Nessa's Kitchen Pbc
Last inspected: Feb 4, 2026
43
Score
Public records show 10 inspections at Nessa's Kitchen Pbc stretching back to 2022. The latest inspection on file is from Feb 4, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about seven violations before that.
The most common issue across all inspections has been “no paper towels”, showing up three times.
By comparison, the average Lake Worth facility scores 77, putting Nessa's Kitchen Pbc on the weaker side. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
43
Oct 20, 2025
Routine - Food
No violations found.
100
Aug 19, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-08-19: for 60 days **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in refrigerator door in disrepair. **Warning** - From follow-up inspection 2025-08-19: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Plumbing system in disrepair. At kitchen, sink in disrepair. **Warning** - From follow-up inspection 2025-08-19: **Time Extended**
29-08-4
82
Aug 18, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
43
Mar 26, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Employee put roll of paper towel on shelf by hand sink. **Corrected On-Site** **Repeat Violation**
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. As per manager only Two employees. As per her Both employees started one week ago . Printed and provided food employee reporting agreement. **Repeat Violation**
11-26-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustics ceiling tiles in the kitchen.
36-37-5
Basic - Outer openings not protected with self-closing doors. Back door. 2x **Repeat Violation**
35B-03-4
74
Sep 30, 2024
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried plantains 79 f since 11 am, current time 3:20 pm hot holding. black beans 99 f on stove stove not on cooked at 11 am hot holding, current time 3:20 pm
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 45 f cold holding as per employee cooked last night . Not prepared or portioned today. Pork 59 f in standing water in the three compartment sink as per employee thawing 1 hour.employee washed and started cooking. ( corrective action taken) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Portioned Shredded cabbage and shredded carrots mis 73 f stored at room temperature. as per employee prepared at 11 am .current time 3:15 pm
01B-38-5
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. Portioned Shredded cabbage and shredded carrots mis 73 f stored at room temperature. as per employee prepared at 11 am .current time 3:15 pm
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried plantains 79 f since 11 am, current time 3:20 pm hot holding. black beans 99 f on stove stove not on cooked at 11 am hot holding, current time 3:20 pm **Repeat Violation** **Admin Complaint**
03B-01-6
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. Emailed one.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink . Employee put some napkins **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Outer openings not protected with self-closing doors. Back door **Repeat Violation**
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork 59 f in standing water in the three compartment sink as per employee thawing 1 hour. Explained. Employee washed and started cooking. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
06-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
30
Feb 23, 2024
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023 **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned cabbage mix 74 f explained 41 f or colder for cold holding, 135 f or hotter for hot holding or use time as public health control. Last inspection was cited for time however no plan available or any time marked. As per employee they keep it at room temperature. less than 2 hours at the counter.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.boiled plantains 116 f in a pan on stove. Stove turned off hot holding, less than 4 hours, fried plantains 73 f in a pan on the table. Hot holding, as per employee less than 4 hours **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm. Explained and advised to add more water or change the solution
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by ice machine and chair at front counter. Employee removed the chair. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink. Employee put some napkins. **Corrected On-Site**
31B-02-4
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 - 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 one and provided. **Corrected On-Site**
11-27-4
Basic - Label on a food item prepared and 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. Passion fruit juice, lemonade packaged in clear cups with lids in glass door cooler for self serve in the dining room. **Repeat Violation**
02D-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw turkey thawing at room temperature on utility cart by reach in freezer. Still frozen solid. Employee moved it to cooler. **Corrected On-Site**
06-01-5
Basic - Outer openings not protected with self-closing doors. Back door
35B-03-4
29
Jul 5, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued due to adulteration of food product. Ice in ice machine used for consumption at front counter storing coffee mate creamer. **Warning**
01B-03-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm) remade Triple Sink (Chlorine 100ppm). **Corrected On-Site** **Warning**
22-42-4
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 Pikliz at front service window. Time marked. **Corrected On-Site** **Warning**
03F-02-5
Basic - Label on a food item prepared and 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. Homemade beverages in front cooler in dining room **Warning**
02D-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing on prep table. Moved to cooler. **Corrected On-Site** **Warning**
06-01-5
58
Feb 2, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Oct 25, 2022
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
78
Frequently Asked Questions
When was Nessa's Kitchen Pbc last inspected?
The most recent health inspection at Nessa's Kitchen Pbc on file is from Feb 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Nessa's Kitchen Pbc?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Nessa's Kitchen Pbc.
How does Nessa's Kitchen Pbc compare to other restaurants in Lake Worth?
Nessa's Kitchen Pbc most recently scored 43 out of 100, which is lower than the Lake Worth average of 77.
Has Nessa's Kitchen Pbc's inspection record improved over time?
Yes. Recent inspections at Nessa's Kitchen Pbc have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Nessa's Kitchen Pbc 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 Nessa's Kitchen Pbc inspected?
Based on the inspection history on file, Nessa's Kitchen Pbc is inspected around three times per year on average.
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