The Yellow Deli
22 N Polk Ave, Arcadia, FL 34266 · Permanent Food Service · License 2400318
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 24 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 1 repeat), 2 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Observed a pint of strawberry's on shelf in the walk in cooler with mold on it, operator voluntarily discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at the prep cooler towards front of kitchen the Corn beef 46°F, deli ckn 46°F, turkey 46°F, and white sliced cheese 47°F, operator stated the food has been in the cooler a little over an hour, employee moved food to walk in cooler to bring down to 41°F.
Fixed on the spotRepeat violation
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 employees have not filled out employee responsibility agreement, operator had all employees sign agreement by end of inspection.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no certified food manager on staff with six employees in the kitchen, by end of inspection a certified food manger, M. Miner came in.
Fixed on the spotRepeat violation
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed container of pickles on floor in walk in cooler, operator placed on shelf and a box of sweet potatoes on the floor in walk in freezer operator placed on shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice build up in reach in freezer next to hand washing sink and walk in freezer on the floor.
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.
- Stop sale
- An order that the food can’t be sold or served.