GSJ BAKERY AND BON RESTO LLC

Name: GSJ BAKERY AND BON RESTO LLC
Address: 7108 S MILITARY TRAIL, LAKE WORTH, FL, 33463, US
Rating: 59.6

7108 S MILITARY TRAIL, LAKE WORTH, FL 33463

License #6022202

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59.6 Grade F / 100

Failing Health Score

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Quick take

GSJ BAKERY AND BON RESTO LLC in LAKE WORTH currently holds an InspectFL Health Score of 59.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 20, 2026. Across those visits, inspectors documented 20 total violations — 13 critical, 5 major, 2 minor.

Inspection data quality

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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.

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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.

Call Back - Admin. complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked pasta (55F at 8:57am - Heated Cooling) as per operator stored since 4pm yesterday The product never cooled down to 41F within a total of 6 hours See stop sale
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked pasta (55F at 8:57am - Heated Cooling) as per operator stored since 4pm yesterday The product never cooled down to 41F within a total of 6 hours See stop sale
[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

Administrative complaint recommended
[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
[41-10-4] Toxic substance/chemical improperly stored. Hand sanitizer stored over bottles of drinks Operator stored properly
[14-31-5] Nonfood-grade bags used in direct contact with food. Cut lettuce in direct contact with thank you to go bag Operator stored properly
[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. At walk in cooler: cooked chicken (60F at 9:31am - Cooling) as per operator stored since 8pm yesterday ; cooked turkey (53F at 9:33am - Cooling) as per operator stored since 8pm yesterday ; cooked pork (55F at 9:37am - Cooling) as per operator stored since 3:00pm yesterday ; cooked vegetable soup (51F at 9:46am - Cooling) as per operator stored since 10:00am; Products covered and stored in deep containers The products never cooled down to 41F within a total of 6 hours See stop sale
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then touched clean spatula at cook line; no handwash Employee washed hands
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer: Raw turkey stored over raw beef - not all products commercially packaged. Operator stored properly
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: chicken stew (117F - Hot Holding) as per operator stored an hour ago Operator moved product to stove to reheat to 165F

Administrative complaint recommended
[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. Provided operator with email copy of clean up poster.
[36-73-4] Floor soiled/has accumulation of debris. Inside walk in cooler floor soiled with food debris and build up, discussed with operator to clean and sanitize area.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of sanitizer powder stored on wire metal shelf above seasonings, discussed with operator who corrected storage of products.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator employee started approximately 3 months ago with no proof of employee training, discussed with operator.
[35A-03-4] Dead roaches on premises. In kitchen approximately 3 dead roaches on floor next to dough rolling machine and under shelves with clean and sanitized dishes, discussed with operator who cleaned and sanitized areas.
[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 turkey and gravy (64F - Cooling) at 9:45 per operator product prepared yesterday and held in walk in cooler since 10pm yesterday, 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 fish stored over cooked vegetables, raw crab stored above cooked turkey, 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. Operator handled bottle of cleaning sanitizer powder and without washing hands operator handled bottles of seasonings, discussed with operator who washed hands.
[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 turkey and gravy (64F - Cooling) at 9:45 per operator product prepared yesterday and held in walk in cooler since 10pm yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale.

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