DELI LANE CAFE
7230 SW 59 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/3/2025
High Priority
2
Intermediate
0
Basic
6
Total
8
Inspection Details:
- 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.
Food safety inspection conducted on 3/3/2025 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).
Inspection on 9/25/2024
High Priority
9
Intermediate
0
Basic
3
Total
12
Inspection Details:
- 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**
Food safety inspection conducted on 9/25/2024 revealed 12 total violations (9 high priority, 0 intermediate, 3 basic).