Scott's Deli
6000 Marina Dr, Holmes Beach, FL 34217 · Permanent Food Service · License 5105942
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 15 complaint inspection4 high priority (2 fixed by the Sep 14 follow-up, 2 fixed on the spot), 1 intermediate, 2 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR websiteWhat was still cited
Reporting only1
Code 46, Exits: Exit door locked.
More time given
- First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in the front counter cooler: Milk (47°F - Cold Holding) Operator stated the milk had been there for over 4hrs. Operator willingly disposed of the milk.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in the front counter cooler: Milk (47°F - Cold Holding); Cheescake (53°F - Cold Holding). Operator stated the milk had been there for over 4hrs and the Cheescake had been there for approximately 2hrs. Operator willingly disposed of the milk and placed the Cheescake in a reach in cooler.
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed their triple sink at 450ppm quaternary. Operator remade it to 200ppm.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed their sanitizer bucket at 350ppm quaternary. Operator remade it to 200ppm.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed their only certified food managers certification expired on 12/2/25
Basic2
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed debris buildup in two of their reach in coolers
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed debris buildup throughout the floor for the establishment.
Reporting only1
Code 46, Exits: Exit door locked.
For reporting purposes only. Observed their side fire exit door locked.
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.