DELI ON RYE

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken (50F - Cold Holding) overnight; cooked noodles (49F - Cold Holding) overnight; piece of turkey (50F - Cold Holding); cream cheese (50F - Cold Holding); butter (50F - Cold Holding); feta cheese (50F - Cold Holding); hard boiled eggs (51F - Cold Holding); As per employee all products stored overnight Not prepped or portioned today see stop sale display case: potato patties (57F - Cold Holding); roast beef (46F - Cold Holding); brisket (46F - Cold Holding); As per employee display cases have been used for about an hour to make orders Not prepped or portioned today operator moved products to quick chill On prep table: butter (73F - Cold Holding); cream cheese (53F - Cold Holding) out of temperature for an hour Employee placed in ice bath to quick chill Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-01-29: Display case: Egg salad (53F - Cold holding) placed in display case at 8:30am; chicken salad (55F - Cold holding) placed in case at 8:30am; Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw/undercooked: Nova egg and onion, hand sliced nova, bagel mini nova platter, nova platter, nova, not identified raw on menu Repeat Violation Admin Complaint - From follow-up inspection 2026-01-29: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2026-01-29: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200+ppm) Operator correct Triple Sink to (Chlorine 100ppm) Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on to put cream cheese on bread no handwash Employee washed hands Corrected On-Site Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone then touched flip top cooler Employee grabbed bag of tortilla that fell on the floor then grabbed it and placed back in cooler; no handwash Employee moved trash can with their hands then grabbed deep metal container with chicken soup to reheat; no handwash Employees washed hands and sanitized the bag of tortilla and equipment Corrected On-Site Warning

High Priority - Live, small flying insects found One small flying insect between steam table and display case landing on baskets used to hold syrup and single serve items One small flying insect landing on cutting board of the flip top cooler Advised operator to kill fly and sanitize area Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Advised operator to renew license Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw ground beef stored over French fries - not all products commercially packaged. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler: Raw lox stored over sauces Operator stored properly Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken (50F - Cold Holding) overnight; cooked noodles (49F - Cold Holding) overnight; piece of turkey (50F - Cold Holding); cream cheese (50F - Cold Holding); butter (50F - Cold Holding); feta cheese (50F - Cold Holding); hard boiled eggs (51F - Cold Holding); As per employee all products stored overnight Not prepped or portioned today see stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken (50F - Cold Holding) overnight; cooked noodles (49F - Cold Holding) overnight; piece of turkey (50F - Cold Holding); cream cheese (50F - Cold Holding); butter (50F - Cold Holding); feta cheese (50F - Cold Holding); hard boiled eggs (51F - Cold Holding); As per employee all products stored overnight Not prepped or portioned today see stop sale display case: potato patties (57F - Cold Holding); roast beef (46F - Cold Holding); brisket (46F - Cold Holding); As per employee display cases have been used for about an hour to make orders Not prepped or portioned today operator moved products to quick chill On prep table: butter (73F - Cold Holding); cream cheese (53F - Cold Holding) out of temperature for an hour Employee placed in ice bath to 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. Hot box: pastrami (70F - Hot Holding); corn beef (50F - Hot Holding); sauerkraut (55F - Hot Holding) As per employee all products stored 30 minutes ago At steam table: chicken soup (120F - Hot Holding) since 8:30am; lentil soup (108F - Hot Holding) As per employee since 8:30am Operator moved products to reheat to 165+ Corrective Action Taken Warning

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. Emailed to operator Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. macaroni salad (55F at 10:30am / 53F at 11:30 am - Cooling) since 8:00am; white fish salad (53F at 11:30am / - Cooling)since 8:00am Operator moved to quick chill Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee used handwash station to rinse knife Employee dumped water from container into handwash station Advised operator that handwash sink is only for handwashing Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw/undercooked: Nova egg and onion, hand sliced nova, bagel mini nova platter, nova platter, nova, not identified raw on menu Repeat Violation Admin Complaint

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/ Warning

Intermediate - 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. Warning

Intermediate - No soap provided at handwash sink. No soap at handwash station by three compartment sink Operator provided soap Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. No label on bottle of degreaser Advised operator to label bottle Warning

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed brisket (44-45F - Cooling) at 10:28; cooling since 7/22 at 12:15pm. Educated operator on proper cooling procedures. See stop sale. Warning - From follow-up inspection 2025-07-24: Brisket 121F cooling at 1:50; cooling since 1:20 - 115F at 2:09 ; At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in reach in freezer to quick chillTime Extended Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu does not identify raw items. Nova platter, nova spread and nova by weight are all not identified on the menu as raw animal proteins. Educated operator on proper identification of raw animal proteins on menu. Warning - From follow-up inspection 2025-07-24: Same. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed brisket (44-45F - Cooling) at 10:28; cooling since 7/22 at 12:15pm. Educated operator on proper cooling procedures. See stop sale. Warning

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. Observed brisket (44-45F - Cooling) at 10:28 ; cooling since 7/22 at 12:15pm. Educated operator on proper cooling procedures. See stop sale. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at front deli counter, employee using bare hands to retrieve bagel from toaster. Advised operator to use gloves when working with ready to eat food. No approved AOP. Warning

High Priority - Live, small flying insects found Observed approximately 5 small flying insects near coffee station landing on coffee pots, utensils and to go containers and 2 small flying insects by deli counter landing on sauces and utensils. Advised operator to kill and remove flying insects. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2024 Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in reach in freezer, raw ground beef stored over a bag of French fries opened from commercial packaging. Observed in reach in cooler, nova stored over sauces. Educated operator on proper storage procedures and items were stored properly. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Low boy cooler by rear entrance: raw shell eggs (65F - Cold Holding). Per operator not prepared or portioned today. Per operator out of temperature for approximately 1 hour. Advised operator to place into a different cooler to quick chill. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler by rear entrance: pooled raw shell eggs (60F - Cold Holding); sliced cheese (55F - Cold Holding); cooked potatoes (55F - Cold Holding). Per operator not prepared or portioned today. Per operator out of temperature for approximately 1 hour. Advised operator to place into a different cooler to quick chill. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed Quaternary sanitizer tablets stored next to corn starch and spices. Observed Ceiling paint and raid stored over ketchup and to go cutlery. Educated operator on proper storage procedures and items were stored properly. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu does not identify raw items. Nova platter, nova spread and nova by weight are all not identified on the menu as raw animal proteins. Educated operator on proper identification of raw animal proteins on menu. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front deli area 2 containers not stored inverted. Educated operator on proper storage procedures and operator inverted the containers. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at back prep area near rear entrance a wiping cloth used under a cutting board. Educated operator on proper procedures for cutting boards and wiping cloth was removed. Corrected On-Site Warning

Basic - Utensils in poor condition. Observed at back cook line area a broken plastic spatula with a chip at the top. Operator threw away broken spatula. Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/05/13/2018 Warning

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. Warning

Basic - In-use tongs stored on equipment door handle between uses. Main kitchen- observed tongs hanging on oven door handle.

Basic - Soiled dry wiping cloth in use. Observed throughout entire kitchen on cutting boards and prep tables.