Lake Worth Pizza
Last inspected: Jan 20, 2026
74
Score
Public records show nine inspections at Lake Worth Pizza stretching back to 2022. On Jan 20, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “no conspicuously located ambient air temperature thermometer” is the issue that surfaces most often, recorded three times.
Compared to the broader Lake Worth restaurant scene, this is about average. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 20, 2026
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Nov 4, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
52
Jul 24, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Nov 20, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
70
Jul 23, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Feb 13, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey (46F - Cold Holding); mozzarella cheese (46F - Cold Holding) in flip top cooler. Not prepped or portioned. In unit less than four hours. Placed in cooler. **Corrective Action Taken**
03A-02-5
86
Jul 31, 2023
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (118-135F - Hot Holding) in steam table. Operator states food reheated less than four hours ago. Operator stirred. Sauce 135F. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Windex spray bottles stored with olive oil on shelf. Removed. **Corrected On-Site**
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. chicken wings (50F - Cooling); in glass door cooler. Operator states food not prepped or portioned today. In unit overnight overstocked in plastic container and covered. At this rate, food did not reach 41f within 6 hours.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in glass door cooler **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. chicken wings (50F - Cooling); in glass door cooler. Operator states food not prepped or portioned today. In unit overnight overstocked in plastic container and covered. At this rate, food did not reach 41f within 6 hours.
01B-02-5
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Gray refrigerator unit and glass door refrigerator unit
05-09-4
33
Jan 26, 2023
Food-Licensing Inspection
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked tomato sauce (86F - Hot Holding) in steam table. Operater states sauce in unit less than four hours. Reheated to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher washing and rinsing dishes without sanitizing properly. Set up three compartment sink with chlorine. Dishes sanitized. **Corrected On-Site**
22-45-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in flip top cooler made over 24 hours ago. **Corrected On-Site**
02C-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler next to flip top cooler. **Corrected On-Site**
05-09-4
58
Jul 12, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese pizza (80F - Cold Holding) at front service area. Chef states pizza out for less than four hours. Provided time as a public health control document to operator. Operator filled out document and time marked cheese pizza on board during inspection. fresh garlic oil (84F - Cold Holding) on counter next to reach in cooler. Chef states product out for two hours. Moved to reach in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in three compartment sink. Educated chef to use hand sink.
12A-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine.
16-37-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated with chef. **Corrected On-Site**
05-06-4
Basic - Bowl or other container with no handle used to dispense food. Cups as scoops in sugar and salt. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit in gladiator unit.
05-09-4
58
Frequently Asked Questions
When was Lake Worth Pizza last inspected?
The most recent health inspection at Lake Worth Pizza on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Lake Worth Pizza?
Across the inspection record, “no conspicuously located ambient air temperature thermometer” has been cited three times, more than any other issue at Lake Worth Pizza.
How does Lake Worth Pizza compare to other restaurants in Lake Worth?
Lake Worth Pizza most recently scored 74 out of 100, which is about the same as the Lake Worth average of 77.
Has Lake Worth Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Lake Worth Pizza have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Lake Worth Pizza 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 Lake Worth Pizza inspected?
Based on the inspection history on file, Lake Worth Pizza is inspected around three times per year on average.
Nearby Restaurants