DirtyFLRestaurant Inspection Data

LULU'S DELRAY BEACH

189 NE 2 AVE

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/8/2025

Inspection #: 3645016

Inspection Date: 7/7/2025

Inspection #: 3645016

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10809970

  • 08B-39-4:Basic - Avocado not washed prior to preparation...produce sticker on avocado , employee cleaned. Corrected On-Site
  • 08A-05-6:High Priority - 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. Corrected On-Site
  • 08A-20-5:High Priority - 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. Corrected On-Site
  • 01B-24-5:High Priority - 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. **Corrective Action Taken**
  • 01B-13-4:High Priority - 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
  • 01B-02-5:High Priority - 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 .
  • 03F-02-5:High Priority - 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. Corrected On-Site
  • 03D-06-5:High Priority - 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. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....dumped ice in handwashing sink .
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at kitchen. Operator provided Corrected On-Site

Inspection Date: 3/11/2025

Inspection #: Visit ID: 10704762

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Operator replaced chain. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor in walk in cooler. Operator relocated to shelf. Corrected On-Site
  • 08B-37-4:Basic - Food stored in a prohibited area. Observed food stored in outdoor shed. Operator relocated to secure storage. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 53B-14-5:Intermediate - 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.

Inspection Date: 10/25/2024

Inspection #: Visit ID: 8740060

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public.
  • 08B-38-4:Basic - Food stored on floor...beans , tequila.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name...water spray bottle . Employee labeled Corrected On-Site
  • 03A-02-5:High Priority - 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 . **Corrective Action Taken**
  • 03F-02-5:High Priority - 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 . Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...stored a strainer in handwashing sink at bar .manager removed. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food..provided written procedures.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled...cleaner spray bottle . Employee labeled. Corrected On-Site

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8361511

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar operator provided Corrected On-Site
  • 09-01-4:High Priority - 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 . Corrected On-Site
  • 08B-56-4:High Priority - Food stored in ice used for drinks. ..juice bottle stored in ice drink at bar . See stop sale issue. Operator burned ice Corrected On-Site
  • 12A-02-4:High Priority - 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. Corrected On-Site
  • 01B-13-4:High Priority - 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 ,
  • 01B-02-5:High Priority - 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 .
  • 03A-02-5:High Priority - 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 Violation** Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar , provided Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at bar , operator provided Corrected On-Site
  • 53B-13-5:Intermediate - 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.

Inspection Date: 7/21/2023

Inspection #: Visit ID: 8450004

  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2023-07-21: Not provided **Time Extended**

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8446420

  • 22-16-4:Basic - Reach-in cooler interior gaskets have accumulation of soil residues.
  • 14-86-1:High Priority - 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 . Corrected On-Site Warning
  • 08A-02-6:High Priority - 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 . Warning
  • 08A-20-5:High Priority - 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. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found...Two live roaches below counter at bar, hiding in the pipe , manager spray on them. Warning
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...stored strainer both handwashing dump ice in it at bar . Employee moved strainer. Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 53A-05-6:Intermediate - 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/ Warning
  • 53B-13-5:Intermediate - 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. Warning