BROOKLYN DELI TOO
3360 E GULF TO LAKE WHY UN# 7
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
1
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in reach in cooler. Operator segregated and labeled employee drink bin. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/25
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Employee cooking bacon on flat top griddle
Food safety inspection conducted on 3/19/2025 revealed 3 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 9/5/2024
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2021 license displayed. Manager printed out current t license and displayed. Corrected On-Site Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. One dead roach in empty hot holding well in standing water. Manager cleaned out well and sanitized. Corrected On-Site
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Long braids employee hair hanging past shoulders. Spoke with manager about needing more efficient hair restraint.
- 12A-10-4: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. Employee put hair up, no hand wash gloves on. Spoke with manager about hand wash.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 eggs with cracked shells on cook line. Manager voluntarily discarded. Corrected On-Site
- 41-15-5: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 over 200 ppm chlorine. Manager redid bucket and it rested at 50 ppm. Corrected On-Site
Food safety inspection conducted on 9/5/2024 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 2/2/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024
Food safety inspection conducted on 2/2/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/18/2023
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 25-05-4:Basic - Single-service articles improperly stored. Sleeve of plastic wrapped to go boxes stored on the floor in front counter area. Operator placed on top of box. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta salad (45F - Cold Holding) operator states the cooler door had been open to stock boars head products. Ambient temperature in cooler is 47F. Recheck 43 ambient 40F. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cheese on front counter, operator states it was removed from refrigeration at 9am and time marked. Corrected On-Site
Food safety inspection conducted on 9/18/2023 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).