DirtyFLRestaurant Inspection Data

DELI LANE CAFE

7230 SW 59 AVE

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/3/2025

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door to garbage area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed at cook line area. Operator advised employee to clean. **Corrective Action Taken**
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with sugar. Operator removed. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at all ovens and microwaves with accumulation of grease.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of whole chicken in standing water to defrost. Operator placed under running water. Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at storage area. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in coolers, raw salmon and shelled eggs stored over fries. Operator began to rearrange cooler. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line hollandsise (81F - Cold Holding). As per operator about 1 hour.

Inspection Date: 9/25/2024

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a watch while preparing food at kitchen area.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between the toaster and shelf above preparation table. Operator removed the knives. Corrected On-Site Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At storage area. Repeat Violation
  • 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. Observed an employee touching the pancakes with bare hands to put it on a dish at preparation area. Operator was informed that ready to eat food cannot be touched with bare hands. Operator put gloves on. 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. Observed raw salmon and raw white fish stored over chicken tenders and French fried at two door reach in freezer preparation area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese at reach in cooler preparation area. And observed raw hamburger patties stored over deserts at shelves walk in cooler. Repeat Violation
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed marinade sauce date 9-14-2024. Eleven days ago at walk-in cooler. Operator discarded the product. **Corrective Action Taken**
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed marinade sauce date 9-14-2024. Eleven days ago at walk-in cooler. Operator discarded the product. **Corrective Action Taken**
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee used the same gloves to eggs wash the bread for French toast and with the same gloves touched the cheese at preparation area. Operator was instructed that he need to change gloves when changing tasks.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ham (57 F - Cold Holding) at preparation table. As per operator for the rush of breakfast time. Operator put the product under ice bath for rapid cooling. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausages (101 F - Hot Holding); Canadian bacon (90 F - Hot Holding) next to grill. As per operator for less than two hours. Operator moved the products to the grill to be reheated. **Corrective Action Taken** Repeat Violation
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200 ppm) at preparation area under shelf. Repeat Violation

Inspection Date: 3/25/2024

Inspection #: Visit ID: 8503916

  • 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. Observed an open glass of water at cutting board reach in cooler preparation area.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a spatula between shelf and tray above grill.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At storage area. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored over pasteurized liquid eggs at walk-in cooler. And observed raw shell eggs stored over cheese at reach in cooler preparation area. Operator relocated the shell eggs. **Corrective Action Taken**
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs at room temperature. As per operator for breakfast rust time. Operator moved the shell eggs to reach in cooler for rapid cooling. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausages (72 F - Cold Holding) at preparation table next to the grill. As per operator for less than 30 minutes. Operator moved the sausages to the reach in cooler for rapid cooling. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (120 F - Hot Holding) at shelf above stove. Operator moved the potatoes to the grill to be reheating. **Corrective Action Taken** Repeat Violation
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm). Operator added water to get 100 ppm. Corrected On-Site Repeat Violation

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8503415

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-11-29: Exterior door has a gap at the threshold that opens to the outside. Warning **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At storage area. Warning - From follow-up inspection 2023-11-29: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At storage area. Warning **Time Extended**

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8363198

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between the cutting board and preparation table. Operator moved the knife. Corrected On-Site Repeat Violation Warning
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At storage area. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over bacon at walk-in cooler. Operator relocated the shell eggs. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs on kitchen preparation table at ambient temperature. As per operator for about two hours. Operator put the eggs on ice bath for rapid cooling. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white eggs (75 F - Cold Holding); pooled eggs (74 F - Cold Holding) at kitchen preparation table. As per operator for about two hours. Operator put the products under ice bath for rapid cooling. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausages (101 F - Hot Holding) at preparation area next to grill. As per operator for less than one hour. Operator moved the product to the reach in cooler to cooling down. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm) under preparation table. Operator added water to get 100 ppm. Corrected On-Site Warning
  • 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.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw smoked salmon doesn't identify on the menu as raw. Warning
  • 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. Warning

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(1,565 reviews)

Price Level

$$

Opening Hours

Monday:7:00 AM – 10:00 PM
Tuesday:7:00 AM – 10:00 PM
Wednesday:7:00 AM – 10:00 PM
Thursday:7:00 AM – 10:00 PM
Friday:7:00 AM – 11:00 PM
Saturday:7:00 AM – 11:00 PM
Sunday:7:00 AM – 10:00 PM
✓ Currently Open

Features

✓ Bar
✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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Enriched Reports: 0 of 0