LALO’S BAR & RESTAURANT Inspection – May 21, 2026

High Priority 4

#3High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef, raw chicken, raw shrimp stored over dressings, sauces, cherries, walk-in cooler.

#4High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in the walk-in cooler

#5High Priority29-37-4

High Priority – Spray hose at dish sink lower than flood rim of sink.

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 110F rice was put in overnight to reheat to 165 F . Out less than 4 hours **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#7Intermediate02B-01-5

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna, salmon, tuna tart, samurai roll all need to be marked as raw items on the menu.

#8Intermediate16-37-1

Intermediate – No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic 2

#1Basic22-20-5

Basic – Accumulation of mold-like substance in the interior of the ice machine/bin.

#2Basic10-08-5

Basic – Ice scoop handle in contact with ice.

Florida Food Watch