Red House
400 S Dixie Hwy Ste 11, Lake Worth, FL 33460 · Permanent Food Service · License 6022049
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. white rice (99°F - Hot Holding) holding in covered plastic container at room temperature on kitchen prep table.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-9
- Safety score91
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 23, 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.
4 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. white rice (99°F - Hot Holding) holding in covered plastic container at room temperature on kitchen prep table.
Item held for less than 1 hour. Per operator, rice is portioned and reheated to order. Operator opted to place item on time. Operator applied appropriate time mark.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
Raw chicken stored above cooked noodles in walk in cooler. Operator reorganized.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Thawed cooked pork not date marked in cook line reach in cooler. Operator date marked.
Fixed on the spot
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverages stored on rice cooker 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.