Exquisite Chapin Restaurante LLC
2107 N Dixie Hwy, Lake Worth Beach, FL 33460 · Permanent Food Service · License 6022435
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection4 high priority (1 fixed on the spot), 2 intermediate, 3 basic-30
- Complaint after follow-up on Oct 21Counts in full until a follow-up finds the problems fixed-20
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish and raw chicken stored over cooked tamales in kitchen reach in cool.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Nonfood grade bags used to store raw chicken in reach in freezer.
- First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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°F to 41°F within 6 hours. cooked rice (47°F - Cooling) cooling in deep filled metal pot in kitchen reach in cooler on bottom shelf. Per employee, item was cooling for more than 6 hours overnight.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked rice (47°F - Cooling) cooling in deep filled metal pot in kitchen reach in cooler.
Per employee, item was cooling for more than 6 hours overnight on bottom shelf. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over open pit of cooked rice in kitchen reach in cooler. Employee reorganized.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Non food grade plastic thank you bags used to store and in direct contact with bread at kitchen reach in cooler.
Intermediate2
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
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 & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl with no handle stored directly in sugar container at prep area.
Cutting board has cut marks and is no longer cleanable.
Heavily burnt and chipped cutting board at kitchen flip top prep cooler.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No sign at front handwashing sink.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.