YANO'S DELI
13833 WELLINGTON TRACE E8, WELLINGTON 33414
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 5/22/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/21/2024
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.Ovens, microwave, reach in cooler Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of Reach in cooler Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Warning
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) remade. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (54F - Cooling) at 10:27 am to 54F at 10:50 am since 10:15 am; in bottom reach in cooler. At this rate tomatoes will not cool to 41F within 4 hours. Tomatoes stacked in covered container. Lid removed. **Corrective Action Taken** Warning
- 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. Warning
Food safety inspection conducted on 3/21/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 1/4/2024
High Priority
6
Intermediate
2
Basic
1
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: tomato sauce (106F at 2:08pm- Cooling) As per operator cooling more than 2 hours. Item did not cool to 70F with 2 hours. See stop sale.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed application during inspection. **Corrective Action Taken**
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server touched dirty food tray and then touched bowl with macaroni pasta and plate; no hand wash. Employee washed hands. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: tomato sauce (106F at 2:08pm- Cooling) As per operator cooling more than 2 hours. Item did not cool to 70F with 2 hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At back counter near flip top reach in cooler: portion cups of macaroni salad (65F - Cold Holding) As per operator placed on counter 10mins ago. Not prepared or portioned. Brie cheese (56F - Cold Holding) As per operator cheese was placed in cooler 20 mins ago. Item was double panned. Operator moved both items to walk in cooler to quick chill. **Corrective Action Taken**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine solution was 200+ ppm. Operator changed to chlorine solution of 100ppm. Corrected On-Site
- 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. Emailed to operator. **Corrective Action Taken**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees( servers). To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 1/4/2024 revealed 9 total violations (6 high priority, 2 intermediate, 1 basic).