THE ROCK IRISH PUB

Name: THE ROCK IRISH PUB
Address: 614 LAKE AVE, LAKE WORTH, FL, 33460, US
Rating: 23.5

614 LAKE AVE, LAKE WORTH, FL 33460

License #6022148

🍺 Bar/Pub ℹ️

23.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 22, 2025 · 6 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE ROCK IRISH PUB in LAKE WORTH currently holds an InspectFL Health Score of 23.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 22, 2025. Across those visits, inspectors documented 98 total violations — 40 critical, 20 major, 38 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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 September 22, 2025 shows 6 observation rows: 1 critical, 5 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

THE ROCK IRISH PUB 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.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. In walk in cooler, raw burger pattys stored with mashed potatoes. Employee moved burgers to different shelf.
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At expo line, no paper towels provided at handwashing sink. Operator supplied paper towels
[41-17-4] Spray bottle containing toxic substance not labeled. At bar, sanitizer spray bottle not labeled with common name

Disposition: Emergency order recommended
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in disrepair over fryers.
[08B-38-4] Food stored on floor. At kitchen, oil stored on floor.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hoods visibly soiled with grease, dust and debris.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up 3 compartment sink to properly wash, rinsed, sanitize all dishes until dish machine is repaired.
[08A-11-5] Raw animal food stored over canned/bottled drinks. At walk in cooler, raw chicken stored over beer bottles. Advised operator of proper storage.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, raw shell eggs stored over raw fish. Advised operator of proper storage. Operatir stored correctly.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, chicken kabobs dated 7/13, exceeding 7 days from preparation. Operator discarded.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. At dish area, approximately 20+ rodent droppings on top of dish machine. At storage closet, approximately 15 rodent droppings.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cheese (55F - Cold Holding), at walk in cooler, raw chicken (48F - Cold Holding), meatloaf (44F - Cold Holding) not prepared or portioned today. Operator stated items held out of temperature for approximately 1 hour. Advised operator of proper cold holding parameters.
[31A-11-4] Handwash sink used for purposes other than handwashing. At kitchen, handwashing sink used for other purposes as evident by raw chicken particles in sink.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge, Michael Daubert
[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.

Disposition: Warning Issued
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Advised to setup three compartment sink.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Plastic red glass of beverage on prep table. Chef discarded the drink.
[08B-38-4] Food stored on floor. Box of oil stored on floor in the kitchen.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. another container of cooked wings 50-47 f cooling overnight ( date marked 03/19 as per chef cooked last night. ) not prepared portioned or handled today. As per chef he didnt handle these chicken wings today. In the walk in cooler all night.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. another container of cooked wings 50-47 f cooling overnight ( date marked 03/19 as per chef cooked last night. )
[08A-04-5] Raw animal food stored over or with unwashed produce. 12 count of raw shell egg carton on top ( in contact ) of unwashed tomatoes in walk in cooler. Explained. Chef moved tomatoes to bottom shelf.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hard boiled eggs date marked 02/21 today 03/20. Not used within 7 days.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. another container of cooked wings 50-47 f cooling overnight ( date marked 03/19 as per chef cooked last night. )
[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/ Servsafe certificate for Manager Mr. John Broz expired on 02/10/2025
[31A-09-4] Handwash sink not accessible for employee use at all times. White cutting board stored in kitchen hand sink . Explained and manager removed the cutting board.
[05-08-4] No probe thermometer provided to measure temperature of food products. No working probe thermometer.

Disposition: Emergency order recommended
[35A-03-4] Observed approximately 43 dead roaches: 18 dead on the shelves at the bar and under coolers 10 dead in the dining room 10 dead in the kitchen under cooking equipments/ dishwasher/ behind freezer and dry storage shelves; 5 dead at waitress area ( open shelves by the bar)
[36-73-4] Observed accumulation of debris through the dining room and bar area;
[36-17-5] Floor tiles missing and/or in disrepair. Floor tile cracked with big hole in walk-in cooler;
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient therefore present in reach in cooler or walk in cooler.
[29-49-6] Standing water in bottom of reach-in-cooler- at cook line;
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues- walls and shelves have presence of mold like substance and food debris; walk-in cooler used to store food and drinks; reach in cooler at cook-line has heavy food debris
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 live flies: 1 live fly landed on food bowl on the prep station at cook line; 1 live fly by handwash sink next to dishwasher
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mashed potatoes dated 10/16/23 in reach in cooler ; See Stop Sale
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed approximately 18 live roaches: 1 live inside the 2 door freezer used as dry storage for Velveeta cheese sauces and commercially packaged containers of dressings; 1 live roach coming out from soap dispenser while pumping soap at handwash sink by cook line; 4 live roaches by dishwasher and near by dry storage shelves for foods and clean pots and pans 2 live by prep table next to chest freezer at cook line 3 live by stove and fryers 7 live inside shelves where crackers ; salt and pepper and other condiments are stored near the dining room bar;
[41-10-4] Toxic substance/chemical improperly stored. A bottle of dishwashing detergent stored on prep table.
[41-17-4] Spray bottle containing toxic substance not labeled. Bleach spray bottles not labeled at the bar area; advised to label

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rust dripping down from inside door hinges in the ice bin by storage room in the back
[35A-03-4] Dead roaches on premises. Observed approximately 18 dead roaches 3 dead by stove area; 1 dead under prep table next to chest freezer 4 dead under dry storage rack used to store foods and clean pots and pans; 10 dead inside open shelves where crackers; salt and pepper and sugar packets are stored by dining room bar;
[36-22-4] Floor area(s) covered with standing water. Standing water observed on the floor of the walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris- grease and heavy food debris accumulated through the dining room; bar and kitchen
[36-17-5] Floor tiles missing and/or in disrepair. Floor tile cracked with big hole in walk-in cooler;
[22-08-4] Interior of toaster oven and microwave has accumulation of black substance/grease/food debris.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient therefore present in reach in cooler or walk in cooler.
[29-49-6] Standing water in bottom of reach-in-cooler- at cook line;
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues- walls and shelves have presence of mold like substance and food debris; walk-in cooler used to store food and drinks; reach in cooler at cook-line has heavy food debris
[01B-01-4] Dented/rusted cans present. See stop sale. Red kidney beans - dry storage shelves
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Employee wiping off facial sweat with his t-shirt then touching clean pans and pots; educated employee to wash hands;
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 live flies: 1 live fly landed on food bowl on the prep station at cook line; 1 live fly by handwash sink next to dishwasher
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon commercially packaged stored on top of broccoli not commercially packaged; Pretzels not commercially packaged touching raw corned beef commercially packaged in chest freezer at cook line; Advised operator to store based on cooking temperature
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mashed potatoes dated 10/16/23 in reach in cooler ; See Stop Sale
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed approximately 18 live roaches: 1 live inside the 2 door freezer used as dry storage for Velveeta cheese sauces and commercially packaged containers of dressings; 1 live roach coming out from soap dispenser while pumping soap at handwash sink by cook line; 4 live roaches by dishwasher and near by dry storage shelves for foods and clean pots and pans 2 live by prep table next to chest freezer at cook line 3 live by stove and fryers 7 live inside shelves where crackers ; salt and pepper and other condiments are stored near the dining room bar;
[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. white cheddar cheese (50F - Cold Holding); shredded cheddar cheese (50F- cold holding); sour cream (55F - Cold Holding); gravy (51F - Cold Holding); coleslaw (48F - Cold Holding); cooked chicken wings (56F - Cold Holding); cheese sauce (50F - Cold Holding) in main reach in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white cheddar cheese (50F - Cold Holding); shredded cheddar cheese (50F- cold holding); sour cream (55F - Cold Holding); gravy (51F - Cold Holding); coleslaw (48F - Cold Holding); cooked chicken wings (56F - Cold Holding); cheese sauce (50F - Cold Holding) in main reach in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
[41-10-4] Toxic substance/chemical improperly stored. A bottle of dishwashing detergent stored on prep table.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine and quaternary used at dishwasher and three compartment sink at the bar;
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at cook line- provided
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator presented a meat thermometer for calibration.
[41-17-4] Spray bottle containing toxic substance not labeled. Bleach spray bottles not labeled at the bar area; advised to label