Lolys Restaurant
30394 Old Dixie Hwy, Homestead, FL 33033 · Permanent Food Service · License 2328432
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 26 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 2 basic (1 repeat)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed inside walk in cooler raw shell eggs (48°F - ambient) American cheese (47°F - Cold Holding). As per operator for less than 4 hrs. Operator stated that she was organizing inside cooler.
Repeat violation
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed raw shell eggs on prep table next to stove. Operator moved to reach in cooler for rapid cooling.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Observed at kitchen area. Operator provided paper towels.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle with degreaser not labeled at washing area.
Repeat violation
Basic2
Code 32, Restrooms: Toilet/urinal not flushing/functioning properly.
Observed in men's room.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.