DirtyFLRestaurant Inspection Data

LA LUPE MEXICAN RESTAURANT

Based on 8 health inspections, LA LUPE MEXICAN RESTAURANT in POMPANO BEACH has earned a 2.3/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

625 East Atlantic Boulevard
Pompano Beach, Florida, 33060
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

1/16/2026· 1mo ago

Visit ID: 13514678

Met Inspection Standards

3 high, 4 int, 10 basic

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in container soiled with food debris on rack in kitchen. Employee placed items in three compartment sink to be washed. **Corrective Action Taken**
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees preparing food without hair restraints. Educated employees on wearing proper hair restraints.
  • 14-11-5:Basic - Equipment in poor repair. Shelf broken in low reach in cooler in kitchen.
  • 08B-38-4:Basic - Food stored on floor. 1). Cases of whole tomatoes stored on floor in back room. Advised employees to remove food from floor. 2). Bag of tamarind stored on floor in back room . Advised employees to remove food from floor. **Corrective Action Taken** Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in female bathroom.
  • 29-01-4:Basic - Portable water tank not enclosed or sloped to drain properly.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in kitchen.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef in packages being thawed in 3 compartment sink in standing water. Beef at 41 F. Educated employee on proper thawing procedures. Beef was placed in cooler. Corrected On-Site
  • 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. In 3 door cooler, Yellow Rice (61F - Cold Holding); Pinto Beans (47F - Cold Holding);per operator foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Advised employee to discard food. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 3 door cooler, Yellow Rice (61F - Cold Holding); Pinto Beans (47F - Cold Holding);per operator foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Advised employee to discard food. See Stop Sale.
  • 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. Pinto Beans (136F - Reheating) at 11:50 am , since 11 am, to 134 F at 12:27 pm. At this rate, food will not reach to 165 F within 2 hours. Food was placed on stove to reheat. **Corrective Action Taken**
  • 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 poster to operator.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table top can opener soiled with grease and food debris. Employee washed and sanitized can opener soiled. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Interior of microwave, under glass, rusted.

9/8/2025· 6mo ago

Visit ID: 10928106

Met Inspection Standards

1 high, 2 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. By mop sink, bag of onions stored on floor. Employee moved onions to shelf Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. On cook line in hot holding unit, to go bag used to line container with cooked ready to eat rice.
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. In kitchen, drain line coming from the ceiling draining into handwashing sink. 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. New employee hired less than two months not informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator

6/24/2025· 8mo ago

Visit ID: 10866491

Met Inspection Standards

1 high, 3 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter, employee bag stored with single serve glass soda bottles. Employee removed personal item. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. By mop sink at back door, fryer oil stored on floor under sink. Operator moved fryer oil to shelf Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair. In kitchen, missing light shield missing over shelves storing clean plates and fresh tortilla chips.
  • 41-07-4:High Priority - Container of medicine improperly stored. In kitchen, personal medicine stored on shelves with plates and ready to eat tortilla chips. Employee removed medication and stored properly Corrected On-Site
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. In kitchen, drain line coming from ceiling draining into handwashing sink.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available at time of inspection. Employee stated test kit for chlorine is arriving in order.
  • 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. One employee training expired 5/5/2025

11/22/2024· 1y 3mo ago

1 high, 2 int, 2 basic

  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On shelf next to prep line, to go containers not inverted to protect from contamination
  • 08B-12-5:Basic - Stored food not covered. In reach in freezer, churros not covered
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler prep line, pork (52F - Cold Holding). Operator stated held less than 1 hour. Operator moved to different cooler to chill
  • 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/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink by back door

8/8/2024· 1y 7mo ago

  • N/A:No Violations Were Observed

8/5/2024· 1y 7mo ago

3 high, 3 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Two bags of onions stored on floor by back door. Warning
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid stored on shelf above mop sink Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler by dishwasher, raw shell eggs stored above ready to eat salsa and pork Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, raw shrimp (45F - Cold Holding); salsa (44F - Cold Holding) Operator stated held less than two hours in cooler. Employee put ice in cooler to quick chill. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at bar blocked with cup and water pitcher Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at handwashing sink by mop sink. Warning
  • 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. Warning

2/1/2024· 2y 1mo ago

Visit ID: 8541055

Met Inspection Standards

1 high, 1 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw shell eggs stored over ready to eat rice. Operator moved to bottom shelf Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at bar blocked by water pitcher. Operator removed Corrected On-Site

10/31/2023· 2y 4mo ago

Visit ID: 8373349

Met Inspection Standards

1 high, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In reach in cooler, cup used to dispense salsa. Operator removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. At back door, two bags of onions and two boxes of avocados stored on floor. Operator removed and put onto shelf. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler, no thermometer to determine cooler temperature.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, Cheese sauce and pork (cold holding- 50°F). Operator stated stored in cooler for 1 hour. Operator moved to different cooler to chill to 40°F. Operator stated not prepped or cooked today.**Corrective Action Taken** **Corrective Action Taken**