LALOUS CUISINE AND CATERING
6113 HOLLYWOOD BLVD, Hollywood FL 33024 · 9545892364
Last inspected May 29, 2026 · 13 visits since September 2023
APR 25
JUN 25
SEP 25
FEB 26
MAY 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Three Live, small flying insects flying above wet mop next to exit door at the end of kitchen. Operator killed,cleaned and sanitized area during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025080045 | Sep 23, 2025 | Apr 2, 2026 | $400 |
| 2--2024025238 | Apr 25, 2024 | May 30, 2024 | $400 |
| 2--2022015610 | Mar 31, 2022 | Apr 26, 2022 | $400 |
Inspection history
13 visits, newest first
May 29, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. In kitchen glass front cooler, raw shell eggs on top shelf above fresh herbs, plantains, and cabbage. Employee moved eggs to Atosa reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cart opposite cook line, under no temps or time control, portioned pikliz (72F - Cold Holding); sliced tomatoes (74F - Cold Holding). Per employee both prepared less than 4 hours. Both items moved to reach in cooler to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On kitchen stovetop, cooked legume (110-135F - Hot Holding). Per employee finished cooking approximately 1 hour and ready to move to steamwell. Employee reheated to 171-180F and transferred to hot hold.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer battery low - thermometer display LO only, no temperature readings.
Show the remaining 5 findings ▾
Bowl or other container with no handle used to dispense food. Multiple non handled items in bulk rice, flour, and corn meal. Manager removed all.
Food stored on floor. 1) Bags of rice in dry storage on floor. 2) Cases of limes and cassava on floor in prep area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water in Atosa reach in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Food debris around entire kitchen area.
Working containers of food removed from original container not identified by common name. Bulk sugar and flour containers not labeled.
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over open raw beef in reach in freezer. Employee removed chicken and properly stored food
Handwash sink used for purposes other than handwashing. Kitchen hand sink used to store cooking utensils. Employee removed utensils from hand sink
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.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food next to sellable foods in true freezer raw beef
Equipment in poor repair.
Floor area(s) covered with standing water. Observed at beverage air cooler
Floor tiles missing and/or in disrepair. Floor tile in disrepair in kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of water at 85F. Operator removed utensils and stored dry
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. In True reach in freezer, raw beef stored in standard printed to go bag and raw salmon in standard trash bag.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen Atosa reach in cooler, flats of raw shell eggs on shelf above cooked pork and turkey. Employee rearranged for proper separation.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Battery dead in probe thermometer.
Bowl or other container with no handle used to dispense food. Non handled containers in bulk bulgar, rice, and beans in dry store room. Employee removed all.
Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tile at front of kitchen.
Food stored on floor. Containers of bottled marinades and bagged rice on floor in store room.
No Heimlich maneuver/choking sign posted. Bulletin printed and posted by manager.
No handwashing sign provided at a hand sink used by food employees. In unisex restroom for employees/public. Sign printed and posted during inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled around hand sink to right of triple sink.
Jun 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top shelf above cooked beef, cooked chicken in 2 door stainless reach in cooler. Operator reorganized
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. Operator unable to provide at time of inspection
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. Operator unable to provide for any employees at time of inspection
Hole in or other damage to wall. Observed under 3 compartment sink
Objectionable odors in back door area of the establishment.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at not in use cook line flip top
Jun 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.
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. Not provided for any employees
Apr 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority6 Intermediate4 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (70F - Cold Holding) being held at room temperature for approximately 2 hours. Employee started cooking
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test kit provided for chlorine sanitizer
No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing hand wash sink, operator refilled
No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection
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.
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. Not provided for any employees
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed throughout kitchen area
Standing water or very slow draining water in handwash sink. Observed at cook line hand wash sink
Time/temperature control for safety food thawed in an improper manner. Tripe thawing at room temperature. Operator moves to reach in cooler
Jun 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of midea interior cooler soiled with accumulation of old food residue.
Jun 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 25, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Observed no proof of training for Love F.
Apr 25, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed: - 2 live roaches crawling on floor in kitchen. - 1 live roach crawling on prep table in kitchen. - 1 live roach on floor in clean utensil storage area in kitchen. - 1 live roach crawling between flip top cooler and deep freezer next to cook line. - 1 live roach on floor between reach in cooler and reach in freezer in storage area containing refrigerators.
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. Observed no proof of training for Love F.
Apr 24, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. Observed: - 2 live roaches crawling on floor in kitchen. - 1 live roach crawling on prep table in kitchen. - 1 live roach on floor in clean utensil storage area in kitchen. - 1 live roach crawling between flip top cooler and deep freezer next to cook line. - 1 live roach on floor between reach in cooler and reach in freezer in storage area containing refrigerators.
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. Observed broth (47F - Cold Holding). Per operator, item has been in cooler since the day prior to inspection. Item has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed broth (47F - Cold Holding). Per operator, item has been in cooler since the day prior to inspection. Item has been out of temperature for more than 4 hours. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink next to flip top cooler.
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. Observed no proof of training for Love F.
Dead roaches on premises. Observed: - Approximately 3 dead roaches on floor in clean utensils storage area in kitchen. - 2 dead roaches on shelf holding clean utensils in storage area in kitchen. - 1 dead roach on floor between flip top and deep freezer next to cook line. - 1 dead roach on metal pan containing vegetables in flip top cooler next to cook line. - part of a dead roach on pot cover handle containing white rice in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above pickled vegetables in flip top cooler. PIC removed. Scoop handle not stored above corn
Sep 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over unwashed green bell peppers in glass front cooler in kitchen. Operator removed eggs and stored on bottom shelf.
Three Live, small flying insects flying above wet mop next to exit door at the end of kitchen. Operator killed,cleaned and sanitized area during inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm in kitchen, operator remade to chlorine 100 ppm.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.Operator provided paper towels
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. One new employee hired. (L.Geffrard)
Bowl or other container with no handle used to dispense food. Two ounce soufflé cup used to scoop up pikliz inside flip top in kitchen. Operator removed
Dead roaches on premises. One dead roach on top hand wash sink in kitchen. One dead roach on top storage shelf inside closet where unused pots are stored in kitchen. Operator removed, cleaned and sanitized area during inspection.
Equipment in poor repair. Bottom reach in cooler door under flip top is not connected by both hinges. Door falling off when opened.
Food not stored at least 6 inches off of the floor. Case of plastic bottle water on floor at front counter. Operator elevated
Reach-in one door stainless steel freezer have accumulation of soil residues at the bottom shelf in kitchen. Operator cleaned during inspection.
Wet mop not stored in a manner to allow the mop to dry by the back door. Operator moved to mop sink.
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.