LILLY AT ARCADIA
3660 RCA BLVD, Palm Beach Gardens FL 33410 · 5618276468
Last inspected Aug 26, 2026 · 7 visits since April 2024
AUG 24
JAN 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 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. Printed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025016604 | Jan 23, 2025 | Mar 25, 2025 | $200 |
Inspection history
7 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen multiple ceiling tiles and air vents have accumulation of dust debris. Discussed with operator to clean and sanitize.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At dish washing area dishes stored below air vents with large accumulation of dust debris not inverted, discussed with operator to invert dishes.
Floor soiled/has accumulation of debris. Floors under cooking equipment soiled with build up of food and grease residues, discussed with operator to clean and sanitize areas.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in multiple areas of kitchen have accumulated dust debris, discussed with operator to clean and sanitize.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. At cook line artificial butter in squeeze bottle not labeled, discussed with operator to label bottle.
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 8 high priority.
8 High priority4 Intermediate8 Basic
Show 20 findings ▾
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. Dishwasher (Chlorine 0ppm) ran machine multiple times 0ppm, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen from dining room and without washing hands employee engaged in preparing plates of food to take to customer, discussed with operator for employee to wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing soiled dishes did not wash hands Before handling clean and sanitized utensils, discussed with operator for employee to wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish eggs stored on top of container of yogurt sauce, discussed with operator who corrected storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At cook line raw shell eggs and butter not discarded at end of time posted on written procedures, operator products placed into walk in cooler to save for next day service, discussed with operator see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on counter top heavy cream (71F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 2 hours, discussed with operator who placed product on time is a public health control.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At cook line raw shell eggs and butter not discarded at end of time posted on written procedures, operator products placed into walk in cooler to save for next day service, discussed with operator see stop sale.
Toxic substance/chemical improperly stored. On top of flip top cooler bottle of stainless steel polish and lime remover, discussed with operator who removed chemicals. At cook line pesticide foggers stored above bananas, discussed with operator who removed.
Handwash sink used for purposes other than handwashing. Hand washing sink used to store dirty whisk, discussed with operator who removed whisk from sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at any hand washing sink, discussed with operator who refilled paper towels at all sinks.
No soap provided at handwash sink. No soap provided at hand washing sink to entrance of kitchen, discussed with operator who provided soap.
Spray bottle containing toxic substance not labeled. At cook line unlabeled spray bottle containing stainless steel polish, discussed with operator who labeled bottle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen multiple ceiling tiles and air vents have accumulation of dust debris. Discussed with operator to clean and sanitize.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At dish washing area dishes stored below air vents with large accumulation of dust debris not inverted, discussed with operator to invert dishes.
Dead roaches on premises. At cook line approximately 30 dead roaches on glue trap, discussed with operator who discarded glue trap.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen at dish washing area open employee beverage stored above clean dishes, discussed with operator who removed drink.
Employee with no hair restraint while engaging in food preparation. Employee preparing food in kitchen with no hair restraint, discussed with operator to provide hair restraints for employees preparing food.
Floor soiled/has accumulation of debris. Floors under cooking equipment soiled with build up of food and grease residues, discussed with operator to clean and sanitize areas.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in multiple areas of kitchen have accumulated dust debris, discussed with operator to clean and sanitize.
Working containers of food removed from original container not identified by common name. At cook line artificial butter in squeeze bottle not labeled, discussed with operator to label bottle.
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate1 Basic
Show 11 findings ▾
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. Dishwasher (Chlorine 0ppm) discussed with operator who primed system and corrected to 100ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered kitchen from outside and without washing hands server handled clean utensils and plates, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and without washing hands employee handled waffle mix and tongs, discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw shrimp stored above French fries, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above yogurt, discussed with operator who corrected storage of products.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen on table raw shell eggs (65F - Cold Holding) per operator product left at room temperature for approximately 1 hour, discussed cold holding with operator, operator chose to move product to time is a public health control and added to written procedures and time marked product.
Handwash sink used for purposes other than handwashing. Hand washing sink used to dump ice by server, discussed with operator who educated employee.
No paper towels or mechanical hand drying device provided at handwash sink. At both hand washing sinks no paper towels provided, discussed with operator who provided paper towels.
No soap provided at handwash sink. At both hand washing sinks no soap provided, discussed with operator who provided soap.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On menu undercooked eggs served with no consumer advisory posted, discussed with operator and provided printed copy, operator posted consumer advisory.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents soiled with accumulation of dust debris, discussed with operator to clean and sanitize.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice scoop handle in contact with ice- at soda machine Stored properly
Jan 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 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. Observed employee at omelette station grabbing foods with gloved hand to make an omelette; wiped gloved hand with soiled towel and touched pans, spatula and clean plates; operator educated As per chef employee left for the day.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and ground beef stored above liquid eggs in walk-in cooler Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg whites (68F - Cold Holding); sliced cheese (68F - Cold Holding) at omelette station in the dining room; as per operator food on TPHC since 9:00 am; no form no time tracking; Operator printed new form and filled out during inspection;
Toxic substance/chemical improperly stored. Bottle of Windex next to slicer on prep table Removed
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk gallons opened on Tuesday in walk-in cooler; advised operator to date and educated
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Operator showed proof of being enrolled in new training program
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. Dishwasher no proof of reporting responsibility- as per operator employee reported to work for the first time today. Operator printed form and employee signed during inspection; educated operator
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- plates and bowls on the rack by dishwasher area Advised to invert
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of can opener at expo line Removed
Equipment and utensils not properly air-dried - wet nesting- soup bowls on dish rack at dishwasher area Educated operator
In-use utensil not stored on a clean portion of food preparation or cooking equipment- spatula used to flip omelettes at omelette station in the dining room stored on soiled table cloth Educated employee and advised to store on clean surface
No suitable facilities provided to store employee clothing and other possessions. Observed employee carting personal bike through the prep area and cook line; operator educated and requested employee to store bike outside
Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line
Soiled dry wiping cloth in use at inlet station Educated operator
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 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 scraped dishes and picked up clean p,ages from expo window to deliver to customers Employee loading dirty dishes in dishwasher and unloading clean plates out of dishwasher
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (62F - Cold Holding); cheese (72F - Cold Holding) at cook line; foods not prepared or portioned today; foods kept at room temperature for approximately 1 hours; as per operator foods on 4 hour plan; no form available or time tracked; printed form and time marked foods;
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
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. Printed
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. Printed form to be signed
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.
Apr 3, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored in same container as ready-to-eat food. Raw shell eggs over mashed potatoes in walk-in cooler Operator stored properly
No probe thermometer provided to measure temperature of food products.
No handwashing sign provided at a hand sinks used by food employees- all Advised to post
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.