LE BERGER RESTAURANT LLC

Name: LE BERGER RESTAURANT LLC
Address: 1216 S DIXIE HWY, LAKE WORTH, FL, 33460, US
Rating: 48.7

1216 S DIXIE HWY, LAKE WORTH, FL 33460

License #6005188

48.7 Grade F / 100

Failing Health Score

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Quick take

LE BERGER RESTAURANT LLC in LAKE WORTH currently holds an InspectFL Health Score of 48.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, DBPR recorded 51 total findings; InspectFL has detailed violation rows for 49 of them so far.

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.

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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 May 12, 2026 shows 5 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

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.

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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: Call Back - Complied
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit in flip top and reach in coolers.
[36-73-4] Floor soiled/has accumulation of debris. Heavy grease and food debris build up underneath cook line equipment.
[35B-01-4] Back exterior door has a gap at the threshold that opens to the outside.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Atosa reach in fan covers soiled with mold like substance.

Disposition: Call Back - Complied
[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. cooked pork (56-58F - Cooling) in deep filled covered container for more than 6 hours overnight in Atosa reach in cooler. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked leeks (45-50F - Cold Holding); legume (50F - Cold Holding); cooked carrots (56F - Cold Holding); pork fat (51F - Cold Holding); cooked leaks (58F - Cold Holding) not prepped or portioned today stored in stainless steel Atosa reach in cooler. Per operator, items have been stored in cooler overnight
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic to go containers stored in multiple food containers in reach in coolers.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (56-58F - Cooling) in deep filled covered container for more than 6 hours overnight in Atosa reach in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit in flip top and reach in coolers.
[36-73-4] Floor soiled/has accumulation of debris. Floor heavily soiled with grease/food debris surrounding water heater right of triple sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked leeks (45-50F - Cold Holding); legume (50F - Cold Holding); cooked carrots (56F - Cold Holding); pork fat (51F - Cold Holding); cooked leeks (58F - Cold Holding) not prepped or portioned today stored in stainless steel Atosa reach in cooler. Per operator, items have been stored in cooler overnight. See stop.
[35B-01-4] Back exterior door has a gap at the threshold that opens to the outside.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Atosa reach in fan covers soiled with mold like substance.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (56-58F - Cooling) in deep filled covered container for more than 6 hours overnight in Atosa reach in cooler. See stop sale.

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items inside reach in cooler/freezer prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At kitchen, raw pork thawing in standing water.
[14-11-5] Equipment in poor repair. Glass door reach in cooler in disrepair.
[08B-38-4] Food stored on floor. At kitchen, food stored on floor-Cut plantains, washed cut vegetables. Operator moved food to shelf.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign for designated handwashing sink.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked plantains (81F - Hot Holding), operator stated items held out of temperature approximately 1 hour. Advised operator to reheat product to 165F.
[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. At kitchen reach in cooler, spaghetti sauce (47F - Cold Holding); legumes (50F - Cold Holding); raw fish (50F - Cold Holding); cooked chicken (52F - Cold Holding); cooked goat (53F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, pickled cabbage (60F - Cold Holding), not prepared or portioned today. Operator stated item hekd out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed item into freezer to quick chill. At kitchen reach in cooler, spaghetti sauce (47F - Cold Holding); legumes (50F - Cold Holding); raw fish (50F - Cold Holding); cooked chicken (52F - Cold Holding); cooked goat (53F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale.

Community reaction

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Community pulse