KFC
4081 S State Rd 7, Lake Worth, FL 33449 · Permanent Food Service · License 6022822
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection4 high priority (2 fixed by the Aug 12 follow-up, 2 fixed on the spot)-12
- Safety score88
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 visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line cooler Cheese 48°F cold holding per operator stored for approximately 1 hour and not prepared or portioned today. Operator moved to reach in freezer
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Manager was killing flies then proceeded to grabbed a plastic container with cooked corn to stored inside hot box without washing hands first, Manager washed hands
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 2 landing on sealed boxes of silverware on shelf across from cooler Approximately 2 landing on seal boxes of catering boxes on shelf across from prep table above clean pans. Approximately 2 landing on seal boxes of Togo containers on shelf located outside walk in cooler Advised operator to kill
Observed a dead lizard on the floor of walk in cooler#1 where raw chicken is stored
Advised operator to removed clean and sanitized areas
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.