Restaurante La Perla Escondida
Last inspected: Dec 19, 2025
58
Score
Inspectors have visited Restaurante La Perla Escondida eight times, with records going back to 2022. The latest inspection on file is from Dec 19, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The pattern that stands out is “raw animal foods not properly separated”, which has been cited three times.
By comparison, the average Lake Worth facility scores 77, putting Restaurante La Perla Escondida on the weaker side. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in refrigerator at front counter, raw beef stored over ready to eat onions. Operator moved beef to bottom shelf.
08A-05-6
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. Emailed poster to operator
11-07-5
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 poster to operator
11-27-4
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 - Current Hotel and Restaurant license not displayed. Old license displayed for 2025. Operator located updated license **Corrected On-Site**
50-09-4
Basic - Food stored on floor. At front counter, case of water bottles and canned food stored on floor.
08B-38-4
58
Aug 14, 2025
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. At kitchen, cooked tortilla chips stored in non-food grade bags. Operator corrected. **Corrected On-Site**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in coolers, Raw chicken stored over raw beef and raw fish. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen in reach in coolers, cooked chicken (52F - Cold Holding), not prepared or portioned today. Operator stated item held in unit over 24 hours. See stop sale. At kitchen reach in cooler, milk (48F - Cold Holding). Operator stated item held out of temperature for approximately 1 hour. Advised operator of proper cold holding parameters. Operator moved item to different cooler to quick chill.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked rice (101F - Hot Holding). Operator stated item held for approximately 1 hour. Advised operator to reheat item to 165F.
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. At kitchen, hand wash sink not accessible due to cutting board on sink, blocking it from use.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At kitchen, handwashing sink used for other purposes as evident by knife, and cutting board in sink.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen reach in coolers, several food items-soup, cooked beans, cooked chicken, per operator prepared onsite and stored over 24 hours without proper date marking. Advised operator of proper date marking for foods prepared onsite and held over 24 hours require proper date marking.
02C-02-5
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 - Plumbing system in disrepair. At kitchen, hand sink in disrepair.
29-08-4
35
Mar 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed the cloth **Corrected On-Site**
21-04-4
95
Sep 23, 2024
Routine - Food
4 critical violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish one door white reach in cooler. Not commercially packaged. Removed **Corrected On-Site**
08A-20-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ; cooked beans (70F - Cooling) white reach in cooler next to triple sink. Not prepped or portioned today in unit over four hours. In large covered pot. Food did not reach 41 F within 6 hours
03D-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you bags storing food in freezer chest
14-15-4
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ; cooked beans (70F - Cooling) white reach in cooler next to triple sink. Not prepped or portioned today in unit over four hours. In large covered pot. Food did not reach 41 F within 6 hours
01B-02-5
55
Feb 19, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish Removed **Corrected On-Site**
08A-20-5
Basic - Dead roaches on premises. One dead roach In Hand sink One dead roach on wall over hand sink Removed **Corrected On-Site**
35A-03-4
Basic - Food stored outside. Onions and potatoes
08B-42-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Under triple sink
21-38-4
67
Jul 31, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Food stored in thank you grocery bags throughout
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over lettuce white reach in cooler in dining room. Removed **Corrected On-Site**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed rinsing unclean wiping cloth in triple sink and Wiped counter and began stirring beans No hand washing in between. Educated on site. Employee washed hands.
12A-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in triple sink
12A-03-4
Basic - Floor area(s) covered with standing water. At hand sink
36-22-4
Basic - Food stored in a prohibited area. Onions stored outside
08B-37-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest in dining room
14-69-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kicthen
36-02-5
Basic - Water leaking from pipe and/or faucet/handle. Under hand sink in kitchen
29-11-4
45
Jan 31, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Thank you grocery bags storing raw chicken in freezer
14-31-5
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. fish (57F - Cold Holding) in white reach in cooler in kitchen. Operator states fish not prepped or portioned today. Kept in unit over night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (57F - Cold Holding) in white reach in cooler in kitchen. Operator states fish not prepped or portioned today. Kept in unit over night.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine
16-37-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit-all reach in coolers **Repeat Violation**
05-09-4
Basic - Working containers of food removed from original container not identified by common name. Oil squeeze bottles on cook line
02D-01-5
47
Sep 20, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
61
Frequently Asked Questions
When was Restaurante La Perla Escondida last inspected?
The most recent health inspection at Restaurante La Perla Escondida on file is from Dec 19, 2025. The public record contains eight inspections in total.
What is the most common violation at Restaurante La Perla Escondida?
Across the inspection record, “raw animal foods not properly separated” has been cited three times, more than any other issue at Restaurante La Perla Escondida.
How does Restaurante La Perla Escondida compare to other restaurants in Lake Worth?
Restaurante La Perla Escondida most recently scored 58 out of 100, which is lower than the Lake Worth average of 77.
Has Restaurante La Perla Escondida's inspection record improved over time?
Results have been roughly steady. Inspections at Restaurante La Perla Escondida have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Restaurante La Perla Escondida means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Restaurante La Perla Escondida inspected?
Based on the inspection history on file, Restaurante La Perla Escondida is inspected around two times per year on average.
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