Lilo's
Last inspected: Feb 24, 2026
45
Score
Inspectors have visited Lilo's 14 times, with records going back to 2022. The most recent visit was on Feb 24, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
Restaurants in Lake Worth average 77, so Lilo's trails the local norm. There are enough flags in the record to merit a second thought.
14
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
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. tofu (50F - Cold Holding) not prepped or portioned today stored in double stacked containers in sushi prep flip top. Per operator, item was held in unit for more than 4 hours. Operator discarded. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (50F - Cold Holding) not prepped or portioned today stored in double stacked containers in sushi prep flip top. Per operator, item was held in unit for more than 4 hours. Operator discarded. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. curry (110F - Hot Holding) holding at steam table for less than 2 hours. Operator placed on stove top and reheated to 165F. **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hard boiled egg (55F - Cooling for 1/2 hour at 1:55, 56F at 2:35). Per operator, unit was accidentally unplugged. Operator plugged unit in. Operator moved item to separate cooler to chill. **Corrective Action Taken**
03D-15-4
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.
53B-14-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm at expo prep table and front wait station. Operator replaced buckets, retesting at 200ppm. **Corrected On-Site**
21-08-4
Basic - Ice scoop handle in contact with ice at front wait station. Operator removed. **Corrected On-Site**
10-08-5
Basic - Commercially processed reduced oxygen packaged minced tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded. See stop sale.
06-09-1
45
Sep 29, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Container of medicine improperly stored. On cook line, personal medicine stored on shelf above prep table
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook ounce, cutting boards are soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels provided.
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water with utensils 85°F. Operator discarded.
10-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line in kitchen, ceiling tiles soiled with food debris
36-34-5
64
Aug 4, 2025
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by smoker: diced tuna (47F - Cold Holding); black beans (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed ice bags on products. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-04: Raw diced tuna 47F Cut tomatoes 49F, not prepared or portioned today. Operator stated items moved from walk-in to flip top approximately 1 hour. Operator placed item into walk in freezer to quick chill. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp, raw fish and raw chicken over minced garlic and sliced peppers at flip top cooler by table top range. Operator stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2025-08-04: Same. Raw hamburger stored over cooked pasta in flip top cooler with no barrier. **Admin Complaint**
08A-05-6
74
Jun 2, 2025
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by smoker: diced tuna (47F - Cold Holding); black beans (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed ice bags on products. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp, raw fish and raw chicken over minced garlic and sliced peppers at flip top cooler by table top range. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags missing last order sold date. Educated operator on proper shellfish tag procedures. **Warning**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Glass scrubber in hand wash sink at bar. Operator removed glass scrubber. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke taco and poke nachos not identified as raw animal protein on menu. **Warning**
02B-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage rack has an accumulation of dust and oil like residue. **Warning**
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. At cook line flip top coolers. **Warning**
14-09-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored on floor. **Warning**
24-07-4
47
Nov 16, 2024
Routine - Food
No violations found.
100
Nov 15, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Pesticide-emitting strip present in food prep area. At the main bar next to ice bin. Explained and manager removed the strip. **Corrected On-Site** **Warning**
41-24-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects at the main bar in dining room 10 small flying insects at separate bar in another room marked not an exit. ( entrance to this bar from dining room hallway leading to rest rooms and this bar ) **Admin Complaint**
35A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee rubbing hand on stomach , adjusted his hat then put on gloves to handle food without washing hands. Explained and he washed hands. **Corrected On-Site** **Warning**
12A-07-5
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 one. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee cleaned and sanitized. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping water from glass in kitchen hand sink. **Warning**
31A-11-4
Basic - Employee eating while preparing food. Male Cook eating sandwich on cook line. Explained and he moved from cook line. **Corrected On-Site** **Warning**
12B-01-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Male employee drinking from a glass without lid at flip top cooler. Female employee drinking from a glass without lid while portioning tortilla chips at prep table. Both removed the drinks. **Corrected On-Site** **Warning**
12B-12-5
43
Sep 26, 2024
Routine - Food
No violations found.
100
Sep 25, 2024
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (60F - Cooling); in walk in cooler. Tightly covered in large container. Food did not cool to 41F within 6 hours. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatball (45F - Cold Holding); ground pork (45F - Cold Holding); lobster salad (45F - Cold Holding) in walk in cooler. Out less than four hours. Near door of walk in cooler. Operator had door open for less than four hours. Instructed operator to cool items down to 41F. Not prepped or portioned today. shrimp (46F - Cold Holding) flip top cooler end of cook line. Not prepped or portioned today. In unit over four hours. pico de gallo (47F - Cold Holding) bottom reach in cooler on cook line. Not prepped or portioned today. In unit over four hours. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (60F - Cooling); in walk in cooler. Tightly covered in large container. Food did not cool to 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (46F - Cold Holding) flip top cooler end of cook line. Not prepped or portioned today. In unit over four hours. pico de gallo (47F - Cold Holding) bottom reach in cooler on cook line. Not prepped or portioned today. In unit over four hours. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties over ready to eat sauces bottom reach in cooler on cook line Removed **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed using cellphone and immediately began cooking and handling clean equipment. Hands not washed before returning to work. **Warning**
12A-16-4
Basic - Standing water in bottom of reach-in-cooler. Sauce reach in cooler storage area Build cooler on cook line **Warning**
29-49-6
45
Mar 6, 2024
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide **Repeat Violation** **Warning** - From follow-up inspection 2024-03-06: **Time Extended**
16-62-1
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-03-06: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2024-03-06: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-03-06: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of pantry coolerb **Warning** - From follow-up inspection 2024-03-06: **Time Extended**
29-49-6
64
Mar 5, 2024
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served raw **Warning**
01D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken (46F - Cooling); cooked rice (49F - Cold Holding); in walk on cooler. Not prepped or portioned today. In unit over four hours. Covered. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken (46F - Cooling); cooked rice (49F - Cold Holding); in walk on cooler. Not prepped or portioned today. In unit over four hours. Covered. **Warning**
01B-02-5
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. Buttermilk. Operator unsure of date it was opened. **Warning**
02C-03-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide **Repeat Violation** **Warning**
16-62-1
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. **Warning**
53B-14-5
Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - oyster tags not marked with last date served. **Warning**
01C-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Two door cooler in dry storage room **Warning**
23-24-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of pantry coolerb **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in triple sink Running Water returned on **Corrected On-Site** **Warning**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour sugar not label **Warning**
02D-01-5
32
Nov 29, 2023
Routine - Food
5 major violations. 7 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards at cook line **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar; operator provided **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked- smoked corn prepared on 11/24 in walk-in cooler; operator dated **Corrected On-Site**
02C-02-5
Intermediate - oysters tag removed from original container prior to container being emptied- operator placed the original tag back **Corrected On-Site**
01C-10-4
Basic - Time/temperature control for safety food thawed in an improper manner- wahoo tawing at room temperature in the kitchen; moved in walk-in cooler **Corrected On-Site**
06-01-5
Basic - Soiled dry wiping cloth in use- at cook line
21-10-4
Basic - Oysters removed from original container for long-term storage- in orange buckets in walk-in cooler;
01C-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at all coolers
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- water at 102 next to flat top; discarded **Corrected On-Site**
10-07-4
Basic - Food stored on floor- oysters in walk-in cooler and bag of onions in dry storage area; Stored properly **Corrected On-Site**
08B-38-4
Basic - Floor tiles missing and/or in disrepair. Floor has big cracks where it's not smooth and easy cleanable- behind the bar area
36-17-5
43
Apr 11, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket to expo reach in cooler across from cook line **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
14-11-5
86
Apr 10, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked pasta (48F - Cold holding ); raw steak (48F - Cold Holding); cooked onions (47F - Cold Holding); beef ribs (47F - Cold Holding); pork belly in bacon (46F - Cold Holding); cheddar cheese (46F - Cold Holding); raw burger Pattie's (50F - Cold Holding); cooked chicken wings (50F - Cold Holding); raw tri tip (56F - Cold Holding); uncooked ribs (51F - Cold Holding) in walk in cooler. Per operator food not prepped or portioned today. In unit over four hours. **Repeat Violation** **Admin Complaint**
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. raw beef (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked pasta (48F - Cold holding ); raw steak (48F - Cold Holding); cooked onions (47F - Cold Holding); beef ribs (47F - Cold Holding); pork belly in bacon (46F - Cold Holding); cheddar cheese (46F - Cold Holding); raw burger Pattie's (50F - Cold Holding); cooked chicken wings (50F - Cold Holding); raw tri tip (56F - Cold Holding); uncooked ribs (51F - Cold Holding) in walk in cooler. Per operator food not prepped or portioned today. In unit over four hours. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef Pattie's over cooked corn in walk in cooler. removed. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Working containers of food removed from original container not identified by common name. Corn flour at prep area. **Warning**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents Over walk in cooler. Food splatter on ceiling tiles Over cook line. Vent cover to ice machine. **Warning**
36-34-5
Basic - Equipment in poor repair. Gasket to expo reach in cooler across from cook line **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving to walk in cooler **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of reach in cooler at end of cook line. **Warning**
29-49-6
37
Oct 27, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Lilo's last inspected?
The most recent health inspection at Lilo's on file is from Feb 24, 2026. The public record contains 14 inspections in total.
What is the most common violation at Lilo's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Lilo's.
How does Lilo's compare to other restaurants in Lake Worth?
Lilo's most recently scored 45 out of 100, which is lower than the Lake Worth average of 77.
Has Lilo's inspection record improved over time?
Results have been roughly steady. Inspections at Lilo's have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Lilo's 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 Lilo's inspected?
Based on the inspection history on file, Lilo's is inspected around four times per year on average.
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