Lulu's Delray Beach
189 NE 2 Ave, Delray Beach, FL 33483 · Permanent Food Service · License 6013591
What drove the grade
Live, small flying insects found...
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection6 high priority (3 fixed on the spot, 3 repeats), 3 basic-36
- Administrative complaint on Nov 5Counts in full until a follow-up finds the problems fixed-20
- Safety score44
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 visitNov 5, 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 priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Time/temperature control for safety food cold held at greater than 41°F...slice cheese 51°F in flip top reach in cooler by wall at kitchen. Food not prepped or portioned today , food being held more than 4 hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...slice cheese 51°F in flip top reach in cooler by wall at kitchen.
Food not prepped or portioned today , food being held more than 4 hours . Stop sale issued . Operator discarded food.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken, raw beef above pasta ,arugula bread in reach in cooler .
Employee discarded properly stored.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee touched hamburger and then handle arugula, clean container without changing gloves washing hands.
Employee changed gloves ,washed hands after discussion.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found...
One live fly , flying around kitchen landing on prep line . Employee discarded killed fly and sanitized area.
Repeat violationAdministrative complaint
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...chlorine +200 Ppm.
Employee diluted chlorine at 100 ppm.
Fixed on the spot
Basic3
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils...spatula, spoons ,knife .
Employee rewashed.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizing solution for wiping cloths not free of food debris and visible soil...employee changed
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor at kitchen.
Employee properly stored.
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.
- Stop sale
- An order that the food can’t be sold or served.