Quetzalteca Bakery Café
Last inspected: Jan 8, 2026
100
Score
The health department has logged 10 inspections at Quetzalteca Bakery Café, the earliest from 2022. The newest entry in the record is dated Jan 8, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly four violations before.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing three times across the record.
That puts the facility ahead of the local pack: the average Lake Worth restaurant scores 77. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
No violations found.
100
Jan 7, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - No hot running water at three-compartment sink. Three compartment sink water temp at 75°f. **Warning**
27-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All handwashing sinks, no hot water. 75°F. **Warning**
27-16-4
82
Aug 12, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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 - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At kitchen, chlorine wiping cloth sanitizer 0 ppm. Operator corrected to chlorine 100ppm. **Corrected On-Site**
21-07-4
86
Mar 17, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Hands Clean and Properly Washed
FL-08
61
Aug 13, 2024
Routine - Food
No violations found.
100
Aug 12, 2024
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 57 f, refried beans 55 f, cooked beets 51 f, cooked carrots 55 f, cooked chicken in creamy sauce 56 f, cooked chicken in red sauce 57 f, rice pudding 57 f, pasta noodles 57 f, corn and milk beverage 56 f, black beans 57 f, cooked beef 56 f, been stuffed plantains 57 f, tomato sauce 50 f, boiled yuca 57 f, cooked cabbage 53 f, cooked carrots54 f, cooked corn on the cob 56 f, cooked chicken 57 f, beef soup 54 f, cooked beef ribs 57 f, ricotta cheese 51 f, black beans 56 f, raw chicken breast 55 f, milk 57 f, butter 73 f in three door upright cooler in the kitchen. **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. Black beans 131 f as per manager it was reheated and put in here an hour ago . No water in the bottom. hot holding, black beans reheated .temperature 180 f . **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 57 f, refried beans 55 f, cooked beets 51 f, cooked carrots 55 f, cooked chicken in creamy sauce 56 f, cooked chicken in red sauce 57 f, rice pudding 57 f, pasta noodles 57 f, corn and milk beverage 56 f, black beans 57 f, cooked beef 56 f, been stuffed plantains 57 f, tomato sauce 50 f, boiled yuca 57 f, cooked cabbage 53 f, cooked carrots54 f, cooked corn on the cob 56 f, cooked chicken 57 f, beef soup 54 f, cooked beef ribs 57 f, ricotta cheese 51 f, black beans 56 f, raw chicken breast 55 f, milk 57 f, butter 73 f in three door upright cooler in the kitchen. Stored over night. Not prepared or portioned today. **Warning**
03A-02-5
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. Emailed one. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Round bucket of water stored in hand sink by microwave. Employee removed the container. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by microwave. Employee stocked some paper towels. **Corrected On-Site** **Repeat Violation** **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. As per manager 2 employees working 2 weeks. Emailed food employee reporting agreement. **Warning**
11-26-1
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Half full foam cup of water without lid on table in the kitchen. Manager discarded the cup. **Corrected On-Site** **Warning**
12B-12-5
41
Feb 29, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cabbage and Raw eggs over celery three door reach in cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Stored food not covered. Chocolate banana freezer chest at register
08B-12-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest front register **Repeat Violation**
14-69-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in kitchen near three door reach in **Repeat Violation**
36-34-5
58
Sep 14, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over salsa and cheese in Two door cooler in dining room
08A-05-6
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in Three door cooler in kitchen
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest in dining room
14-69-4
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. Soft cheese containers in cooler in dining room
02D-03-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. At hand sink
36-30-4
Basic - Water leaking from pipe and/or faucet/handle. Three door cooler in kitchen leaking inside
29-11-4
61
Mar 3, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet plantains and beans (90F - Hot Holding) in front display case. Per operator food item in unit less than four hours. TPHC document sent to operator. Printed and filled out. Food item time marked for four hours. beans (110F-Hot holding ) warmer next to hand sink in kitchen. Per operator, beans cooked and placed in unit less than four hours ago. Reheated to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water running at Hand sink in dish wash area. Turned on. **Corrected On-Site**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in rice and flour. **Repeat Violation**
14-01-5
Basic - Floor tiles missing and/or in disrepair. At three compartment sink.
36-17-5
Basic - Food stored on floor. Salt bags on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sinks contain food debris
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish wash area. **Repeat Violation**
36-27-5
52
Sep 9, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (73F - Cold Holding) stored at room temperature on shelf under prep table. Operator states eggs out for less than four hours. Operator placed eggs back in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantains (78F - Hot Holding) front display case at counter. Operator states food item made two hours prior and placed in unit. Unit turned off. Operator reheated plantains and placed in unit for hot holding. TPHC Document emailed to operator. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Plastic containers stored directly in hand sink at ware wash area. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine
16-37-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust-at hand sink in kitchen.
36-27-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit-refrigerator unit at front counter.
05-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tiles at dish wash area.
36-32-5
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in sugar container.
14-01-5
45
Frequently Asked Questions
When was Quetzalteca Bakery Café last inspected?
The most recent health inspection at Quetzalteca Bakery Café on file is from Jan 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Quetzalteca Bakery Café?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Quetzalteca Bakery Café.
How does Quetzalteca Bakery Café compare to other restaurants in Lake Worth?
Quetzalteca Bakery Café most recently scored 100 out of 100, which is higher than the Lake Worth average of 77.
Has Quetzalteca Bakery Café's inspection record improved over time?
Yes. Recent inspections at Quetzalteca Bakery Café have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Quetzalteca Bakery Café 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 Quetzalteca Bakery Café inspected?
Based on the inspection history on file, Quetzalteca Bakery Café is inspected around three times per year on average.
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