A & E CARIBBEAN CAFE & BAKERY

Name: A & E CARIBBEAN CAFE & BAKERY
Address: 6073 LAKE WORTH RD, LAKE WORTH, FL, 33463, US
Rating: 70

6073 LAKE WORTH RD, LAKE WORTH, FL 33463

License #6012389

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

A & E CARIBBEAN CAFE & BAKERY in LAKE WORTH currently holds an InspectFL Health Score of 70 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, inspectors documented 22 total violations — 9 critical, 9 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sign in bathroom Advised operator to place a handwash sign in bathroom
[41-10-4] Toxic substance/chemical improperly stored. Oven cleaner stored over three compartment above marinated beef Operator stored properly
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Advised operator to invert clean dishes
[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 poster to operator
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Personal milk stored over chopped lettuce in walk in cooler Operator removed
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cooked onions and vegetables made last week Thursday
[14-31-5] Nonfood-grade bags used in direct contact with food. At reach in freezer: Raw beef stored in direct contact with thank you to go bag At walk in cooler: sweet potato stored in direct contact with thank you to go bag Operator removed products from thank you to go bag

Administrative complaint recommended
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked turkey (48F - Cooling) at 9:10 per operator cooling since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored directly above open bucket of peeled plantains, discussed with operator who corrected storage of products.
[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. Employee washed soiled dishes and without washing hands employee handled clean spoon to stir rice on stove, discussed with operator employee washed hands.
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues. All food storage shelves inside Walk in cooler have accumulation of soil residues, discussed with operator to clean and sanitize.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink next to triple sink has trickle of water not sufficient to wash hands, discussed with operator to repair.
[31A-11-4] Handwash sink used for purposes other than handwashing. Operator used hand washing sink to fill sanitizer bucket, discussed with operator.
[41-15-5] 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. Sanitizer Bucket (Chlorine 200+ppm) at front counter , discussed with operator who corrected solution to Sanitizer Bucket (Chlorine 100ppm)
[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. No clean up procedures available reviewed with operator and emailed clean up poster to operator.
[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/
[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. Reviewed big 6 with operator and provided email copy of big 6 poster.
[41-17-4] Spray bottle containing toxic substance not labeled. In womens bathroom unlabeled spray bottle containing cleaning agent, discussed with operator who labeled bottle.
[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. In reach in cooler cooked turkey (48F - Cooling) at 9:10 per operator cooling since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Community reaction

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