DirtyFLRestaurant Inspection Data

YANO'S DELI

13833 WELLINGTON TRACE E8

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/27/2024

Inspection #: Visit ID: 8991248

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator changed to Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1-#10 can of red peppers
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Italian sausage cooked then frozen approximately 1 week prior, as per operator, not date marked. Operator date marked. Corrected On-Site

Inspection Date: 9/30/2024

Inspection #: Visit ID: 8741275

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site Repeat Violation
  • 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. Dishwasher (Chlorine 0ppm) Operator primed; Dishwasher (Chlorine 100ppm) Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touch her glasses, handled dirty food basket from customer table then handled clean basket of food to serve; no hand wash. Advised operator that employee should wash hands.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish fillet in open bag stored over ready to eat pastrami. Operator stored properly.
  • 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. Observed server handled dirty container fetched from customer table then handled clean food basket; no hand wash. Server washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler unit: feta cheese (47F - Cold Holding) As per operator, stored in flip top unit less than 3 hours prior. Not prepped or portioned today. Stored double panned. Operator moved item to quick chill. **Corrective Action Taken**

Inspection Date: 5/22/2024

Inspection #: Visit ID: 8637669

  • N/A:No Violations Were Observed

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8584723

  • 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

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8362909

  • 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.