Lulu's Delray Beach
Last inspected: Mar 13, 2026
67
Score
Going back to 2022, Lulu's Delray Beach has 13 inspections in the public record. Inspectors last stopped by on Mar 13, 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.
“Time/temperature control for safety food identified” comes up most often, recorded five times in the inspection record.
Restaurants in Delray Beach average 71, so Lulu's Delray Beach trails the local norm. Nothing in the record is alarming, but there's room to improve.
13
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 13, 2026
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....creama 48F, quinoa 47F, cheese 47F , raw beef 47F , pork belly 45F in flip top reach in cooler and home fries potato 89F at walk in cooler , chef stated that food was cook line with time marked after 4 hour they removed food to walk in cooler . Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . ..yogurt 49F, , cheese 47F, sauce 47F , milk 47F in walk in cooler , food not prepped or portioned today , food being held less than 4 hours . Operator closed door properly . **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-13: Heavy cream 47F, butter 47F , steak sauce 46F , cheese 50F , Brussels sprouts 46F in flip top reach in cooler. Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Employee discarded food .**Admin Complaint**... at walk in cooler milk , cheese, sauce, pico de gallo all at 38F-41F. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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....creama 48F, quinoa 47F, cheese 47F , raw beef 47F , pork belly 45F in flip top reach in cooler . ..and home fries potato 89F at walk in cooler , chef stated that food was cook line with time marked after 4 hour they removed food to walk in cooler . .Food not prepped or portioned today , food being held more than 4 hours . - From follow-up inspection 2026-03-13: Heavy cream 47F, butter 47F , steak sauce 46F , cheese 50F , Brussels sprouts 46F in flip top reach in cooler. Food not prepped or portioned today , food being held more than 4 hours . **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-13: Not provided **Admin Complaint**
03F-10-5
67
Mar 12, 2026
Complaint Full
6 critical violations. 1 major violation.
View 7 violations
High Priority - Live, small flying insects found.. one fly landing on prep line at kitchen, employee sanitized prep line , only one fly , flying around at dining area,
35A-02-7
High Priority - Raw animal food stored over or with unwashed produce...raw beef above orange, lime in walk in cooler . Employee properly stored **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above bread in reach in cooler . Employee properly stored. **Corrected On-Site**
08A-05-6
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....creama 48F, quinoa 47F, cheese 47F , raw beef 47F , pork belly 45F in flip top reach in cooler . ..and home fries potato 89F at walk in cooler , chef stated that food was cook line with time marked after 4 hour they removed food to walk in cooler . .Food not prepped or portioned today , food being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....creama 48F, quinoa 47F, cheese 47F , raw beef 47F , pork belly 45F in flip top reach in cooler and home fries potato 89F at walk in cooler , chef stated that food was cook line with time marked after 4 hour they removed food to walk in cooler . Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . ..yogurt 49F, , cheese 47F, sauce 47F , milk 47F in walk in cooler , food not prepped or portioned today , food being held less than 4 hours . Operator closed door properly . **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. ... no time marked herb butter at cook line being held more than 4 hours . See stop sale. Employee discarded food. **Corrective Action Taken**
03F-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation** **Admin Complaint**
03F-10-5
37
Feb 13, 2026
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw beef in reach in cooler at kitchen. Employee properly stored food. **Corrected On-Site**
08A-20-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server brought dirty cups , glasses from customers table and then handled cleaned dishes cleaned containers serve drink . Employee washed hands **Corrected On-Site**
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 12:00 noon cut tomatoes 53F in flip top reach in cooler at expo line , per chef food was prepped 7 am .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...whipped cream in ice bath at expo line by the kitchen. Food not prepped or portioned today . Food being held less than 4 hours . Manager removed food to walk in cooler . **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 12:00 noon cut tomatoes 53F in flip top reach in cooler at expo line , per chef food was prepped 7 am . Stop sale issue . Employee discarded food. **Corrective Action Taken**
03D-06-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food... Provided procedure to operator .
03F-10-5
43
Jul 8, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers at cook line and triple sink. **Warning** - From follow-up inspection 2025-07-08: Light shields on hand. Need to be installed. **Time Extended**
38-07-4
95
Jul 7, 2025
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 200+ chlorine. **Warning**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 47F, steak 46F, salmon 47F, Sour cream 47F, in walk in cooler since yesterday. Operator temperatures were checked less than 3 hours ago and were 41F or below. Operator placed ice on all items to cool down. **Warning**
03A-02-5
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
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Clean containers stored on a shelf outside next to walk in cooler. No overhead protection not in a protected fully enclosed room. Operator brought all containers inside to be washed and sanitized and stored inside. **Corrected On-Site** **Warning**
24-24-4
Basic - Wiping cloth sanitizing solution stored on the floor at cook line . Operator placed in a bucket. **Corrected On-Site** **Warning**
21-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers at cook line and triple sink. **Warning**
38-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 74F on cook line. Operator discarded. **Corrected On-Site** **Warning**
10-07-4
55
Apr 2, 2025
Complaint Full
7 critical violations. 2 major violations. 1 minor violation.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...butter prepped with garlic,onion and parsley on 3/26/25
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...butter prepped with garlic,onion and parsley on 3/26/25 .See stop sale...Cook discarded food. **Corrective Action Taken**
01B-24-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw beef at reach in cooler , walk in cooler . Employee properly stored food. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken, raw beef with cheese contact each other , raw beef , raw shrimp above bread in reach in cooler . Employee properly stored. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observe at 12:39 oatmeal with milk 58F, cut tomatoes 58F in cold hold line at breakfast station , food was prepped 7:50 am . Stop sale issue . Operator discarded food. **Corrective Action Taken**
03D-06-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... butter, cooked potatoes at cook line , food being held less than 4 hours . Employee properly date marked. **Corrected On-Site**
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observe at 12:39 oatmeal with milk 58F, cut tomatoes 58F in cold hold line at breakfast station , food was prepped 7:50 am .
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing....dumped ice in handwashing sink .
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at kitchen. Operator provided **Corrected On-Site**
31B-05-4
Basic - Avocado not washed prior to preparation...produce sticker on avocado , employee cleaned. **Corrected On-Site**
08B-39-4
27
Mar 11, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
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. Observed Sarah Seward expired 11-17-2024.
53B-14-5
Basic - Food stored in a prohibited area. Observed food stored in outdoor shed. Operator relocated to secure storage. **Corrected On-Site**
08B-37-4
Basic - Food not stored at least 6 inches off of the floor in walk in cooler. Operator relocated to shelf. **Corrected On-Site**
08B-47-4
Basic - Carbon dioxide/helium tanks not adequately secured. Operator replaced chain. **Corrected On-Site**
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
64
Oct 25, 2024
Routine - Food
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...raw hamburger 45F, sausage 44F, raw chicken 47F, slice cheese 52F in top flip top reach in cooler at kitchen over stored food , food not prepped or portion today , food being held less than 4 hours. Employee removed food , covered food with ice . **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking....all time control food at kitchen,not properly time marked on the board . Food being held less than 4 hour , employee properly time marked . **Corrected On-Site**
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled...cleaner spray bottle . Employee labeled. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing...stored a strainer in handwashing sink at bar .manager removed. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food..provided written procedures.
03F-10-5
Basic - Working containers of food removed from original container not identified by common name...water spray bottle . Employee labeled **Corrected On-Site**
02D-01-5
Basic - Food stored on floor...beans , tequila.
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
47
Feb 21, 2024
Routine - Food
6 critical violations. 3 major violations. 1 minor violation.
View 10 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee grabbed bread after toast with bare hands , stop sale issue. Discarded bread and employee washed hands and putting gloves on hands . **Corrected On-Site**
09-01-4
High Priority - Food stored in ice used for drinks. ..juice bottle stored in ice drink at bar . See stop sale issue. Operator burned ice **Corrected On-Site**
08B-56-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands....washed hands after discussion. **Corrected On-Site**
12A-02-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food stored in ice used for drinks. ..juice bottle stored in ice drink at bar . ...Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee grabbed bread after toast with bare hands ,
01B-13-4
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...Butter 54F in ice at expo line, food not prepared or portion today , butter being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...raw chicken 49F, raw steak 50F, cheeses 49F, grilled onions 50F in flip top reach in cooler across from grill at kitchen , food not prepped or portion today , food being held less than four hours, employee removed food to reach in freezer, .. Butter 54F , whipped cream cheese cheese 63F in ice at expo line, food not prepared or portion today , butter being held more than 4 hours . Stop sale issue . Employee discarded food and Time marked Whipped cream cheese *Repeat Violation** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar , provided **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at bar , operator provided **Corrected On-Site**
31B-03-4
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - No handwashing sign provided at a hand sink used by food employees at bar operator provided **Corrected On-Site**
31B-04-4
29
Jul 21, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-07-21: Not provided **Time Extended**
53B-13-5
90
Jul 20, 2023
Complaint Full
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Roach activity present as evidenced by live roaches found...Two live roaches below counter at bar, hiding in the pipe , manager spray on them. **Warning**
35A-05-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken directly stored top of the raw steak at reach in cooler . Properly stored food at time of inspection. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Non-food grade paper/paper towel used as liner for food container in cheese in flip top reach in cooler at kitchen. Employee moved towel . **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw beef, raw salmon with banana, falafel in chase freezer at outside . **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food not prep or portion today butter 88° by the toaster , cream cheese 59° temperature control in ice by the toaster and quinoa 48°, cheese 49°, white cheese 48°, sauté onion 45°, cut tomatoes 46° , salsa 44°, mushroom 44° in flip top reach in coolers at kitchen . Per manager food being held less than four hours . Employee time marked on food, Some discarded. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing...stored strainer both handwashing dump ice in it at bar . Employee moved strainer. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
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/ **Warning**
53A-05-6
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Reach-in cooler interior gaskets have accumulation of soil residues.
22-16-4
30
Dec 28, 2022
Complaint Full
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At bar; employee began making drinks and handling clean equipment, no hand wash. Discussed with employee. Employee washed hands. **Corrective Action Taken**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw salmon stored over ready-to-eat coleslaw. Operator moved salmon. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At expo line; butter and whipped cream identified in the written procedures as food held using TPHC has no time mark. Operator stated being held 2 hours, placed appropriate time mark. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used as dump sink. Strainer with ice, lemons, straws and napkins inside sink. Operator removed. **Corrective Action Taken**
31A-11-4
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/ **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink; no paper towels.
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator stated food handler hired more than 60 days ago, no proof of required state approved employee training.
53B-02-5
Intermediate - No soap provided at handwash sink. At bar hand wash sink; no soap.
31B-03-4
Basic - At cubed ice machine; Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. At expo line; storage containers of flour, sugar and beans stored on floor. At walk-in cooler; plastic storage container of raw beef stored on floor.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. At cook line flour storage container; bowl used to dispense. Operator removed. **Corrected On-Site**
14-01-5
Basic - Standing water in bottom of reach-in-cooler. At bar tap reach in cooler; standing water in bottom.
29-49-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; utensils in standing water 78°F. Operator removed. **Corrected On-Site**
10-07-4
Basic - Ice scoop handle in contact with ice. At bar; ice scoop handle in contact with ice.
10-08-5
Basic - Food stored outside. At outside storage area; canned goods stored outside without any over head coverage.
08B-42-4
27
Dec 1, 2022
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observe with tomato sliced,and potatoes. Operator labled 9-1 **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator ; sliced cheese (50F - Cold Holding) due to over filled. Operator removed the overfilled cheese. **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
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
58
Frequently Asked Questions
When was Lulu's Delray Beach last inspected?
The most recent health inspection at Lulu's Delray Beach on file is from Mar 13, 2026. The public record contains 13 inspections in total.
What is the most common violation at Lulu's Delray Beach?
Across the inspection record, “time/temperature control for safety food identified” has been cited five times, more than any other issue at Lulu's Delray Beach.
How does Lulu's Delray Beach compare to other restaurants in Delray Beach?
Lulu's Delray Beach most recently scored 67 out of 100, which is lower than the Delray Beach average of 71.
Has Lulu's Delray Beach's inspection record improved over time?
Results have been roughly steady. Inspections at Lulu's Delray Beach have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Lulu's Delray Beach 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 Lulu's Delray Beach inspected?
Based on the inspection history on file, Lulu's Delray Beach is inspected around four times per year on average.
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