LILA COASTAL MEDITERRANEAN
187 TEQUESTA DR, Tequesta FL 33469
Last inspected Apr 30, 2026 · 5 visits since March 2024
MAR 24
OCT 24
OCT 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over steak on speed rack in walk in cooler. Operator removed ground beef.
No chemical chlorine test kit provided when using sanitizer warewashing machine.
Floor tiles missing and/or in disrepair on cook line.
No handwashing sign provided at a hand sink used by food employees in wait area.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Diced Apples stored and in direct contact with paper towel at cook line flip top cooler. Operator removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over maple syrup at flip top cooler on cook line, raw beef over sriracha mayo at flip top cooler on cook line. Raw fish over fish stock at walk in freezer. Both products not in commercial packaging. Operator stored all products properly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At back dock hose connection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine.
No soap provided at handwash sink. At hand wash sink by triple sink and side bar across from main bar.
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.
Cutting board has cut marks and is no longer cleanable. At cook line cooler cutting boards.
Oct 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. Observed boxes of cooking Oil on floor in dry storage closet.
Ice buildup in walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at back kitchen hand wash sink and front bar hand wash sink.
Apr 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 7 high priority.
7 High priority2 Intermediate3 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ground beef 53°F, cooked yesterday in walk in cooler. Not cooked or prepped today. 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. Cooked ground beef 53°F, cooked yesterday in walk in cooler. Not cooked or prepped today.
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 0ppm. Air in the line.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm line clogged. Chef unclogged 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over rice in right cooler at cook line. Chef reversed.
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. Home made marinara 47°F, in unit since yesterday. Not prepped or cooked today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made marinara 47°F, in unit since yesterday. Not prepped or cooked today. See stop sale.
Clam and mussels tags not marked with last date served.
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.
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. Tuna 36°F and salmon 36°F removed from freezer yesterday. Chef removed packaging.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 78°F at cook line. Chef discarded water.
Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water in triple sink. Chef turned water on.
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.