LILIS MEDITERRANEAN FOOD
1915 PONCE DE LEON BLVD, Miami FL 33134 · 973-517-7443
Last inspected May 15, 2026 · 7 visits since July 2023
5 inspections, climbing. The current grade is the best on record.
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. Discussed and provided to manager via email.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Food containers and plates at cook line not protected.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in the handwashing sink in the kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Observed to paper towels at handwashing sink at kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with marks not longer cleanable.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled at kitchen. Operator took can opener to the dishwashing area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at kitchen.
Time/temperature control for safety food thawed in an improper manner. For cod, operator placed item under running water.
vents at walk in cooler soiled with accumulated food dust. Operator cleaned up the vents while conducting the inspection.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at kitchen. Employee discarded the solution and filled with new solution. Retest Sanitizer Bucket (Chlorine 50ppm)
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. Discussed and provided to manager via email.
No soap provided at handwash sink. Observed in kitchen hand sink. Employee provided the soap.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed conducted on site ROP raw rib eye, filet mignon held for more than 48 hrs.
In-use wet wiping cloth/towel used under cutting board. Observed at cool line. Employee removed the towel.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
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.