The Cup 'n Saucer
6169 Jog Rd, Lake Worth, FL 33467 · Permanent Food Service · License 6009734
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 Nov 4 routine inspection8 high priority (3 fixed on the spot, 3 repeats), 6 intermediate (2 fixed on the spot), 3 basic-64
- Administrative complaint on Nov 4, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score16
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 5, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu contains an item, Egg Benedict, Nova Onion n Eggs, and Nova Salmon plate, made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Observed same.
More time given
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed same.
More time given
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in women's bathroom.
Observed same.
More time given
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Observed same.
More time given
- First visitNov 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: 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. 1. Observed Shredded cheese (53°F), sliced cheese (61°F), sliced ham (71°F), ham (53°F), corned beef (53°F), sausage link (61°F), sausage patty (61°F), liquid egg white (62°F), bread with milk (60°F), and batter (60°F) in flip top cooler opposite cookline in kitchen. Not prepared or portioned today. All food stored in unit overnight per overnight. See stop sale.
Repeat violationAdministrative complaint
Shell eggs in use or stored with cracks or broken shells in walk in cooler.
See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Observed Shredded cheese (53°F), sliced cheese (61°F), sliced ham (71°F), ham (53°F), corned beef (53°F), sausage link (61°F), sausage patty (61°F), liquid egg white (62°F), bread with milk (60°F), and batter (60°F) in flip top cooler opposite cookline in kitchen. Not prepared or portioned today. All food stored in unit overnight per overnight. See stop sale.
Repeat violationAdministrative complaint
Code 07, Unwrapped or hazardous food re-served: Time/temperature control for safety food re-served to customers.
Observed butter pads ring removed from customer table and placed back into storage container at front counter reach in cooler. Per operator butter pads are reused. Advised operator to discard temperature control for food safety food after it is served. See Stop Sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Observed Bread with egg stored on shelf above ready to eat sauces in the walk in cooler. Operator reorganized.
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed bagged raw chicken, no longer in original packaging in same container with unopened cooked turkey. Operator reorganized.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee drying soiled gloved hands with clean dry wiping towel at cookline in kitchen and then handling clean utensils immediately after without first handwashing and glove changing. Advised operator to wash hands and change gloves. Employee washed hands and changed gloves.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack to raw shells eggs without gloved hands , remove soiled gloves, then donned new gloves immediately after without first handwashing. Advised employee to wash hands. Employee washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Menu contains an item, Egg Benedict, Nova Onion n Eggs, and Nova Salmon plate, made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Observed faded markings on some menus with no matching symbol at the consumer advisory statement.
Ready-to-eat, time/temperature control for safety, cooked potato prepared onsite and held more than 24 hours not properly date marked at cookline in kitchen.
Advised operator to date food.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Provided operator employee reporting agreement electronically.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 27, Water source: No hot running water at three-compartment sink.
Observed 81°F water at triple sink in kitchen. Retested water 124°F, after inspector completed inspection.
Fixed on the spot
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed 81°F water at hand sinks in kitchen, both bathrooms, and front counter. Retested water 124°F, after inspector completed inspection.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed cardboard boxes of unwashed green peppers and tomatoes stored on shelf above two buckets of ready to eat pickles in walk in cooler. Operator reorganized.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in women's bathroom.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
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.