ALBERTES RESTAURANT

Name: ALBERTES RESTAURANT
Address: 4595 HYPOLUXO RD STE 7, LAKE WORTH, FL, 33463, US
Rating: 51.7

4595 HYPOLUXO RD STE 7, LAKE WORTH, FL 33463

License #6019713

51.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

ALBERTES RESTAURANT in LAKE WORTH currently holds an InspectFL Health Score of 51.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 28 total violations — 16 critical, 7 major, 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Call Back - Extension given, pending
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on preparation table cooked beef feet (98F - Cooling) at 8:40 since 7:30 to 96F at 9:00, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to shallow pan to rapid cool in walk in cooler. In walk in pastry cooler shredded chicken mix (51F - Cooling) at 8:35 since 7:30 to 51F at 8:50, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting board grooved and no longer cleanable, discussed with operator to repair or replace.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator provided non original copies of certificates with pen written on copies, discussed with operator to obtain original certificates.

Administrative complaint recommended
[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 walk in cooler cooked spinach (56F - Cooling) at 8:50 since previous night 10pm , at this rate of cooling product never reached 41F within 6 hours see stop sale.
[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 washing dirty dishes and wiping down sink with soiled cloth after without washing hands employee dried hands with paper towel and continued to handle clean ladles on drying rack, discussed with operator employee washed hands.
[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 walk in cooler cooked spinach (56F - Cooling) at 8:50 since previous night 10pm , at this rate of cooling product never reached 41F within 6 hours see stop sale.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting board grooved and no longer cleanable, discussed with operator to repair or replace.
[41-10-4] Toxic substance/chemical improperly stored. In pastry kitchen bottle of pump hand sanitizer stored on top of pasty dough roller being used to roll dough patties, discussed with operator who removed bottle.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator provided non original copies of certificates with pen written on copies, discussed with operator to obtain original certificates.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on preparation table cooked beef feet (98F - Cooling) at 8:40 since 7:30 to 96F at 9:00, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to shallow pan to rapid cool in walk in cooler. In walk in pastry cooler shredded chicken mix (51F - Cooling) at 8:35 since 7:30 to 51F at 8:50, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored above potatoes, raw fish stored above yuca, discussed with operator who corrected storage of products.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink at dish washing station not accessible and blocked by trash can, discussed with operator who moved trash can.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler have rusted and pitted, discussed with operator to repair or replace.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand washing sing to the right of hot Holding table drain pipe leaking on to floor, discussed with operator to repair pipe.
[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. In kitchen on food preparation table next to clean and sanitized dishes Sanitizer Bucket (Chlorine - 200+ppm) discussed with operator who corrected solution to Sanitizer Bucket (Chlorine - 100ppm)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked plantains (122F - Hot Holding); cooked fish (127F - Hot Holding) per operator products prepared on oven approximately 30 minutes and hot held until served, discussed with operator who moved products to reheat to 165+F and added addition hot water to steam table.
[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 walk in cooler cooked pasta (67F - Cooling) at 9:15 since previous day ; cooked vegetable stew (60F - Cooling) at 9:15 since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale.
[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 washing dirty dishes places dishes into sanitizer compartment and after without washing hands employee removed clean and sanitized dishes to place into drying rack, discussed with operator, employee washed hands.
[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 walk in cooler cooked pasta (67F - Cooling) at 9:15 since previous day ; cooked vegetable stew (60F - Cooling) at 9:15 since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale.

Emergency order recommended
[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. In reach in cooler cooked turkey (52F - Cold Holding) per operator product not portioned or prepared today and held in cooler overnight see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chopped cow foot (75F - Ambient Cooling) at 9:20 per operator product prepared at 5:00, at this rate of cooling product never reached 41F within 4 hours see stop sale.
[22-02-4] Food-contact surface soiled with approximately 1 live roach walking on table, discussed with operator to clean and sanitize table.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink at dish washing station blocked by garbage cans, discussed with operator who moved trash cans.
[35A-03-4] Dead roaches on premises. Approximately 6 dead roaches on floor in kitchen dry storage area. Approximately 22 dead roaches on floor in dish washing area. Approximately 2 dead roaches in three compartment sink. Discussed with operator to clean and sanitize all areas.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled soiled cloth from floor and without washing hands employee handled knife to begin cutting watermelon, discussed with operator employee washed hands.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 4 live roaches in kitchen dry storage area. Approximately 4 live roaches on floor next to dish washing sink. Approximately 3 live roaches on wall and floor at entrance to walk in cooler. Approximately 11 live roaches on floor at dough making station crawling on walls around dough mixer and dry product storage. Approximately 1 live roach walking on table with dough being prepared. Discussed with operator to eliminate all roaches and clean and sanitize area.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chopped cow foot (75F - Ambient Cooling) at 9:20 per operator product prepared at 5:00, at this rate of cooling product never reached 41F within 4 hours see stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked fish (111F - Hot Holding) per operator product prepared on stove approximately 1 hour ago and hot held in steam table until served, discussed with operator hot holding, operator mov3d product to be reheated to 165+F.

Community reaction

What do locals think?

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

Community pulse