Cold Stone Creamery
6346 - 63 Lantana Rd, Lake Worth, FL 33463 · Permanent Food Service · License 6019087
What drove the grade
No probe thermometer provided to measure temperature of food products.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection3 intermediate (2 repeats), 4 basic (1 repeat)-16
- Safety score84
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 visitOct 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Operator unable to provide probe thermometer.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.observed metal pitcher stored in hand sink basin in prep area.
Code 41, Chemicals and toxic substances: Observed two spray bottles containing yellow toxic substance not labeled and stored in dry storage area.
Repeat violation
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed torn door gasket at two door silver king reach in cooler at front counter.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on counter next to hand sink at front counter.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed cleaned utensils stored on rusted storage rack next to triple sink in prep area.
Repeat violation
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 storage area.
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.