Le Berger Restaurant LLC
1216 S Dixie Hwy, Lake Worth, FL 33460 · Permanent Food Service · License 6005188
F
Grade F
Safety score 53 of 100
Latest visit, Aug 13, 2026: 1 high priority, 0 intermediate, 2 basic violations.
- Starting score100
- Violations at the Aug 12 routine inspection5 high priority (half: fixed at a follow-up on Aug 13), 2 basic-22
- Emergency closure on Aug 12, since reopenedReduced from 35 because a follow-up found the problems fixed-15
- Emergency closure in the last 90 daysOrdered closed on Aug 12-10
- Safety score53
Our own summary of the public record, not an official state rating. How grades work
Inspection history
1 inspection · 2 visits
Routine inspection · Aug 12, 2026
Follow-up visit · Aug 13, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
- Food-contact surfaces designed and maintained
- High priority: Nonfood-grade bags used in direct contact with food.
- Food-contact surfaces clean and sanitized
- Basic: Kitchen reach-in cooler interior/shelves have accumulation of soil residues/mold like substance. Observed at time of callback.
- Floors, walls, ceilings and ventilation
- Basic: Ceiling/ceiling tile shows damage or is in disrepair.
First visit · Aug 12, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
- Approved source; food safe and unadulterated
- High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. cooked chicken (50°F - Cold Holding); cooked turkey (51°F - Cold Holding) cooked chicken ; cooked pasta (48°F - Cold Holding) not prepped or portioned today stored in kitchen glass door reach in cooler. Per operator items have been stored overnight.
- Food out of temperature
- High priority: Time/temperature control for safety food cold held at greater than 41°F. cooked chicken (50°F - Cold Holding); cooked turkey (51°F - Cold Holding) cooked chicken ; cooked pasta (48°F - Cold Holding) not prepped or portioned today stored in kitchen glass door reach in cooler. Per operator items have been stored overnight. Operator discarded. See stop sale.
- High priority: Shell eggs not stored at an ambient air temperature of 45°F or less. raw whole shell eggs (50°F - Ambient Cold Holding) stored in Coca Cola reach in cooler in front storage area. Per operator, items have been stored for 2 hours. Operator moved to kitchen reach in cooler to chill.
- Food-contact surfaces designed and maintained
- High priority: Nonfood-grade bags used in direct contact with food. Nonfood-grade plastic thank you bags used to store raw meat in kitchen glass door reach in cooler.
- Food-contact surfaces clean and sanitized
- Basic: Kitchen reach-in cooler interior/shelves have accumulation of soil residues/mold like substance.
- Insects, rodents, pests and animals
- High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 30 rodent dropping on floor space right of kitchen reach in cooler. Observed approximately 20 rodent droppings on floor underneath and behind kitchen prep table. Observed approximately 20 rodent droppings on floor of cleaning storage closet.
- Floors, walls, ceilings and ventilation
- Basic: Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles with holes in kitchen area.