AKELS DELI
50 N LAURA ST STE #125
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/11/2025
High Priority
1
Intermediate
5
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Soiled, under slicer
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drinks in kitchen, employee discarded it Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. In walk in cooler
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid is cracked for sugar
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles in hand sink in kitchen and shelf by triple sink, also door frame and gaskets in prep cooler Corrected On-Site Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. Hand sink faucet at front counter is loose
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At front counter by customer, employee placed them in cabinet Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall peeling. By slicer
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 98f new soup placed on burner at 6:30 am, it's 8:40am, employee rapidly reheated it to 165f and explained to him proper procedure **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked sausages opened yesterday early morning, dated by employee Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, employee placed some Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Could not find it Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For cashier only, she read and signed Corrected On-Site Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Filled it up, Corrected On-Site
- 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. Cooking eggs on grill Repeat Violation
Food safety inspection conducted on 2/11/2025 revealed 17 total violations (1 high priority, 5 intermediate, 10 basic).
Inspection on 9/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/12/2024
High Priority
3
Intermediate
4
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 5 dead roaches on shelf under prepping area, 12 dead roaches on floor behind equipment by hand sink, 6 dead roaches behind box freezer, 3 dead roaches in cabinet at front counter, employee cleaned them **Corrective Action Taken** Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, he got one Corrected On-Site Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Under table in kitchen, employee cleaned it Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid on cold cut, employee discarded it Corrected On-Site Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. On corner by warmer and wall by prep table peeling off Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under cooking equipment, also shelf above triple sink and light shield, gasket in box freezer, shelves and vent in walk in cooler Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By grill
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked eggs then grabbed bowl with food and bag of bread, explained to him and he washed hands Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cheese in walk in cooler, not used today, employee discarded it **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f potatoes, employee placed a lid on container in warmer **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer under prep table
- 32-11-5:Intermediate - Lack of toilet tissue at each toilet. Employee placed some Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Cashier
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time on for shelled eggs, blank procedure Corrected On-Site
- 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. Cooking eggs oh grill, no hood, no letter from fire marshal
Food safety inspection conducted on 9/12/2024 revealed 16 total violations (3 high priority, 4 intermediate, 8 basic).
Inspection on 2/23/2024
High Priority
1
Intermediate
3
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On sugar Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Front counter and office Repeat Violation
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lid for prep cooler
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at front counter and kitchen, discarded, Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid for ham
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door frame on prep cooler, shelves above triple sink and light guard above triple sink, shelves in walk in cooler, Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. Faucet in hand sink at front counter is loose
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall peeling by prep table
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 51f sausage on table, mgr placed them in cooler, explained time as public health control **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For eggs, only time, explained to them, emailed procedure Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roast beef cooked on Wednesday, walk in cooler, employee date it Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/23/2024 revealed 15 total violations (1 high priority, 3 intermediate, 11 basic).
Inspection on 9/12/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/12/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/11/2023
High Priority
5
Intermediate
8
Basic
9
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On bulger wheat, employees removed it Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Employee moved it to car Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above to go containers, employee moved them Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Making sandwiches Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bucket with picked in walk in cooler, mgr placed it on shelf Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles in hand sink at cook line, gasket in box freezer, shelves above triple sink are dusty Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Deli meats on cart, kitchen, employee placed them in cooler Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then changed gloves and grabbed bread, explained to him and washed hands, also employee grabbed raw bacon then grabbed tongs to grab cooked chicken, explained to her Corrected On-Site Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One at front counter, employee killed it Corrected On-Site Warning
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. Employee removed cracked egg Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f potatoes, employee reheated them to 165f Corrected On-Site Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner on shelf above clean tray for food, employee moved it Corrected On-Site
- 11-27-4: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 one Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer used last week Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom, employee placed some Corrected On-Site Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee that could not find his card Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Has blank copy, eggs with time on on counter
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook here for more than 2 months, he couldn't find his card
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad made on Friday
Food safety inspection conducted on 9/11/2023 revealed 22 total violations (5 high priority, 8 intermediate, 9 basic).