DAVE'S LAST RESORT & RAW BAR
632 LAKE AVE · 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
15 full violation description(s) documented by the inspector during this visit.
High Priority 9
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook returned from restroom to cook line . He put on gloves to handle customers order. Explained and he said he washed hands in restroom. Explained again and he washed hands. **Warning**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Cook put raw shrimps on the grill with gloved hands . He discarded the old gloves then put on new gloves then touched cooked shrimps and clean plate prior to washing hands. Explained and he washed hands. **Corrected On-Site** **Warning**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Open breaded raw conch over open cheese sticks in reach in freezer. Explained.Chef rearranged . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-02-4High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server returned soiled dishes to bus pan by dishwasher then handled clean glass and poured beverage for the guest prior to washing hands.Explained to manager. Server washed hands. **Corrected On-Site** **Warning**
01B-02-5High Priority – 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. ( shredded pork 47 f, sliced Swiss cheese 48 f raw hamburger 44 top packet, bottom packet 44 f, raw chicken 51 f, raw steaks 51 f, in drawer cooler on cook line not prepared,portioned or handled today as per chef. All food since 9-10 am current time 2:45 pm ) 4 hours 45 minutes in this cooler. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( shredded pork 47 f, sliced Swiss cheese 48 f raw hamburger 44 top packet, bottom packet 44 f, raw chicken 51 f, raw steaks 51 f, in drawer cooler on cook line not prepared,portioned or handled today as per chef. All food since 9-10 am current time 2:45 pm ) 4 hours 45 minutes in this cooler. **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked potatoes 130 f top ones 140 bottom ones ( 3 hours as per chef ) explained. As per chef he will make potato skins. Explained you have only 1 hour . As per chef he will discard after 1 hour. **Repeat Violation** **Admin Complaint**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb Next to oyster cooler at front counter. **Warning**
41-15-5High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 200 ppm. Chef changed the solution. Chlorine 100 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate 4
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Cook returned from restroom to cook line . He put on gloves to handle customers order. Explained and he said he washed hands in restroom. Explained again and he washed hands. **Warning**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Grilled onions 145 at 2:26 pm intention to cool. Second temperature 138 at 2:48 pm 7 degree drop in 22 minutes at this rate of cooling it will take more than 3 hours to cool from 135 f to 70 f. P it should cool from 135 f to 70 f within 2 hours. Advised to use shallow pan. Chef put grilled onions in shallow pan. **Corrective Action Taken** **Repeat Violation** **Warning**
53A-03-7Intermediate – 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/ Manager Perry Spivey's certificate expired on 06/28/2022 **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Cook filled the pitcher of water at hand sink by cook line. Explained. **Warning**
Basic 2
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Small white cutting board. **Warning**
08B-38-4Basic – Food stored on floor. Box of grouper fish stored on floor in walk in freezer. Explained. **Warning**
Inspector observations synchronized from DBPR on September 15, 2026 1:17 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 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.