La Bendicion Cafeteria
1132 South J Street, Lake Worth, FL 33460 · Permanent Food Service · License 6020133
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp ceviche (47°F - Cold Holding) not prepped or portioned today stored in dining room True glass door reach in cooler.
How the score was calculated
- Starting score100
- Violations at the Sep 2 complaint inspection2 high priority (1 fixed on the spot, 1 repeat), 2 intermediate, 1 basic-18
- Administrative complaint on Sep 2Counts in full until a follow-up finds the problems fixed-20
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp ceviche (47°F - Cold Holding) not prepped or portioned today stored in dining room True glass door reach in cooler.
Per operator, items have been stored overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. whole milk (49°F - Cold Holding) not prepped or portioned today stored in dining room True glass door reach in cooler.
Per operator items have been stored for less than 3 hours. Operator moved to neighboring cooler to chill. shrimp ceviche (47°F - Cold Holding) not prepped or portioned today stored in dining room True glass door reach in cooler. Per operator, items have been stored overnight. See stop sale.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic1
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Packaged ice creams and frozen chocolate bananas missing label requirements at self service cooler by front door.
Earlier inspections 1
B86Routine inspection8 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 17, 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 visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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 cold held at greater than 41°F. hot dogs (53°F - Cold Holding); cheese (51°F - Cold Holding); cooked chicken (51°F - Cold Holding); raw chicken (53°F - Cold Holding) not prepped or portioned today stored in kitchen reach in cooler.
Per operator, items were moved from dining room coolers less than 3 hours ago. Operator moved items to separate coolers 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 pork bacon stored above containers of ready to eat cabbage in dining area reach in cooler. Operator reorganized.
Fixed on the spot
Intermediate1
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
Ambient air thermometer in disrepair in produce/protein reach in cooler.
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit near entrance holding raw whole shell eggs.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice in small cooler at front prep table.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Styrofoam container with no handle stored directly in hot held milk on cook line. Operator removed and discarded product.
Fixed on the spot
Equipment in poor repair.
Gasket on kitchen reach in cooler torn.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm) at kitchen prep table. Operator dumped solution.
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.