Moe's Deli & Grill
1330 S Federal Hwy, Deerfield Beach, FL 33441 · Permanent Food Service · License 1622553
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection3 high priority (1 fixed on the spot), 3 intermediate, 4 basic (1 repeat)-29
- Complaint after follow-up on Oct 9Counts in full until a follow-up finds the problems fixed-20
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 11, Employee health: 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.
Observed same
Administrative complaint
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Operator unable to find.
Administrative complaint
Basic2
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed same
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed same
More time given
- First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed tray of raw shell eggs stored on shelf above cooked eggplant. Operator reorganized.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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 employee handling personal cell phone with gloved hands and then handling bread immediately after without first hand washing and changing gloves.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee enter the establishment then kitchen, donned new gloves and handled foil pans for food without first handwashing.
Intermediate3
Code 11, Employee health: 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 operator Employee reporting agreement electronically.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink next to triple sink.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Observed Sanitizer Bucket (Chlorine 0ppm), per operator bucket contains sanitizer and detergent mix. Operator discarded and remade sanitizer.
Fixed on the spot
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine 0ppm) in kitchen. Operator discarded and remade.
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloths stored in handsink basin and on food prep table in kitchen.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed spoons, spatulas, and utensils in containers at cookline in kitchen, not stored inverted or protected.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.