A'LU MEXICAN CUISINE
1080 GATEWAY BLVD, Boynton Beach FL 33426 · 561-810-4572
Last inspected Jun 19, 2026 · 9 visits since October 2023
SEP 24
JAN 25
SEP 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. pork sauce made 12/29, beef consommé made 12/31 at walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Taco flip top cooler: quinoa (47F - Cold Holding); cabbage slaw (51F - Cold Holding); blended tomato salsa (47F - Cold Holding); shrimp (46F - Cold Holding); Fish (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator iced down products.
No soap provided at handwash sink. By dish machine.
Accumulation of black mold-like substance in the interior of the ice machine.
Jun 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator emptied sink and sanitizing via dish machine chlorine sanitizer.
Dented/rusted cans present. See stop sale. 2 cans Black beans with deep dents, 1 can hominy heavily rusted.
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. Bar Dishwasher (Chlorine 0ppm) Operator changed out chlorine sanitizer, rechecked 100ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. Chicken jus made 5/22.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Taco flip top cooler: quinoa (47F - Cold Holding); cabbage slaw (51F - Cold Holding); blended tomato salsa (47F - Cold Holding); shrimp (46F - Cold Holding); Fish (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator iced down products.
Toxic substance/chemical improperly stored. Grill cleaner next to tomato juice on dry storage shelf. Operator stored chemicals properly.
No paper towels or mechanical hand drying device provided at handwash sink. By dish machine and in prep kitchen. Unable to dispense paper towels by cold station.
No soap provided at handwash sink. By dish machine.
Accumulation of black mold-like substance in the interior of the ice machine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator, removed from freezer this morning. Operator removed fish from reduced oxygen packaging.
Food storage container/container lid cracked or broken. Rice bin lid broken. Operator removed lid.
Wall soiled with accumulated grease, food debris, and/or dust. Food splatter on wall by cold station.
Mar 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vegetable lasagna made 1/10 not date marked at walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine in kitchen prep area.
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority7 Intermediate2 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. pork sauce made 12/29, beef consommé made 12/31 at walk in cooler.
Handwash sink not accessible for employee use at all times. Rolling cart blocking hand wash sink by flip top cooler in kitchen.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu with no indicator for raw animal protein.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Short ribs cooked, frozen next day, returned to cooler on 1/9 not date marked at walk in cooler. Educated operator on date tracking procedures.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Used ice bath to calibrate: Inspector thermometer: 32F Chef thermometer: 20F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vegetable lasagna made 1/10 not date marked at walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine in kitchen prep area.
Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line flip top cooler.
Sep 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Batteries empty.
Sep 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Beef 45F-46F delivery, in walk in cooler, delivered today. Buttermilk 48F, pollack 48F, Tongue 55F, shrimp 49F, In prep cooler on cook line. Kept over night in unit, not prepped or cooked today. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Buttermilk 48F, pollack 48F, Tongue 55F, shrimp 49F, In prep cooler on cook line. Kept over night in unit, not prepped or cooked today. Beef 45F-46F delivery, in walk in cooler, delivered today.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Batteries empty.
No probe thermometer provided to measure temperature of food products. Left probe thermometer with chef.
No soap provided at handwash sink to the right of dish machine. Operator provided.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pulled goat date marked 8.5.25 frozen and thawed 2 days ago, in walk in cooler. Chef put proper date marked on container.
Accumulation of debris on exterior of warewashing machine.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No detergent connected to dish machine. Food still stuck to plates.
Old labels stuck to food containers after cleaning on shelf across cook line. Operator removed.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times crate inside sink. Chef removed.
Employee beverage container on a food preparation table at cook line. Chef removed.
Raw onions not washed prior to preparation on cook line. Operator washed the onions.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
2 Dented cans of black beans present. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese sauce 56F-60F in walk in cooler. Cheese sauce was cooked yesterday 3pm according to chef. Cheese sauce stored in a deep covered container. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese sauce 56F-60F in walk in cooler. Cheese sauce was cooked yesterday 3pm according to chef. Cheese sauce stored in a deep covered container.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. 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. Home made salsa 48F-46F in walk in cooler, made fresh yesterday from whole tomatoes. Kept in a deep covered container.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Home made salsa 48F-46F in walk in cooler, made fresh yesterday from whole tomatoes. Kept in a deep covered container. See stop sale
Oct 31, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.