Lilis Cafe
Last inspected: Feb 17, 2026
74
Score
Public records show 12 inspections at Lilis Cafe stretching back to 2022. Lilis Cafe was last inspected on Feb 17, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to five violations per visit.
“Employee cracked raw shell eggs” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Palm Beach Gardens restaurant, which scores around 81. The record is unremarkable in either direction.
12
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee dipping bread in raw shell eggs French toast egg wash and touching clean utensils and other ready to eat foods without changing gloves and washing hands before; manager educated; employee washed hands; **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-17: Employee handled raw shell eggs and without washing hands employee handled sliced cheese, discussed with employee who washed hands. **Admin Complaint** **Corrected On-Site**
12A-12-4
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders over steaks not commercially packaged in freezer at prep area in the back Stored properly **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-17: In reach in freezer open bag of raw chicken tenders stored above raw ground sausage links, discussed with chef who corrected storage of products. **Admin Complaint** **Corrected On-Site**
08A-17-6
74
Dec 17, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Aug 18, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Sewage and Wastewater Properly Disposed
FL-27
43
Feb 18, 2025
Routine - Food
No violations found.
100
Feb 17, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
19
Jul 31, 2024
Routine - Food
No violations found.
100
Jul 30, 2024
Routine - Food
9 critical violations. 5 major violations. 4 minor violations.
View 18 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over cooked potatoes; raw beef over cooked chicken wings not commercially packaged in reach in freezer at prep station at the back of the kitchen Stored properly **Corrected On-Site**
08A-02-6
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw burgers and fish over cooked hash brown potatoes in drawers at cook line ( top drawer contained raw foods). Raw shell eggs and egg wash over cooked bacon in reach in cooler at cook line ; Raw smoked salmon over cooked potatoes in 3 door reach in cooler at cook line; Raw bacon over cooked turkey; raw sausage over corn beef hash on the speed rack in walk-in cooler; all stored properly **Corrected On-Site**
08A-14-5
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used in direct contact with bread at cook line; removed **Corrected On-Site**
14-31-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and touched and opened cooler lid to grab more raw shell eggs without changing gloves and washing hands; **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dishwasher with dirty dishes and unloading cleaning dishes afterwards without washing hands; observed one handwashing sink only in the entire kitchen and prep area; Educated; employee washed hands; **Corrected On-Site**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw cheese steak meet and after started to cook pancakes without washing hands before; educated; employee washed hands; **Corrected On-Site**
12A-12-4
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 touched bread toast placed on the plate and served the costumer; no AOP in place; educated ; operator provided tongs; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy 119-142 F ( - Hot Holding) in steam table at cook line; food not covered or stirring; food out of temperature for approximately 30 minutes; advised operator to cover and stir food frequently **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding);at toast area; as per operator outside since 7 am; emailed and printed form during inspection;,placed on TPHC for 7-11 waffle batter (62F - Cold Holding);in cooler at servers area; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes due to being left outside while making waffles; advised to place on ice bath or add on TPHC form; **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and printed poster **Corrected On-Site**
11-07-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine sanitizer bucket
16-33-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink after touching dirty dishes and touched clean dishes to unload dishwasher. Educated; observed only one handwashing in the entire kitchen and dishwasher area;
12A-03-4
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 and posted during inspection; **Corrected On-Site**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken soup (135-133F - Cooling)at 10:00 to 132 at 10:26 since 8:30; chicken soup (100-98F - Cooling)at 10:00 to 97 F at 10:26 since 8:30 on prep table at the back of the kitchen; food cooled while covered and stored in big plastic bins; food moved to reach in freezer; **Corrective Action Taken**
03D-15-4
Basic - Working containers of food removed from original container not identified by common name. Sauces in plastic bottles; flour and sugar containers not labeled; educated operator; suggested to label; **Corrected On-Site**
02D-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); fixed to 50 ppm; **Corrected On-Site**
21-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep station at cook line; removed **Corrected On-Site**
12B-07-4
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. Removed from packaging **Corrected On-Site**
06-09-1
13
Feb 1, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, proceeded to flip potatoes, touch many utensils without washing hands; educated operator; employee ignored suggestions and continued to plate foods; **Warning** - From follow-up inspection 2024-02-01: Employee cracked eggs touched pans and pots and proceeded to cook an omelette; educated ; employee washed hands **Admin Complaint** **Corrected On-Site**
12A-27-4
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched personal phone and water cup; stared cooking food like hash browns without changing gloves and washing hands; educated operator; advised to wash hands; **Warning** - From follow-up inspection 2024-02-01: Server touched note pad and pen ; put gloves on to toast bread; didn't wash hands; operator educated **Admin Complaint**
12A-07-5
74
Jan 31, 2024
Routine - Food
7 critical violations. 1 major violation. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (101-89F - Hot Holding); under flat top ; as per operator food kept from 7:00-11:00 am; no form no time tracking ; reviewed TPHC and emailed form ; **Corrective Action Taken** **Warning**
03B-01-6
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. sliced tomatoes (48-52F - Cooling)at 8:33 to 54 F at 8:50 since 7:00 ; in 3 door sandwich table at cook line ; at this rate food will not reach 41 F or below within 4 hours ; operator decided that will discard food at 11:00 am; emailed TPHC. form **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (60F - Cold Holding); feta (60F - Cold Holding); cooked potatoes (57F - Cold Holding); in three door sandwich table at cook line; as per operator foods not prepared or portioned today; foods out of temperature for approximately 2 hours; operator chose to add foods on TPHC form and discard at 11:00 am; emailed and reviewed form; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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 touched cooked potatoes with bare hands while plating the food; operator educated; **Warning**
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched personal phone and water cup; stared cooking food like hash browns without changing gloves and washing hands; educated operator; advised to wash hands; **Warning**
12A-07-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, proceeded to flip potatoes, touch many utensils without washing hands; educated operator; employee ignored suggestions and continued to plate foods; **Warning**
12A-27-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came to cook line from the back; started cooking foods , didn't wash hands before; Educated operator; **Warning**
12A-16-4
Intermediate - No soap provided at handwash sink at cook line; Operator provided **Corrected On-Site** **Warning**
31B-03-4
Basic - Soiled dry wiping cloth in use- all throughout cook line and prep stations; removed **Corrected On-Site** **Warning**
21-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table at cook line and coffee station; removed **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatulas stored on soiled cloth rags at cook line; removed **Corrected On-Site** **Warning**
10-02-4
27
Aug 21, 2023
Food-Licensing Inspection
2 critical violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
70
Jan 30, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top - double pan - cooked sausage (112F - Hot Holding) held under 2 hours - operator moved to stove to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink - plastic container in sink - operator removed. **Corrected On-Site**
31A-09-4
Basic - Single-service articles improperly stored. Operator inverted coffee filters. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Food not stored at least 6 inches off of the floor. Case of chicken on walk in floor - operator moved to shelf. **Corrected On-Site**
08B-47-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from prep station. **Corrected On-Site**
12B-07-4
67
Aug 9, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
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. sauté make table - shredded cheddar cheese (51F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté make table - shredded cheddar cheese (51F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. Wait station - butter (65F) was sitting out at room temperature under 4 hours - operator moved to freezer for quick chill. Reviewed TPHC procedures and emailed copy to operator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Single-service articles improperly stored. Coffee filers not stored inverted - operator inverted. **Corrected On-Site**
25-05-4
70
Frequently Asked Questions
When was Lilis Cafe last inspected?
The most recent health inspection at Lilis Cafe on file is from Feb 17, 2026. The public record contains 12 inspections in total.
What is the most common violation at Lilis Cafe?
Across the inspection record, “employee cracked raw shell eggs” has been cited three times, more than any other issue at Lilis Cafe.
How does Lilis Cafe compare to other restaurants in Palm Beach Gardens?
Lilis Cafe most recently scored 74 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Lilis Cafe's inspection record improved over time?
No. Recent inspections at Lilis Cafe have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lilis Cafe 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 Lilis Cafe inspected?
Based on the inspection history on file, Lilis Cafe is inspected around three times per year on average.
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