Lulu's
401 Biscayne Blvd S119, Miami, FL 33132 · Permanent Food Service · License 2338769
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 8 basic-22
- Safety score78
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 visitOct 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed butter (105°F - Hot Holding) located at cook line area. As per operator less than two hours. Operator stored at the flat grill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed inside walk in cooler oyster over cooked pasta. Manager reorganized the product.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service. Provided consumer information oyster during inspection.
Fixed on the spot
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed thawed inside plastic containers in standing water raw shrimp and raw steak located at dishwasher area. Manager stored inside walk in cooler during inspection.
Fixed on the spot
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Observed French fries and yuca. Located at cook line area. Manager stored inside reach in cooler..
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic containers with cook oil stored directly on floor.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensil stored in standing water at 80f at cook line area.
Ice scoop handle in contact with ice.
Kitchen.
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. Located near ice machine and dishwasher area.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.