Nature's Way Cafe
517 Lake Ave, Lake Worth, FL 33460 · Permanent Food Service · License 6020256
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. kale (56°F - Cold Holding) not prepped or portioned today stored at room temperature in smoothie prep area.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 1 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 24, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. kale (56°F - Cold Holding) not prepped or portioned today stored at room temperature in smoothie prep area.
Per employee, item was removed from reach in cooler less than 1/2 hour ago. Employee moved item back to reach in cooler to chill. Reviewed time as a public health control option with employee.
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Battery dead on provided thermometer.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Back prep area hand sink blocked by chair. Employee reorganized.
Fixed on the spot
No soap provided at handwash sink in back prep area.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee coffee cup on in use prep table in back area. Employee removed.
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.