Mom's Kitchen
Last inspected: Jan 7, 2026
86
Score
Inspectors have visited Mom's Kitchen nine times, with records going back to 2022. Inspectors last stopped by on Jan 7, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to four violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
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.
9
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged open box of raw fish stored directly above non commercially packaged bags of tater tots, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-07: In walk in freezer non commercially packaged open box of raw shrimp stored directly above non commercially packaged bags of tater tots, discussed with operator who corrected storage of products. **Admin Complaint** **Corrected On-Site**
08A-02-6
86
Jan 6, 2026
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
23
Jul 25, 2025
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
29
Jan 21, 2025
Routine - Food
7 critical violations. 1 major violation. 5 minor violations.
View 13 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled and cracked open raw shell eggs to be cooked and without washing hands employee grabbed a clean plate and began to touch ready to eat food such as English muffin and cooked eggs. Discussed with operator employee washed hands. **Corrected On-Site**
12A-27-4
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. Dishwasher loaded and placed dirty dishes onto tray and placed into machine; without washing hands the employee removed clean and sanitized dishes from machine. Discussed with operator employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw beef steak patties stored over ice cream. Operator corrected storage of items. In walk in cooler non commercially packaged raw veal steak patties stored over bread. Operator corrected storage of items. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler mahi mahi not removed from reduced oxygen packaging and not frozen. See stop sale
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line sliced cheese (47F - Cold Holding) per operator product not portioned or prepared today and placed in flip top approximately 2 hours before. Discussed cold holding with operator who removed top portion of overfilled sliced cheese to be placed in walk in to cool down. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-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 at cook line chicken gravy (120F - Hot Holding) per operator product made approximately 2 hours ago operator moved product to stove to reheat to 165F **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. In dry storage room in back of restaurant container of chemical sealant stored above cooking oils. Operator removed sealant. **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler larger container of pancake batter with egg (64F - Cooling) at 9:05 per operator product prepared at 7:00 to 62F at 9:45. At this current rate of cooling product will not reach 41F within 4 hours discussed with operator who removed lids from container to facilitate faster cooling. **Corrective Action Taken**
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. In kitchen reach in cooler under flat top a plate with no handle being used to scoop and portion potatoes. Discussed with operator who removed. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler mahi mahi not removed from reduced oxygen packaging and not frozen. See stop sale
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on table next to cutting boards and containers of food products employee drink. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen employee jacket stored above clean and sanitized dishes. Operator removed. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Containers of cooking oil stored on floor in dry storage room. Operator moved containers to shelf. **Corrected On-Site**
08B-47-4
25
Jul 31, 2024
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
No Discharge from Eyes, Nose, and Mouth
FL-07
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
37
Nov 6, 2023
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit... whole turkey breast cooked temperature 137° to 163° . Operator stated that he will cooking again over 165° .
03C-44-5
High Priority - Employee washed hands with cold water and without soap . Operator educated employee. **Corrected On-Site**
12A-19-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw sea food above Tater Toats at reach in cooler at kitchen, raw chicken above beef base at walk in cooler . Employee properly stored food. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 58° in flip top reach in cooler at front line being held less than 4 hours . Employee time marked. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... butter 74° at front line being held less than four hours . Employee time marked. **Corrected On-Site**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...bean soup was cooked Friday at walk in cooler. Employee date marked. **Corrected On-Site**
02C-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food...provided to operator.
03F-10-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink...dishwasher washing hand in dishwashing sink . Operator educated employee. **Corrected On-Site**
12A-03-4
35
Jul 31, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Commercially processed reduced oxygen packaged fish ( both Mahi and Salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor of the walk-in freezer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed, clean and sanitized.
10-17-4
82
Feb 17, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Spray bottle containing blue toxic substance not labeled in dish room.
41-17-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed all line cooks without hair restraints.
13-03-4
Basic - Equipment in poor repair. Gaskets torn on front counter cooler.
14-11-5
78
Aug 25, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on wait stand, Butter patties (49°F - Cold Holding). Per operator, less than 1 hour. Operator relocated to reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - Food stored on floor in walk-in freezer. Operator relocated to shelves. **Corrected On-Site**
08B-38-4
82
Frequently Asked Questions
When was Mom's Kitchen last inspected?
The most recent health inspection at Mom's Kitchen on file is from Jan 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Mom's Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Mom's Kitchen.
How does Mom's Kitchen compare to other restaurants in Lake Worth?
Mom's Kitchen most recently scored 86 out of 100, which is higher than the Lake Worth average of 77.
Has Mom's Kitchen's inspection record improved over time?
Yes. Recent inspections at Mom's Kitchen have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Mom's Kitchen 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 Mom's Kitchen inspected?
Based on the inspection history on file, Mom's Kitchen is inspected around three times per year on average.
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