DirtyFLRestaurant Inspection Data

DELI BOY SUBS

With 7 inspections documented, DELI BOY SUBS maintains a 3.1/5 food safety rating in DAVIE. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

11328 SR 84

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13509928

Follow-up Inspection Required

1 high, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's bathroom. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in low boy cooler employee food not properly identified and segregated from food to be served to the public.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water less 132F on back counter near coffee machine.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter sandwich station sliced American cheese (44F - Cold Holding); sliced provolone (51F - Cold Holding ) in shallow pan per operator not portion or prepared today held out of temperature less 1 hour operator placed ice bag on top of cheese. **Corrective Action Taken** Repeat Violation Admin Complaint

9/2/2025· 6mo ago

Visit ID: 10880889

Follow-up Inspection Required

2 high, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at male and female restroom.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink stored on preparing table in kitchen. Employee removed and stored items correctly. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 2 employees engaged in food manipulation while wearing watches in wrist. Employees removed items. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee engaged in food manipulation without hair restraint. Employee put visor on. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler in kitchen - raw pooled eggs stored over containers of Mayonnaise. Employee sorted correctly. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sandwich station at front - sliced provolone (52F - Cold Holding) as per employee item not portioned or prepared today, items held out of temperature for approximately 1 hour. Employee placed ice bag on top of item.

4/29/2025· 10mo ago

Visit ID: 10800557

Met Inspection Standards
  • N/A:No Violations Were Observed

3/17/2025· 12mo ago

1 high, 3 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw pooled eggs stored over mayonnaise in Traulsen refrigerator. Operator removed and stored properly. Corrected On-Site Warning
  • 53A-05-6: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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area. Operator replenished. Corrected On-Site Repeat Violation Warning
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. -Observed employee training certification incomplete. Certification doesn't shows training dates and trainer food manager certification number. Warning

11/1/2024· 1y 4mo ago

1 int

  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to triple sink. Operator provided item. Corrected On-Site

10/5/2023· 2y 5mo ago

Visit ID: 8517319

Met Inspection Standards

1 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the threshold of exit back door. - From follow-up inspection 2023-10-05: Still observed gap at the threshold of the exit door. **Time Extended**

10/4/2023· 2y 5mo ago

Visit ID: 8340313

Follow-up Inspection Required

2 high, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at front counter- preparing sandwich with out hair restraint. Educate operator of proper safety hygiene.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the threshold of exit back door.
  • 01B-02-5: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 Front Counter -Reach in cooler-observed coleslaw (49F - Cold Holding); potatoes salad (48F - Cold Holding); roasted beef (49F - Cold Holding); ham (45F - Cold Holding). At 10:30- not prepared or portioned today. Per-operator items were hold cold overnight. 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Front Counter -Reach in cooler-observed coleslaw (49F - Cold Holding); potatoes salad (48F - Cold Holding); roasted beef (49F - Cold Holding); ham (45F - Cold Holding). At 10:30- not prepared or portioned today. Per-operator items were hold cold overnight. See stop sale.