A'Lu Mexican Cuisine
1080 Gateway Blvd, Boynton Beach, FL 33426 · Permanent Food Service · License 6022720
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 Oct 28 routine inspection5 high priority (3 fixed by the Oct 29 follow-up, 2 fixed on the spot, 1 repeat), 4 intermediate (fixed on the spot, 1 repeat)-26
- Administrative complaint on Oct 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
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 visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed Goat birria, fish stock made 10/21 at walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
citrus aioli (pasteurized eggs) (61°F - Cold Holding); avocado cream (heavy cream) (56°F - Cold Holding); Caesar dressing (pasteurized eggs) (60°F - Cold Holding) Observed sitting out at ambient temperature in squirt bottles on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to time stamp products for remaining 2 hours. Time control procedure emailed to operator.
Repeat violationAdministrative complaint
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Alto sham: white rice (133°F - Reheating) at 1:42; reheating since 12:00 - 136°F at 2:00; Mexican rice (101°F - Reheating) at 1:42; reheating since 12:00 - 106°F at 2:00; black beans (100°F - Reheating) at 1:42; reheating since 12:00 - 107°F at 2:00 At current rate of reheating product did not reach 165°F within 2 hours. Operator placed products on stove to reheat to 165+F.
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 Raw steak over fully cooked ground meat at walk in cooler. Operator stored products properly.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed Splitter attached at mop sink, no vacuum breaker present.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed Short rib jus made 10/22 with no date mark at walk in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed Can opener blade soiled with food debris. Operator removed can opener for cleaning and sanitizing.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed At hand sink by pantry flip top cooler and bar.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed Surface cleaner spray bottle not labeled bar. Operator labeled spray bottle.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.