LILIS CAFE
10961 N MILITARY TRL STE 123, Palm Beach Gardens FL 33410 · 561-508-2914
Last inspected Jul 16, 2026 · 11 visits since August 2023
JUL 24
FEB 25
AUG 25
DEC 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 touched cooked potatoes with bare hands while plating the food; operator educated;
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $3,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025068070 | Aug 18, 2025 | Oct 22, 2025 | $800 |
| 2--2025028624 | Feb 17, 2025 | May 8, 2025 | $600 |
| 2--2024050447 | Jul 30, 2024 | Oct 23, 2024 | $1,200 |
| 2--2024010932 | Feb 1, 2024 | Mar 28, 2024 | $400 |
| 2--2022046508 | Aug 9, 2022 | Nov 8, 2022 | $200 |
| 2--2020011057 | Feb 13, 2020 | Jun 30, 2020 | $200 |
| 2--2015032787 | Jul 22, 2015 | Sep 1, 2015 | $400 |
Inspection history
11 visits, newest first
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Observed raw chicken in Togo bags in reach in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observed in walk-in refrigerator raw pork above cooked beef on speed rack. Operator placed cooked beef on upper shelf. 2) observed raw shelled eggs above case of hash brown potatoes and walk-in cooler Operator removed raw shelled eggs 3) observe bro Philly cheesesteaks above cooked sausage and reach in freezer not all commercially sealed, packaged. Operator placed raw Philly cheesecake on bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed low boy refrigerator butter (61F - Cold Holding). Operator stated butter was left out for hour.. Due to waiters leaving out. Operator stated that in season they uses time as public health control but not in off season
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.
Show the remaining 3 findings ▾
Bowl or other container with no handle used to dispense food. Observed bowl in cooked potatoes in flip top refrigerator. Operator removed.
Food stored on floor. Observed case of hot chocolate on floor by dry storage. Operating place on shelf.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife between steam table and flip top refrigerator. Operator removed.
Feb 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee dipping bread in raw shell eggs French toast egg wash and touching clean utensils and other ready to eat foods without changing gloves and washing hands before; manager educated; employee washed hands;
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 tenders over steaks not commercially packaged in freezer at prep area in the back Stored properly
Dec 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee dipping bread in raw shell eggs French toast egg wash and touching clean utensils and other ready to eat foods without changing gloves and washing hands before; manager educated; employee washed hands;
Operating with an expired Division of Hotels and Restaurants license.
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 tenders over steaks not commercially packaged in freezer at prep area in the back Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (51F - Cold Holding); gyro meat (41-51F - Cold Holding); in cooler #2 at cook line; gyro meat overstocked and sliced cheese not stored properly in the cooler; as per operator food not prepared or portioned today; foods out of temperature for approximately 1 hour; foods stored properly in the cooler and smaller portions made;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (111F - Hot Holding); in steam table and under the lamp at cook line; chili (116F - Hot Holding);in steam table at servers area; Foods out of temperature for approximately one hour; food placed to be reheated to 165 F;
Employee washed hands in a sink other than an approved handwash sink. Employee handling raw food like raw shell eggs egg wash ( French toast mixture) removed gloves briefly rinsed off hands in three compartment sink and wiped on apron and put gloves on; educated; advised employee to wash hands in handwash sink; no hot water at the only hand wash sink at cook line;
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink at cook line no hot water; manager unable to turn on; this is the only handwashing sink in the entire kitchen that includes dishwasher area, three compartment sink, prep room and expo line;
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); advised to fix to 100 ppm.
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dirty dishes in dishwasher and unloading clean sanitized ones without washing hands first; no handwashing sink present at dishwasher/ three compartment sink; handwashing sinks at cook line at servers area which are far from dishwashing area; employee washed hands
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee loading dishwasher and taking gloves off wiping hands on apron and putting new pair of gloves to unload clean dishes without washing hands; Educated; no handwashing sinks at dishwashing area; employee washed hands
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 - sliced of watermelon at expo line; since 8:00 am; marked
Employee washed hands in a sink other than an approved handwash sink. Numerous employees are washing hands in three compartment sink after changing soiled gloves or changing tasks; no hot water available at handwashing sink at cook line; educated manager and advised to educate employees to wash hands in designated handwashing sinks; Cook line has only one handwashing sink;
Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink at cook line; unable to turn on due to leaking faucet
Bowl used to dispense potatoes Removed
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation leaking on clean sanitized dishes above dishwasher; advised operator to fix ceiling ventilation and store clean dishes on different table
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle stored in direct contact with corned beef hash in drawer at cook line Removed
Water leaking from faucet/handle- handwashing sink at cook line
Feb 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority2 Intermediate2 Basic
Show 13 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee at cook line washing hands and drying on visible soiled apron; educated and asked employee to wash hands; employee washed hands again and rushed paper towels to dry hands;
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishwasher with dirty dishes and unloading clean sanitized dishes without washing hands; educated; employee washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee cracking raw shell eggs and blending them with blender; after finishing employee rinsed blender and placed back on the prep table to be used again; advised to properly sanitize
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over cooked sausage not commercially packaged at reach freezer at the back of the kitchen Stored properly
Raw animal food stored over or with unwashed produce. Raw smoked salmon over unwashed cantaloupe and pineapple on the speed rack in walk-in cooler; advised to store properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon and raw steak over cooked potatoes at cooler #1 at cook line; Stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cooks wiping gloved hands on visible spiked aprons and plating foods without changing gloves first and washing hands; employees washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage gravy (48F - Cold Holding); shredded cheese (52F - Cold Holding); sausage (52F - Cold Holding);in cooler # 2 at cook line; food out of temperature for approximately 2 hours; food not prepared or portioned today; food placed in ice; ice bath nit properly set up; encouraged to properly set up an ice bath; cut melon (52F - Cold Holding);in ice bath at expo line; as per operator using TPHC; no form no time tracked; food out of temperature for approximately 2 hours; advised to track time and print form or set up ice bath properly; food not prepared or portend today;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (119F - Hot Holding);at cook line; as per operator using TPHC; no form available and no time tracking; emailed TPHC for and educated on proper procedures; advised manger to reheat to 165 F or print form and properly track time;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced ham (53-51F - Cooling)at 9:40 to 53 F at 10:05 since 7:30;; diced tomatoes (48-50F - Cooling)at 9:40 to 50 F at 10:05 since 7:30; in cooler #2 at cook line; at this rate food will not reach 41 F or below; advised operator to placed in ice or move in different cooler;
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter time marked at server's station; no form; emailed form; advised to print and fill out;
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Plates and coffee cups stored next to handwashing sink at server's area; advised to move to different place
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); by three compartment sink; advised to correct to 50-100 ppm
Jul 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 9 high priority.
9 High priority5 Intermediate4 Basic
Show 18 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and touched and opened cooler lid to grab more raw shell eggs without changing gloves and washing hands;
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dishwasher with dirty dishes and unloading cleaning dishes afterwards without washing hands; observed one handwashing sink only in the entire kitchen and prep area; Educated; employee washed hands;
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw cheese steak meet and after started to cook pancakes without washing hands before; educated; employee washed hands;
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 touched bread toast placed on the plate and served the costumer; no AOP in place; educated; operator provided tongs;
Nonfood-grade bags used in direct contact with food. Thank you bags used in direct contact with bread at cook line; removed
Raw animal food not separated from ready-to-eat food during preparation. Raw burgers and fish over cooked hash brown potatoes in drawers at cook line ( top drawer contained raw foods). Raw shell eggs and egg wash over cooked bacon in reach in cooler at cook line; Raw smoked salmon over cooked potatoes in 3 door reach in cooler at cook line; Raw bacon over cooked turkey; raw sausage over corn beef hash on the speed rack in walk-in cooler; all stored properly
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over cooked potatoes; raw beef over cooked chicken wings not commercially packaged in reach in freezer at prep station at the back of the kitchen Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding);at toast area; as per operator outside since 7 am; emailed and printed form during inspection;,placed on TPHC for 7-11 waffle batter (62F - Cold Holding);in cooler at servers area; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes due to being left outside while making waffles; advised to place on ice bath or add on TPHC form;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy 119-142 F ( - Hot Holding) in steam table at cook line; food not covered or stirring; food out of temperature for approximately 30 minutes; advised operator to cover and stir food frequently
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and printed poster
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine sanitizer bucket
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink after touching dirty dishes and touched clean dishes to unload dishwasher. Educated; observed only one handwashing in the entire kitchen and dishwasher area;
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. Emailed poster and posted during inspection;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken soup (135-133F - Cooling)at 10:00 to 132 at 10:26 since 8:30; chicken soup (100-98F - Cooling)at 10:00 to 97 F at 10:26 since 8:30 on prep table at the back of the kitchen; food cooled while covered and stored in big plastic bins; food moved to reach in freezer;
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. Removed from packaging
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep station at cook line; removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); fixed to 50 ppm;
Working containers of food removed from original container not identified by common name. Sauces in plastic bottles; flour and sugar containers not labeled; educated operator; suggested to label;
Feb 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, proceeded to flip potatoes, touch many utensils without washing hands; educated operator; employee ignored suggestions and continued to plate foods;
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched personal phone and water cup; stared cooking food like hash browns without changing gloves and washing hands; educated operator; advised to wash hands;
Jan 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority1 Intermediate3 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came to cook line from the back; started cooking foods, didn't wash hands before; Educated operator;
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, proceeded to flip potatoes, touch many utensils without washing hands; educated operator; employee ignored suggestions and continued to plate foods;
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched personal phone and water cup; stared cooking food like hash browns without changing gloves and washing hands; educated operator; advised to wash hands;
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 touched cooked potatoes with bare hands while plating the food; operator educated;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (60F - Cold Holding); feta (60F - Cold Holding); cooked potatoes (57F - Cold Holding); in three door sandwich table at cook line; as per operator foods not prepared or portioned today; foods out of temperature for approximately 2 hours; operator chose to add foods on TPHC form and discard at 11:00 am; emailed and reviewed form;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (48-52F - Cooling)at 8:33 to 54 F at 8:50 since 7:00; in 3 door sandwich table at cook line; at this rate food will not reach 41 F or below within 4 hours; operator decided that will discard food at 11:00 am; emailed TPHC. form
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (101-89F - Hot Holding); under flat top; as per operator food kept from 7:00-11:00 am; no form no time tracking; reviewed TPHC and emailed form;
No soap provided at handwash sink at cook line; Operator provided
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table at cook line and coffee station; removed
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatulas stored on soiled cloth rags at cook line; removed
Soiled dry wiping cloth in use- all throughout cook line and prep stations; removed
Aug 21, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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. hot line make table - feta cheese (48F - Cold Holding); shredded cheddar (51F - Cold Holding) not portioned or prepared today - held over night and more than 4 hours - held in plastic containers- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - feta cheese (48F - Cold Holding); shredded cheddar (51F - Cold Holding) not portioned or prepared today - held over night and more than 4 hours - held in plastic containers- see stop sale.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed open bottle of water from walk in cooler.
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.