DirtyFLRestaurant Inspection Data

LILIS MEDITERRANEAN FOOD

LILIS MEDITERRANEAN FOOD in Miami has undergone 6 health inspections, recording 1 high-priority violation, 6 intermediate violations, and 11 basic violations, with 2 violations occurring in the last 90 days. The establishment has an average food safety rating of 3.9 out of 5, and the recent trend indicates improvement. This snapshot suggests ongoing attention to safety, but some high-priority and multiple basic/intermediate violations warrant continued monitoring.

Last inspection: 3 months ago · 6 reports on file

1915 Ponce de Leon Boulevard
Florida, 33134
Miami-Dade County County

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 6 health inspection reports

All Inspection Reports

1/8/2026· 3mo ago

Visit ID: 10897280

Met Inspection Standards

2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Food containers and plates at cook line not protected.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.

4/3/2025· 1y ago

Visit ID: 10714574

Met Inspection Standards

2 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with marks not longer cleanable.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in the handwashing sink in the kitchen.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed to paper towels at handwashing sink at kitchen area.

11/6/2024· 1y 5mo ago

  • N/A:No Violations Were Observed

11/6/2024· 1y 5mo ago

1 int, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at kitchen.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. For cod, operator placed item under running water. **Corrective Action Taken**
  • 36-34-5:Basic - vents at walk in cooler soiled with accumulated food dust. Operator cleaned up the vents while conducting the inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled at kitchen. Operator took can opener to the dishwashing area. Corrected On-Site

5/17/2024· 1y 11mo ago

Visit ID: 8455735

Follow-up Inspection Required

1 high, 3 int, 1 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cool line. Employee removed the towel. Repeat Violation
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at kitchen. Employee discarded the solution and filled with new solution. Retest Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site
  • 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. Discussed and provided to manager via email.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed in kitchen hand sink. Employee provided the soap. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed conducted on site ROP raw rib eye, filet mignon held for more than 48 hrs.

7/26/2023· 2y 8mo ago

Visit ID: 8386784

Met Inspection Standards

4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★½ (4.8/5)
(130 reviews)

Opening Hours

Monday:Closed
Tuesday:12:00 – 10:00 PM
Wednesday:12:00 – 10:00 PM
Thursday:12:00 – 10:00 PM
Friday:12:00 – 10:00 PM
Saturday:12:00 PM – 2:00 AM
Sunday:Closed
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0