Corrected On-Site** **Warning**
08A-17-6
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 walk in cooler: cooked chicken (60F at 9:31am - Cooling) as per operator stored since 8pm yesterday ; cooked turkey (53F at 9:33am - Cooling) as per operator stored since 8pm yesterday ; cooked pork (55F at 9:37am - Cooling) as per operator stored since 3:00pm yesterday ; cooked vegetable soup (51F at 9:46am - Cooling) as per operator stored since 10:00am; Products covered and stored in deep containers The products never cooled down to 41F within a total of 6 hours See stop sale **Warning**
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: chicken stew (117F - Hot Holding) as per operator stored an hour ago Operator moved product to stove to reheat to 165F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored over bottles of drinks Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
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 **Repeat Violation** **Repeat Violation** **Admin Complaint**
11-27-4
27
Sep 29, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Provided operator with email copy of clean up poster. - From follow-up inspection 2025-09-29: Same **Time Extended**
11-27-4
90
Jul 29, 2025
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish stored over cooked vegetables, raw crab stored above cooked turkey, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-05-6
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. In walk in cooler turkey and gravy (64F - Cooling) at 9:45 per operator product prepared yesterday and held in walk in cooler since 10pm yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of sanitizer powder stored on wire metal shelf above seasonings, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler turkey and gravy (64F - Cooling) at 9:45 per operator product prepared yesterday and held in walk in cooler since 10pm yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator wiped face with hand and paper towel before putting on gloves to handle clean utensils, discussed with operator who washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-07-5
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. Operator handled bottle of cleaning sanitizer powder and without washing hands operator handled bottles of seasonings, discussed with operator who washed hands. **Corrected On-Site**
12A-29-4
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. Provided operator with email copy of clean up poster.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked beef feet (72F - Cooling) at 9:45 since 8:00 to 72F at 9:55, at this current rate of cooling product will not reach 70F within 2 hours operator moved product to reach in chest freezer to rapid chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator employee started approximately 3 months ago with no proof of employee training, discussed with operator.
53B-02-5
Basic - Dead roaches on premises. In kitchen approximately 3 dead roaches on floor next to dough rolling machine and under shelves with clean and sanitized dishes, discussed with operator who cleaned and sanitized areas. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Inside walk in cooler floor soiled with food debris and build up, discussed with operator to clean and sanitize area.
36-73-4
27
Feb 14, 2025
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Food Properly Stored/Protected
FL-48
22
Jul 30, 2024
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
45
Oct 31, 2023
Routine - Food
2 critical violations.
View 2 violations
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...hot holding cooked to serve pork 89°, turkey 87° on the prep table being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding cooked to serve pork 89°, turkey 87° on the prep table being held more than 4 hours . Stop sale issue. Recommend operator discarded food.
03B-01-6
74
Jul 17, 2023
Routine - Food
No violations found.
100
May 2, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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/ **Warning** - From follow-up inspection 2023-05-02: Operator needs a 2nd Certified Food Manager so they can always have one on duty with 4 or more employees present. **Time Extended**
53A-05-6
90
Aug 29, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm in 3CS. Operator drained and refilled with 100 ppm chlorine. **Corrected On-Site**
22-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler, cooked spaghetti, cooked pork, rice, beans, all more than 24 hours, no date mark.
02C-02-5
Basic - Exterior back door has a gap at the threshold that opens to the outside.
35B-01-4
74
Frequently Asked Questions
When was Gsj Bakery and Bon Resto last inspected?
The most recent health inspection at Gsj Bakery and Bon Resto on file is from Feb 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Gsj Bakery and Bon Resto?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Gsj Bakery and Bon Resto.
How does Gsj Bakery and Bon Resto compare to other restaurants in Lake Worth?
Gsj Bakery and Bon Resto most recently scored 67 out of 100, which is lower than the Lake Worth average of 77.
Has Gsj Bakery and Bon Resto's inspection record improved over time?
Yes. Recent inspections at Gsj Bakery and Bon Resto have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Gsj Bakery and Bon Resto 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 Gsj Bakery and Bon Resto inspected?
Based on the inspection history on file, Gsj Bakery and Bon Resto is inspected around three times per year on average.
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