AJ'S AMERICAN GRILL

Name: AJ'S AMERICAN GRILL
Address: 6316 LANTANA RD STE 43-46, LAKE WORTH, FL, 33463, US
Rating: 78.2

6316 LANTANA RD STE 43-46, LAKE WORTH, FL 33463

License #6011057

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

AJ'S AMERICAN GRILL in LAKE WORTH currently holds an InspectFL Health Score of 78.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 25 total violations — 12 critical, 5 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 23, 2026 shows 13 observation rows: 6 critical, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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: Administrative complaint recommended
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on clean dishes Advised operator to remove
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in sink with no running water Operator turned on water
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw shrimp stored over onion rings - not all products commercially packaged. Operator stored properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler: raw calamari stored over ready to eat celery Operator stored properly
[53B-13-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[08B-38-4] Food stored on floor. Buckets of pickles stored on floor at walk in cooler Advised operator to remove product from floor
[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 their hair then grabbed clean cutting boards; no handwash Employee washed hands and sanitized equipment
[11-26-1] 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. Emailed form to operator
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[01B-01-4] Dented/rusted cans present. See stop sale. 6 dented cans of red beans 1 dented can of sliced jalapeno 1 dented can of tomato paste
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler: raw ground beef stored over whole muscle beef Operator stored properly
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then grabbed metal container of par cooked chicken; no handwash Employee washed hands
[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

Disposition: Administrative complaint recommended
[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 handled soiled dishes and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler portioned plastic wrapped lasagna (46F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight see stop sale. In ice bath on kitchen table buttermilk (51F - Cold Holding) per operator product not portioned or prepared today and held in ice bath for approximately 30 minutes, discussed with operator who chose to move product to time is a public health control. In reach in cooler cooked wings (46F - Cold Holding); raw chicken (45F - Cold Holding); raw fish (45F - Cold Holding); cooked ribs (51F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 2 hours, discussed with operator who moved products to walk in cooler.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink at entrance to kitchen unable to dispense paper towels, discussed with operator to repair dispenser.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw beef stored directly above open box of donut holes, 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler portioned plastic wrapped lasagna (46F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight see stop sale.
[36-12-4] Floors not constructed to be easily cleanable. Floor not constructed to be easily cleanable in front of hand washing sink at end of cook line, tile grout missing with build up of food debris, discussed with operator to repair flooring.
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee placed raw chicken tenders into deep fryer, employee removed tenders and place on customers plate saying it was ready chicken tenders (151F - Cooking) discussed with operator employee placed chicken tenders back into fryer chicken tenders (193F - Cooking)
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken tenders and without washing hands employee handled clean and sanitized plate, discussed with operator employee washed hands.
[36-22-4] Floor area(s) covered with standing water. In kitchen standing water gushing up from in between tiles in front of ice machine, discussed with operator to repair and clean and sanitize.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler baked potatoes (56F - Cooling) at 3:45 since 1:15 to 56F at 4:15, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who moved product to walk in freezer. In walk in cooler Coleslaw (53F - Cooling) at 3:45 since 2:45 to 53F at 4:15; cut lettuce (49F - Cooling) at 3:45 since 3:25 to 49F at 4:15, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse