Quetzalteca Bakery Café
2001 10 Ave N Ste 5, Lake Worth, FL 33461 · Permanent Food Service · License 6021947
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked bean plantain pastry (105°F - Hot Holding) held inside hot holding case for less than 4 hours.
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection2 high priority (fixed on the spot), 1 intermediate, 2 basic-11
- Safety score89
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 10, 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.
5 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, other than whole meat roast, hot held at less than 135°F. cooked bean plantain pastry (105°F - Hot Holding) held inside hot holding case for less than 4 hours.
Operator placed item on time.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200ppm) at storage shelf right of reach in cooler. Operator diluted solution, retesting at 100ppm.
Fixed on the spot
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Provided thermometer not properly reading temperatures.
Basic2
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth stored directly on central prep table. Operator removed.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone stored directly on central food prep table. Operator 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.