ELYSIUM IMMERSIVE DINING
3128 N FEDERAL HWY, Lighthouse Point FL 33064 · 754-444-4151
Last inspected Feb 23, 2026 · 6 visits since September 2023
SEP 23
MAR 24
JAN 25
OCT 25
FEB 26
▼ IMPROVING
5 inspections trending up, 42 points better than where it started.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked chicken chili in walk in cooler date marked 8-27. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020040550 | Aug 11, 2020 | Nov 19, 2020 | $400 |
| 2--2016019434 | Apr 19, 2016 | May 18, 2016 | $400 |
Inspection history
6 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Accumulation of black mold-like substance in the interior of the ice machine.
Ceiling vents soiled with accumulated food debris, grease, or dust in kitchen.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed Tuna and cod completely thawed in reach in cooler in kitchen. Placed in unit overnight per operator. See Stop Sale.
Ceiling tile missing above dish 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. Observed Tuna and cod completely thawed in reach in cooler in kitchen. Placed in unit overnight per operator. See Stop Sale.
Jan 14, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 8, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked chicken chili in walk in cooler date marked 8-27. See stop sale.
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. onion soup (46°F); cut tomatoes (46°F); hot dog (46°F); sliced cheese (46°F); cooked shrimp (46°F); cooked buffalo chicken dip (46°F-47°F); hard boiled eggs (47°F); blue cheese crumbles (47°F); raw pork (47°F); sour cream (47°F); cream cheese (47°F); raw mahi (46°F); raw salmon (46°F); cooked pasta (46°F). Observed in walk in cooler. Monitored unit for approximately 1 hour with no changes in temperature. Operator states items not prepared or portioned today. Unknown time out temperature. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. onion soup (46°F); cut tomatoes (46°F); hot dog (46°F); sliced cheese (46°F); cooked shrimp (46°F); cooked buffalo chicken dip (46°F-47°F); hard boiled eggs (47°F); blue cheese crumbles (47°F); raw pork (47°F); sour cream (47°F); cream cheese (47°F); raw mahi (46°F); raw salmon (46°F); cooked pasta (46°F); raw chicken (46°F). Observed in walk in cooler. Monitored unit for approximately 1 hour with no changes in temperature. Operator states items not prepared or portioned today. Unknown time out of temperature See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (78°F-86°F - Hot Holding); cooked mushrooms (80°F-90°F - Hot Holding) being held on top of sheet pan on burners on cook line. No heat being provided to items. Per operator intent is to reheat for immediate service per order. Operator states items have been out for 1 hour. Instructed employee to reheat to 165°F and hot hood above 135°F
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cutting boards stored on cutting board rack under prep table in ware washing area
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink on prep line, operator refilled
Dead roaches on premises. Observed 3 dead roaches on ground next to audio controls in dry storage area. Operator removed cleaned and sanitized Observed 3 dead roaches on ground under soda bib rack in dry storage. Operator removed cleaned and sanitized Observed 5 dead roaches on ground under rack across from soda bib rack in dry storage. Operator removed cleaned and sanitized.
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.