New York Marina Deli

1453 SE 17 St, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1610516

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Nov 2, 2026 (6 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic (4 repeats)
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct262026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  Observed same
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed same
  More time given
Official report, on the Florida DBPR website
First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food not prepared or portioned today. Walk in cooler-provolone cheese (50°F - Cold Holding); raw pork beef (48°F - Cold Holding), yellow cheese (48-Cold Holding), per employee unit was open for delivery, operator moved items to reach in freezer for a quick chill.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. matzo balls (120°F - Hot Holding), per employee food hot held less than two hours, employee reheated on microwave to 167°F
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee clean tables by outdoor area, came back in deli station, placed gloves to continue caring deli meat, without washing hands first. After educated Elon proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Cook line, leaking pipe when open, per manager, flooding from next door caused damage. Second hand wash sink available at deli station.
  Handwash sink used for purposes other than handwashing.
  Soiled plate and cup inside sink, employee removed
  Fixed on the spot
Basic6
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Several wet and soiled wiping cloths on top of preparation area in deli station and kitchen. Employee removed all.
  Wiping cloth sanitizing solution stored on the floor.
  Under 3 compartment sink, employee removed.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters in cook line.
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  Entire front of restaurant, including deli station and preparation area.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Under/ Over three compartment sink, kitchen area, food spills and grease.
  Repeat violation
  Floor soiled/has accumulation of debris.
  -under cooling displays and flip tops in delicatessen area. -Cook line, under stove and fryer station. Substantial build up of old food residues, grease and black like substance.
  Repeat violation
Official report, on the Florida DBPR website

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

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.