La Lupe Mexican Restaurant
Last inspected: Jan 16, 2026
26
Score
Across the available record, La Lupe Mexican Restaurant has 10 inspections on file, the first dated 2022. The most recent report on file is from Jan 16, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly four violations before.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited six times.
Restaurants in Pompano Beach average 78, so La Lupe Mexican Restaurant trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
4
Major latest
10
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pinto Beans (136F - Reheating) at 11:50 am , since 11 am, to 134 F at 12:27 pm. At this rate, food will not reach to 165 F within 2 hours. Food was placed on stove to reheat. **Corrective Action Taken**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 3 door cooler, Yellow Rice (61F - Cold Holding); Pinto Beans (47F - Cold Holding);per operator foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Advised employee to discard food. See Stop Sale.
03A-02-5
High Priority - 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 degrees Fahrenheit. In 3 door cooler, Yellow Rice (61F - Cold Holding); Pinto Beans (47F - Cold Holding);per operator foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Advised employee to discard food. See Stop Sale.
01B-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table top can opener soiled with grease and food debris. Employee washed and sanitized can opener soiled. **Corrected On-Site**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Non-pitting surface rust on food-contact equipment. Interior of microwave, under glass, rusted.
22-31-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Two employees preparing food without hair restraints. Educated employees on wearing proper hair restraints.
13-03-4
Basic - Equipment in poor repair. Shelf broken in low reach in cooler in kitchen.
14-11-5
Basic - Food stored on floor. 1). Cases of whole tomatoes stored on floor in back room. Advised employees to remove food from floor. 2). Bag of tamarind stored on floor in back room . Advised employees to remove food from floor. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in female bathroom.
31B-04-4
Basic - Portable water tank not enclosed or sloped to drain properly.
29-01-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in kitchen.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef in packages being thawed in 3 compartment sink in standing water. Beef at 41 F. Educated employee on proper thawing procedures. Beef was placed in cooler. **Corrected On-Site**
06-01-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in container soiled with food debris on rack in kitchen. Employee placed items in three compartment sink to be washed. **Corrective Action Taken**
24-06-4
26
Sep 8, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. On cook line in hot holding unit, to go bag used to line container with cooked ready to eat rice.
14-31-5
Intermediate - Equipment drain line draining into handwash sink. In kitchen, drain line coming from the ceiling draining into handwashing sink. **Repeat Violation**
31A-10-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee hired less than two months not informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator
11-26-1
Basic - Food stored on floor. By mop sink, bag of onions stored on floor. Employee moved onions to shelf **Corrected On-Site**
08B-38-4
67
Jun 24, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. In kitchen, personal medicine stored on shelves with plates and ready to eat tortilla chips. Employee removed medication and stored properly **Corrected On-Site**
41-07-4
Intermediate - Equipment drain line draining into handwash sink. In kitchen, drain line coming from ceiling draining into handwashing sink.
31A-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available at time of inspection. Employee stated test kit for chlorine is arriving in order.
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training expired 5/5/2025
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter, employee bag stored with single serve glass soda bottles. Employee removed personal item. **Corrected On-Site**
40-06-5
Basic - Light shield damaged/in disrepair. In kitchen, missing light shield missing over shelves storing clean plates and fresh tortilla chips.
38-01-4
Basic - Food stored on floor. By mop sink at back door, fryer oil stored on floor under sink. Operator moved fryer oil to shelf **Corrected On-Site**
08B-38-4
55
Nov 22, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
64
Aug 8, 2024
Routine - Food
No violations found.
100
Aug 5, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler by dishwasher, raw shell eggs stored above ready to eat salsa and pork **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, raw shrimp (45F - Cold Holding); salsa (44F - Cold Holding) Operator stated held less than two hours in cooler. Employee put ice in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid stored on shelf above mop sink **Warning**
41-05-4
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at bar blocked with cup and water pitcher **Repeat Violation** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at handwashing sink by mop sink. **Warning**
31B-02-4
Basic - Food stored on floor. Two bags of onions stored on floor by back door. **Warning**
08B-38-4
45
Feb 1, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw shell eggs stored over ready to eat rice. Operator moved to bottom shelf **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at bar blocked by water pitcher. Operator removed **Corrected On-Site**
31A-09-4
78
Oct 31, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler, Cheese sauce and pork (cold holding- 50°F). Operator stated stored in cooler for 1 hour. Operator moved to different cooler to chill to 40°F. Operator stated not prepped or cooked today.**Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. In reach in cooler, cup used to dispense salsa. Operator removed. **Corrected On-Site**
14-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler, no thermometer to determine cooler temperature.
05-09-4
Basic - Food stored on floor. At back door, two bags of onions and two boxes of avocados stored on floor. Operator removed and put onto shelf. **Corrected On-Site**
08B-38-4
74
Feb 6, 2023
Routine - Food
4 critical violations. 6 major violations. 8 minor violations.
View 18 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing glasses in hand wash sink at front counter without sanitizing. Educated employee on proper wash and sanitation procedures. Employee brought glasses to 3 compartment sink for properly wash rinse and sanitize. **Corrective Action Taken**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Beverage cooler//salsa (44°F - Cold Holding) at front counter. As per operator food prepared and cooled earlier at 9:00 am Salsa left outside during lunch service. Food out of temperature for less than one hour; Operator returned salsa to cooler to bring down to proper temperature. cooked pork (61°F - Cold Holding); on the prep table by three compartment sink; as per operator food left outside to thaw out; food out of temperature for less than 4 hours; food placed in reach in cooler to quickly chill **Corrective Action Taken** **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish not commercially packaged stored over fried ice cream at reach in freezer in back area. Operator stored properly **Corrected On-Site**
08A-02-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator unable to fix chlorine solution; switched to three compartment sink; **Corrective Action Taken**
22-49-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed deli ham, sliced in house, with date mark. Per operator, ham sliced three days prior.
02C-03-5
Intermediate - Equipment drain line draining into handwash sink. Air conditioning drain line draining into hand wash sink at kitchen entrance. Operator redirected pipe; **Corrected On-Site**
31A-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided operator with test strips. **Corrected On-Site**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown blue substance at front counter. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop and stored in sugar bag at back dry storage room
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles on prep table and dish rack in kitchen.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored at reach in freezer in back area, not segregated from customers food.
08B-49-4
Basic - Food stored on floor. 1)Observed box of vegetable oil stored on floor at cook line. Employee removed and stored properly. Corrected On-Site. 2) Observed case of canned cheddar sauce and canned beans stored on floor in back dry storage area. **Repeat Violation**
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed cooked pork (61°F - Cold Holding) on prep table in kitchen. Per operator, pork was removed from freezer at 9:00am and slacking at room temperature. Operator placed pork in cooler to bring down to proper temperature. **Corrective Action Taken**
06-06-5
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee prepping avocados without washing first. Educated employee on proper produce wash and prep procedures. Employee placed avocados in sink to wash before prep. **Corrective Action Taken**
08B-39-4
Basic - Stored food not covered. Observed container of fried ice cream stored uncovered at reach in freezer in back storage area.
08B-12-5
20
Sep 27, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Frequently Asked Questions
When was La Lupe Mexican Restaurant last inspected?
The most recent health inspection at La Lupe Mexican Restaurant on file is from Jan 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Lupe Mexican Restaurant?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at La Lupe Mexican Restaurant.
How does La Lupe Mexican Restaurant compare to other restaurants in Pompano Beach?
La Lupe Mexican Restaurant most recently scored 26 out of 100, which is lower than the Pompano Beach average of 78.
Has La Lupe Mexican Restaurant's inspection record improved over time?
No. Recent inspections at La Lupe Mexican Restaurant have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at La Lupe Mexican Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Lupe Mexican Restaurant inspected?
Based on the inspection history on file, La Lupe Mexican Restaurant is inspected around three times per year on average.
Nearby Restaurants