Deerfield-News. com-Deerfield Beach, FL-THIS IS NOT THE FIRST TIME WITH A BAD INSPECTION. PREVIOUSLY, BEN’S HAD A TEMPORARY CLOSURE WHICH DEERFIELD NEWS REPORTED WHEN IT HAPPENED.THAT INSPECTION WAS ON 2-08-2024
The most recent inspection performed by the State of Florida DBPR did not close the deli down but is disappointing at best; they had 16 violations. Of the 16, six were a high priority.
What was once Boca Raton’s best Kosher Deli. While some would argue that, and the fact that they are Kosher, as they are not Shomer Shabbos. I take no pleasure in this post nor did I take pleasure when they had another previous bad inspection that led to a closure.
I was a frequent customer when they first opened and had events catered by them. I met Ronny Dragoon at the counter in his Boca Raton location, and he was very personable. Dragoon is a veteran in the deli business. Dragoon and his Boca Raton staff must do better.
Below is the most recent report, which required a follow-up from DBPR inspectors.
Name: BEN’S KOSHER DELI License Number: SEA6019269
Rank: Seating License Expiration Date: 12/01/2026
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 08/20/2026 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections. 6 4 3
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. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term “critical”, varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors’ training and judgment formulate the overall result of the inspection to ensure the public health and safety. 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
Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Cookline cold holding unit gaskets. 2. Prep area low boy gaskets. 3. Front counter cold holding unit gaskets. **Warning**
Basic – Standing water in bottom of reach-in-cooler. Both Cookline cold holding units. **Warning**
Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler #1- Unwashed lettuce and tomatoes stored over ready to eat marinara. Operator stored all items properly. **Corrected On-Site** **Warning**
High Priority – Dented can present. 1 #10 can fruit cocktail. See stop sale. **Repeat Violation** **Warning**
High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Prep employee put on gloves and handled ready to eat food without first washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site** **Warning**
High Priority – Employee handled soiled dishes and utensils and then picked clean cutting board and food pans without washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site** **Warning**
High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. 1. Walk in cooler #1 – raw smoked salmon stored over ready to eat pickles. 2. Prep area low boy – raw shell eggs stored over ready to eat peppers. Operator stored all items properly. **Corrected On-Site** **Warning**
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. 1. Cookline – low boy – raw fish (45-47F); raw beef burgers (45-50F); fresh garlic in margarine (47-50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 2. Expo triple door – Cole slaw (43-47F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 3. Front counter – 2 door with drawers – hot dogs (49-50F); deli turkey (49-50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Warning**
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline – low boy – raw fish (45-47F); raw beef burgers (45-50F); fresh garlic in margarine (47-50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 2. Expo triple door – Cole slaw (43-47F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 3. Front counter – 2 door with drawers – hot dogs (49-50F); deli turkey (49-50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon. Reviewed menu updating with operator. **Warning**
Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine. **Warning**
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. Several employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.AÂ **Warning**
Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
