3 G's Gourmet Deli
5869 W Atlantic Ave, Delray Beach, FL 33484 · Permanent Food Service · License 6007225
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 Nov 5 routine inspection2 high priority (fixed on the spot), 1 intermediate, 4 basic-13
- Safety score87
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 visitNov 5, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed single door cooler in prep area cheese cake (49°F). Door left open. Operator discarded. Cook line: cheese (55°F - Cold Holding) being held in unit for approximately 1 hour. Operator iced items. Retook temperature at 40°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw fish not in original packing stored above ready to eat bread. Operator reorganized.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds eggs,cooked noodles, butter, pancake mix on Time as a public health control. Items time marked operator unable to provide written plan. Provided written plan to operator. Operator completed at time of inspection.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw chicken thawing on rack at room temperature. Employee moved to walk-in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Bucket of cooked cabbage stored on floor in walk in cooler. Employee moved to shelf
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
2 door fridge in storage area has exposed insulation on doors
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket at right side cook line flip top soiled
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.