Deli on Rye

4311 N Federal Hwy, Boca Raton, FL 33431 · Permanent Food Service · License 6012406

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Aug 13, 2026

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Aug 13 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
8 high priority (3 fixed by the Aug 13 follow-up, 5 fixed on the spot, 1 repeat), 1 intermediate, 2 basic
-31
Administrative complaint on Aug 12, since fixed
Reduced 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

1 inspection · 2 visits

Aug122026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitAug 13, 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 visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 8 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Deli case: brisket (50°F); cheese (57°F); potato pancakes (50°F ); potato knish (50°F); cheddar cheese (47°F); american cheese (45-48°F); provolone cheese (48°F); Swiss cheese (48°F); corned beef (50°F) operator states in cooler over night items not prepared or portioned today. see stop sale. Reach in double door;cooked potato (51°F); pooled shell eggs (53°F);French toast batter (53°F) operator states items not prepared or portioned today and items stored in cooler over night. See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Deli case: brisket (50°F); cheese (57°F); potato pancakes (50°F ); potato knish (50°F); cheddar cheese (47°F); american cheese (45-48°F); provolone cheese (48°F); Swiss cheese (48°F); corned beef (50°F) operator states in cooler over night items not prepared or portioned today. see stop sale. Reach in double door;cooked potato (51°F); pooled shell eggs (53°F);French toast batter (53°F) operator states items not prepared or portioned today and items stored in cooler over night. See Stop Sale egg white (57°F) operator states item has been in cooler for 2 hours. Operator moved to working reach in cooler
  Repeat violationAdministrative complaint
  Shell eggs not stored at an ambient air temperature of 45°F or less. shell egg ambient (54°F).
  Operator states eggs have been in u it for 2 hours. Operator moved to working unit
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw salmon stored over cooked potatoes. Operator moved and stored properly.
  Fixed on the spotAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Reviewed proper handwashing with employee. Employee re washed hands with soap and continued on to food handling
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  1 live roach on ground in front of of deli case on cook line in kitchen. Operator removed, cleaned, and sanitized
  Administrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Aerosol window cleaner, containers of Ajax stored next to food products. Operator moved and stored properly.
  Fixed on the spot
  Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer bucket at 200+, instructed operator on proper dilution and remaking sanitizer. Operator remade and tested sanitizer.
  Fixed on the spot
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Operator unable to provide chlorine test kit at time of inspection.
Basic2
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Portion cup used to scoop sugar, stored in sugar. Operator removed.
  Fixed on the spot
  Equipment in poor repair.
  Juicer machine in disrepair, duct tape used to wrap handle.
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.
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.