Inspection Report

Florida DBPR Inspection Report
Completed

A'LU MEXICAN CUISINE

1080 GATEWAY BLVD · BOYNTON BEACH · Palm Beach County · FL 33426

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Inspection Summary

Inspection dateSeptember 25, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3434525
Visit number1
Inspection Visit ID8723551
DBPR license6022720

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
5 High Priority0 Intermediate0 Basic0 Critical0 Non-Critical5 Total
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All DBPR Inspector Observations

5 full violation description(s) documented by the inspector during this visit.

High Priority 5

#1High Priority01B-01-4

High Priority – 2 Dented cans of black beans present. See stop sale.

Stop Sale
#2High Priority03D-02-5

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.

Stop Sale
#3High Priority01B-36-5

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.

Stop Sale
#4High Priority01B-38-5

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.

Stop Sale
#5High Priority03D-06-5

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

Stop Sale

Inspector observations synchronized from DBPR on September 24, 2026 12:37 PM.

Violation category totals
Category 1 · Approved food source
3 observation(s)
Category 3 · Time/temperature control for safety food
2 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.