Lily's Mediterranean Grill
Last inspected: Feb 19, 2026
58
Score
The health department has logged eight inspections at Lily's Mediterranean Grill, the earliest from 2022. The most recent visit was on Feb 19, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Cutting board has cut marks and is no longer cleanable” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average Indialantic facility scores 83, putting Lily's Mediterranean Grill on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Pesticide-emitting strip present in food prep area. Hanging over clean dishes.
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw lamb (50F - Cold Holding) in flip top coolers on right side unit across from grill, manager states she just put it in cooler unit from walk in, placed back in walk in to rapid chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in spray bottle not labeled
41-17-4
Basic - Current Hotel and Restaurant license not displayed. establishment open and operating. Verified ownership. License posted is expired. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler across from grill. **Repeat Violation**
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top coolers unit across from grill. Manager put thermometer in unit **Corrected On-Site**
05-09-4
58
Sep 2, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gyro (51F - Cold Holding); hummus (50F - Cold Holding), items in right cook line cooler, manager moved to left side cooler to rapid chill. Items were put on line from walk in cooler 2 hours ago, **Corrective Action Taken**
03A-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing date of training. Operator filled in training information **Corrected On-Site**
53B-10-4
Basic - Current Hotel and Restaurant license not displayed. Verified license from previous year license.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on right side cook line cooler **Repeat Violation**
14-09-4
70
Feb 6, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
64
Aug 21, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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 no food handler training under 60 days, no employee reporting agreement signed. Provided agreement for operator and had new employee sign. **Corrected On-Site**
11-26-1
Basic - Current Hotel and Restaurant license not displayed. License posted expired April 1, 2024. License is current. Printed for operator and he posted current license. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table. **Corrective Action Taken** **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. *Handle on walk in freezer is broken *Duct tape holding gasket on walk in cooler door. **Repeat Violation**
14-11-5
Basic - Light shield damaged/in disrepair. Light shield above prep table is soiled.
38-01-4
74
Feb 26, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed, tested at 500ppm+, operator educated dishwasher and diluted until tested at 200ppm **Corrected On-Site**
41-18-4
High Priority - Raw chicken and raw beef 47F, moved from walk-in 3 hours prior, operator explained they had been busy with cooler open, suggested rapid chill, he moved to walk-in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times, sanitizer bucket stored in hand wash sink on cookline upon arrival **Corrected On-Site**
31A-09-4
Basic - Cutting boards have cut marks and are no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair, gaskets on reach-in cooler torn and handles broken
14-11-5
Basic - Onions stored on floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Pans stacked near triple sink not properly air-dried - wet nesting.
24-08-4
55
Sep 7, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
50
Mar 31, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw ground beef over RTE vegetables in walk in cooler. **Corrected On-Site**
08A-04-5
High Priority - Pesticide-emitting strip present in food prep area. Found near three compartment sink. Educated operator about not having them out during operation. **Corrected On-Site**
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken on cook line 44F-45F. Operator states they were bringing up to cook line unit morning. Suggested rapid chill. Re- temp at 41F. **Corrected On-Site**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dining room. Operator labeled. **Corrected On-Site**
41-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar scoop and salt scoop inside container with handles facing down. **Corrected On-Site**
10-01-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Has cover but needs to put on **Corrective Action Taken**
38-07-4
Basic - Nonfood-contact surface soiled. Hood system Wall behind hand wash sink on cook line. **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Hand sink in back prep area was leaking water from pipe after water was running. Operator went to Ace to get parts. Fixed leak. **Corrected On-Site**
29-08-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Food stored on floor. Fryer oil on floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
43
Oct 31, 2022
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Both make table **Repeat Violation**
14-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Corrected to 50 ppm **Corrected On-Site**
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Inside shelves reach in freezer
23-03-4
Basic - Light shield damaged/in disrepair. Kitchen **Repeat Violation**
38-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - Food stored on floor. Pita bread walk in freezer Onions walk in cooler **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation.cook **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Wheat and smeet **Corrected On-Site**
02D-01-5
55
Frequently Asked Questions
When was Lily's Mediterranean Grill last inspected?
The most recent health inspection at Lily's Mediterranean Grill on file is from Feb 19, 2026. The public record contains eight inspections in total.
What is the most common violation at Lily's Mediterranean Grill?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at Lily's Mediterranean Grill.
How does Lily's Mediterranean Grill compare to other restaurants in Indialantic?
Lily's Mediterranean Grill most recently scored 58 out of 100, which is lower than the Indialantic average of 83.
Has Lily's Mediterranean Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Lily's Mediterranean Grill have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Lily's Mediterranean Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lily's Mediterranean Grill inspected?
Based on the inspection history on file, Lily's Mediterranean Grill is inspected around two times per year on average.
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