Lorma's Haitian Restaurant
Last inspected: Mar 20, 2026
100
Score
Lorma's Haitian Restaurant appears in inspection records 10 times, starting in 2022. Lorma's Haitian Restaurant was last inspected on Mar 20, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around two violations compared to roughly six violations earlier on.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing two times across the record.
Compared to the broader Lake Worth restaurant scene, where the average is 77, this is a stronger showing. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
No violations found.
100
Mar 19, 2026
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Ambient temperature: djon djon rice (120F - Cooling) at 1:52; cooling since 12:30 - 96F at 2:29 At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-01-5
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. Raw chicken over raw ground beef at reach in freezer. Both products not in commercial packaging. Operator stored products properly. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door reach in cooler: lalo (cooked spinach) (52F - Cold Holding); legume (cooked vegetables with beef) (52F - Cold Holding); black bean sauce (53F - Cold Holding); espageti (cooked pasta) (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved products to another operable cooler. **Corrective Action Taken** **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. Ambient temperature: cooked plantain (81F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Advised operator to place time stamp for remaining 3 hours. Time control procedure emailed to operator. **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Juice from concentrate packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Warning**
02D-03-4
52
Aug 13, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen in reach in cooler cut lettuce (55F - Cooling) at 2:25 since 10:30 to 54F at 2:45 ; cut tomatoes (72F - Cooling) at 2:25 since 10:30 to 67F at 2:45, at this rate of cooling product did not reach 41F within 4 hours see stop sale, discussed with operator who found reach in cooler turned off and turned on unit. 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 large metal pans of cooked rice (50F - Cooling) at 2:20 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale. **Warning** - From follow-up inspection 2025-08-13: 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 large metal pans of cooked rice (47F - Cooling) at 10:10 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale. **Admin Complaint**
01B-02-5
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. In reach in cooler large metal pans of cooked rice (50F - Cooling) at 2:20 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale. **Warning** - From follow-up inspection 2025-08-13: In reach in cooler large metal pans of cooked rice (47F - Cooling) at 10:10 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale. **Admin Complaint**
03D-02-5
74
Aug 12, 2025
Routine - Food
7 critical violations. 5 major violations. 1 minor violation.
View 13 violations
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 large metal pans of cooked rice (50F - Cooling) at 2:20 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale. **Warning**
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 wiped face with hand and after without washing hands employee handled pan of cooked pork, discussed with employee who washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored above cut lettuce, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen in reach in cooler cut lettuce (55F - Cooling) at 2:25 since 10:30 to 54F at 2:45 ; cut tomatoes (72F - Cooling) at 2:25 since 10:30 to 67F at 2:45, at this rate of cooling product did not reach 41F within 4 hours see stop sale, discussed with operator who found reach in cooler turned off and turned on unit. 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 large metal pans of cooked rice (50F - Cooling) at 2:20 per operator prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, discussed with operator see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In kitchen in reach in cooler cut lettuce (55F - Cooling) at 2:25 since 10:30 to 54F at 2:45 ; cut tomatoes (72F - Cooling) at 2:25 since 10:30 to 67F at 2:45, at this rate of cooling product did not reach 41F within 4 hours see stop sale, discussed with operator who found reach in cooler turned off and turned on unit. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table white rice (123F - Hot Holding) per operator product prepared approximately 2 and a half hours ago and placed in steam table to hot hold, discussed with operator who moved product to stove to reheat to 165F+. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. In kitchen on dish storage rack bottle of bleach stored directly next to clean dishes, discussed with operator who removed bleach. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table large pan of cooked pork (105F - Cooling) at 2:10 since 1:30 to 117F at 2:30, at this rate of cooling product will not reach 71F within 2 hours, discussed with operator not to add additional freshly cooked products to the top of product already cooling, operator divided product and moved to freezer to rapid chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and provided copy of big 6 poster by email. **Warning**
11-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand washing sink no paper towels provided, discussed with operator who provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has one new employee working in the kitchen for 2 weeks not informed on their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed with operator and provided employee health reporting agreement by email to operator for employee to sign. **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen next to 3 compartment sink unlabeled spray bottle containing bleach, discussed with operator who labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. At steam table soufflé cups with no handle used to scoop sauce into containers, discussed with operator who removed cups. **Corrected On-Site** **Warning**
14-01-5
20
Jan 30, 2025
Food-Licensing Inspection
No violations found.
100
Jul 17, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
50
Nov 27, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No soap provided at handwash sink by the dishwashing sink.
31B-03-4
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
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
78
Aug 17, 2023
Routine - Food
No violations found.
100
Mar 16, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed Goat and gravy, frozen in take out bags.
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen hand washing sink. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink in kitchen. Operator provided.
31B-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in use wiping cloths on counter tops. Operator relocated all to sanitizer bucket.
21-09-4
67
Nov 17, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above produce. Operator relocated to bottom shelf. **Corrected On-Site**
08A-02-6
86
Frequently Asked Questions
When was Lorma's Haitian Restaurant last inspected?
The most recent health inspection at Lorma's Haitian Restaurant on file is from Mar 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Lorma's Haitian Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Lorma's Haitian Restaurant.
How does Lorma's Haitian Restaurant compare to other restaurants in Lake Worth?
Lorma's Haitian Restaurant most recently scored 100 out of 100, which is higher than the Lake Worth average of 77.
Has Lorma's Haitian Restaurant's inspection record improved over time?
Yes. Recent inspections at Lorma's Haitian Restaurant have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Lorma's Haitian Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Lorma's Haitian Restaurant inspected?
Based on the inspection history on file, Lorma's Haitian Restaurant is inspected around three times per year on average.
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