A'LU MEXICAN CUISINE

Name: A'LU MEXICAN CUISINE
Address: 1080 GATEWAY BLVD, BOYNTON BEACH, FL, 33426, US
Rating: 31.9

1080 GATEWAY BLVD, BOYNTON BEACH, FL 33426

License #6022720

🌮 Mexican/Latin ℹ️

31.9 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 0 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

A'LU MEXICAN CUISINE in BOYNTON BEACH currently holds an InspectFL Health Score of 31.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 55 total violations — 20 critical, 22 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 29, 2026

The most recent inspection was clean, with no violations documented on October 29, 2026.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

82%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

A'LU MEXICAN CUISINE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Passed — No Violations

Disposition: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed Goat birria, fish stock made 10/21 at walk in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Short rib jus made 10/22 with no date mark at walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over fully cooked ground meat at walk in cooler. Operator stored products properly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed Can opener blade soiled with food debris. Operator removed can opener for cleaning and sanitizing.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed At hand sink by pantry flip top cooler and bar.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed Splitter attached at mop sink, no vacuum breaker present.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. citrus aioli (pasteurized eggs) (61F - Cold Holding); avocado cream (heavy cream) (56F - Cold Holding); Caesar dressing (pasteurized eggs) (60F - Cold Holding) Observed sitting out at ambient temperature in squirt bottles on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to time stamp products for remaining 2 hours. Time control procedure emailed to operator.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Alto sham: white rice (133F - Reheating) at 1:42; reheating since 12:00 - 136F at 2:00; Mexican rice (101F - Reheating) at 1:42; reheating since 12:00 - 106F at 2:00; black beans (100F - Reheating) at 1:42; reheating since 12:00 - 107F at 2:00 At current rate of reheating product did not reach 165F within 2 hours. Operator placed products on stove to reheat to 165+F.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed Surface cleaner spray bottle not labeled bar. Operator labeled spray bottle.

Disposition: Warning Issued
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[06-09-1] 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. Per operator, removed from freezer this morning. Operator removed fish from reduced oxygen packaging.
[14-38-4] Food storage container/container lid cracked or broken. Rice bin lid broken. Operator removed lid.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Food splatter on wall by cold station.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator emptied sink and sanitizing via dish machine chlorine sanitizer.
[01B-01-4] Dented/rusted cans present. See stop sale. 2 cans Black beans with deep dents, 1 can hominy heavily rusted.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar Dishwasher (Chlorine 0ppm) Operator changed out chlorine sanitizer, rechecked 100ppm.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Chicken jus made 5/22.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Taco flip top cooler: quinoa (47F - Cold Holding); cabbage slaw (51F - Cold Holding); blended tomato salsa (47F - Cold Holding); shrimp (46F - Cold Holding); Fish (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator iced down products.
[41-10-4] Toxic substance/chemical improperly stored. Grill cleaner next to tomato juice on dry storage shelf. Operator stored chemicals properly.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By dish machine and in prep kitchen. Unable to dispense paper towels by cold station.
[31B-03-4] No soap provided at handwash sink. By dish machine.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine in kitchen prep area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line flip top cooler.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. pork sauce made 12/29, beef consommé made 12/31 at walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Rolling cart blocking hand wash sink by flip top cooler in kitchen.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu with no indicator for raw animal protein.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Short ribs cooked, frozen next day, returned to cooler on 1/9 not date marked at walk in cooler. Educated operator on date tracking procedures.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Used ice bath to calibrate: Inspector thermometer: 32F Chef thermometer: 20F
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vegetable lasagna made 1/10 not date marked at walk in cooler.