Vincent's Bistro
Last inspected: Feb 12, 2026
64
Score
Vincent's Bistro has been inspected 10 times since 2022. Vincent's Bistro was last inspected on Feb 12, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
Looking across the full record, “employee touching ready-to-eat food” is the recurring theme, flagged two times.
By comparison, the average Lake Worth facility scores 77, putting Vincent's Bistro on the weaker side. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
64
Aug 28, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
74
May 27, 2025
Routine - Food
No violations found.
100
Mar 25, 2025
Routine - Food
3 major violations. 1 minor violation.
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. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Several display cases added, some areas closed and converted to sandwich station including cooking station. Only plans available for file 307491 doesn't match. Please submit updated plans to DHR.PLANREVIEW@MYFLORIDALICENSE.COM **Warning**
51-16-7
Intermediate - Handwash sink not accessible for employee use at all times. Large empty pitcher stored in hand sink at front counter. Employee removed the pitcher **Corrected On-Site** **Warning**
31A-09-4
Basic - In-use wet wiping cloth/towel used under Green cutting board. Explained. Employee removed the cloth towel. **Corrected On-Site** **Warning**
21-04-4
70
Oct 3, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Chef handled rag with dripped raw egg on it with barehands and immediately handled ready to eat croissant with barehands. Educated chef and employees on site about handwashing and glove use.
12A-12-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef cut ready to eat cheese with barehands and placed it back into flip top cooler. Educated chef on site about glove use and ready to eat food items
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over heavy cream and two door reach in cooler Operator Removed and placed eggs on bottom shelf. **Corrected On-Site**
08A-05-6
64
Mar 5, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Pan in hand sink at cook line
31A-11-4
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in flip top cooler
08B-39-4
86
Nov 28, 2023
Routine - Food
No violations found.
100
Sep 12, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed leaving kitchen to go outside. Returned to work and immediately began handling food from walk in freezer. No hand washing observed. Educated on site. Hands washed. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef observed plating ready to eat lettuce with barehands. Educated on site. Chef put gloves on. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sink **Warning**
29-37-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Basic - Insect control device installed over food preparation area. Fly zapper at prep table with deli slicer in kitchen Removed **Corrected On-Site** **Warning**
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter hand sink Hand sink outside walk in freezer **Warning**
31B-04-4
Basic - Stored food not covered. Ice in freezer chest Covered **Corrected On-Site** **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour container Labeled **Corrected On-Site** **Warning**
02D-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in door at triple sink **Warning**
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between bane Marie and stainless steel table on cook line Removed **Corrected On-Site** **Warning**
10-17-4
43
Feb 15, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggplant in one door cooler. Operator states eggplant made last Friday.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing vinegar and soap at front counter.
41-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Oil squeeze bottle.
02D-01-5
74
Oct 26, 2022
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
52
Frequently Asked Questions
When was Vincent's Bistro last inspected?
The most recent health inspection at Vincent's Bistro on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Vincent's Bistro?
Across the inspection record, “employee touching ready-to-eat food” has been cited two times, more than any other issue at Vincent's Bistro.
How does Vincent's Bistro compare to other restaurants in Lake Worth?
Vincent's Bistro most recently scored 64 out of 100, which is lower than the Lake Worth average of 77.
Has Vincent's Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Vincent's Bistro have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Vincent's Bistro 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 Vincent's Bistro inspected?
Based on the inspection history on file, Vincent's Bistro is inspected around three times per year on average.
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