LULU'S DELRAY BEACH
189 NE 2 AVE, Delray Beach FL 33483 · 212-634-9100
Last inspected Mar 13, 2026 · 11 visits since July 2023
MAR 25
APR 25
JUL 25
FEB 26
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found...Two live roaches below counter at bar, hiding in the pipe, manager spray on them.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024015047 | Feb 21, 2024 | Apr 18, 2024 | $400 |
| 2--2023002439 | Dec 28, 2022 | Feb 10, 2023 | $360 |
Inspection history
11 visits, newest first
Mar 13, 2026Call Back - Admin. complaint recommendedComplaint Investigation
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
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....creama 48F, quinoa 47F, cheese 47F, raw beef 47F, pork belly 45F in flip top reach in cooler...and home fries potato 89F at walk in cooler, chef stated that food was cook line with time marked after 4 hour they removed food to walk in cooler..Food not prepped or portioned today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....creama 48F, quinoa 47F, cheese 47F, raw beef 47F, pork belly 45F in flip top reach in cooler and home fries potato 89F at walk in cooler, chef stated that food was cook line with time marked after 4 hour they removed food to walk in cooler. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue...yogurt 49F,, cheese 47F, sauce 47F, milk 47F in walk in cooler, food not prepped or portioned today, food being held less than 4 hours. Operator closed door properly.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Mar 12, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Live, small flying insects found.. one fly landing on prep line at kitchen, employee sanitized prep line, only one fly, flying around at dining area,
Raw animal food stored over or with unwashed produce...raw beef above orange, lime in walk in cooler. Employee properly stored
Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above bread in reach in cooler. Employee properly stored.
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....creama 48F, quinoa 47F, cheese 47F, raw beef 47F, pork belly 45F in flip top reach in cooler...and home fries potato 89F at walk in cooler, chef stated that food was cook line with time marked after 4 hour they removed food to walk in cooler..Food not prepped or portioned today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....creama 48F, quinoa 47F, cheese 47F, raw beef 47F, pork belly 45F in flip top reach in cooler and home fries potato 89F at walk in cooler, chef stated that food was cook line with time marked after 4 hour they removed food to walk in cooler. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue...yogurt 49F,, cheese 47F, sauce 47F, milk 47F in walk in cooler, food not prepped or portioned today, food being held less than 4 hours. Operator closed door properly.
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 and the time removed from temperature control cannot be determined.... no time marked herb butter at cook line being held more than 4 hours. See stop sale. Employee discarded food.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Feb 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw beef in reach in cooler at kitchen. Employee properly stored food.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server brought dirty cups, glasses from customers table and then handled cleaned dishes cleaned containers serve drink. Employee washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 12:00 noon cut tomatoes 53F in flip top reach in cooler at expo line, per chef food was prepped 7 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...whipped cream in ice bath at expo line by the kitchen. Food not prepped or portioned today. Food being held less than 4 hours. Manager removed food to walk in cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 12:00 noon cut tomatoes 53F in flip top reach in cooler at expo line, per chef food was prepped 7 am. Stop sale issue. Employee discarded food.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food... Provided procedure to operator.
Jul 8, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers at cook line and triple sink.
Jul 7, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 200+ chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 47F, steak 46F, salmon 47F, Sour cream 47F, in walk in cooler since yesterday. Operator temperatures were checked less than 3 hours ago and were 41F or below. Operator placed ice on all items to cool down.
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.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Clean containers stored on a shelf outside next to walk in cooler. No overhead protection not in a protected fully enclosed room. Operator brought all containers inside to be washed and sanitized and stored inside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 74F on cook line. Operator discarded.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers at cook line and triple sink.
Wiping cloth sanitizing solution stored on the floor at cook line. Operator placed in a bucket.
Apr 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken, raw beef with cheese contact each other, raw beef, raw shrimp above bread in reach in cooler. Employee properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw beef at reach in cooler, walk in cooler. Employee properly stored food.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....butter prepped with garlic,onion and parsley on 3/26/25.See stop sale...Cook discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....butter prepped with garlic,onion and parsley on 3/26/25
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observe at 12:39 oatmeal with milk 58F, cut tomatoes 58F in cold hold line at breakfast station, food was prepped 7:50 am.
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... butter, cooked potatoes at cook line, food being held less than 4 hours. Employee properly date marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observe at 12:39 oatmeal with milk 58F, cut tomatoes 58F in cold hold line at breakfast station, food was prepped 7:50 am. Stop sale issue. Operator discarded food.
Handwash sink used for purposes other than handwashing....dumped ice in handwashing sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at kitchen. Operator provided
Avocado not washed prior to preparation...produce sticker on avocado, employee cleaned.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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. Observed Sarah Seward expired 11-17-2024.
Carbon dioxide/helium tanks not adequately secured. Operator replaced chain.
Current Hotel and Restaurant license not displayed.
Food not stored at least 6 inches off of the floor in walk in cooler. Operator relocated to shelf.
Food stored in a prohibited area. Observed food stored in outdoor shed. Operator relocated to secure storage.
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw hamburger 45F, sausage 44F, raw chicken 47F, slice cheese 52F in top flip top reach in cooler at kitchen over stored food, food not prepped or portion today, food being held less than 4 hours. Employee removed food, covered food with ice.
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....all time control food at kitchen,not properly time marked on the board. Food being held less than 4 hour, employee properly time marked.
Handwash sink used for purposes other than handwashing...stored a strainer in handwashing sink at bar.manager removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food..provided written procedures.
Spray bottle containing toxic substance not labeled...cleaner spray bottle. Employee labeled.
Employee personal food not properly identified and segregated from food to be served to the public.
Food stored on floor...beans, tequila.
Working containers of food removed from original container not identified by common name...water spray bottle. Employee labeled
Feb 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 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...employee grabbed bread after toast with bare hands, stop sale issue. Discarded bread and employee washed hands and putting gloves on hands.
Food stored in ice used for drinks...juice bottle stored in ice drink at bar. See stop sale issue. Operator burned ice
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....washed hands after discussion.
Stop Sale issued due to food not being in a wholesome, sound condition.... Food stored in ice used for drinks...juice bottle stored in ice drink at bar....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 grabbed bread after toast with bare hands,
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...Butter 54F in ice at expo line, food not prepared or portion today, butter being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw chicken 49F, raw steak 50F, cheeses 49F, grilled onions 50F in flip top reach in cooler across from grill at kitchen, food not prepped or portion today, food being held less than four hours, employee removed food to reach in freezer,.. Butter 54F, whipped cream cheese cheese 63F in ice at expo line, food not prepared or portion today, butter being held more than 4 hours. Stop sale issue. Employee discarded food and Time marked Whipped cream cheese *Repeat ViolationRepeat ViolationAdmin Complaint**
No paper towels or mechanical hand drying device provided at handwash sink at bar, provided
No soap provided at handwash sink at bar, operator provided
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.
No handwashing sign provided at a hand sink used by food employees at bar operator provided
Jul 21, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jul 20, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container in cheese in flip top reach in cooler at kitchen. Employee moved towel.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw beef, raw salmon with banana, falafel in chase freezer at outside.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken directly stored top of the raw steak at reach in cooler. Properly stored food at time of inspection.
Roach activity present as evidenced by live roaches found...Two live roaches below counter at bar, hiding in the pipe, manager spray on them.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food not prep or portion today butter 88° by the toaster, cream cheese 59° temperature control in ice by the toaster and quinoa 48°, cheese 49°, white cheese 48°, sauté onion 45°, cut tomatoes 46°, salsa 44°, mushroom 44° in flip top reach in coolers at kitchen. Per manager food being held less than four hours. Employee time marked on food, Some discarded.
Handwash sink used for purposes other than handwashing...stored strainer both handwashing dump ice in it at bar. Employee moved strainer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Reach-in cooler interior gaskets have accumulation of soil residues.
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.