Winston's Bar & Grill
Last inspected: Apr 13, 2026
32
Score
Across the available record, Winston's Bar & Grill has eight inspections on file, the first dated 2022. The most recent report on file is from Apr 13, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to four violations per visit.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited three times.
Compared to other Lake Worth restaurants (averaging 77), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
5
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
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. At walk in cooler, chili (45F - Cold Holding); pot pie (45F - Cold Holding); chicken Parmesan (47F - Cold Holding); meatloaf (48F - Cold Holding); sliced pork (47F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight exceeding 6 hours. See stop sale. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At glass door reach in cooler, cooked rice dated 4/5, exceeding 7 days from preparation. Operator discarded. **Warning**
02C-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach in freezer, opened box of raw Philly steak stored over cooked chicken tenders. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade cloth towels used in direct contact with food and as food liners. Operator removed towels. **Corrected On-Site** **Warning**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, chili (45F - Cold Holding); pot pie (45F - Cold Holding); chicken Parmesan (47F - Cold Holding); meatloaf (48F - Cold Holding); sliced pork (47F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight exceeding 6 hours. See stop sale. **Warning**
03A-02-5
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**
53B-01-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge-Peter Pamagatos **Warning**
53A-01-7
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator stored correctly. **Corrected On-Site** **Warning**
24-05-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris. **Warning**
22-08-4
Basic - Standing water in bottom of reach-in-cooler. At cook line, flip top low boy with standing water in bottom of cooler. **Warning**
29-49-6
Basic - Buildup of food debris/soil residue on equipment door handles. On cook line, equipment doors soiled with grease and food debris. **Warning**
23-24-4
32
Jun 20, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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/. Establishment has added golf cart shack which sells precooked hamburgers and hotdogs made in main kitchen and transported to golf cart shack. Discussed with operator and provided plan review application to operator by email. **Warning** - From follow-up inspection 2025-06-20: **Time Extended**
51-16-7
90
May 27, 2025
Routine - Food
No violations found.
100
Jan 22, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. In kitchen reach in cooler handle broken and held together with putty is used as handle. Discussed with operator surface not cleanable. - From follow-up inspection 2025-01-22: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In dishwashing area above clean and sanitized dishes ceiling vents are rusted and not cleanable. Discussed with operator to repair or replace to avoid debris from falling on to clean and sanitize dishes. - From follow-up inspection 2025-01-22: **Time Extended**
36-37-5
90
Mar 11, 2024
Routine - Food
5 critical violations. 6 major violations. 3 minor violations.
View 14 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area... employee came bathroom and putting gloves to work with prep food. Employee washed hands after discussion. **Corrected On-Site**
12A-11-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw lamb burger in same container with spinach pie at walk in cooler. Cook properly separated food. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation... bacon jam 11/28 in glass door reach in cooler . Stop sale issue . Cook discarded food. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation... bacon jam 11/28 in glass door reach in cooler .
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding short ribs 111F, gravy 120F in steam table being held less than 4 hours . Cook discarded food. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing...plastic bags in handwashing sink at prep room. Cook removed bags . **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep room, by the triple sink . Employee provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink by the triple sink at dishwashing area.
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...hummus, pulled pork in reach in cooler , Cooked properly date marked. **Corrected On-Site**
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...chick peas opened 6 ago days in reach in cooler , cook discarded food .Hallandale sauce , soup was cooked over 24 hours. .... All cooked and prep TCS food not date marked in reach in cooler , walk in cooler . Cook date marked . **Corrected On-Site**
02C-02-5
Basic - Stored food not covered...brownie in walk in freezer.
08B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public....soup for home in reach in cooler without date marked , Cook stated that he is keeping these food for home .
08B-49-4
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.... Salmon thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Cook removed package. **Corrected On-Site**
06-09-1
22
Oct 19, 2023
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly due to empty sanitizer container , employee replace new sanitizer , chlorine 50 ppm **Corrected On-Site**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....chili cooked / prepared 10/1223 short ribs date marked 8/22/23, 9/15 /23 in walk in cooler . Stop sale issue . Chef discarded food. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....chili cooked / prepared 10/1223 short ribs date marked 8/22/23, 9/15 /23 in walk in cooler .
01B-13-4
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...spinach 46°, butter milk 47°, in flip top reach in cooler at kitchen ....hot dogs 46°, chicken stock 46°, chicken salad 46° in tall M3 reach in cooler by the kitchen, per chef food being held more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...spinach 46°, butter milk 47°, in flip top reach in cooler at kitchen ....hot dogs 46°, chicken stock 46°, chicken salad 46° in tall M3 reach in cooler by the kitchen, per chef food being held more than 4 hours. Stop sale issue . Chef discarded food . **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times....blocked by food storage containers at prep station, and blocked by racks, containers at dishwashing area. ..employee moved.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing....artichoke in handwashing sink . Chef cleaned. **Corrected On-Site**
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....hummus, spinach pie, onion soup , chili , marinara sauce at reach in and walk in cooler, per chef food was cooked 2 and 3 days ago . Employee date marked. **Corrected On-Site** **Repeat Violation** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled....sanitizer, degreaser, all purpose cleaner spray bottles . Chef labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food...in Parmesan cheese , goat cheese in reach in cooler . Chef discarded container. **Corrected On-Site**
14-01-5
30
May 2, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Manager Peter, on the job 6 months, no FMC. **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
53A-04-6
90
Aug 25, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0 ppm on dish machine sanitizer. Operator set up sanitizer rinse in three compartment sink to sanitize. Chlorine 100 ppm. **Corrective Action Taken** **Repeat Violation**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored above prepared foods shelf on walk-in cooler. Operator relocated to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed peel and eat shrimp, prepared for more than 24hrs with no date mark. Operator labeled correctly. **Corrected On-Site**
02C-02-5
67
Frequently Asked Questions
When was Winston's Bar & Grill last inspected?
The most recent health inspection at Winston's Bar & Grill on file is from Apr 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Winston's Bar & Grill?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Winston's Bar & Grill.
How does Winston's Bar & Grill compare to other restaurants in Lake Worth?
Winston's Bar & Grill most recently scored 32 out of 100, which is lower than the Lake Worth average of 77.
Has Winston's Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Winston's Bar & Grill have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Winston's Bar & Grill 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 Winston's Bar & Grill inspected?
Based on the inspection history on file, Winston's Bar & Grill is inspected around two times per year on average.
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