THE YELLOW DELI

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed floor in kitchen by prep area not smooth or durable in kitchen. Warning - From follow-up inspection 2026-02-23: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch the garbage can and put on gloves with no hand washing, educated employee on importance of handwashing, employee washed hands. Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. Observed in walk in cooler, fan guards are missing on two fans.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup on the prep table, operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees with no hair restraints on.

Basic - Equipment in poor repair. Observed torn gasket in reach in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in the reach in freezer. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed two sanitizer buckets stored on a food preparation table with equipment, operator removed. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed healing ointment healing ointment next to food on spice shelf. Manager rearranged food items to prevent cross contamination. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on slicer blade guard. Employee cleaned and sanitized blade guard. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in small freezer in kitchen. Repeat Violation

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 handles touching food in flour and spelt bins. Manager corrected. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks on prep tables. Manager rearranged drinks to prevent cross contamination. Corrected On-Site Warning - From follow-up inspection 2024-12-03: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in corner ceiling in walk in cooler. Warning - From follow-up inspection 2024-12-03: Time Extended

High Priority - 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. Found at 25ppm corrected to 50ppm. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Observed prepackaged pies made onsite and offered for sale in the storefront for customers to pick up and buy. No labeling on containers. Operator pulled all back and will sell by request until labeled properly. See regulations. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee add beard guard with gloves on then return to station without removing gloves and washing hands. Operator corrected employee who left line and removed gloves and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sandwich prep top cooler at sandwich press area Turkey (51F - Cold Holding); omlette (48F - Cold Holding); sliced cheese (47F - Cold Holding) Observed Turkey (51F - Cold Holding); omlette (48F - Cold Holding); sliced cheese (47F - Cold Holding) operator moved all foods to walk-in and will use time as a public health control with food's starting at 41F or colder at start of time and foods will be used within 4 hours or discarded. Corrective Action Taken

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed large floor stand mixer in splash zone of handsink at kitchen. Operator states kitchen items will move down when oven is repaired.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Beard guard not covering mustache area of beard.

Basic - Food stored on floor. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mixed cut lettuce (50F - Cold Holding); diced cheese (47F - Cold Holding); diced ham (48F - Cold Holding); homemade ranch dressing (51F - Cold Holding) operator state the foods have been in cooler for 1.5 hours and will discard by 430pm. Repair for unit was called this morning still waiting for them to arrive. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside hose Bibb.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed poached egg on menus with no consumer advisory on menus. Consumer advisory is on wall. Manager states she will ad the asterisk and warning to menus. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to tile in storage area. Manager stated roof has been fixed and she will schedule tile to be replaced or painted. Corrective Action Taken

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed serving tray stored behind faucets of handsink at drink prep station. Employee removed and sanitized. Corrected On-Site

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 scoop handle in contact with food on bulk pastry flour container. Employee removed scoop and replaced correctly. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed Bundt cake, muffins, breads , nuts, dried fruits, available to be picked up by customers at front counter area with no packaging labeles. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed glue and label particles still on container after washing.. manager put back through dishwash. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Foods found above 41F in small preptop cooler wells at egg poach station blueberries (47F - Cold Holding); raw shell eggs ambient air (51F - Cold Holding) Manager discarded blueberries and placed eggs under bottom cooler to ambient cool to 41F.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment canning foods by applying heat with no time or temperature control no variance in place no HACCP submitted for approval. See stop sale.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed cream cheese pies and various baked goods sold at front counter without proper labels. Apple sauce and jams.

Basic - Old labels and or glue stuck to food containers after cleaning.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime cutting board, operator removed from service. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. From follow-up inspection 2022-01-31: Not using to sanitize. Using the three compartment sink set up. Operator produced contract for repair this week and will be replaced. Corrective Action Taken

Basic - Ceiling tile with hole in dry storage.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator removed. Corrected On-Site

Basic - Exposed studs/joists/rafters present in food preparation or warewashing area at sink. Operator will paint. Corrective Action Taken

Basic - Hole in or other damage to wall by the three compartment sink.

Basic - No handwashing sign provided at a hand sink used by food employees operator placed sign in location. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning at dishwasher.

Basic - Single-service articles not stored inverted or protected from contamination coffee filters. Operator protected item. Corrected On-Site

Intermediate - - From initial inspection : Observed: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwashing machine at 163 degree final rinse. Priority: Intermediate - From follow-up inspection 2022-01-31: Not using to sanitize. Using the three compartment sink set up. Operator produced contract for repair this week and will be replaced. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate - From follow-up inspection 2022-01-31: All employees less than 60 days. Until next routine inspection. Time Extended