Paluva Cafe
4120 10 Ave N, Lake Worth, FL 33461 · Permanent Food Service · License 6020536
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 2 intermediate, 1 basic-19
- Safety score81
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 8, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked rice (71°F - Cooling) cooling in covered metal pot in prep area reach in cooler. Per employee, item was cooling for more than 6 hours overnight. Employee discarded.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
Cooked pork stored in prep area reach in cooler date marked 6/30. Employee discarded. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cooked rice (71°F - Cooling) cooling in covered metal pot in prep area reach in cooler. Per employee, item was cooling for more than 6 hours overnight. Employee discarded. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef stored above ready to eat tamales in prep area reach in cooler. Employee reorganized.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked rice (71°F - Cooling) cooling in covered metal pot in prep area reach in cooler. Per employee, item was cooling for more than 6 hours overnight. Employee discarded.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Training missing for front counter employee.
Basic1
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Styrofoam cup with no handle stored directly in cooked rice in reach in cooler. 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.
- 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.