Lilis Cafe

10961 N Military Trl Ste 123, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6011573

Official report

out of 100

Grade F

Safety score 45 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
5 high priority (4 fixed on the spot, 2 repeats), 4 intermediate (1 fixed on the spot), 2 basic
-35
Administrative complaint on Oct 29
Counts in full until a follow-up finds the problems fixed
-20
Safety score45

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct292026

Routine inspection

11 violations found

First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 5 High priority
- 4 Intermediate
- 2 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In low boy cooler reduced oxygen packaged mahi mahi and salmon with label to removed before thawing, product fully thawed and held in unit overnight, discussed with operator see stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In flip top cooler across from stove top overstocked plastic wrapped cooked sausage (52°F - Cold Holding) per chef product not portioned or prepared today and held in unit for approximately 2 hours, discussed with operator product top layer removed and placed in bottom of cooler to chill.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In steam table at cook line hollandaise sauce (123°F - Hot Holding); sausage gravy (123°F - Hot Holding) per chef products prepared on stove top approximately 2 hours ago and hot held in steam table, discussed hot holding requirements, chef placed products on stove top approximately reheat to 165°F+ and added water to fill line of steam table.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In reach in cooler at cook line raw shell eggs stored above cooked bacon and sausage, discussed with operator who corrected storage of products.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Employee cracked raw shell eggs then handled clean plates without washing hands, discussed with operator chef washed hands.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  On menu eggs Benedict served with soft boiled eggs not identified as raw or undercooked, discussed with operator to add asterisk to menu items.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  In reach in cooler across from flat top stove pancake batter with egg (60°F - Cooling) at 9:20 since 8:40 to 62°F at 9:45, at this current rate of cooling product will not reach 41°F within 4 hours, discussed with operator who placed product in walk in cooler to speed chill.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At dish washing station unlabeled spray bottles containing bleach and degreaser, discussed with operator to label bottles.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator provided stack of incomplete food handler training certificates by IFSEA, discussed with operator to complete training with employees and fill out certificates completely.
Basic2
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. In low boy cooler reduced oxygen packaged mahi mahi and salmon with label to removed before thawing, product fully thawed and held in unit overnight, discussed with operator see stop sale.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  At cook line open employee beverage stored on cutting board, discussed with operator who removed drink.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul162026F54Routine inspection7 violations, 3 high priority Administrative complaint

First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
- 3 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed low boy refrigerator butter (61°F - Cold Holding) . Operator stated butter was left out for hour.. Due to waiters leaving out . Operator stated that in season they uses time as public health control but not in off season
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  1)Observed in walk-in refrigerator raw pork above cooked beef on speed rack. Operator placed cooked beef on upper shelf. 2) observed raw shelled eggs above case of hash brown potatoes and walk-in cooler Operator removed raw shelled eggs 3) observe bro Philly cheesesteaks above cooked sausage and reach in freezer not all commercially sealed, packaged. Operator placed raw Philly cheesecake on bottom shelf
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed raw chicken in Togo bags in reach in freezer
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed case of hot chocolate on floor by dry storage. Operating place on shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed knife between steam table and flip top refrigerator. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl in cooked potatoes in flip top refrigerator. Operator removed.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

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.