LULU'S DELRAY BEACH

High Priority - - From initial inspection : High Priority - 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....creama 48F, quinoa 47F, cheese 47F , raw beef 47F , pork belly 45F in flip top reach in cooler . ..and home fries potato 89F at walk in cooler , chef stated that food was cook line with time marked after 4 hour they removed food to walk in cooler . .Food not prepped or portioned today , food being held more than 4 hours . - From follow-up inspection 2026-03-13: Heavy cream 47F, butter 47F , steak sauce 46F , cheese 50F , Brussels sprouts 46F in flip top reach in cooler. Food not prepped or portioned today , food being held more than 4 hours . Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....creama 48F, quinoa 47F, cheese 47F , raw beef 47F , pork belly 45F in flip top reach in cooler and home fries potato 89F at walk in cooler , chef stated that food was cook line with time marked after 4 hour they removed food to walk in cooler . Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . ..yogurt 49F, , cheese 47F, sauce 47F , milk 47F in walk in cooler , food not prepped or portioned today , food being held less than 4 hours . Operator closed door properly . Repeat Violation Admin Complaint - From follow-up inspection 2026-03-13: Heavy cream 47F, butter 47F , steak sauce 46F , cheese 50F , Brussels sprouts 46F in flip top reach in cooler. Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Employee discarded food .Admin Complaint... at walk in cooler milk , cheese, sauce, pico de gallo all at 38F-41F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation Admin Complaint - From follow-up inspection 2026-03-13: Not provided Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw beef in reach in cooler at kitchen. Employee properly stored food. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server brought dirty cups , glasses from customers table and then handled cleaned dishes cleaned containers serve drink . Employee washed hands Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 12:00 noon cut tomatoes 53F in flip top reach in cooler at expo line , per chef food was prepped 7 am .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...whipped cream in ice bath at expo line by the kitchen. Food not prepped or portioned today . Food being held less than 4 hours . Manager removed food to walk in cooler . Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 12:00 noon cut tomatoes 53F in flip top reach in cooler at expo line , per chef food was prepped 7 am . Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food... Provided procedure to operator .

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers at cook line and triple sink. Warning - From follow-up inspection 2025-07-08: Light shields on hand. Need to be installed. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken, raw beef with cheese contact each other , raw beef , raw shrimp above bread in reach in cooler . Employee properly stored. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw beef at reach in cooler , walk in cooler . Employee properly stored food. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...butter prepped with garlic,onion and parsley on 3/26/25 .See stop sale...Cook discarded food. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...butter prepped with garlic,onion and parsley on 3/26/25

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observe at 12:39 oatmeal with milk 58F, cut tomatoes 58F in cold hold line at breakfast station , food was prepped 7:50 am .

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... butter, cooked potatoes at cook line , food being held less than 4 hours . Employee properly date marked. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observe at 12:39 oatmeal with milk 58F, cut tomatoes 58F in cold hold line at breakfast station , food was prepped 7:50 am . Stop sale issue . Operator discarded food. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing....dumped ice in handwashing sink .

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at kitchen. Operator provided Corrected On-Site

Basic - Avocado not washed prior to preparation...produce sticker on avocado , employee cleaned. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Sarah Seward expired 11-17-2024.

Basic - Carbon dioxide/helium tanks not adequately secured. Operator replaced chain. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor in walk in cooler. Operator relocated to shelf. Corrected On-Site

Basic - Food stored in a prohibited area. Observed food stored in outdoor shed. Operator relocated to secure storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw hamburger 45F, sausage 44F, raw chicken 47F, slice cheese 52F in top flip top reach in cooler at kitchen over stored food , food not prepped or portion today , food being held less than 4 hours. Employee removed food , covered food with ice . Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking....all time control food at kitchen,not properly time marked on the board . Food being held less than 4 hour , employee properly time marked . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored a strainer in handwashing sink at bar .manager removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food..provided written procedures.

Intermediate - Spray bottle containing toxic substance not labeled...cleaner spray bottle . Employee labeled. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Food stored on floor...beans , tequila.

Basic - Working containers of food removed from original container not identified by common name...water spray bottle . Employee labeled Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee grabbed bread after toast with bare hands , stop sale issue. Discarded bread and employee washed hands and putting gloves on hands . Corrected On-Site

High Priority - Food stored in ice used for drinks. ..juice bottle stored in ice drink at bar . See stop sale issue. Operator burned ice Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....washed hands after discussion. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food stored in ice used for drinks. ..juice bottle stored in ice drink at bar . ...Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee grabbed bread after toast with bare hands ,

High Priority - 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...Butter 54F in ice at expo line, food not prepared or portion today , butter being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw chicken 49F, raw steak 50F, cheeses 49F, grilled onions 50F in flip top reach in cooler across from grill at kitchen , food not prepped or portion today , food being held less than four hours, employee removed food to reach in freezer, .. Butter 54F , whipped cream cheese cheese 63F in ice at expo line, food not prepared or portion today , butter being held more than 4 hours . Stop sale issue . Employee discarded food and Time marked Whipped cream cheese Repeat Violation* Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar , provided Corrected On-Site

Intermediate - No soap provided at handwash sink at bar , operator provided Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - No handwashing sign provided at a hand sink used by food employees at bar operator provided Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-07-21: Not provided Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At bar; employee began making drinks and handling clean equipment, no hand wash. Discussed with employee. Employee washed hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw salmon stored over ready-to-eat coleslaw. Operator moved salmon. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At expo line; butter and whipped cream identified in the written procedures as food held using TPHC has no time mark. Operator stated being held 2 hours, placed appropriate time mark. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used as dump sink. Strainer with ice, lemons, straws and napkins inside sink. Operator removed. Corrective Action Taken

Intermediate - 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/ Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink; no paper towels.

Intermediate - 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. Operator stated food handler hired more than 60 days ago, no proof of required state approved employee training.

Intermediate - No soap provided at handwash sink. At bar hand wash sink; no soap.

Basic - At cubed ice machine; Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. At cook line flour storage container; bowl used to dispense. Operator removed. Corrected On-Site

Basic - Food stored on floor. At expo line; storage containers of flour, sugar and beans stored on floor. At walk-in cooler; plastic storage container of raw beef stored on floor.

Basic - Food stored outside. At outside storage area; canned goods stored outside without any over head coverage.

Basic - Ice scoop handle in contact with ice. At bar; ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; utensils in standing water 78°F. Operator removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At bar tap reach in cooler; standing water in bottom.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator ; sliced cheese (50F - Cold Holding) due to over filled. Operator removed the overfilled cheese. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observe with tomato sliced,and potatoes. Operator labled 9-1 Corrected On-Site

Intermediate - 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/

High Priority - - From initial inspection : High Priority - 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. Tested machine at 0ppm. Operator states it is an issue with hot water heater capacity. Operator set up triple sink and tested at 200ppm quat. And called for service Corrective Action Taken Warning - From follow-up inspection 2022-02-10: Water heater is being installed today. Establishment does have running hot water but capacity limits water flow to dish machine. Operator provided invoice for work scheduled. Establishment has triple sink set up at 400ppm quat. Inspector will recheck at next unannounced inspection Time Extended