Gourmet Deli House
7117 Lake Worth Rd, Lake Worth, FL 33467 · Permanent Food Service · License 6019313
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 6 routine inspection3 high priority (1 fixed on the spot, 2 repeats), 4 basic-23
- Administrative complaint on Nov 6Counts in full until a follow-up finds the problems fixed-20
- Safety score57
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 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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. Observed Cheesecake (45°F)in front display cooler. Per operator time when cake was placed in the unit is unknown. Not prepared or portioned today. See Stop Sale. 2. Observed Liquid egg white (58°F), sliced American cheese (63°F), and cut cantaloupe (59°F) in flip to reach in cooler opposite cookline in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Observed Cheesecake (45°F)in front display cooler. Per operator time when cake was placed in the unit is unknown. Not prepared or portioned today. See Stop Sale. 2. Observed Liquid egg white (58°F), sliced American cheese (63°F), and cut cantaloupe (59°F) in flip to reach in cooler opposite cookline in kitchen. Not prepared or portioned today. Stored in unit with torn door gaskets. Stored in unit overnight per operator. See Stop Sale. 3. Observed Turkey (51°F) in flip top cooler at prep table in kitchen. Per operator product moved from walk in cooler to unit less than one hour ago. Not prepared or portioned today. Operator placed in walk in cooler to rapid chill to 41°F or below.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch soiled towel at cookline in kitchen then handle cleaned food utensils immediately after without first handwashing. Employee washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Basic4
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee drinking water from bottle at front food prep counter. Advised employee to eat or drink in non restricted areas.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
1. Torn door gasket, three door Alamo, reach in cooler opposite cookline in kitchen.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 100ppm). Operator remade solution and retested at 200ppm.
Fixed on the spot
Code 38, Lighting: Lights in food preparation missing the proper shield, sleeve coatings or covers.
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.