A'lu Mexican Cuisine
Last inspected: Mar 16, 2026
78
Score
A'lu Mexican Cuisine has been inspected seven times since 2023. The most recent visit was on Mar 16, 2026. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited two times.
Among Boynton Beach restaurants, this is a fairly standard result. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-16: Same. Operator is having a low temperature dish machine installed this week. **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vegetable lasagna made 1/10 not date marked at walk in cooler. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-16: Beef consommé made 3/13 not date marked at walk in cooler. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine in kitchen prep area. **Warning** - From follow-up inspection 2026-03-16: Same. **Time Extended**
22-20-5
78
Jan 13, 2026
Routine - Food
1 critical violation. 7 major violations. 2 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. pork sauce made 12/29, beef consommé made 12/31 at walk in cooler. **Warning**
01B-24-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. **Repeat Violation** **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Short ribs cooked, frozen next day, returned to cooler on 1/9 not date marked at walk in cooler. Educated operator on date tracking procedures. **Corrected On-Site** **Warning**
02C-04-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Used ice bath to calibrate: Inspector thermometer: 32F Chef thermometer: 20F **Warning**
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vegetable lasagna made 1/10 not date marked at walk in cooler. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Rolling cart blocking hand wash sink by flip top cooler in kitchen. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu with no indicator for raw animal protein. **Warning**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine in kitchen prep area. **Warning**
22-20-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line flip top cooler. **Corrected On-Site** **Warning**
12B-13-4
39
Sep 16, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Batteries empty. **Warning** - From follow-up inspection 2025-09-16: No measuring device. Battery compartment wet. **Time Extended**
16-62-1
90
Sep 15, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Beef 45F-46F delivery, in walk in cooler, delivered today. Buttermilk 48F, pollack 48F, Tongue 55F, shrimp 49F, In prep cooler on cook line. Kept over night in unit, not prepped or cooked today. See stop sale **Warning**
03A-21-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Buttermilk 48F, pollack 48F, Tongue 55F, shrimp 49F, In prep cooler on cook line. Kept over night in unit, not prepped or cooked today. Beef 45F-46F delivery, in walk in cooler, delivered today. **Warning**
01B-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Batteries empty. **Warning**
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products. Left probe thermometer with chef. **Corrected On-Site** **Warning**
05-08-4
Intermediate - No soap provided at handwash sink to the right of dish machine. Operator provided. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pulled goat date marked 8.5.25 frozen and thawed 2 days ago, in walk in cooler. Chef put proper date marked on container. **Corrected On-Site** **Warning**
02C-08-5
Basic - Old labels stuck to food containers after cleaning on shelf across cook line. Operator removed. **Corrected On-Site** **Warning**
16-46-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No detergent connected to dish machine. Food still stuck to plates. **Warning**
16-55-4
43
Jan 29, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times crate inside sink. Chef removed. **Corrected On-Site**
31A-09-4
Basic - Raw onions not washed prior to preparation on cook line. Operator washed the onions. **Corrected On-Site**
08B-39-4
Basic - Employee beverage container on a food preparation table at cook line. Chef removed. **Corrected On-Site**
12B-07-4
82
Sep 25, 2024
Routine - Food
5 critical violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese sauce 56F-60F in walk in cooler. Cheese sauce was cooked yesterday 3pm according to chef. Cheese sauce stored in a deep covered container. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese sauce 56F-60F in walk in cooler. Cheese sauce was cooked yesterday 3pm according to chef. Cheese sauce stored in a deep covered container.
01B-36-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Home made salsa 48F-46F in walk in cooler, made fresh yesterday from whole tomatoes. Kept in a deep covered container.
01B-38-5
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. Home made salsa 48F-46F in walk in cooler, made fresh yesterday from whole tomatoes. Kept in a deep covered container. See stop sale
03D-06-5
High Priority - 2 Dented cans of black beans present. See stop sale.
01B-01-4
47
Oct 31, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was A'lu Mexican Cuisine last inspected?
The most recent health inspection at A'lu Mexican Cuisine on file is from Mar 16, 2026. The public record contains seven inspections in total.
What is the most common violation at A'lu Mexican Cuisine?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at A'lu Mexican Cuisine.
How does A'lu Mexican Cuisine compare to other restaurants in Boynton Beach?
A'lu Mexican Cuisine most recently scored 78 out of 100, which is about the same as the Boynton Beach average of 79.
Has A'lu Mexican Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at A'lu Mexican Cuisine have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at A'lu Mexican Cuisine 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 A'lu Mexican Cuisine inspected?
Based on the inspection history on file, A'lu Mexican Cuisine is inspected around three times per year on average.
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