Lulu's
Last inspected: Sep 18, 2025
100
Score
Inspectors have visited Lulu's 10 times, with records going back to 2022. The latest inspection on file is from Sep 18, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly five violations before.
“Cutting board has cut marks and is no longer cleanable” comes up most often, recorded four times in the inspection record.
Among Destin restaurants, the typical score is 90; Lulu's is comfortably above that bar. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 18, 2025
Complaint Full
No violations found.
100
Sep 17, 2025
Complaint Full
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cold hold - upright- sliced green tomato 42F (9-10-25 9:16 am- 9-17-25 4:30 pm), sliced green tomato 45F ( 9-17-25 ) ambient 43F. See stop sale **Warning**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold - upright- sliced green tomato 42F (9-10-25 9:16 am- 9-17-25 4:30 pm), sliced green tomato 45F ( 9-17-25 ) ambient 43F.
01B-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. Cold hold - upright- sliced green tomato 42F (9-10-25 9:16 am- 9-17-25 4:30 pm), sliced green tomato 45F ( 9-17-25 9:44 am- 4:30 pm) ambient 43F. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold - upright- sliced green tomato 42F (9-10-25 9:16 am- 9-17-25 4:30 pm), sliced green tomato 45F ( 9-17-25 ) ambient 43F. See stop sale **Warning**
03A-02-5
Basic - Floors not maintained smooth and durable on cook line near hand wash sink and in front of walk in cooler/freezer. **Repeat Violation**
36-11-4
52
Aug 7, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - Cutting board has cut marks and is no longer cleanable at make bar in cook line. **Repeat Violation**
14-09-4
Basic - Soda gun dispenser at patio bar not cleaned at least once every 24 hours. **Repeat Violation**
22-13-5
90
Feb 7, 2025
Routine - Food
No violations found.
100
Feb 6, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler- ROP grouper 37F, thawed inside package. See stop sale. Walk in cooler- shrimp and grits 45F, pulled pork 47F both held overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- shrimp and grits 45F, pulled pork 47F both held overnight. See stop sale. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Sink on cook line has food Debra in drain. Sink near walk in coolers has an o ring in bottom of sink.
31A-11-4
Basic - Equipment in poor repair. Walk in cooler ambient temp 50F.
14-11-5
Basic - Floors not maintained smooth and durable on cook line. **Repeat Violation**
36-11-4
Basic - Soiled dry wiping cloth stored on prep table. Manager removed cloth and sent to laundry. **Corrected On-Site**
21-10-4
Basic - Stored food not covered. Shrimp and grits and macaroni and cheese stored in walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Cloth used as a food-contact surface under diver and colander of onions. Employee removed cloths from food contact surface. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler- ROP grouper 37F, thawed inside package. See stop sale.
06-09-1
Basic - Plumbing system in disrepair. Hand wash sink faucet near walk in coolers turned upside down.
29-08-4
47
Sep 5, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Cloth used as a food-contact surface under drink dispenser at bar. Manager removed cloth. **Corrected On-Site**
21-05-5
Basic - Employee eating in a food preparation or other restricted area. Employee drink on top of dish machine and on food contact surface in kitchen. Manager removed drinks . **Corrective Action Taken**
12B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Double yellow doors in kitchen have an air gap at bottom and in middle that leads to the outside.
35B-01-4
Basic - Floors not maintained smooth and durable. Floor near walk in cooler and prep table is raised up.
36-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door strips have build up of ice. **Repeat Violation**
14-69-4
Basic - Stored food not covered. Nacho beef cooling in walk in cooler not covered. Manager covered beef with parchment paper. **Corrected On-Site** **Repeat Violation**
08B-12-5
74
Oct 10, 2023
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times in dish washing area. Multiple bins and dishes stored in front of hand wash sink.
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on ceiling in multiple areas of kitchen are rusted. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards stored at make tables on cook line have deep dark grooves. **Repeat Violation**
14-09-4
Basic - Floor area(s) covered with standing water in front of ice makers. **Repeat Violation**
36-22-4
78
Aug 17, 2023
Routine - Food
4 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
78
Dec 27, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen wait station and kitchen bar area. Employee stocked paper towels at both sink areas. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Ceiling tile missing near prep kitchen exposing pipes.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled in cook kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable at bar area. Manager discarded cutting boards. **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 cooks wearing a watch while engaging in food preparation. Manager asked employees remove watches and wash hands. **Corrective Action Taken**
13-07-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- crab meat 67F (12:41-1:41). Employee placed crab meat in walk in cooler to reduce temperature. **Corrected On-Site**
06-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer and bottom of reach in freezer. **Repeat Violation**
14-69-4
Basic - Stored food not covered. Cooked shrimp stored in walk in protein cooler un covered. Employee placed lid over shrimp. **Corrected On-Site**
08B-12-5
64
Aug 26, 2022
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Warmer- sausage grits sauce 128F, shrimp sou 127F, grits 91F, black beans 117F, greens 133F. Manager had employees put food back on stove to reheat to 165F for hot holding. **Corrective Action Taken**
03B-15-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Warmer- sausage grits sauce 128F, shrimp sou 127F, grits 91F, black beans 117F, greens 133F. Manager had employees put food back on stove to reheat to 165F for hot holding. **Corrective Action Taken**
03E-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping pitcher into hand wash sink in wait station near beach entry. Scrub brush and green scrub pads stored in sink in ware wash area. Scrubber stored in sink near prep line. Items were removed from sinks. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar and wait station near beach entry. **Repeat Violation**
31B-02-4
Basic - Heavy Ice buildup in bottom of reach-in freezer. **Repeat Violation**
14-69-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled near back kitchen exit.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor area(s) covered with standing water at entry to beer cooler.
36-22-4
Basic - Ice scoop handle in contact with ice in one of the ice bins in large wait station near ice machines.
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees at bar. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Out side lids to ice machines soiled. Plastic hanging strips at entries to walk in coolers soiled with heavy pink mold like substances.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler in wait station near beach entry.
12B-13-4
Basic - Soda gun dispenser at bar not cleaned at least once every 24 hours. Dispenser nearest to stage un clean.
22-13-5
Basic - Soiled dry wiping cloth in use. Dry soiled cloth stored on food prep table near crab balls.
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 2 soiled wet cloths stored on cutting board at make bar on cook line.
21-09-4
29
Frequently Asked Questions
When was Lulu's last inspected?
The most recent health inspection at Lulu's on file is from Sep 18, 2025. The public record contains 10 inspections in total.
What is the most common violation at Lulu's?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Lulu's.
How does Lulu's compare to other restaurants in Destin?
Lulu's most recently scored 100 out of 100, which is higher than the Destin average of 90.
Has Lulu's inspection record improved over time?
Yes. Recent inspections at Lulu's have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Lulu's means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Lulu's inspected?
Based on the inspection history on file, Lulu's is inspected around three times per year on average.
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