Dave's Last Resort & Raw Bar

632 Lake Ave, Lake Worth, FL 33460 · Permanent Food Service · License 6012471

Official report

out of 100

Grade A

Safety score 91 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 4 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 complaint inspection
1 high priority (fixed on the spot, 1 repeat), 4 basic
-9
Safety score91

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Sep222026

Complaint inspection

5 violations found

First visitSep 22, 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.
5 violations found:
- 1 High priority
- 4 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw fish above Cooke crawfish in walkin refrigerator. Operator put cooked fish on upper shelf
  Fixed on the spotRepeat violation
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed case of fish stored on walkin freezer floor. Observed plastic container of cut lemon stored on walkin 2 floor.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed few cooks at cook line without hair restraint.
- 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.
  Observed employee cell phone on prep table. Operator removed.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed by walkin two.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug252026B86Routine inspection6 violations, 4 high priority No follow-up needed

First visitAug 25, 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.
6 violations found:
- 4 High priority
- 2 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged raw red drum 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. Operator discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. raw shrimp (48°F - Cold Holding); key lime pie (48°F - Cold Holding) not prepped or portioned today stored at raw bar reach in cooler.
  Per operator items have been stored for less than 3 hours. Operator iced raw shrimp and moved pie to separate cooler to chill.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw Philly beef stored above containers of ready to eat sauce and heavy cream in cook prep line reach in cooler. Employee reorganized.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee enter establishment from back door, handle trash can, and then immediately handled food carton of heavy cream without first washing hands and changing gloves. Reviewed handwashing and glove change requirements with operator. Employees discarded gloves and washed hands.
  Fixed on the spot
Basic2
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged raw red drum 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.
  Operator discarded. See stop sale.
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Handle of metal spoon stored directly in tomato pico mix on cook line. Operator reorganized.
  Fixed on the spot
Official report, on the Florida DBPR website

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.