Sal's Italian Deli
161 SW Stonegate Terr #101, Lake City, FL 32024 · Permanent Food Service · License 2200696
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 2 basic-14
- Safety score86
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 visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items stored in front counter reach-in coolers: macaroni salad (45°F - Cold Holding); chicken salad (46°F - Cold Holding); tuna salad (45°F - Cold Holding); chicken (47°F - Cold Holding); meatballs (46°F - Cold Holding); sausage (46°F - Cold Holding). Manager stated items at proper temperature when opening at 11:00 am. Manager added ice to coolers to reduce temperature of items to 41°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Container of flour on shelf at the end of front counter. Manager placed cover on container.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Backside of deflector plate inside of kitchen ice machine.
Repeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap at kitchen hand washing sink. Manager provided soap at hand washing sink.
Fixed on the spot
Basic2
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Containers stored on shelf above three compartment sink.
Code 29, Plumbing and backflow prevention: Faucet/handle in disrepair at plumbing fixture.
Cold water handle for kitchen hand washing sink. Hot water handle for front counter hand washing sink.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.