Yano's Deli
13833 Wellington Trace E8, Wellington, FL 33414 · Permanent Food Service · License 6012288
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 2 repeats)-15
- Safety score85
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 visitSep 28, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Cesar dressing home made with milk 9/18 cooked risotto 9/19
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Walk in cooler Raw bacon stored over cooked lobster meat Operator stored properly
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cook line Flip to cooler , sliced tomatoes at 10:07 am(50°F cooling) since 20 minutes at 10:29am same temperature. Display cooler . Macaroni salad 41°F, coleslaw at 10:13am (61°F cooling) since 20 minutes at 10:30am same temperature At this current cooling rate product will not cool to 41°F within 4 hours. Operator removed cover and transferred to walk in cooler
Fixed on the spotRepeat violation
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.
Emailed form to operator
Repeat violation
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.