Lily's Mediterranean Grill

2 5th Ave, Suite C, Indialantic, FL 32903 · Permanent Food Service · License 1507010

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 9 routine inspection
2 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 7 basic
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct92026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic1
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Second make table nearest to ovens: all items moved to rapid chill. In make table for approximately 1 hour. second make table ; raw chicken (51°F- Cold Holding); cooked gyro meat (50°F); cooked chicken (43°F - Cold Holding); sliced tomatoes (54°F - Cold Holding); shredded cheese (51°F - Cold Holding); hummus (49°F - Cold Holding); feta cheese (55°F - Cold Holding); tzatziki sauce (54°F - Cold Holding); minced garlic (54°F - Cold Holding); raw beef (43°F - Cold Holding)
  Fixed on the spot
- Code 41, Chemicals and toxic substances: 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.
  Tested sanitation at 200ppm chloride, dumped and corrected to 50ppm.
  Fixed on the spot
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Drying rack near triple sink rusted, clean utensils on rack.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Hand wash sink near triple sink has no towels.
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Credit card fee applied to transactions, posted on front register but not on menus, in accordance with new Florida law it is required on all menus, websites, and receipts. Provided operator with flyer.
  Fixed on the spot
Basic7
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Second make table closest to oven all items approximately 50f cold holding. Items. Items placed in unit from walk in cooler at 10:30.
- Code 35, Insects, rodents, pests and animals: Insect control device used to electrocute or stun insects not designed to retain insect within the device.
  Over triple sink near drying rack. Pulled down.
  Fixed on the spot
  Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  On back wall over prep table with salt and flour bins on lower shelf. Pulled down.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  HVAC vents over cook line soiled with dust and debris.
- Code 38, Lighting: Light shield damaged/in disrepair.
  Light shelled missing in back storage area.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Placed in bucket inside of mop sink.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Old license displayed in back storage area.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.