Lakay Restaurant
Last inspected: Apr 7, 2026
55
Score
Inspectors have visited Lakay Restaurant eight times, with records going back to 2022. The most recent report on file is from Apr 7, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around five violations compared to roughly seven violations earlier on.
The most common issue across all inspections has been “no paper towels”, showing up five times.
That's lower than the typical West Palm Beach restaurant, which scores around 79. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee arrived at establishment, put on gloves, and began preparing food, without washing hands. Educated employee on proper handwashing procedures, and employee washed hands and changed gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-07-5
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 poster to operator.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored on prep table in kitchen, with deep groves.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. In kitchen, interior of microwave rusted.
22-31-4
Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler soiled with food debris. Employee cleaned door handles. **Corrected On-Site**
23-24-4
Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator.
51-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler soiled with food debris. Employee cleaned and sanitized cooler. **Corrected On-Site**
22-16-4
55
Nov 20, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and began preparing food without washing hands. Advised Operator of proper hand washing requirements.
12A-07-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used gloved hand to turn on hand washing sink, rinsed gloved hands in water and then wiped out sink basin with gloved hand then proceeded to handle clean equipment and utensils to prepare food without washing hands or changing gloves. Advised Operator of proper hand washing/single use glove wearing.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area; cooked plantains (64F - Cold Holding). Operator stated not prepared or portioned today, held a room temperature for less than 1 hour, moved to reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Floor area(s) covered with standing water around mop sink in kitchen.
36-22-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water dripping from ceiling in kitchen into garage can by reach in cooler.
36-32-5
55
Mar 17, 2025
Routine - Food
1 critical violation.
View 1 violation
Food Received at Proper Temperature
FL-12
86
Aug 19, 2024
Routine - Food
5 critical violations. 4 major violations.
View 9 violations
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 Glass door reach in cooler; milk (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Glass door reach in cooler; raw shell eggs (53F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Glass door reach in cooler; raw shell eggs (53F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-03-5
High Priority - Raw animal food stored over canned/bottled drinks. At glass door reach in cooler; raw shell eggs stored over canned drinks. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-11-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen through rear exit door, put on gloves and began preparing food without washing hands. Advised employee to wash hands before putting on gloves to work with food.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in cooler; milk (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. At cook line; cut cabbage (54F - Cold Holding). Operator stated not prepared or portioned today, held at room temperature less than 1 hour, moved to double door reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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
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/ 5 employees present, engaged in food preparation/handling, no certified food manager present.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-02-4
Intermediate - No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-03-4
32
Feb 29, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. At dry storage area; 1 #10 size can tomato paste dented on seam. See stop sale. Operator segregated can.
01B-01-4
High Priority - Raw animal food stored over canned/bottled drinks. At glass door reach in cooler; raw shell eggs stored over canned drinks. Operator moved raw shell eggs to bottom shelf of double door stainless reach in cooler. **Corrected On-Site**
08A-11-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At glass door reach in cooler; raw shell eggs (50F - Ambient Air Temperature/Cold Holding). Operator stated being held less than 4 hours, moved to double door stainless reach in cooler. **Corrected On-Site**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler; milk (50F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler less than 4 hours, moved to double door stainless reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-02-4
Intermediate - No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-03-4
Basic - Standing water in bottom of reach-in-cooler. At glass door reach in cooler; standing water in bottom.
29-49-6
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At glass door reach in cooler; no ambient air temperature thermometer.
05-09-4
41
Sep 20, 2023
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. At kitchen; hand wash sink blocked by tub of raw fish. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At double door stainless reach in cooler; cooked chicken and cooked turkey prepared onsite and held 28 hours, not date marked. Operator applied appropriate date mark. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. At cornmeal storage container; cup with no handle used to dispense. Operator removed. **Corrected On-Site**
14-01-5
64
Mar 20, 2023
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200 ppm part of the test strip turned purple then turned white. Explained. Employee changed the solution.chlorine 100 ppm **Corrected On-Site** **Repeat Violation**
41-18-4
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. Printed and provided one. **Corrected On-Site**
11-27-4
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/ No certified food manager present.5 food handlers working Manager Alex Vilard arrived.certificate by prometric dated 01/04/2019 **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by three compartment sink. Employee stocked. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink.hand sink by three compartment sink. Employee filled the dispenser. **Corrected On-Site**
31B-03-4
58
Sep 15, 2022
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk 55 in glass door cooler as per manager was outside earlier for use . As per her less than two hours . No other time temperature controlled food in the cooler ( only soda )
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Two half pieces ( approximately 4-6 inches) of carrots in hand sink by three compartment sink. Explained and employee discarded the carrots. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine or Quat. **Repeat Violation**
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/ 5 food handlers working No certified food manager present.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by three compartment sink. Manager put paper towel roll. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance buildup on wall behind mop sink.
36-27-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean knives stored between wall and metal rod by three compartment sink. Visible wall damage by knives observed.
24-07-4
47
Frequently Asked Questions
When was Lakay Restaurant last inspected?
The most recent health inspection at Lakay Restaurant on file is from Apr 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Lakay Restaurant?
Across the inspection record, “no paper towels” has been cited five times, more than any other issue at Lakay Restaurant.
How does Lakay Restaurant compare to other restaurants in West Palm Beach?
Lakay Restaurant most recently scored 55 out of 100, which is lower than the West Palm Beach average of 79.
Has Lakay Restaurant's inspection record improved over time?
Yes. Recent inspections at Lakay Restaurant have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lakay Restaurant 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 Lakay Restaurant inspected?
Based on the inspection history on file, Lakay Restaurant is inspected around two times per year on average.
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