LULU'S OCEANSIDE GRILL
30 South Atlantic Avenue
Florida, 32176
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/22/2024
High Priority
4
Intermediate
7
Basic
12
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 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. -tuna in walk in cooler.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 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.
- 36-73-4:Basic - Floor soiled/has accumulation of debris - cookline -walk in freezer
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
- 22-08-4:Basic - Interior of microwave soiled with food debris.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flour container exterior soiled with debris -hood filters soiled with grease
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour container.
- 35A-02-6:High Priority - 3 Live, small flying insects in kitchen, food preparation area.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Empanada filling in reach in cooler dated 04/14.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -empanada filling in reach in cooler dated 04/14.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 53°f and cut lettuce at 54°f in cookline reach in cooler. Moved from walk in cooler 1 hour prior. Operator moved items back to walk in cooler.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink at cookline used to store towel, sanitizer buckets, knives. Corrected On-Site
- 01C-05-4:Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Mussel tags not marked with last date served.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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. Mashed potatoes in reach in cooler.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in server area.
Food safety inspection conducted on 4/22/2024 revealed 23 total violations (4 high priority, 7 intermediate, 12 basic).
Inspection on 11/27/2023
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -across from fry station - From follow-up inspection 2023-11-27: **Time Extended**
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook - From follow-up inspection 2023-11-27: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line - From follow-up inspection 2023-11-27: **Time Extended**
- 03E-05-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not adequately stirred/rotated. -rice did not complete 165F throughout from initial reheat prior to placing into steam well. Placed back inti microwave after stirring to complete process. Reached 170F Corrected On-Site - From follow-up inspection 2023-11-27: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. -mussel tags not dated from when box was emptied. Repeat Violation - From follow-up inspection 2023-11-27: -advised to operator about requirement to mark date of last served on tag for 90 day collection **Time Extended**
Food safety inspection conducted on 11/27/2023 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 11/13/2023
High Priority
5
Intermediate
6
Basic
6
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. -inside cooler under grill
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -across from fry station
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -walk in freezer -can on floor next to can rack
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open can of juice/drink inside lowboy above bag of fried foods. Corrected On-Site
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -handled soiled items from customers at dish station, rinsed hands off for brief duration
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooke mushrooms
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sautéed mushrooms 48-50F, sliced cheese 49F inside drawer under grill. Manager stated mushrooms prepared day prior, see stop sale. -cooked shrimp for bloody marys, 47F inside beverage cooler in bar out front from prior
- 03E-05-5:High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not adequately stirred/rotated. -rice did not complete 165F throughout from initial reheat prior to placing into steam well. Placed back inti microwave after stirring to complete process. Reached 170F Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. -mussel tags not dated from when box was emptied. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at end of cook line
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee in cook line straining cooked shrimp into hand sink basin
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 52-01-4:Intermediate - Identity of food product misrepresented. -blue swimming crab used for menu item "WOK BLUE CRAB". Advised to consider FDA fish list. Blue swimming crab - Portunus pelagicus Blue Crab - Callinectes sapidus -"BLUE CRAB" Is a specific species of crab/fish. OperatoR advised that callback inspection shall occur to recheck menu along with dish machine functionality. Warning** Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
Food safety inspection conducted on 11/13/2023 revealed 17 total violations (5 high priority, 6 intermediate, 6 basic).