Lilly at Arcadia
3660 Rca Blvd, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6022966
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection8 high priority (5 fixed by the Aug 26 follow-up, 3 fixed on the spot, 4 repeats), 4 intermediate (fixed on the spot, 3 repeats), 8 basic (1 repeat)-52
- Administrative complaint on Aug 18, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score36
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 visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
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 held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At cook line raw shell eggs and butter not discarded at end of time posted on written procedures, operator products placed into walk in cooler to save for next day service, 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.
At cook line on counter top heavy cream (71°F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 2 hours, discussed with operator who placed product on time is a public health control.
Fixed on the spot
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. At cook line raw shell eggs and butter not discarded at end of time posted on written procedures, operator products placed into walk in cooler to save for next day service, discussed with operator see stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw fish eggs stored on top of container of yogurt sauce, discussed with operator who corrected storage of products.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entering kitchen from dining room and without washing hands employee engaged in preparing plates of food to take to customer, discussed with operator for employee to wash hands.
Repeat violationAdministrative complaint
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee washing soiled dishes did not wash hands Before handling clean and sanitized utensils, discussed with operator for employee to wash hands.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) ran machine multiple times 0ppm, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
On top of flip top cooler bottle of stainless steel polish and lime remover, discussed with operator who removed chemicals. At cook line pesticide foggers stored above bananas, discussed with operator who removed.
Fixed on the spot
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand washing sink used to store dirty whisk, discussed with operator who removed whisk from sink.
Fixed on the spotRepeat violationAdministrative complaint
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels provided at any hand washing sink, discussed with operator who refilled paper towels at all sinks.
Fixed on the spotRepeat violationAdministrative complaint
No soap provided at handwash sink.
No soap provided at hand washing sink to entrance of kitchen, discussed with operator who provided soap.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At cook line unlabeled spray bottle containing stainless steel polish, discussed with operator who labeled bottle.
Fixed on the spot
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
At cook line artificial butter in squeeze bottle not labeled, discussed with operator to label bottle.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In kitchen at dish washing area open employee beverage stored above clean dishes, discussed with operator who removed drink.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee preparing food in kitchen with no hair restraint, discussed with operator to provide hair restraints for employees preparing food.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
At dish washing area dishes stored below air vents with large accumulation of dust debris not inverted, discussed with operator to invert dishes.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
At cook line approximately 30 dead roaches on glue trap, discussed with operator who discarded glue trap.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Walls in multiple areas of kitchen have accumulated dust debris, discussed with operator to clean and sanitize.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In kitchen multiple ceiling tiles and air vents have accumulation of dust debris. Discussed with operator to clean and sanitize.
Repeat violation
Floor soiled/has accumulation of debris.
Floors under cooking equipment soiled with build up of food and grease residues, discussed with operator to clean and sanitize areas.
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.