LILY’S ASIAN-AMERICAN FOOD
11 E FORSYTH ST STE 104
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
3
Intermediate
6
Basic
10
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - 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 Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Juices jugs on floor in walk in cooler Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100f scoop for rice
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior panel missing for door in prep cooler Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler, raw meats Repeat Violation
- 29-08-4:Basic - 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
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons on shelf above sauces in walk in cooler
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Cornet panel peeling by upright freezer
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, salt per employee 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. Grabbed ice from ice bin and grabbed lemon at cook line, explained to them, both got gloves Corrected On-Site
- 03E-02-5:High Priority - 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 Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On wrong side of splitter Repeat Violation Admin Complaint
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 60f in reach in cooler at 41f
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter
- 11-26-1:Intermediate - 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
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating
- 02B-02-5:Intermediate - 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 Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner by hand sink at front counter
Food safety inspection conducted on 2/12/2025 revealed 19 total violations (3 high priority, 6 intermediate, 10 basic).
Inspection on 8/27/2024
High Priority
3
Intermediate
3
Basic
13
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By entrance to kitchen Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By triple sink Repeat Violation
- 24-05-4:Basic - 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 Repeat Violation
- 12B-07-4:Basic - 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 Corrected On-Site
- 40-06-5:Basic - 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 Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Oil jug by storage shelf Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle, manager removed them Corrected On-Site Repeat Violation
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door panel missing in prep cooler Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit by cook line
- 51-18-6:Basic - No copy of latest inspection report available. Owner emailed it to manager since she not here Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven and ledge on grill Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Box with to go boxes on floor by entrance to kitchen Corrected On-Site Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink next to triple sink
- 08A-05-6:High Priority - 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 Corrected On-Site
- 29-34-4:High Priority - 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
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine and sandwich press, Repeat Violation
- 11-26-1:Intermediate - 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
- 02C-02-5:Intermediate - 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 Repeat Violation
Food safety inspection conducted on 8/27/2024 revealed 19 total violations (3 high priority, 3 intermediate, 13 basic).
Inspection on 3/11/2024
High Priority
7
Intermediate
3
Basic
16
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Front counter, mgr secured it Corrected On-Site Repeat Violation
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Soiled Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back kitchen
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on storage shelf
- 06-09-1:Basic - 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 Corrected On-Site Repeat Violation
- 12B-12-5:Basic - 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 Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Mixing rice, got a pony tail Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Oil jug on floor, back kitchen Corrected On-Site Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. Mgr moved it Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle Repeat Violation
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. One door on the interior is missing the panel, prep cooler Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under prep table, cook line Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Employee removed it Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut cucumber, explained to him
- 25-05-4:Basic - Single-service articles improperly stored. Box with straws on floor, closet at front counter Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket, mgr changed solution, 300 ppm Corrected On-Site
- 03D-01-5:High Priority - 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 Corrected On-Site
- 12A-13-4:High Priority - 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 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. Cutting lemons wedges for food, employee put on gloves Corrected On-Site
- 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Slicer used for cheese yesterday
- 22-45-4:High Priority - 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
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer hanging above food on table cart, mgr moved chemical Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On sandwich press
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep room, mgr placed some Corrected On-Site
- 02C-02-5:Intermediate - 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 Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/11/2024 revealed 26 total violations (7 high priority, 3 intermediate, 16 basic).
Inspection on 12/19/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/20/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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 Warning - From follow-up inspection 2023-10-20: None yet **Time Extended**
Food safety inspection conducted on 10/20/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/19/2023
High Priority
6
Intermediate
5
Basic
18
Total
29
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On spices, kitchen storage shelf,
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Front counter
- 06-09-1:Basic - 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 Corrected On-Site
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By to go containers, front counter, mgr moved it Corrected On-Site
- 40-06-5:Basic - 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
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Storage area by mop sink
- 08B-38-4:Basic - Food stored on floor. Water bottles and box with ketchup, front counter, ketchup placed on shelf Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Sandwich press
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Panel missing on interior door, 2 door prep cooler,
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rim on hand sink in kitchen is blackish
- 25-05-4:Basic - 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 Corrected On-Site
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plasticware in container that has holes on it, self service area
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons on shelf above cut cabbage, walk in cooler
- 12A-12-4:High Priority - 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 Corrected On-Site Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in prep area Warning
- 01D-01-5:High Priority - 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 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 pork on shelf above cooked lumpia-open bag in reach in freezer, kitchen, raw chicken on shelf above avocados in walk in cooler Warning
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. Employee removed one, walk in cooler Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaners hanging by clean equipment on shelf by triple sink
- 11-27-4:Intermediate - 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 Corrected On-Site
- 53B-01-5:Intermediate - 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 Warning
- 11-26-1:Intermediate - 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
- 02C-02-5:Intermediate - 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 Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Glen solution, cleaner per employee, front counter
Food safety inspection conducted on 10/19/2023 revealed 29 total violations (6 high priority, 5 intermediate, 18 basic).