LE BERGER RESTAURANT LLC
1216 S DIXIE HWY · LAKE WORTH · Palm Beach County · FL 33460
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 4
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 58 f cooling overnight in the upright reach in cooler in the kitchen
01B-36-5High Priority – 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. Cooked chicken 58 f cooling overnight in the upright reach in cooler in the kitchen
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked chicken in the upright cooler in the kitchen. Explained and manager rearranged. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw turkey and raw pork thawing in standing water in two compartments of the three compartment sink. Raw turkey temperature 70 f, raw pork temperature 109 f as per employee put in at 8 am. Current time 10 am. As per manager will start cooking at 10:30 am. Explained proper thawing method. Best one to remove from freezer and put in the cooler to thaw. In an emergency thaw under cold running water. Food temperature cannot go above 41 f during the thawing.
Basic 5
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Half used personal water bottle stored with and above food in the reach in cooler. Explained and manager moved bottle to bottom shelf. **Corrected On-Site**
02D-03-4Basic – 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. Both lemonade bottles in glass door cooler in the dining room.
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler by kitchen entrance.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Raw turkey and raw pork thawing in standing water in two compartments of the three compartment sink. Raw turkey temperature 70 f, raw pork temperature 109 f as per employee put in at 8 am. Current time 10 am. As per manager will start cooking at 10:30 am. Explained proper thawing method. Best one to remove from freezer and put in the cooler to thaw. In an emergency thaw under cold running water. Food temperature cannot go above 41 f during the thawing. Thaw in microwave. After thawing in microwave food should go directly on cooking surface (fryer,grill,oven). Thaw in the process of cooking ( frozen hamburger on the grill,frozen wings in the fryer )
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm, manager added chlorine. Chlorine 100 ppm. **Corrected On-Site**
Inspector observations synchronized from DBPR on September 13, 2026 12:24 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.