YENS KITCHEN

Name: YENS KITCHEN
Address: 7364 LAKE WORTH RD, LAKE WORTH, FL, 33467, US
Rating: 80.6

7364 LAKE WORTH RD, LAKE WORTH, FL 33467

License #6022200

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.6 Grade C / 100

Mixed Health Record

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Quick take

YENS KITCHEN in LAKE WORTH currently holds an InspectFL Health Score of 80.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 9, 2025. Across those visits, inspectors documented 22 total violations — 9 critical, 4 major, 9 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.

Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In kitchen bag of frozen meatballs thawing at room temperature, discussed with operator who moved product to cooler.
[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 wiped forehead with hand and after without washing hands resumed peeling vegetables, discussed with operator who educated employee, employee washed hands.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and walk in freezer shelves have rusted and pitted, discussed with operator to repair or replace.
[29-11-4] Water leaking from pipe and/or faucet/handle. In dish washing area water pipe leaking into bucket, discussed with operator to repair.
[36-24-5] Hole in or other damage to wall. Wall in disrepair under handwashing sink with holes, discussed with operator to repair wall.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef and raw pork above cooked pork and peppers, discussed with operator who corrected storage of products.
[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 kitchen on table cooked beef (84F - Cooling) at 3:40 since 1:00; beef broth (111F - Cooling) at 3:55 since 1:00, at this rate of cooling products never reached 70F within 2 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. In kitchen on table cooked beef (84F - Cooling) at 3:40 since 1:00; beef broth (111F - Cooling) at 3:55 since 1:00, at this rate of cooling products never reached 70F within 2 hours, see stop sale.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee used hand washing sink to fill pitcher, discussed with operator educated employee.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator to correct solution before next use.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground pork stored above raw whole muscle beef, discussed with operator who corrected storage of products.

Administrative complaint recommended
[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 with operator and emailed big 6 poster to operator email.
[29-11-4] Water leaking from pipe and/or faucet/handle. In kitchen leaking water pipe in between three compartment sink and handle washing sink, discussed with operator to repair.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink next to three compartment sink, discussed with operator who provided paper towels.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen bottle of windex stored on shelf with clean and sanitized dishes, discussed with operator who removed product.
[35A-03-4] Dead roaches on premises. In kitchen approximately 3 dead roaches on glue trap above three compartment sink, discussed with operator who removed trap.
[08B-38-4] Food stored on floor. In kitchen case of raw steak stored on floor under shelf, discussed with operator who removed product from floor.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen next to flip top cooler Cooked rice noodle (77F - Cooling) at 2:50 since 12:30 to 78F at 3:20, discussed with operator who chose to time mark product and move to time is a public health control.
[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 loaded dirty dishes into sink and without washing hands handled clean and sanitized dishes, discussed with operator employee washed hands.
[36-22-4] Floor area(s) covered with standing water. In kitchen standing water on floor at dish washing station and food prep sink, discussed with operator to clean and sanitize areas.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) discussed with operator who corrected solution to Triple Sink (Quaternary 200ppm)
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelved have rusted, discussed with operator to repair or replace.

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