LILIS CAFE

Name: LILIS CAFE
Address: 10961 N MILITARY TRL STE 123, PALM BEACH GARDENS, FL, 33410, US
Rating: 63

10961 N MILITARY TRL STE 123, PALM BEACH GARDENS, FL 33410

License #6011573

☕ Café/Breakfast ℹ️

63 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 11 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

LILIS CAFE in PALM BEACH GARDENS currently holds an InspectFL Health Score of 63 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 18 total violations — 8 critical, 5 major, 5 minor.

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The latest inspection on October 29, 2026 shows 11 observation rows: 5 critical, 4 major, and 2 minor.

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Inspector notes

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LILIS CAFE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu eggs Benedict served with soft boiled eggs not identified as raw or undercooked, discussed with operator to add asterisk to menu items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler across from stove top overstocked plastic wrapped cooked sausage (52F - Cold Holding) per chef product not portioned or prepared today and held in unit for approximately 2 hours, discussed with operator product top layer removed and placed in bottom of cooler to chill.
[12A-27-4] 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 then handled clean plates without washing hands, discussed with operator chef washed hands.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line open employee beverage stored on cutting board, discussed with operator who removed drink.
[41-17-4] Spray bottle containing toxic substance not labeled. At dish washing station unlabeled spray bottles containing bleach and degreaser, discussed with operator to label bottles.
[06-09-2] 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. See stop sale. In low boy cooler reduced oxygen packaged mahi mahi and salmon with label to removed before thawing, product fully thawed and held in unit overnight, discussed with operator see stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cook line hollandaise sauce (123F - Hot Holding); sausage gravy (123F - Hot Holding) per chef products prepared on stove top approximately 2 hours ago and hot held in steam table, discussed hot holding requirements, chef placed products on stove top approximately reheat to 165F+ and added water to fill line of steam table.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided stack of incomplete food handler training certificates by IFSEA, discussed with operator to complete training with employees and fill out certificates completely.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. See stop sale. In low boy cooler reduced oxygen packaged mahi mahi and salmon with label to removed before thawing, product fully thawed and held in unit overnight, discussed with operator see stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at cook line raw shell eggs stored above cooked bacon and sausage, discussed with operator who corrected storage of products.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler across from flat top stove pancake batter with egg (60F - Cooling) at 9:20 since 8:40 to 62F at 9:45, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who placed product in walk in cooler to speed chill.