DirtyFLRestaurant Inspection Data

GOURMET DELI HOUSE

Lake Worth Road
Florida, 33463
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/24/2025

Inspection #: Visit ID: 10700150

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At cook line bottle of cooking oil not properly labeled. Discussed with operator who added label. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer open container of raw Turkey patties stored above bagels, operator moved products and corrected storage. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs with gloves then rinsed gloves off with water and dried with paper towels and proceeded to handle clean tongs. Discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 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. In flip top cooler sliced cheese (51F - Cold Holding) per operator product not portioned or prepared today. Per operator product left In cooler overnight operator discarded top portion of over-stacked product. see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler sliced cheese (51F - Cold Holding) per operator product not portioned or prepared today. Per operator product left In cooler overnight operator discarded top portion of over-stacked product. see stop sale. Repeat Violation Admin Complaint
  • 03E-04-5:High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. In steam cabinet corned beef (90F - Reheating)at 9:15 since 8:00 to 124F at 10:05; brisket (107F - Reheating) at 9:15 since 8:00 to 117F at 10:05. At this current rate product did not reach 135F within 2hours operator moved products to oven to reheat to 165F+ rapidly. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At front counter Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to 100ppm Corrected On-Site Warning

Inspection Date: 10/21/2024

Inspection #: Visit ID: 8737674

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- bottle of water inside cooler at salad station Removed Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers throughout kitchen
  • 01B-14-4:High Priority - 3 Shell eggs in use or stored with cracks or broken shells at cook line; See stop sale.
  • 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 asked employee to wash hands; employee washed hands Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over cooked pasta on speed rack in walk-in freezer - not commercially packaged Advised to store properly
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon over cooked foods like beef in walk-in cooler; stored properly Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched pants and cap and touched corned beef without changing gloves ; Operator educated and employee washed hands and changed gloves ;
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallion cream cheese (44F - Cold Holding); Salmon (46F - Cold Holding);in display case #3 at front counter ; as per operator food not prepared or portioned today ; food out of temperature for approximately 1 hour; food moved to different cooler **Corrective Action Taken**
  • 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 - sliced tomatoes, potato salad, Cole slaw at different stations throughout the kitchen; operator time marked 8:00-12:00 pm; Corrected On-Site
  • 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. corned beef 98-113 Reheating at 10:25 since 8:30 ; in steam table by expo line; at this rate food will not reach 135 F within 2 hours; food moved to the stove to reheat to 135F ; **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored- rubbing alcohol bottle nest to foods like syrups and gems Removed 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. Printed during inspection Corrected On-Site
  • 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. Emailed and printed form during inspection Corrected On-Site

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8617404

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observe employee without hair restraint preparing food preparation. Employee put on hair restraint. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observe at Sanitizer Bucket (Quaternary 0ppm); operate correct to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe ice Shute at soda machine with mold like substance.

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8575015

  • N/A:No Violations Were Observed

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8459331

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 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...sour cream 48F , butter 61°F, cream cheese 59°F , in flip top reach in cooler server station, food not portion or prep today , food being held more than 4 hours .... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 3:23pm slice tomatoes 45° F in daily reach in cooler , per employee food was prep at 11 am, Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 48F , butter 61°F, cream cheese 59°F , in flip top reach in cooler server station, food not portion or prep today , food being held more than 4 hours . Stop sale issue . Chef discarded food. .... Coleslaw 53°, potato salad 56°, cheese 51°, cut tomatoes 51° , cut lettuce 53° in daily flip top reach in cooler , per chef food being held less than 4 hours , employee removed food to walk in cooler . **Corrective Action Taken** Warning
  • 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... pasta for soup at holding area at server station being held less than 4 hours. Employee time marked. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 3:23pm slice tomatoes 45° F in daily reach in cooler , per employee food was prep at 11 am, stop sale issue. Employee discarded food. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink daily station .employee provided Corrected On-Site Warning

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8358801

  • N/A:No Violations Were Observed