La Lupe Mexican Restaurant
625 E Atlantic Blvd, Pompano Beach, FL 33060 · Permanent Food Service · License 1609404
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection5 high priority (fixed on the spot), 8 intermediate (2 fixed on the spot, 2 repeats), 2 basic (1 repeat); intermediate violations cost 18 at most-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed at callback inspection, raw pork stored over bags of corn on the cob in reach in freezer. Employee moved raw pork to bottom shelf. .
Fixed on the spot
Intermediate3
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Observed same at callback inspection, no certified food manager present.
More time given
No proof of required state approved employee training provided for employee hired more than 60 days ago.
Observed same at callback inspection .
More time given
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Observed same at callback inspection.
More time given
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed same at callback inspection.
More time given
- First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw shrimp stored in 2 door reach in cooler stored at (49°F - Cold Holding). Per operator, food not prepped or portioned today, food moved to cooler and held for approximately 3 hours. Food was moved to freezer to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In reach in freezer in back room, raw pork stored over bucket of ice cream. Operator rearranged food for proper storage.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
1). Raw chorizo stored over pan of cooked rice in 2 door cooler on cook line. 2). Raw shrimp stored over bucket of pinto beans in 2 door cooler. Operator rearranged food for proper storage.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee washed dishes, changed gloves, then started preparing food without washing hands. Educated employee on proper handwashing procedures. Employee washed hands and changed gloves.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher reading 0 ppm after 3 attempts. Advised operator to discontinue use of dishwasher machine and set up 3 compartment sink. 3 compartment sink was set up.
Fixed on the spot
Intermediate8
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in 3 compartment sink. Educated employee on washing hands in handwashing sink only. Employee rewashed hands in handwashing sink.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Bottom interior of microwave rusted, stored on kitchen counter.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
1). Cups and drink shaker stored in handwashing sink at front counter. 2), Hand blender stored in handwashing sink near to back door. Employee removed items from both sinks.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwashing sink near to back door.
Code 53, Manager certification and employee training: 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/ No certified food manager present with 4 employees, at time of inspection.
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee working for over 60:days without food handler training.
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Establishment charges 20 % gratuity for parties of 6 or more; not stated on menu or receipt.
Basic2
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Soiled wet wiping cloth stored on cutting board on cook line. Advised employee to remove wiping cloth from cook line.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwashing sign in women's bathroom.
Repeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.