LILO'S STREETFOOD AND BAR, LIBRARY, OKA SUSHI
701 E LAKE AVE, Lake Worth FL 33460 · 561.518.7880
Last inspected Feb 24, 2026 · 11 visits since November 2023
SEP 24
NOV 24
JUN 25
SEP 25
FEB 26
▼ IMPROVING
5 inspections trending up, 13 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects at the main bar in dining room 10 small flying insects at separate bar in another room marked not an exit. ( entrance to this bar from dining room hallway leading to rest rooms and this bar )
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025064219 | Aug 4, 2025 | Sep 22, 2025 | $400 |
| 2--2023024509 | Apr 10, 2023 | Aug 21, 2023 | $100 |
Inspection history
11 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. tofu (50F - Cold Holding) not prepped or portioned today stored in double stacked containers in sushi prep flip top. Per operator, item was held in unit for more than 4 hours. Operator discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (50F - Cold Holding) not prepped or portioned today stored in double stacked containers in sushi prep flip top. Per operator, item was held in unit for more than 4 hours. Operator discarded. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. curry (110F - Hot Holding) holding at steam table for less than 2 hours. Operator placed on stove top and reheated to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hard boiled egg (55F - Cooling for 1/2 hour at 1:55, 56F at 2:35). Per operator, unit was accidentally unplugged. Operator plugged unit in. Operator moved item to separate cooler to chill.
Show the remaining 4 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Commercially processed reduced oxygen packaged minced tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded. See stop sale.
Ice scoop handle in contact with ice at front wait station. Operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm at expo prep table and front wait station. Operator replaced buckets, retesting at 200ppm.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Container of medicine improperly stored. On cook line, personal medicine stored on shelf above prep table
Food-contact surface soiled with food debris, mold-like substance or slime. On cook ounce, cutting boards are soiled.
No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels provided.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line in kitchen, ceiling tiles soiled with food debris
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water with utensils 85°F. Operator discarded.
Aug 4, 2025Call Back - Admin. complaint recommendedComplaint Investigation
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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp, raw fish and raw chicken over minced garlic and sliced peppers at flip top cooler by table top range. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by smoker: diced tuna (47F - Cold Holding); black beans (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed ice bags on products.
Jun 2, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp, raw fish and raw chicken over minced garlic and sliced peppers at flip top cooler by table top range. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by smoker: diced tuna (47F - Cold Holding); black beans (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed ice bags on products.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags missing last order sold date. Educated operator on proper shellfish tag procedures.
Handwash sink used for purposes other than handwashing. Glass scrubber in hand wash sink at bar. Operator removed glass scrubber.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke taco and poke nachos not identified as raw animal protein on menu.
Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored on floor.
Cutting board has cut marks and is no longer cleanable. At cook line flip top coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage rack has an accumulation of dust and oil like residue.
Nov 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee rubbing hand on stomach, adjusted his hat then put on gloves to handle food without washing hands. Explained and he washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects at the main bar in dining room 10 small flying insects at separate bar in another room marked not an exit. ( entrance to this bar from dining room hallway leading to rest rooms and this bar )
Pesticide-emitting strip present in food prep area. At the main bar next to ice bin. Explained and manager removed the strip.
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 one.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned and sanitized.
Handwash sink used for purposes other than handwashing. Dumping water from glass in kitchen hand sink.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Male employee drinking from a glass without lid at flip top cooler. Female employee drinking from a glass without lid while portioning tortilla chips at prep table. Both removed the drinks.
Employee eating while preparing food. Male Cook eating sandwich on cook line. Explained and he moved from cook line.
Sep 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (60F - Cooling); in walk in cooler. Tightly covered in large container. Food did not cool to 41F within 6 hours.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed using cellphone and immediately began cooking and handling clean equipment. Hands not washed before returning to work.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties over ready to eat sauces bottom reach in cooler on cook line Removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (60F - Cooling); in walk in cooler. Tightly covered in large container. Food did not cool to 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (46F - Cold Holding) flip top cooler end of cook line. Not prepped or portioned today. In unit over four hours. pico de gallo (47F - Cold Holding) bottom reach in cooler on cook line. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatball (45F - Cold Holding); ground pork (45F - Cold Holding); lobster salad (45F - Cold Holding) in walk in cooler. Out less than four hours. Near door of walk in cooler. Operator had door open for less than four hours. Instructed operator to cool items down to 41F. Not prepped or portioned today. shrimp (46F - Cold Holding) flip top cooler end of cook line. Not prepped or portioned today. In unit over four hours. pico de gallo (47F - Cold Holding) bottom reach in cooler on cook line. Not prepped or portioned today. In unit over four hours.
Standing water in bottom of reach-in-cooler. Sauce reach in cooler storage area Build cooler on cook line
Mar 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
oyster tags not maintained in chronological order according to the last date they were served in the establishment.
oyster tags not marked with last date served.
Standing water in bottom of reach-in-cooler. Bottom of pantry coolerb
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 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. chicken (46F - Cooling); cooked rice (49F - Cold Holding); in walk on cooler. Not prepped or portioned today. In unit over four hours. Covered.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served raw
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken (46F - Cooling); cooked rice (49F - Cold Holding); in walk on cooler. Not prepped or portioned today. In unit over four hours. Covered.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk. Operator unsure of date it was opened.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
oyster tags not maintained in chronological order according to the last date they were served in the establishment.
oyster tags not marked with last date served.
Buildup of food debris/soil residue on equipment door handles. Two door cooler in dry storage room
Standing water in bottom of reach-in-cooler. Bottom of pantry coolerb
Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in triple sink Running Water returned on
Working containers of food removed from original container not identified by common name. Flour sugar not label
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate7 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards at cook line
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink at the bar; operator provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked- smoked corn prepared on 11/24 in walk-in cooler; operator dated
oysters tag removed from original container prior to container being emptied- operator placed the original tag back
Floor tiles missing and/or in disrepair. Floor has big cracks where it's not smooth and easy cleanable- behind the bar area
Food stored on floor- oysters in walk-in cooler and bag of onions in dry storage area; Stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit- water at 102 next to flat top; discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at all coolers
Oysters removed from original container for long-term storage- in orange buckets in walk-in cooler;
Soiled dry wiping cloth in use- at cook line
Time/temperature control for safety food thawed in an improper manner- wahoo tawing at room temperature in the kitchen; moved in 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.