DirtyFLRestaurant Inspection Data

BROOKLYN DELI TOO

With 7 inspections documented, BROOKLYN DELI TOO maintains a 3.0/5 food safety rating in INVERNESS. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 7 reports on file

3360 E GULF TO LAKE WHY UN# 7

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

4/6/2026· 1w ago

Visit ID: 13663320

Met Inspection Standards

1 int, 2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Front deli cooler 51F ambient - From follow-up inspection 2026-04-06: Ambient 46F, operator states they just received a food delivery into cooler. **Time Extended**
  • 22-20-5:Basic - - From initial inspection : Basic - Rust like substance in the interior of the ice machine. - From follow-up inspection 2026-04-06: **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Olivia - From follow-up inspection 2026-04-06: **Time Extended**

3/31/2026· 2w ago

Visit ID: 13491889

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Front deli cooler 51F ambient
  • 22-20-5:Basic - Rust like substance in the interior of the ice machine.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front display deli cooler. Ambient temperature 51F. Operator states they took temperatures approximately 1 hour ago and all items were below 41F. Operator moved items to vertical reach in cooler to cool. pasta salad (48F - Cold Holding); cheesecake (47F - Cold Holding); potato salad (47F - Cold Holding); pork deli meat (47F - Cold Holding); cooked chicken (45F - Cold Holding) **Corrective Action Taken**
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Olivia

8/13/2025· 8mo ago

Visit ID: 10938417

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

3/19/2025· 1y ago

Visit ID: 8881568

Met Inspection Standards

1 high, 1 basic

  • 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

9/5/2024· 1y 7mo ago

Visit ID: 8746768

Met Inspection Standards

3 high, 3 basic

  • 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

2/2/2024· 2y 2mo ago

Visit ID: 8502683

Met Inspection Standards

1 high

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024

9/18/2023· 2y 7mo ago

Visit ID: 8389223

Met Inspection Standards

2 high, 1 basic

  • 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