DirtyFLRestaurant Inspection Data

ELLIES DOWNTOWN DELI LLC

ELLIES DOWNTOWN DELI LLC has 8 health inspections on file for its STUART location, with an overall rating of 2.2/5. Recent inspections indicate some food safety concerns.

18 E 6 ST

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/23/2025

Inspection #: Visit ID: 10873799

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at front kitchen
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at back slide door reach in cooler- cooked chicken inside deep metal containers with plastic wrap cover (47F-49F Cooling at 11:15AM since 2:00PM yesterday 9/22) cooked chicken did not cool from 135F to 41F within 6 hours. See stop sale.
  • 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. Observed inside front counter slide door reach in cooler pasta salad (49F - Cold Holding); per operator, pasta salad not prepped or portioned today and left out of temperature for more than 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at back slide door reach in cooler- cooked chicken inside deep metal containers with plastic wrap cover (47F-49F Cooling at 11:15AM since 2:00PM yesterday 9/22) cooked chicken did not cool from 135F to 41F within 6 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside front counter slide door reach in cooler pasta salad (49F - Cold Holding); per operator, pasta salad not prepped or portioned today and left out of temperature for more than 4 hours. See stop sale.
  • 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 onions sitting in plastic container on prep counter at 74F-hot holding Per operator, items placed and left on front counter and used to reheat for orders. Items out of temperature for approximately 1 hour. Advised operator to place items below in reach in cooler to quick chill.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at back slide door reach in cooler- cooked chicken inside deep metal containers stacked on top of each other with plastic wrap cover (47F-49F Cooling at 11:15AM since 2:00PM yesterday 9/22) items did not cool properly from 135F to 41F within 6 hours.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Caesar salad on menu containing raw shell eggs inside Caesar dressing (per operator) with no indication food contains raw animal product. Operator began adding asterisk to properly label Caesar salad dressing Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted on menu or anywhere inside establishment, per operator, restaurant serves in house made Caesar dressing containing raw shell eggs. Emailed consumer advisory to operator at time of inspection Corrected On-Site

Inspection Date: 3/18/2025

Inspection #: Visit ID: 10724559

  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly trap over griddle by food assembly area.
  • 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 shrimp over fruit, both products opened from commercial packaging at reach in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Seasoning and gravy mix stored next to paint primer at dry storage rack by back door. Operator stored properly. Corrected On-Site

Inspection Date: 11/26/2024

Inspection #: Visit ID: 10723870

  • N/A:No Violations Were Observed

Inspection Date: 11/19/2024

Inspection #: Visit ID: 8788899

  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Advised operator to set up three compartment sink with wash, rinse and sanitizing solution. Operator fixed to Chlorine 100ppm.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched face/body, put gloves on, then proceeded to handle clean utensils. Advised operator, 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. At Reach-in Freezer; Raw fish stored above sausages. Operator fixed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top Cooler;ham (49F - Cold Holding) Per operator not prepared or portioned today Held in overfilled container in cooler for less than two hours. Operator made smaller portions and moved to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. At Reach-in Cooler; sliced tomatoes (53F - Cooling)since 9:15@9:37, @10:38 same At this current rate item will not reach 41F within four hours. Operator moved to quick chill **Corrective Action Taken**

Inspection Date: 4/20/2024

Inspection #: Visit ID: 8657328

  • 01B-02-5:High Priority - - From initial inspection : 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. At front counter display cooler; potato salad (51F - Cold Holding) Operator stated item not prepared or portioned today. See stop sale. At glass door reach in cooler, Cole slaw (54F - Cold Holding); onion sauce (51F - Cold Holding) Operator stated items not prepared or portioned today. Held overnight. See stop sale. At cook line flip top cooler; shredded cheese (59F - Cold holding); sliced tomatoes (56F - Cold Holding); chicken salad (55F - Cold Holding); tuna salad (52F - Cold Holding) Products held for less than 4 hours. Advised operator to ice down products to reach 41F. Operator applied ice to products. At front counter display cooler; potato salad (51F - Cold Holding) Operator stated item not prepared or portioned today. See stop sale. - From follow-up inspection 2024-04-20: Shredded cheese 51F-Cold holding Tuna salad 51F-Cold holding, Operator stated items not prepared or portioned today, stored overnight. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; shredded cheese (59F - Cold holding); sliced tomatoes (56F - Cold Holding); chicken salad (55F - Cold Holding); tuna salad (52F - Cold Holding) Products held for less than 4 hours. Advised operator to ice down products to reach 41F. Operator applied ice to products. At front counter display cooler; potato salad (51F - Cold Holding) Operator stated item not prepared or portioned today. See stop sale. At glass door reach in cooler, Cole slaw (54F - Cold Holding); onion sauce (51F - Cold Holding) Operator stated items not prepared or portioned today. Held overnight. See stop sale. - From follow-up inspection 2024-04-20: Shredded cheese 51F-Cold holding Tuna salad 51F-Cold holding See stop sale Admin Complaint

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8527509

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm, 3 compartment sink chlorine 100ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw steaks over waffles. Advised operator of proper storage.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, chicken over steaks, steaks over waffles. Advised operator of proper storage.
  • 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. At front counter display cooler; potato salad (51F - Cold Holding) Operator stated item not prepared or portioned today. See stop sale. At glass door reach in cooler, Cole slaw (54F - Cold Holding); onion sauce (51F - Cold Holding) Operator stated items not prepared or portioned today. Held overnight. See stop sale. At cook line flip top cooler; shredded cheese (59F - Cold holding); sliced tomatoes (56F - Cold Holding); chicken salad (55F - Cold Holding); tuna salad (52F - Cold Holding) Products held for less than 4 hours. Advised operator to ice down products to reach 41F. Operator applied ice to products. At front counter display cooler; potato salad (51F - Cold Holding) Operator stated item not prepared or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; shredded cheese (59F - Cold holding); sliced tomatoes (56F - Cold Holding); chicken salad (55F - Cold Holding); tuna salad (52F - Cold Holding) Products held for less than 4 hours. Advised operator to ice down products to reach 41F. Operator applied ice to products. At front counter display cooler; potato salad (51F - Cold Holding) Operator stated item not prepared or portioned today. See stop sale. At glass door reach in cooler, Cole slaw (54F - Cold Holding); onion sauce (51F - Cold Holding) Operator stated items not prepared or portioned today. Held overnight. See stop sale.
  • 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. At reach in cooler, tuna salad, chicken salad, prepared 1-2 days prior not date marked. Advised operator to date mark food items prepared over 24 hours.

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8526889

  • N/A:No Violations Were Observed

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8382133

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in feta and blue cheese crumbles in cooler at prep area Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Make cook Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between counter and prep tables at cook line Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line Warning
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Facility added dish machine in place of mop sink in kitchen next to 3 compartment sink, mop sink was removed and never relocated. No mop sink at the facility Last approved plans for facility 2009 Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at prep area has rust shelves and debris build up Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go Spoons don't have handles upward Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line cut lemon container Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Vaseline stored on dry storage shelf with food 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. Provided form Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Panini press has debris build up Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility added dish machine in place of mop sink in kitchen next to 3 compartment sink, mop sink was removed and never relocated. No mop sink at the facility Last approved plans for facility 2009. 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. Provided printed form and all employees read and signed Corrected On-Site Warning
  • 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. Pasta salad made on 10/14 and red sauce made on 10/13/23 Warning