Aj's American Grill
6316 Lantana Rd Ste 43-46, Lake Worth, FL 33463 · Permanent Food Service · License 6011057
What drove the grade
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection3 high priority (1 repeat), 1 intermediate (1 repeat), 8 basic (1 repeat)-33
- Administrative complaint on Oct 20, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score47
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 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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°F. 1. Key lime pie (51°F) and cheesecake (46°F) stored in single door avantco reach in cooler in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Key lime pie (51°F) and cheesecake (46°F) stored in single door avantco reach in cooler in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale.
- First visitOct 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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°F. 1. Observed Key lime pie (51°F) and cheesecake (50°F) stored in single door reach in cooler in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. Observed unit unplugged. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Observed Key lime pie (51°F) and cheesecake (50°F) stored in single door reach in cooler in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. Observed unit unplugged. See Stop Sale. 2. Observed cooked chicken wings (50°F) in reach in cooler drawer opposite cookline in kitchen. Not prepared or portioned today. Operator placed food in unit less than two hours ago. Operator moved to walk in cooler to rapid chill to 41°F or below. 3. Observed Raw chicken (45°F), beef patty (52°F), sliced cheese (52°F), meatballs (52°F), raw shrimp (45°F), and cooked chicken (52°F) in four drawer reach in cooler at cookline in kitchen. Not prepared or portioned today. Per operator food placed in unit from walk in cooler less than two hours ago. Operator moved food to walk in cooler to rapid chill to 41°F or below.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee move trash can with gloved hands and then handle cleaned food utensils immediately after without first handwashing. Reviewed hand washing with employee, employee washed hands.
Repeat violationAdministrative complaint
Intermediate1
Code 11, Employee health: 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.
Provided operator clean up procedures electronically.
Repeat violation
Basic8
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed in use spatula stored in Utensil water 99°F at cookline in kitchen.
Code 16, Dishwashing facilities and test kits: Old labels stuck to several food containers after cleaning and stored at cleaned utensils rack in warewash area.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 10ppm) at prep table in kitchen. Operator remade and retested at 200 ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven at cookline in kitchen has accumulation of black substance/grease/food debris and standing water.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Hood filters at cookline in kitchen.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at hand sink in kitchen.
Operator posted during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in mop bucket in kitchen. Operator removed.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.