DirtyFLRestaurant Inspection Data

DING A LING DELI

DING A LING DELI in OKEECHOBEE has 7 health inspections on record with an overall food safety rating of 2.7/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

US Highway 441 Southeast
Florida
Okeechobee County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 13556794

Met Inspection Standards

1 high, 1 basic

  • 14-11-5:Basic - Equipment in poor repair: door handle on upright reach in broken. Repeat Violation
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Commercially packaged cheese under raw chicken wings in ziplock bags. Operator removed raw chicken. Corrected On-Site

10/22/2025· 4mo ago

Visit ID: 10901933

Met Inspection Standards

1 high, 1 basic

  • 14-11-5:Basic - Equipment in poor repair: door handle on upright reach in freezer broken.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator prepared breakfast sandwich with bare hands. Operator was educated on proper technique and discarded sandwich. Corrected On-Site

5/20/2025· 9mo ago

Visit ID: 10840277

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

5/15/2025· 10mo ago

Visit ID: 10789373

Follow-up Inspection Required

3 high

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tomatoes in. storage area reach in cooler. Operator removed Raw shell eggs and stored correctly. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked broccoli (51F - Cold Holding); Sliced ham (51F - Cold Holding); Cuban sandwiches (51F - Cold Holding); Milk (51F - Cold Holding); Bulk cold cuts (55F - Cold Holding). Operator removed Raw shell, voluntarily discarded and placed sign on unit that it was out of service. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked broccoli (51F - Cold Holding); Sliced ham (51F - Cold Holding); Cuban sandwiches (51F - Cold Holding); Milk (51F - Cold Holding); Bulk cold cuts (55F - Cold Holding). Operator removed Raw shell, voluntarily discarded and placed sign on unit that it was out of service. **Corrective Action Taken** Warning

1/8/2025· 1y 2mo ago

Visit ID: 8756040

Met Inspection Standards

1 int, 2 basic

  • 14-01-5:Basic - Observed: Bowl or other container with no handle used to dispense food. Employee used a bowl to scoop ice. Employee was educated and used a scoop with a handle. Corrected On-Site Priority: Basic
  • 36-24-5:Basic - Observed: Hole in or other damage to wall at drying rack by triple sink. Priority: Basic
  • 02C-02-5:Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad not date marked. Corrected On-Site Priority: Intermediate

2/15/2024· 2y ago

Visit ID: 8446905

Met Inspection Standards

3 high, 2 basic

  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment at hand washing sink. Operator placed at location. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe at triple sink.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands: employee rewashed hands. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched toast with bare hands and put margarine on. The toast was not being heated. Employee discarded toast. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over cheese in reach in freezer. Operator removed and stored correctly. Corrected On-Site

7/17/2023· 2y 7mo ago

Visit ID: 8367077

Met Inspection Standards

2 high, 3 int

  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Lemons at waiting station. Operator covered. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse: Krab salad (50F - Cold Holding); tuna salad (50F - Cold Holding). Operator removed from service and voluntarily discarded. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime, container of flour soiled. Operator removed flour and brought container to dishwasher for washing. **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. J.W.
  • 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. Ham not date marked. Operator date marked item. Corrected On-Site