CHICKEN HOUSE #5

Name: CHICKEN HOUSE #5
Address: 3064 S MILIATRY TRAIL, LAKE WORTH, FL, 33463, US
Rating: 44

3064 S MILIATRY TRAIL, LAKE WORTH, FL 33463

License #6020320

🍗 Wings/Chicken ℹ️

44 Grade F / 100

Failing Health Score

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Latest inspection

January 21, 2026 · 6 findings · 1 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHICKEN HOUSE #5 in LAKE WORTH currently holds an InspectFL Health Score of 44 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 January 21, 2026. Across those visits, inspectors documented 72 total violations — 29 critical, 30 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 13, 2025

The latest inspection on January 21, 2026 shows 6 observation rows: 1 critical, 3 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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

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DBPR

Community reaction

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Community pulse

Would you eat here?

CHICKEN HOUSE #5 has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple prepackaged homemade ice creams
[03B-01-6] On stove: fried beans (121F - Hot Holding); stored an hour ago Advised operator to reheat product to 165+
[03D-15-4] At walk in freezer: cooked beans (119F at 4:15 / 109F at 4:33 - Heated Cooling) since an hour ago At the current rate of cooling, product will not reach 70F within a total of 2 hours crema (50F at 4:30 / 54F at 4:47- Cooling) an hour ago At the current rate of cooling, product will not reach 41F within a total of 4 hours
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[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.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple prepackaged homemade ice creams
[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. Employees went from dirty dishes then handled clean dishes; no handwash 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. Employees went handling dirty dishes to working on the cook line; no handwash Employee washed hands
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Tortillas in direct contact with paper towels Operator removed paper towel
[14-31-5] Nonfood-grade bags used in direct contact with food. Jalapeños in direct contact with thank you to go bags Advised operator to remove from bags and use food grade bags
[08A-17-6] 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. Raw ground pork stored over whole muscle pork All products not commercially packaged Advised operator to store properly
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. pastelitos with meat date marked 1/7 Ground beef date marked 1/12
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler: raw shell eggs (67F at 3:02pm - Cold Holding) As per chef stored an hour ago Not prepped or portioned today Over stacked Operator removed eggs and place in cooler to quick chill
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in double door: milk (58F - Cold Holding) as per operator an hour ago Not prepped or portioned today Operator placed product in ice to quick chill
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam pot: tomato soup (121F - Hot Holding); On top of stove in deep pan: scrambled eggs (107F - Hot Holding) 50 mins ago ; steaks (109F - Hot Holding) As per chef stored an hour ago Operator placed products to reheat to 165+
[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. Emailed to operator
[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 to operator
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table: chopped lettuce (68F at 2:38 / 69F at 3:37- Cooling) an hour ago At flip top cooler: pico de gallo (48F at 3:02 / 50F at 3:36- Cooling) an hour ago; salad dressing with chopped cabbage (65F 3:05 / 60F at 3:37 - Cooling); an hour ago crema (70F at 3:05 / 67F at 3:39 - Cooling) an hour ago At the current rate of cooling, product will not reach 41F within a total of 4 hours Operator placed product to quick chill
[31A-11-4] Handwash sink used for purposes other than handwashing. Evidence of food being dumped into the sink
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[05-03-4] Probe thermometer not within the intended measuring range of use. No thermometer to take cold temps, only thermometer provided was for high temps
[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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In walk in cooler bowl with no handle used to scoop sauce, discussed with operator who removed bowl.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage with no lid stored on top of cutting board on flip top cooler, discussed with operator who moved drink.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands began to plate customer foods, discussed with operator employee washed hands.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee uses visibly soiled apron and cloth to wipe hands and without washing hands employee is preparing hand made tortillas, discussed with operator employee washed hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. In walk in freezer non food grade thank you bags used in direct contact with raw beef, discussed with operator who removed product from bag.
[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 large metal vat of cooked vegetable sauce (60F - Cold Holding) per operator product not portioned or prepared today and held in cooler for 2 days, discussed with operator cold holding see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler large metal vat of cooked vegetable sauce (60F - Cold Holding) per operator product not portioned or prepared today and held in cooler for 2 days, discussed with operator cold holding see stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler across from cook line cut tomato (56F - Cooling) at 10:40 since 10:20 to 55F at 11:00, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer to chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from cook line grooved and no longer cleanable with accumulation of mold like substance, discussed with operator to repair and sanitize board or replace.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink in front of walk in cooler filled with dishes and blocked by dish storage rack, discussed with operator.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink to left of deep fryer used to store bottles of seasoning, discussed with operator who removed products from sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test kit for sanitation solution and equipment, discussed with operator to obtain kit.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sinks, discussed with operator who provided paper towels.
[05-08-4] No probe thermometer provided to measure temperature of food products. Discussed with operator to obtain thermometer.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Hand washing sink to left of deep fryer unable to dispense soap, discussed with operator who provided soap.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Establishment displaying DBPR license with incorrect license number- SEA1625809, license displayed has correct DBA, address and ownership. Discussed with operator to print current license for establishment.
[35A-03-4] Dead roaches on premises. Approximately 1 dead roach inside of hand washing sink next to deep fryer, discussed with operator who cleaned and sanitized sink.
[08B-38-4] Food stored on floor. Inside kitchen large metal pot of plantains, lemons and water stored on floor, discussed with operator who removed 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 wiped mouth with hand and with out washing hands employee handled clean and sanitized utensils to store various foods on stove, discussed with operator employee washed hands.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee repeatedly wiping hands on pants and without washing hands employee making tortillas by hand, discussed with operator employee washed hands.
[35A-02-7] Live, small flying insects found Approximately 7 live flying insects at front counter landing on wall next to bathroom, front counter bar top, and trash cans, discussed with operator to eliminate flying insects and clean and sanitize areas. Approximately 3 live flying insects inside kitchen flying around landing on shelves and walk in cooler door, discussed with operator to eliminate flying insects and clean and sanitize areas.
[14-31-5] Nonfood-grade bags used in direct contact with food. In kitchen thank you bags used to store fresh dough, discussed with operator who removed products from bags.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Inside walk in freezer non commercially packaged raw ground beef stored directly above open bag of cooked chicken wings, discussed with operator who corrected storage of products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk in cooler bucket of raw fish stored directly above cooked shredded chicken, discussed with operator who corrected storage of products.
[08A-17-6] 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. Inside walk in freezer non commercially packaged raw ground beef stored directly above raw shrimp, discussed with operator who corrected products storage.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on stove stop fried chicken (119F - Hot Holding); per operator product prepared in deep fryer approximately 30 minutes ago; cooked eggs (128F - Hot Holding); cooked steak (110F - Hot Holding) per operator products prepared approximately 1 hour ago on flat top and hot held until served, discussed with operator who moved product to reheat to 165F+.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen spray bottle of degreaser stored with containers of dry seasonings. Discussed with operator who removed bottle.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top cooler surface soiled with food debris, mold-like substance or slime. Discussed with operator to clean and sanitize.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink located next to fryer used to store metal spatula used to scrap grease from fryer, discussed with operator who removed spatula from sink.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to fryer not hot water available max water temperature 78F, discussed with operator to repair faucet handle for hot water.