A & E CARIBBEAN CAFE & BAKERY

Name: A & E CARIBBEAN CAFE & BAKERY
Address: 6073 LAKE WORTH RD, LAKE WORTH, FL, 33463, US
Rating: 47.4

6073 LAKE WORTH RD, LAKE WORTH, FL 33463

License #6012389

🌴 Cuban/Caribbean ℹ️

47.4 Grade F / 100

Failing Health Score

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Latest inspection

February 26, 2026 · 9 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

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Usually lower-risk context.

Quick take

A & E CARIBBEAN CAFE & BAKERY in LAKE WORTH currently holds an InspectFL Health Score of 47.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, inspectors documented 64 total violations — 27 critical, 14 major, 23 minor.

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The latest inspection on February 26, 2026 shows 9 observation rows: 3 critical, 2 major, and 4 minor.

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Inspector notes

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A & E CARIBBEAN CAFE & BAKERY has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Scooper with no handle stored in dry rice and beans Advised operator to remove and use a scooper with handle
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Advised operator to invert clean dishes
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sign in bathroom Advised operator to place a handwash sign in bathroom
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Personal milk stored over chopped lettuce in walk in cooler Operator removed
[14-31-5] Nonfood-grade bags used in direct contact with food. At reach in freezer: Raw beef stored in direct contact with thank you to go bag At walk in cooler: sweet potato stored in direct contact with thank you to go bag Operator removed products from thank you to go bag
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cooked onions and vegetables made last week Thursday
[41-10-4] Toxic substance/chemical improperly stored. Oven cleaner stored over three compartment above marinated beef Operator stored properly
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator
[41-17-4] Spray bottle containing toxic substance not labeled. Spray Bottle in womens bathroom filled with a cleaning agent missing label Advised operator to place label

Disposition: Warning Issued
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues. All food storage shelves inside Walk in cooler have accumulation of soil residues, discussed with operator to clean and sanitize.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked turkey (48F - Cooling) at 9:10 per operator cooling since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed soiled dishes and without washing hands employee handled clean spoon to stir rice on stove, discussed with operator employee washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed large metal pot and without sanitizing placed pot back on to stove, discussed with operator, employee placed pot back in sink to sanitize.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored directly above open bucket of peeled plantains, discussed with operator who corrected storage of products.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked turkey (48F - Cooling) at 9:10 per operator cooling since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) at front counter , discussed with operator who corrected solution to Sanitizer Bucket (Chlorine 100ppm)
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator and provided email copy of big 6 poster.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No clean up procedures available reviewed with operator and emailed clean up poster to operator.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink next to triple sink has trickle of water not sufficient to wash hands, discussed with operator to repair.
[31A-11-4] Handwash sink used for purposes other than handwashing. Operator used hand washing sink to fill sanitizer bucket, discussed with operator.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. In womens bathroom unlabeled spray bottle containing cleaning agent, discussed with operator who labeled bottle.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At front counter ice machine with black/green mold like substance. Advised operator to clean and sanitize.
[28-02-4] Condensation or other drainage not disposed of according to law. In reach in cooler condensation pipe leaking into cooler on top of food containers. Operator removed containers and placed a bin to catch water operator advised to repair reach in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. In kitchen cutting boards heavily grooved and no longer cleanable. Advised operator to replace.
[08B-38-4] Food stored on floor. In kitchen large pot of raw turkey stored on floor. Operator removed and placed on stove to cook.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen food prep table heavy build up of grease and food residue. Advised operator to clean and sanitize table.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler Cooked beef and crab mix (50F - Cooling) at 8:50 per operator product cooked yesterday 22:00 and held in walk in cooler overnight product never reached 41F within 6 hours see stop sale.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used hand to wipe face then began to handle and cut veggies. Discussed with operator employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rinsed out dirty dish and placed in sink and without washing handing began to handle limes and raw turkey. Discussed with operator employee washed hands.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. In kitchen next to front counter container of household ant pesticide powder. Discussed with operator to remove.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In oven at cook line cooked black rice and beans (120F - Hot Holding); cooked brown rice (117F - Hot Holding); cooked white rice (124F - Hot Holding)per operator product cooked yesterday and left in oven over night ( oven was turned off) see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler Cooked beef and crab mix (50F - Cooling) at 8:50 per operator product cooked yesterday 22:00 and held in walk in cooler overnight product never reached 41F within 6 hours see stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In oven at cook line cooked black rice and beans (120F - Hot Holding); cooked brown rice (117F - Hot Holding); cooked white rice (124F - Hot Holding)per operator product cooked yesterday and left in oven over night ( oven was turned off) see stop sale. In kitchen on prep table cooked cow foot (94F - Hot Holding) per operator product cooked this morning at 7:00; operator placed product back on stove and reheated to 194F.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen on dry storage shelf bottles of expanding foam stored next to containers of seasoning. Operator removed.
[02D-12-1] Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. In reach in cooler at front counter house made and bottled in establishment fresh lemonade not bearing warning label. Discussed with operator to add label to bottles.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front counter.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[35A-03-4] Dead roaches on premises. Approximately 1 dead roach on floor under dough machine in dry storage area. Operator cleaned and sanitized area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top of cases of vinegar. Operator removed and stored properly.
[08B-38-4] Food stored on floor. Walk in cooler; bucket of plantains stored on floor. Operator stored properly.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[16-46-4] Old labels stuck to food containers after cleaning. -Reach in cooler at cookline
[33-16-4] Open dumpster lid.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler; cooked spinach (42-48F at 9:50am - Cooling overnight ), food covered. At current rate of cooling food did not reach 41F within 6 hours. See Stop Sale.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched faced and continued handling food and clean utensils without washing hands. Reviewed handwashing, employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up food from floor, discarded and continued cooking food without washing hands. Reviewed handwashing with employee. Employee washed hands.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler; Raw chicken over chicken broth. Operator stored properly.
[01B-02-5] 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 degrees Fahrenheit. Flip Top; ; cooked pork (47F - Cold Holding); cooked turkey (48F - Cold Holding); cooked chicken (48F); cooked goat (45F - Cold Holding). Items not prepared or portioned today, items held in unit overnight. See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler; cooked spinach (42-48F at 9:50am - Cooling overnight ), food covered. At current rate of cooling food did not reach 41F within 6 hours. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top; ; cooked pork (47F - Cold Holding); cooked turkey (48F - Cold Holding); cooked chicken (48F); cooked goat (45F - Cold Holding). Items not prepared or portioned today, items held in unit overnight. See Stop Sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook-line prep table; cow foot stew (101F - Hot Holding)chicken sauce (116F - Hot Holding) sitting out on table, for approximately 3 hours. Operator placed food items to reheat on stove.
[31B-03-4] No soap provided at handwash sink. - kitchen handwashing sink, operator replaced.
[41-17-4] Spray bottle containing clear substance not labeled. Identified as bleach, operator labeled.