MARIOS ON LAKE AVE

Name: MARIOS ON LAKE AVE
Address: 707 LAKE AVE, LAKE WORTH, FL, 33460, US
Rating: 0

707 LAKE AVE, LAKE WORTH, FL 33460

License #6021233

0 Grade F / 100

Failing Health Score

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Latest inspection

March 17, 2026 · 9 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

MARIOS ON LAKE AVE in LAKE WORTH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, DBPR recorded 135 total findings; InspectFL has detailed violation rows for 134 of them so far.

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Record snapshot

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The latest inspection on March 17, 2026 shows 9 observation rows: 3 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

134

Coverage note

Inspector notes linked where available

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Would you eat here?

MARIOS ON LAKE AVE has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler and cook line low boy cooler. See stop sale.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink in bar set to wash, sanitize, and rinse. Employee drained and corrected to wash, rinse, and sanitize.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 75F standing water on cook line. Operator placed items on stove top and began reheating to 135F.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on December 1, 2025.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw salmon stored above open tray of non commercially packaged French fries in reach in freezer. Operator reorganized.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade veal demi (49F - Cold Holding); housemade chicken stock (49F - Cold Holding) not prepped or portioned today stored at room temperature on cook line. Operator opted to place items on time.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in wait station and kitchen. Operator provided.
[31B-03-4] No soap provided at handwash sink at wait station and kitchen. Operator provided.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Housemade veal demi not time marked in walk in cooler. Per operator, item was prepared 2 days ago. Employee date marked.

Disposition: Warning Issued
[25-18-4] Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service items stored in bathroom. Operator removed items.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce-broccoli, peppers, lettuce stored over ready to eat sauces, soup, pasta, rice. Advised operator of proper storage.
[14-31-5] Nonfood-grade bags used in direct contact with food. At reach in freezer, chicken stored in direct contact with thank you bags.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw pork stored over cooked meatballs Raw chicken stored over frozen artichokes, not all commercially packaged. Advised operator of proper storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, cooked rice mix (48F - Cold Holding); meatballs (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed ice onto item to quick chill.
[41-10-4] Toxic substance/chemical improperly stored. At kitchen, bottle of bleach stored on shelf with clean pots and pans. Operator removed.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose Bibb where hose is attached
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strip for chlorine sanitizer.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge-Steve Olmino
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Operator provided paper towels.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. No soap at handwashing sinks. Operator provided provided soap.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance build up on White plastic ice deflector .
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Half use personal beverage bottle stored with and above food in walk in cooler. Manager moved beverage bottle to bottom shelf.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting lemons prior to washing. Explained and she washed hands.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm. Employee added more chlorine. Tested chlorine 100 ppm
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. No proof of certified food manager for Chef/ Manager Mr. Steve Olmino.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishwasher, three compartment sink and washcloth bucket chlorine .
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food handlers working no proof of certified food manager.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed one.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Mussels in walk in cooler missing the tag. Employee put in the bag , explained and he removed the tag from bag and put in container with mussels.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. As per manager .Cooked pork was cooked on Sunday . Today is Tuesday. Manager date marked.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex employee restroom
[32-12-5] Covered waste receptacle not provided in womens bathroom. Unisex employee restroom.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license not available upon request. Explained they can log in to the account and print.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum pans on shelf in dry food storage room. Manager inverted the pans .
[29-11-4] Water leaking from pipe and/or faucet/handle. Server station hand sink drain pipe leaking under coffee machine area. Hot and cold running water working . Turned off due to leakage.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine 0 ppm operator tested 3 times Do not use dish machine to sanitize dishes. Setup three compartment sink to sanitize.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Chef / Manager Mr. Steve Olmino
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 food handlers working no certified food manager present.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. No soap at hand sink by the mixer. Manager filled small soap dispenser.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators thermometer reading 40 f in ice water. State thermometer reading 32 f.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White plastic piece.
[36-36-4] Ceiling tile missing. In the kitchen
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Milk 48 f, butter 48 f, fresh mozzarella 50 f, meatballs 51 f, rice 49 f fish 45 f pork 47 f all stored in walk in cooler overnight coils frozen behind the left fan.
[50-09-4] Current Hotel and Restaurant license not displayed. Displayed license expired on 12/01/2022
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal backpacks stored on top of flour bags in dry food storage room.
[08B-38-4] Food stored on floor. Raw pork on tray stored on floor under shelf in walk in cooler.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Under yellow cutting board. Chef cutting meat.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Explained.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheesecake 48 f, roasted peppers 48 f, penny pasta 50 f, spaghetti 50 f, linguine 50 f prepared yesterday cooling overnight.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves to cut meat without washing hands. Explained and he washed hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce squeeze bottles in walk in cooler. Raw pork over wine bottles in walk in cooler. Explained.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk 48 f, butter 48 f, fresh mozzarella 50 f, meatballs 51 f, rice 49 f fish 45 f pork 47 f all stored in walk in cooler overnight coils frozen behind the left fan. Cheesecake 48 f, roasted peppers 48 f, penny pasta 50 f, spaghetti 50 f, linguine 50 f prepared yesterday cooling overnight. Fresh garlic and oil 70 f stored overnight at room temperature
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 48 f, butter 48 f, fresh mozzarella 50 f, meatballs 51 f, rice 49 f fish 45 f pork 47 f all stored in walk in cooler overnight coils frozen behind the left fan. Not prepared or portioned today. Fresh garlic and oil 70 f stored overnight at room temperature
[41-10-4] Toxic substance/chemical improperly stored. WD-40 stored over slicer on prep table.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Stored in plastic bag.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic bucket stored in hand sink by the kitchen. Employee removed the bucket.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed at server station by soda machine. Scooping ice. Operator moving sink to another location. Not hooked up yet. Advised to contact plan review. Provided plan review E-Mail-Adresse DHR.PLANREVIEW@myfloridalicense.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 food handlers working no Certified food manager present.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. At hand sink by the kitchen. Employee filled squeeze bottle with soap.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. When checked state and operators thermometer calibration. Operators thermometer reading 36 f in ice water. State thermometer reading 32 f.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked yesterday 3 pm its 4 pm today ( 25 hours ) not date marked . No date mark observed on anything .