La Lupe Mexican Restaurant
Last inspected: Jan 16, 2026
26
Score
La Lupe Mexican Restaurant, located at 625 E Atlantic Blvd in Pompano Beach, Florida, underwent a high-risk inspection on January 16, 2026, with a score of 26. This inspection identified 3 critical, 4 major, and 10 minor violations, including issues with utensil storage and the display of their operating license. While previous inspections have mostly fallen into the medium-risk category, this most recent inspection noted several areas requiring attention.
9
Inspections
3
Critical latest
4
Major latest
10
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
26
Sep 8, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
67
Jun 24, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
55
Nov 22, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
64
Aug 8, 2024
Routine - Food
No violations found.
100
Feb 1, 2024
Routine - Food
1 critical violation. 1 major violation.
78
Oct 31, 2023
Routine - Food
1 critical violation. 3 minor violations.
74
Feb 6, 2023
Routine - Food
4 critical violations. 6 major violations. 8 minor violations.
20
Sep 27, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
41
Violations — Jan 16, 2026 Inspection
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in container soiled with food debris on rack in kitchen. Employee placed items in three compartment sink to be washed. **Corrective Action Taken**
24-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Two employees preparing food without hair restraints. Educated employees on wearing proper hair restraints.
13-03-4
Basic - Equipment in poor repair. Shelf broken in low reach in cooler in kitchen.
14-11-5
Basic - Food stored on floor. 1). Cases of whole tomatoes stored on floor in back room. Advised employees to remove food from floor. 2). Bag of tamarind stored on floor in back room . Advised employees to remove food from floor. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in female bathroom.
31B-04-4
Basic - Portable water tank not enclosed or sloped to drain properly.
29-01-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in kitchen.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef in packages being thawed in 3 compartment sink in standing water. Beef at 41 F. Educated employee on proper thawing procedures. Beef was placed in cooler. **Corrected On-Site**
06-01-5
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. In 3 door cooler, Yellow Rice (61F - Cold Holding); Pinto Beans (47F - Cold Holding);per operator foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Advised employee to discard food. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 3 door cooler, Yellow Rice (61F - Cold Holding); Pinto Beans (47F - Cold Holding);per operator foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Advised employee to discard food. See Stop Sale.
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pinto Beans (136F - Reheating) at 11:50 am , since 11 am, to 134 F at 12:27 pm. At this rate, food will not reach to 165 F within 2 hours. Food was placed on stove to reheat. **Corrective Action Taken**
03E-02-5
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 poster to operator.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table top can opener soiled with grease and food debris. Employee washed and sanitized can opener soiled. **Corrected On-Site**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Non-pitting surface rust on food-contact equipment. Interior of microwave, under glass, rusted.
22-31-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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