Albertes Restaurant
4595 Hypoluxo Rd Ste 7, Lake Worth, FL 33463 · Permanent Food Service · License 6019713
What drove the grade
Employee touched soiled surface 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 Nov 2 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 7 basic (1 repeat)-25
- Administrative complaint on Nov 2Counts in full until a follow-up finds the problems fixed-20
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
1. Observed Fried chicken (112°F - Hot Holding) and fried turkey (125°F) at steam table opposite cookline in kitchen. Cooked less than one hour ago per operator. Operator started reheating food to 165°F at fryer in kitchen.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch soiled wiping cloth with gloved hands then handle cleaned food utensils at cookline immediately after without first handwashing. Advised employee to wash hands.
Repeat violationAdministrative complaint
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed Sliced tomato 63°F at 12:45p to 63°F at 1:15p, Cooling since 11a at salad counter. Operator moved to reach in freezer to rapid chill to 41°F or below.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed operator filling sanitizer bucket with water at front counter hand sink.
Repeat violation
Basic7
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee personal drink stored on food prep table next to and above cooked rice and food utensils for public. Operator removed.
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to clear food containers after cleaning and stored at cleaned utensil storage rack in warewash area.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on food prep table in kitchen.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting and stored at cleaned utensil rack opposite triple sink in warewash area.
Code 29, Plumbing and backflow prevention: Standing water in bottom of three door reach-in-cooler at cookline in kitchen.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
1. Observed employee purses stored directly on sodas 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.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.