Ben's Kosher Deli
9942 Clint Moore Rd, Boca Raton, FL 33496 · Permanent Food Service · License 6019269
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. hot dogs (49°F - Cold Holding) not prepped or portioned today stored in cookie cooler at front counter.
How the score was calculated
- Starting score100
- Violations at the Aug 26 complaint inspection4 high priority (2 fixed by the Oct 21 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 5 basic (2 repeats)-31
- Administrative complaint on Aug 26, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 5 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Time Extended* Standing water in kitchen by dishwasher and ice machine time extension until next unannounced inspection Time Extended
- First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 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. hot dogs (49°F - Cold Holding) not prepped or portioned today stored in cookie cooler at front counter.
Per operator, hot dogs were stored in cooler for more than 6 hours overnight. cooked pastrami (68°F - Cooling) in deeply filled packed container in walk in cooler. Per operator, items have been cooling for more than 6 hours overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. hot dogs (49°F - Cold Holding) not prepped or portioned today stored in cookie cooler at front counter.
Per operator, hot dogs were stored in cooler for more than 6 hours overnight. See stop sale. potato knish (50°F - Cold Holding) not prepped or portioned today stored in cookie cooler. Per operator, items were moved from walk in cooler less than 2 hours ago. Operator moved item back to walk in cooler to chill.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked pastrami (68°F - Cooling) in deeply filled packed container in walk in cooler.
Per operator, items have been cooling for more than 6 hours overnight. See stop sale.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200ppm) at back prep area and kitchen prep area. Operator discarded solution. Reviewed test strip requirements with operator.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Smoked salmon. Originally cited on 08/21/2026. Observed at time of this inspection. Callback due 10/20/2026.
Repeat violation
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pastrami (68°F - Cooling) in deeply filled packed container in walk in cooler.
Per operator, items have been cooling for more than 6 hours overnight.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
At black reach in cooler units on meat prep counter.
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed Brussel sprouts stored above open containers of ready to eat pickles and sauerkraut in walk in cooler.
Repeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Leaking pipe underneath dishwasher area handwashing sink.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Handwashing sink at back door slow draining.
Standing water in bottom of reach-in-cooler at front soda station reach in cooler.
Repeat violation
Earlier inspections 1
F51Routine inspection13 violations, 6 high priority · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitOct 20, 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 - 1st follow-up visitAug 21, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed same.
More time given
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Still need quaternary test strips.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
Observed same.
More time given
- First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented can present.
1 #10 can fruit cocktail. See stop sale.
Repeat violation
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. 1. Cookline - low boy - raw fish (45-47°F); raw beef burgers (45-50°F); fresh garlic in margarine (47-50°F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 2. Expo triple door - Cole slaw (43-47°F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 3. Front counter - 2 door with drawers - hot dogs (49-50°F); deli turkey (49-50°F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Cookline - low boy - raw fish (45-47°F); raw beef burgers (45-50°F); fresh garlic in margarine (47-50°F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 2. Expo triple door - Cole slaw (43-47°F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 3. Front counter - 2 door with drawers - hot dogs (49-50°F); deli turkey (49-50°F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Walk in cooler #1 - raw smoked salmon stored over ready to eat pickles. 2. Prep area low boy - raw shell eggs stored over ready to eat peppers. Operator stored all items properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled dishes and utensils and then picked clean cutting board and food pans without washing hands.
Reviewed proper procedures and employee washed hands.
Fixed on the spot
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Prep employee put on gloves and handled ready to eat food without first washing hands. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Smoked salmon. Reviewed menu updating with operator.
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.
Several employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Quaternary and chlorine.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Walk in cooler #1- Unwashed lettuce and tomatoes stored over ready to eat marinara. Operator stored all items properly.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Cookline cold holding unit gaskets. 2. Prep area low boy gaskets. 3. Front counter cold holding unit gaskets.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Both Cookline cold holding units.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.