Deerfield-News.com-Deerfield Beach, FL-A recent readers’ choice of Best Matzo Ball Soup from The Sun-Sentinel chose 5 delis, of which 1 was on “The Dirty In Deerfield”, food inspection reports we have covered in the last few years. Ben’s Deli in Boca Raton was closed by State of Florida officials on 2-08-2024. That inspection is listed below.
The other winner with horrid inspections that led to closure is 3-G’s Deli in Delray Beach ON 4-07-25.
Grampa’s in Dania was also chosen by Sentinel Readers had “A HORRID INSPECTION WITH 20 VIOLATIONS” and somehow avoided closure by the state DBPR.
Deerfield-News.com-Deerfield Beach,Fl-Another place I like to eat was closed by State of Florida inspections Ben’s Kosher Deli on Clint Moore and 441 in West Boca. Bugs and Roaches are generally not Kosher the Rabbi and the State of Florida frown on them too. Ronnie Dragoon runs a better operation than what the report below indicates and I hope he gets his Boca crew in order. The complete inspection report from the DBPR is posted below.
Licensee
Name: BEN’Licensee
Name: BEN’S KOSHER DELI License Number: SEA6019269
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 9942 CLINT MOORE RD
BOCA RATON, FL 33496
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/08/2024 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
6 2 2
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
35A-06-4 Basic – Accumulation of dead insects. Observed 2 dead small flying insects on cutting board in prep area next to back door in kitchen **Warning**
38-07-4 Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above ware washing area **Warning**
35A-02-6 High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 50 live small flying insects landing on boxes/shelving holding dry storage items next to back door in kitchen Observed 15 live small flying insects hovering and landing on shelf and bottles on vinegar in prep area next to back door in kitchen. Observed approximately 5 live small insects hovering and landing on equipment/clean wares in ware washing area in kitchen. Observed 1 live small flying insect landing on wall at soda station in front of cook line in kitchen. Observed 3 live small flying insects landing at front deli line soda machine. Observed 3 live small flying insects inside of sealed bag of rye bread stored at front deli line. See Stop Sale **Warning**
50-17-3 High Priority – Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection **Corrected On-Site** **Warning**
35A-05-4 High Priority – Roach activity present as evidenced by live roaches found. Observed 1 live roach on wall above front line steam table on front deli line not in kitchen area **Warning**
01B-03-5 High Priority – Stop Sale issued due to adulteration of food product. Observed 3 live small flying insects inside of sealed bag of rye bread stored at front deli line. **Warning**
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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. inside oven: baked potatoes (114F-122F – Hot Holding) operator states potatoes have been in oven over night. Unknown time out of temperature. **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. inside oven: baked potatoes (114F-122F – Hot Holding) operator states potatoes have been in oven over night. Unknown time out of temperature. See stop sale **Warning**
22-02-4 Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Warning**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. Hand washing sink used to fill up pot with water. Discussed with operator **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487S KOSHER DELI License Number: SEA6019269
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 9942 CLINT MOORE RD
BOCA RATON, FL 33496
Licensee
Name: 3 G’S GOURMET DELI License Number: SEA6007225
Rank: Seating License Expiration Date: 12/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 5869 W ATLANTIC AVE
DELRAY BEACH, FL 33484-8402
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 04/04/2025 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
5 1 0
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
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. Observed Dishwasher (Chlorine 0ppm) Operator retested to Dishwasher (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-02-7 High Priority – Live, small flying insects found Observed 3 small flying insects flying around at bakery and dessert station at front counter. Observed 2 small flying insects at dishwashing area in kitchen flying around . Observed 1 small flying insect at cook line area flying around. Observed 2 small flying insects at dry storage area flying around. **Repeat Violation** **Admin Complaint**
08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed at deli case flip top cooler raw salmon stored over olives. Operator removed. **Corrected On-Site**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at deli case pastrami 44-46F – Cold Holding); chicken (44-46F). Observed at flip top cooler raw burgers (45F). Per operator food not prepared or portioned. Food held in unit less than 4 hours. Observed food stacked too high in deli case. Operator placed raw burger back into walk-in cooler. **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 at grill at cook line cooked onions (94F); cooked mushrooms (108F). Food not under temperature control. Operator placed food back on grill to reheat to 165F or higher. **Corrective Action Taken**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. Observed at handwashing sink near walk in cooler scrubber found inside. Operator removed. **Corrected On-Site**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395
–
Licensee
Name: GRAMPA’S BAGEL BAKERY & DELI License Number: SEA1620508
Rank: Seating License Expiration Date: 12/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 17 SW 1 ST
DANIA BEACH, FL 33004
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 04/30/2024 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 4 11
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda drink on prep table, employee removed **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5 Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Two cell phones next to clean dishes piles in service window. -two cell phones on prep table in rear kitchen -one portable speaker device on prep table. Employee removed all. **Corrected On-Site** **Repeat Violation** **Warning**
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. Cleaning equipment storage rack. **Warning**
08B-38-4 Basic – Food stored on floor. Several containers of cooking oil and baking toppings stored on floor around kitchen area. **Repeat Violation** **Warning**
10-20-4 Basic – In-use tongs stored on equipment door handle between uses. Two tongs on stove handle, employee removed **Corrected On-Site** **Warning**
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. Cashew seeds container- plastic cup , employee removed **Corrected On-Site** **Warning**
22-08-4 Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Rear kitchen- two compartments. **Warning**
02D-03-4 Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cream cheese, fish salad, scallops salad.split pea soup and mushroom soup.-customer self service display. Whoopi pies. **Warning**
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees. In rear kitchen next to prep station. **Warning**
25-06-4 Basic – Single-service articles not stored inverted or protected from contamination. Coffee station- two piles of plastic cups , Employee inverted. **Corrected On-Site** **Warning**
21-08-4 Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, quaternary sanitizer at 200 ppm. **Corrected On-Site** **Warning**
12A-27-4 High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized raw shell eggs , then grabbed clean p,ate to serve hash browns for a different client, using same gloves, after instructed, employee washed hands and put in new pair of gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers boxes over loafs of hot dogs buns. Employee placed on top shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. -Employee touched dirty box of has browns, then continue to work on cook line with same gloves, not hand wash, after instructed, employee discarded gloves and washed hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -potato salad (46F – Cold Holding); pickle herrings (46F – Cold Holding), per employee food held overnight. Employee discarded. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. top shelve- potato salad (46F – Cold Holding); pickle herrings (46F – Cold Holding)-per employee stored overnight. See stop sale. -eggs salad (45F – Cold Holding); portioned smoke salmon (45F – Cold Holding); cranberry chicken salad (45F), per employee held less than 4 hours, ice added for a quick chill. **Repeat Violation** **Admin Complaint**
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. Poster provided. **Corrected On-Site** **Warning**
22-02-4 Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Head of dough mixer machine. **Warning**
16-37-1 Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dishwasher machine. **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. Self service refrigerator-Front counter- portioned assorted cream cheese . **Warning*
