LILY'S ASIAN-AMERICAN FOOD
11 E FORSYTH ST STE 104, Jacksonville FL 32202
Last inspected Aug 7, 2025 · 8 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
MAR 24
AUG 24
FEB 25
AUG 25
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in prep area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47-50f cooked egg plant and edamame, cooked yuca, tofu, cheese, in prep cooler less than 4 hrs, operator relocated them, heavy cream 55f in cooler at 53f, employee discarded 1/4 cup, almost 4 hrs
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. They have a triple sink at front counter now
Aug 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 4 high priority.
4 High priority9 Intermediate13 Basic
Show 26 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Rice made in 7/17, operator discarded 1/4 cup
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 48f shelled eggs in cooler at 48f, relocated by operator, less than 4 hrs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47-50f cooked egg plant and edamame, cooked yuca, tofu, cheese, in prep cooler less than 4 hrs, operator relocated them, heavy cream 55f in cooler at 53f, employee discarded 1/4 cup, almost 4 hrs
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 20 in a cooler at 53f
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened on Sunday, discarded by employee, 1/4 cup
Food-contact surface soiled with food debris, mold-like substance or slime. Exterior and interior of lid for food on grill
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. They have a triple sink at front counter now
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. For employee that couldn't find certificate
No soap provided at handwash sink. Hand sink at front counter, operator placed one
Nonfood-grade basting brush used in food. Metal trim for sauce, operator discarded it
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. One employe here since march couldn't find it on his phone
Spray bottle containing toxic substance not labeled. By stealer, labeled cleaner by operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By triple sink
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers and bowls on storage shelf by triple sink
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Bar triple sink is wash, sanitize and rinse, explained to employee
Food storage container/container lid cracked or broken. Lid cracked for dumplings in upright freezer
Food stored on floor. Box with food powder bullion by cook line, also oil jugs by storage shelf, soda syrup box at front counter, placed on shelf by operator
Hole in or other damage to wall. One faucet at wall by storage shelf and ceiling too in same area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under Oreo table by cook line, handle for rice warmer
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in prep reach in cooler by cook line
Single-service articles improperly stored. To go boxes in box on floor by walk in cooler and plastic silverware at front counter, placed on shelf by operator
Time/temperature control for safety food thawed in an improper manner. Bean mix thawing at room temperature, 33f, employee placed them in reach in cooler
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Corner protection by cook line is pulled out
Wall soiled with accumulated grease, food debris, and/or dust. By one door prep cooler
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority6 Intermediate10 Basic
Show 19 findings ▾
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. Grabbed ice from ice bin and grabbed lemon at cook line, explained to them, both got gloves
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 122f cooked pork, placed in warmer at 11 am, it's 12:50, employee mixed it, took temp at 1:07 and it's 145-155f only, employee rapidly reheated it in microwave to 165f, explained to mix while reheating and take temperatures
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On wrong side of splitter
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 60f in reach in cooler at 41f
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter
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. For new employee
Probe thermometer not used to ensure proper food temperatures. When reheating
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooks eggs, gave one and posted it
Spray bottle containing toxic substance not labeled. Cleaner by hand sink at front counter
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet on cutting board, employee moved it
Food stored on floor. Juices jugs on floor in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100f scoop for rice
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior panel missing for door in prep cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler, raw meats
Plumbing system in disrepair. Hand sink at front counter not properly working since they are under remodel, employee have been washing hands in hand sink by triple sink
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons on shelf above sauces in walk in cooler
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Cornet panel peeling by upright freezer
Working containers of food removed from original container not identified by common name. White powder in bulk container, salt per employee
Aug 27, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink next to triple sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above peppers in walk in cooler, raw retina above cut lefty greens in prep reach in cooler, employee rearranged
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hand sink by triple sink has new attachment that needs it
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine and sandwich press,
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. For one new employee
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Risotto made a couple of days ago, front counter
Carbon dioxide/helium tanks not adequately secured. By entrance to kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By triple sink
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and trays on shelf by walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By ice bin at front counter and on prep cooler in kitchen, employees moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board at prep unit, employee moved it
Employee with no hair restraint while engaging in food preparation. Cook cooking
Food stored on floor. Oil jug by storage shelf
In-use tongs stored on equipment door handle between uses. On oven handle, manager removed them
Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door panel missing in prep cooler
No conspicuously located ambient air temperature thermometer in holding unit. In prep unit by cook line
No copy of latest inspection report available. Owner emailed it to manager since she not here
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven and ledge on grill
Single-service articles improperly stored. Box with to go boxes on floor by entrance to kitchen
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 7 high priority.
7 High priority3 Intermediate16 Basic
Show 26 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 75f soup left on disconnected warmer since last night, mgr discarded it
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 sweeping then grabbed whole washed avocado, explained to him and he washed hands, other employee washed a cutting board then got gloves to cut cucumber, explained to him and he 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. Cutting lemons wedges for food, employee put on gloves
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Slicer used for cheese yesterday
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinse cutting board only, explained to him
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup
Toxic substance/chemical improperly stored. Sanitizer hanging above food on table cart, mgr moved chemical
Food-contact surface soiled with food debris, mold-like substance or slime. On sandwich press
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep room, mgr placed some
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked salmon yesterday early morning, mgr write date on
Carbon dioxide/helium tanks not adequately secured. Front counter, mgr secured it
Cardboard used to line nonfood-contact shelves. Soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on storage shelf
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. Raw salmon in walk in cooler, mgr punctured it
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. Open drink on table above foods, mgr discarded it
Employee with no hair restraint while engaging in food preparation. Mixing rice, got a pony tail
Food stored on floor. Oil jug on floor, back kitchen
Ice scoop handle in contact with ice. Mgr moved it
In-use tongs stored on equipment door handle between uses. On oven handle
Interior of refrigerator or freezer in disrepair/has exposed insulation. One door on the interior is missing the panel, prep cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under prep table, cook line
Old labels stuck to food containers after cleaning. Employee removed it
Raw fruits/vegetables not washed prior to preparation. Employee cut cucumber, explained to him
Single-service articles improperly stored. Box with straws on floor, closet at front counter
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket, mgr changed solution, 300 ppm
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here that helps in kitchen sometimes for 6 months
Oct 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 6 high priority.
6 High priority5 Intermediate18 Basic
Show 29 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw fish then he changed gloves and scooped rice, explained to him and he washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in prep area
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Invoice doesn't show any information about raw salmon and owner stated they do it undercooked if requested
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork on shelf above cooked lumpia-open bag in reach in freezer, kitchen, raw chicken on shelf above avocados in walk in cooler
Shell eggs in use or stored with cracks or broken shells. Employee removed one, walk in cooler
Toxic substance/chemical improperly stored. Cleaners hanging by clean equipment on shelf by triple sink
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
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here that helps in kitchen sometimes for 6 months
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. One new employee here and another employee that has not trying yet
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw made here early yesterday morning, employee wrote date
Spray bottle containing toxic substance not labeled. Glen solution, cleaner per employee, front counter
Bowl or other container with no handle used to dispense food. On spices, kitchen storage shelf,
Carbon dioxide/helium tanks not adequately secured. Front counter
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. For raw tilapia in cooler, employee punctured them
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By to go containers, front counter, mgr moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf above clean lines, storage by beer walk in cooler
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
Employee with no hair restraint while engaging in food preparation. Cook cooking
Floor soiled/has accumulation of debris. Storage area by mop sink
Food stored on floor. Water bottles and box with ketchup, front counter, ketchup placed on shelf
In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them
Interior of oven/microwave has accumulation of black substance/grease/food debris. Sandwich press
Interior of refrigerator or freezer in disrepair/has exposed insulation. Panel missing on interior door, 2 door prep cooler,
No Heimlich maneuver/choking sign posted. Emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rim on hand sink in kitchen is blackish
Single-service articles improperly stored. Plasticware in box on floor, front counter, employee placed it on shelf, to go container on shelf by triple sink not inverted
Single-service items for customer self-service not properly protected to prevent contamination. Plasticware in container that has holes on it, self service area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons on shelf above cut cabbage, 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.