CHRIS' TAVERNA

Name: CHRIS' TAVERNA
Address: 6338 LANTANA RD #55, LAKE WORTH, FL, 33463, US
Rating: 55

6338 LANTANA RD #55, LAKE WORTH, FL 33463

License #6020092

🥙 Mediterranean ℹ️

55 Grade F / 100

Failing Health Score

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Latest inspection

March 23, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHRIS' TAVERNA in LAKE WORTH currently holds an InspectFL Health Score of 55 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 60 total violations — 28 critical, 11 major, 21 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 10, 2024

The latest inspection on March 23, 2026 shows 6 observation rows: 1 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

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CHRIS' TAVERNA has a rough inspection history. Would you risk it?

F record

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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
[24-05-4] Clean bowls and plates not stored inverted or in a protected manner on rack by rear entrance to kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. At cook line cutting boards.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on flip top cooler at cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic sauce (fresh garlic and oil) (101F - Hot Holding) Observed at ambient temperature by grill station. Per operator, out of temperature for approximately 1 hour. Operator place product back in cooler. ; cooked potatoes (115F - hot holding ) Observed in pans at ambient temperature. Per operator, out of temperature for approximately 30 minutes. Operator placed product back in oven to reheat to 165+F
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee Filling a pan with water at hand wash sink by cook line. Educated operator.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink by back door of kitchen.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Food on floor in walk in cooler at prep kitchen
[10-08-5] Ice scoop handle in contact with ice. In back prep kitchen and at beverage area in dining room
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils above warmer across from cook line -82F
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers above bane maries on cook line not inverted
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). On cook line. Remade Sanitizer Bucket (Chlorine 150ppm)
[02D-01-5] Working containers of food removed from original container not identified by common name. Baking soda container on rack next to triple sink and back door
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Employees raw shell eggs stored over lettuce in bottom reach in cooler on cook line Removed
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef using soiled wiping cloth to clean grill and immediately began using clean cooking equipment Gloves not changed in between Educated on site. Employee changed gloves and washed hands
[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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (84F - Cold Holding) in microwave. Not prepped or portioned today. In unit over four hours. cooked pasta (46F - Cold Holding); cooked peppers (46F - Cold Holding); stuffed grape leaves (46F cold holding ) ground beef (46F - Cold Holding); in walk in cooler in main kitchen. Not prepped or portioned today. In unit over four hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (84F - Cold Holding) in microwave. Not prepped or portioned today. In unit over four hours. cooked pasta (46F - Cold Holding); cooked peppers (46F - Cold Holding); stuffed grape leaves (46F cold holding); ground beef (46F - Cold Holding); in walk in cooler in main kitchen. Not prepped or portioned today. In unit over four hours.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of 409 stored with to go containers on cook line
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and cooked peppers labeled today -Thursday. Per chef food items not cooked today. Date marking improper.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen ice machine interior bin has Accumulation of black/green mold-like substance. Discussed with operator to clean and sanitize ice bins.
[08B-38-4] Food stored on floor. In walk in freezer large container of soup stored on floor discussed with operator who moved product to shelf.
[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 at cook line handled soiled cloth to wipe counters and without washing hands employee handled foil liners to line to go container for French fries. 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 used visibly soiled cloth to wipe knife used to cut various cooked meats. Discussed with operator to wash and sanitize knife.
[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 raw chicken tenders stored on shelf directly above open bucket of honey sauce. Discussed with operator who corrected storage of products.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server entered kitchen with dirty customer plates placing into dish washing area and without washing hands server handled clean plates of customers food to take to table. Discussed with operator who had servers wash hands.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen above salad station on shelf bottle of spray antiseptic stored in plastic bin with single service plastic lids. Discussed with operator who corrected storage of products.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cut lettuce (71F - Cooling) at 1:00 since 10:00 to 71F at 1:30. At this current rate of cooling product will not reach 41F within 4 hours. Discussed with operator who moved product to walk in freezer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at dish washing station no paper towels provided. Discussed with operator who provided paper towels.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above salad flip top station ceiling vent with hanging dust / debris. Discussed with operator to clean vent.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dish storage racks cleaned and sanitized plates not stored inverted. Discussed with operator who inverted dishes.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer very thick layer of ice on floor and shelves. Operator states repair Order already placed to have water leak fixed to stop ice buildup.
[02D-01-5] Working containers of food removed from original container not identified by common name. In kitchen tray of bottles containing cooking oil not labeled. Operator added labels to bottles.
[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. In second prep kitchen employee slicing tomatoes wiped face and without washing hands returned to preparing tomatoes. Discussed with operator employee washed hands and changed gloves.
[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 at grill used cloth to wipe sweat from face then tuck rag back into pants and without washing hands employee handled tongs used to flip eggplant on grill.discussed with operator employee washed hands.
[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 open box of raw chicken stored over French fries. Operator corrected storage of products.
[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 deep fryer sliced tomatoes (48F - Cooling) at 11:15 since 9:00 to 48F at 11:50. At this current rate of cooling product will not reach 41F within 4 hours operator removed top portion of overfilled bin and moved to walk in cooler to chill. In walk in cooler in main kitchen raw pork (54F - Cooling) at 11:00 since 9:00 to 54F at 11:55at this current rate of cooling product will not reach 41F within 4 hours operator removed stacked pans and placed in walk in freezer to rapid chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. At hand washing sink across from stove top employee using handwashing sink to rinse tomatoes. Discussed with operator who had employee remove tomatoes and moved to food prep sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand washing sink no paper towels. Operator provided paper towels. In second kitchen handwashing sink no paper towels. operator provided

Disposition: Warning Issued
[08B-36-4] Food stored in a location that is exposed to splash/dust....uncovered gyro stored front of handwashing sink. Employee removed
[21-03-4] Wet wiping cloths stored in detergent . Employee removed
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength...00 ppm. Employee removed
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... moussaka 46F in walk in cooler ,food was cooked day before yesterday, pastitsio 47F in walk in cooler , food was cooked yesterday . Cooling food with covered and stacked pan one another. Stop sale issue . Employee discarded food.
[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.... moussaka 46F in walk in cooler ,food was cooked day before yesterday, pastitsio 47F in walk in cooler , food was cooked yesterday . Cooling food with covered and stacked pan one another.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Cheese 44F , cheese 45F, lamb shank 45F in walk in cooler , food not prepped or portion today , food being held less than 4 hours , employee removed food to walk in freezer .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...gyro 123-130F at front of the handwashing sink being held less than 4 hours . Employee removed to serve immediately.
[31A-09-4] Handwash sink not accessible for employee use at all times...blocked by garbage can , gyro at kitchen, employee removed those things
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.