Linseys Cafe and Restaurant
Last inspected: Mar 30, 2026
50
Score
Public records show 10 inspections at Linseys Cafe and Restaurant stretching back to 2022. The newest entry in the record is dated Mar 30, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The pattern that stands out is “cooked/heated time/temperature control”, which has been cited two times.
That's lower than the typical Lake Worth restaurant, which scores around 77. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
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. sliding door cooler: cooked rice (45-47F - Cooling) at 10:15; cooling since 2pm 3/29 Observed in sealed ziplock bags. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sliding door cooler: cooked rice (45-47F - Cooling) at 10:15; cooling since 2pm 3/29 Observed in sealed ziplock bags. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
03D-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink.
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Salsa verde (cooked peppers and onions) removed from freezer on 3/28 not date marked at reach in cooler. Educated operator. Operator date marked product. **Corrected On-Site**
02C-04-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At kitchen hand sink. **Corrected On-Site** **Repeat Violation**
31B-06-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in contact with ice at ice bin. **Corrected On-Site**
10-01-5
Basic - Food stored on floor. Cooking oil stored on floor in dry storage. **Corrected On-Site** **Repeat Violation**
08B-38-4
50
Dec 1, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
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 soiled dish on floor and after without washing hands employee handled clean and sanitized lid to place on container of cooked beans, discussed with operator, employee washed hands. **Corrected On-Site**
12A-29-4
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. In produce reach in cooler shredded cheese (55F - Cold Holding) per operator product not portioned or prepared today and held in unit for 2 days, discussed with operator, see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In produce reach in cooler shredded cheese (55F - Cold Holding) per operator product not portioned or prepared today and held in unit for 2 days, discussed with operator, see stop sale.
03A-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand washing sink in kitchen at entrance soap dispenser unable to dispense soap, discussed with operator who provided soap bottle. **Corrected On-Site**
31B-06-4
Basic - Bowl or other container with no handle used to dispense food. In storage room bowl with no handle used to scoop rice, discussed with operator who removed bowl. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on rack with bags of tortillas in kitchen, discussed with operator who removed cell phone. **Corrected On-Site**
40-06-5
Basic - Working containers of food removed from original container not identified by common name. In kitchen oil bottles not labeled, discussed with operator to label bottles.
02D-01-5
Basic - Food stored on floor. In kitchen large bins of avocados stored on floor, discussed with operator to remove from floor.
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen ceiling vent above sink and to go containers, soiled with accumulation of dust debris, discussed with operator to clean and sanitize.
36-34-5
45
Apr 4, 2025
Routine - Food
No violations found.
100
Feb 3, 2025
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
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 reach in cooler cooked tomato sauce (56F - Cooling) per operator sauce cooked yesterday and left in cooler overnight and not portioned or prepared product did not reach 41F within 6 hours. see stop sale. **Repeat Violation** **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. In steam table cooked rice (106F - Hot Holding) per operator product cooked this morning on stove approximately 2 hours ago. Discussed hot holding procedure with operator who moved product to be reheated to 165+F and turned on steam table. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked tomato sauce (56F - Cooling) per operator sauce cooked yesterday and left in cooler overnight and not portioned or prepared product did not reach 41F within 6 hours. see stop sale. **Warning**
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at front counter plastic wrapped raw tenderized beef stored above bags of French fries. Operator corrected storage of products. **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. In reach in freezer at front counter plastic wrapped raw tenderized beef stored above plastic wrapped fish.operated corrected storage. **Corrected On-Site** **Warning**
08A-17-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler gallon of milk not date marked per operator product opened on Saturday; operator added date mark to container to show 2/1/25. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Establishment has no proof of certified food manager. Discussed with operator. **Warning**
53A-02-7
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In reach in cooler bag of cooked chicken marked 1/20/25 per operator product made on 1/20/25 and frozen then removed on Saturday 2/1/25 discussed date marking with operator who added pull date to container. **Corrected On-Site** **Warning**
02C-08-5
35
Aug 5, 2024
Food-Licensing Inspection
No violations found.
100
Jul 29, 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
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Oct 27, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw ground beef 46°, bacon 45° in glass door reach in cooler by the fryer at kitchen and slice cheese with paper 45° in flip top reach food being held less than 4 hours . Employee moved food another acceptable cooler and removed paper from the cheese. **Corrective Action Taken**
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
67
Jul 20, 2023
Routine - Food
1 critical violation. 5 major violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat in reach in cooler. Operator corrected to bottom shelf. **Corrective Action Taken**
08A-05-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator needs both QT and Chlorine test strip.
16-33-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items prepared 24hrs + with no date marks. Operator provided dates. **Corrective Action Taken**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with blue liquid used to clean tables. Operator added Windex label. **Corrected On-Site** **Repeat Violation**
41-17-4
52
Feb 8, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like buildup.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of red liquid at dish area (degreaser) and blue liquid (window cleaner)at wait stand. Operator corrected with labeling. **Corrective Action Taken**
41-17-4
Basic - Single-service articles improperly stored. Observed in closet, a case of take out bags on the floor.Operator relocated to shelf.
25-05-4
78
Aug 9, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food build up on can opener. Operator removed, cleaned and sanitized. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils in hand sink. Operator removed **Corrected On-Site**
31A-09-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease at top of walls and on ceiling tiles.
36-68-5
67
Frequently Asked Questions
When was Linseys Cafe and Restaurant last inspected?
The most recent health inspection at Linseys Cafe and Restaurant on file is from Mar 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Linseys Cafe and Restaurant?
Across the inspection record, “cooked/heated time/temperature control” has been cited two times, more than any other issue at Linseys Cafe and Restaurant.
How does Linseys Cafe and Restaurant compare to other restaurants in Lake Worth?
Linseys Cafe and Restaurant most recently scored 50 out of 100, which is lower than the Lake Worth average of 77.
Has Linseys Cafe and Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Linseys Cafe and Restaurant have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Linseys Cafe and Restaurant 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 Linseys Cafe and Restaurant inspected?
Based on the inspection history on file, Linseys Cafe and Restaurant is inspected around three times per year on average.
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