Deli Lane Cafe

7230 SW 59 Ave, South Miami, FL 33143 · Permanent Food Service · License 2321265

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 16, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 16 routine inspection
3 high priority (fixed on the spot), 1 intermediate, 11 basic
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Jul162026

Routine inspection

15 violations found

First visitJul 16, 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.
15 violations found:
- 3 High priority
- 1 Intermediate
- 11 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.
  Observed across cook line: turkey (70°F - Cold Holding); cheese (73°F - Cold Holding). Chef placed back into cooler for rapid chill, items were not in use.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed across cook line, not in use. Operator placed back into cooler for rapid chill.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shrimp above spur cream containers. Operator rearranged order.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed on dish racks.
Basic11
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed above microwave.
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  Observed on dry food racks.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed in multiple coolers.
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Observed in cooler across dry food storage. Observed in bar cooler.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ice machine in back of establishment no longer working properly. As per operator, used as dry storage.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed exterior of equipment soiled. Observed gaskets soiled in coolers across cook line.
  Buildup of food debris/soil residue on equipment door handles.
  Observed microwave and oven door handles soiled.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Observed sour cream containers washed and reused for more food items.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed in walk in cooler, dry storage.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed throughout building.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed water damage.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.