Eggscetera Cafe

6346 Lantana Rd Ste 74, Lake Worth, FL 33463 · Permanent Food Service · License 6020532

Official report

out of 100

Grade F

Safety score 33 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
6 high priority (1 fixed on the spot), 2 intermediate, 8 basic
-47
Complaint after follow-up on Oct 20
Counts in full until a follow-up finds the problems fixed
-20
Safety score33

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

Inspection history

1 inspection · 2 visits

Oct192026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitOct 20, 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.
6 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sliced ham (51°F), sliced cheese (44°F) at two drawer reach in cooler at cookline in kitchen. Not prepared or portioned today. Placed in unit six hours ago. See Stop Sale.
  Administrative complaint
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify, The Benedict, the "Avocado" , Mykonos, or Steak Benedict, Sesame Seared Tuna, and Asian Ahi Sunflower Crusted Tuna Salad which items contain raw or undercooked animal foods, poached egg, which is covered by the consumer advisory.
  Observed same.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed same.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of toaster oven, not in use, has accumulation of black substance/grease/food debris in kitchen.
  Observed same.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink opposite cookline in kitchen.
  Observed same.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed same.
  More time given
Official report, on the Florida DBPR website
First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 6 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority6
- 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 Yellowfin Tuna, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package and stored in reach in cooler drawer at cookline in kitchen. See stop sale.
  Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Observed four broken and cracked shell eggs stored in container with eggs for the public.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1. Observed Smoked salmon (53°F), sliced cheese (53°F), and sliced ham (58°F) at two drawer reach in cooler at cookline in kitchen. Not prepared or portioned today. Operator placed in unit less than three hours ago. 2. Observed beef patty (51°F) and cooked chicken (53°F) at two drawer reach in cooler at cookline in kitchen. Not prepared or portioned today. Operator placed in unit less than three hours ago. Bottom drawer of unit does not close tightly, door doesn't fully close. Advised operator to move to reach in freezer to rapid chill to 41 or below.
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Observed employee rinsing fish at the sink with gloved hands and taking the raw fish to her prep station, then handling a container of cut green peppers immediately after without first handwashing in kitchen. Advised employee to wash hands.
  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 with gloved hands touch soiled wet wiping cloth then handle cleaned customer plates immediately after without first handwashing. Advised employee to wash hands.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed Sanitizer Bucket (Chlorine 200+ppm). Operator remade sanitizer and retested at 100ppm.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify, The Benedict, the "Avocado" , Mykonos, or Steak Benedict, Sesame Seared Tuna, and Asian Ahi Sunflower Crusted Tuna Salad which items contain raw or undercooked animal foods, poached egg, which is covered by the consumer advisory.
  Advised operator to identify items with an asterisk on both the food item and the consumer advisory.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  1. Observed metal container stored in hand sink basin at cookline in kitchen. 2. Observed employee rinsing raw fish at handsink next to triple sink in kitchen. 3. Observed wet wiping cloth and steel mesh scrub sponge in basin of hand sink next to triple sink.
Basic8
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged Yellowfin Tuna, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package and stored in reach in cooler drawer at cookline in kitchen.
  See stop sale.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bagged onions stored directly on floor in kitchen.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  1. Observed plastic soufflé cup stored in direct contact with blueberries at flip top cooler in kitchen. 2. Observed Plate stored in direct contact with cooked potatoes in reach in cooler in kitchen. Operator removed.
  Fixed on the spot
  Equipment in poor repair.
  1. Observed torn and hanging door gasket at three door reach in cooler opposite cookline in kitchen.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth stored on cutting board in kitchen. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of toaster oven, not in use, has accumulation of black substance/grease/food debris in kitchen.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink opposite cookline in kitchen.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No hand wash sign at hand sink opposite cookline and hand sink next to triple sink.
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.