J A W DELI CORP

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager on duty at this time. Repeat Violation Admin Complaint - From follow-up inspection 2026-02-12: Observed no currently certified food service manager on duty with four or more employees engaged in food preparation/handling Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (58F - Cold Holding); cheese (58F - Cold Holding); cut tomatoes (60F - Cold Holding) at front line refrigerator. As per operator, items placed in unit from overnight. None of these food items removed from unit since. Observed at 8:47 a.m., cooked pasta found in walk in cooler cooling at 46F. As per operator, pasta cooked placed in walk in cooler from overnight and didn't remove since. Pasta did not cooled from 135F to 41F in a total of 6 hours. Warning - From follow-up inspection 2025-07-30:

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked yucca hot held at 122F and scramble eggs at 124F at front line steam table. Per operator, both items placed in steam table 1.25 hours prior to the inspection. Operator reheat both items to 167-170F. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-07-30: At the time of callback inspection, yucca temp at 117F. Per operator, item cooked 3 hours before the inspection. Operator reheat to 166F.

High Priority - Dented/rusted cans present. See stop sale. -Observed 2 rusted cans with Yams on storage rack.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked pork hot held at 122F at frontline steam table. Per operator, pork cooked and placed in unit 2.5 hours prior to the inspection. Advice operator to reheat pork to 165F. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substances build up on cutting boards in prep station.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in kitchen area. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked ground beef stored in walk in cooler. Per operator, item cooked more than 24 hours ago.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees training expired on 01/3/2024

Basic - Cutting board has cut marks and is no longer cleanable. In kitchen area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee food storage on clean food preparation table next to food items. Operator removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster. Repeat Violation

Basic - Stored food not covered. -Observed an uncovered container with cooked ground beef stored in walk in cooler. Operator covered Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cooked meats in walk-in cooler. Repeat Violation

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked pork at front line hot held at 130F. Per operator, pork cooked 1.50 hours prior to the inspection. Operator increased the temperature on steam table. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink in dishwashing area blocked with vacuum cleaner.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager arrived during the inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at prep station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residues buildup on can rack holder.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed fish and pork thawing at room temperature in prep area. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. -Observed raw eggs stored over carrots in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cooked noodles in walk-in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pasta salad cold held at 47F in showcase cooler. Per operator, item placed in unit from yesterday. Item did not removed from unit since.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pasta salad cold held at 47F in showcase cooler. Per operator, item placed in unit from yesterday. Item did not removed from unit since. See stop sale.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Operator calibrated thermometer to 32F. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed employees training certification expired on 01/03/ 2024.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed female employee food storage on clean in-use cutting board at front line. Operator discarded at will clean and sanitizer cutting board. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. -Observed female employee eating in food preparation area while engaging in food preparation. Repeat Violation

Basic - Food stored on floor. -Observed container with potatoes stored on kitchen floor.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing at room temperature in prep area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth at cookline not stored in sanitizer solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not identified by common name. Operator label container Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed case raw pork cold held at 48°F on food prep table. Per operator, pork placed on table 1 hour prior to the inspection. Operator placed case with pork in walk-in freezer for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fried fish hot held in hotbox at 123°F. Per operator, fish cooked 1 hour prior to the inspection. Operator placed fish in oven for reheat. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink in dishwashing area block with vacuum machine. Operator removed obstructive machine from sink. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. A poster has been given to the operator. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee open container with drinks stored on food preparation table. Operator removed and stored properly.

Basic - Employee eating in a food preparation or other restricted area. -Observed employee drinking from and open container in prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on shelf above food preparation table next to food item. Operator relocate cellular phone. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed sugar container with deep chipped.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoops with handle stored in flour and sugar containers. Operator removed and stored properly.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food debris buildup on can opener holster. Operator clean and sanitizer. Corrected On-Site

Basic - Stored food not covered. -Observed an uncovered container with cooked pork stored in walk-in cooler. Per operator, item placed in cooler from yesterday. Operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli WIC-board ham (45F - Cold Holding); loaf cheese (44F - Cold Holding), per employee food held less than two hours, observed WIC door left open. Operator moved food to WIF for a quick chill Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. scrambled eggs (120F - Hot Holding), per employee food hot ho,ding less than two hours, employee reheated to 170F. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm). Operator empty bucket, made new solution, chlorine sanitizer at 100 ppm Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed 3 bracelets. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. December1, 2022, observed new license, with expiration date December 1, 2023 Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding display ; cut tomatoes (49F - Cold Holding); board ham (55F - Cold Holding); per employee food held less than two, hours, operator moved food to WIC for a quick chill Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-stuffed fried plantains (119F - Hot Holding); potato croquettes (120F - Hot Holding), per employee hot holding food less than two hours, observed food store on double panned, employee reheated in microwave to 175F and stored back on single panned. Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided and explained

Basic - Clean utensils or equipment stored in dirty drawer or rack. Cooking equipment and store pans on dirty rack by rear kitchen

Basic - Cutting board has cut marks and is no longer cleanable. Two cutting boards on rear kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic measure cup handle, inside lemonade container, operator removed Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Rear kitchen above prep table and triple sink

Basic - Working containers of food removed from original container not identified by common name. White containers of seasoning, salt, and chicken base. Operator labeled Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live fly behind front counter in kitchen, no food contact.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken breast stored over raw fish on shelf inside walk in cooler in kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --Observed fried pork, fried fish (92-100 - Hot Holding) at steam table in kitchen. Operator states holding over 4 hours, instructed to immediately discard foods.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed butter (50 - Cold Holding) on shelf below sandwich make table in kitchen. -Observed milk (59 F - Cold Holding) at coffee station behind front counter in kitchen. Operator states holding less than four hours, instructed to move to reach in coolers to cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fried pork, fried fish (92-100 - Hot Holding) at steam table in kitchen. Operator states holding over 4 hours, instructed to immediately discard foods.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed speed cart blocking hand wash sink in ware wash area in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -Throughout food preparation areas in kitchen.

Basic - No suitable facilities provided to store employee clothing and other possessions. -Observed employee purses stored throughout food preparation areas behind front counter in kitchen.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Observed quaternary ammonium sanitizer bucket 0 ppm, person in charge discarded solution, replenished and retested 200 ppm. Corrected On-Site

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -Observed floor tiles missing behind front counter and throughout kitchen. - From follow-up inspection 2021-08-25: Time Extended