Deerfield-News.com-Deerfield Beach, Fl-A brand new restaurant operated near the beach, owned by an experienced restaurateur, and the owner of The Cove had a 10 violation inspection. While we have seen and posted many that are worse, 10 is our cut-off for restaurant inspections. Lucky Lou had 10, of which 2 were High Priority, As a customer of The Cove since 1974 and very happy with the job Lou has done there compared to the previous owners a bit disappointed I have to post this report. Come on, Lou, you and your crew know better. Contrary to what some readers will post any time I have a Dirty In Deerfield food inspection report that is not good, I am not happy and understand the ramifications my post may or may not have, and take no joy in it.
Name: LUCKY LOU’S RESTAURANT License Number: SEA1621357
Rank: Seating License Expiration Date: 12/01/2026
Primary Status: Current Secondary Status: Active
Location Address: 123 NE 20 AVE STE 19 & 21
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/17/2026 Met Inspection Standards
During This Visit
More information about inspections.
2 1 7
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
22-20-5 Basic – Accumulation of black mold-like substance in the interior of the both ice machines near walk in cooler. **Warning**
36-34-5 Basic – Ceiling vents soiled with accumulated dust next to walk in cooler in kitchen. **Warning**
12B-07-4 Basic – Employee beverage container on a food preparation table or next to clean food utensils at cookline in kitchen. Operator removed. **Corrected On-Site** **Warning**
22-08-4 Basic – Interior of Turbo Chef oven has accumulation of black substance/grease/food debris at cookline in kitchen. **Warning**
21-10-4 Basic – Soiled dry wiping cloth in use. Observed dry wiping clothes soiled with food stains and stored in food prep table in prep area. Operator removed. **Corrected On-Site** **Warning**
29-49-6 Basic – Standing water in bottom of Three door Atosta reach-in-cooler opposite cookline in kitchen. **Warning**
36-27-5 Basic – Wall soiled with accumulated grease, food debris, and/or dust at cookline in kitchen. **Warning**
08A-20-5 High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed tray of raw chicken tenders stored in drawer frame above container of raw beef patties at cookline in kitchen. Operator reorganized. **Corrected On-Site** **Warning**
29-42-4 High Priority – Vacuum breaker missing at mop sink faucet on splitter added to mop sink faucet, observed hose attached. **Warning**
16-62-1 Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
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