Delco's Original Steaks & Hoagies

1701 Main St, Dunedin, FL 34698 · Permanent Food Service · License 6216683

Official report

out of 100

Grade F

Safety score 38 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects foundHigh priority, repeat · not yet fixed · 23 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 complaint inspection
2 high priority (2 repeats), 4 intermediate (2 repeats), 13 basic (6 repeats); 1 also cited at the Oct 7 complaint check and counted there; basic violations cost 12 at most
-42
Violations at the Oct 7 complaint check
5 basic (1 repeat); 3 also cited at the Jul 14 complaint inspection and counted there; basic violations cost 12 at most
Administrative complaint on Jul 14
Counts in full until a follow-up finds the problems fixed
-20
Safety score38

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct72026

Complaint check

8 violations found

First visitOct 7, 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.
8 violations found:
- 1 Intermediate
- 7 Basic
What the inspector cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of soda nozzles soiled with debris. Soiled cutting boards in back prep area.
  Repeat violation
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Labels of sauces and water unlabeled in cook line.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage on prep table on cookline. Employee moved beverage.
  Fixed on the spot
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee water in reach in cooler in back of restaurant. Operator moved beverage.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards in establishment
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Shelves of reach in cooler rusted.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Repeat violation
  Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Soiled cardboard on floor under prep table on cookline.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul142026F38Complaint inspection20 violations, 2 high priority Administrative complaint

First visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
- 2 High priority
- 4 Intermediate
- 14 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 1 4lb can on tuna dented and not separated from undamaged product.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  1 live fly in back prep area. 2 live flies in kitchen,
  Repeat violationAdministrative complaint
Intermediate4
- 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 is using time as public health control without written plan. Emailed operator hr form HR 5022-090
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed operator form HR 5030-104
  Repeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No test kit for sink and surface sanitizer
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener in dry storage area soiled. Interior of soda nozzle soiled. Cutting boards in back area soiled.
  Repeat violation
Basic14
- Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
  1 4lb can on tuna dented and not separated from undamaged product.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employees working cook line not wearing hair restraint.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards throughout establishment.
  Repeat violation
  Equipment in poor repair.
  Handle of reach in freezer on cook line damaged.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Shelves of walk in cooler rusted.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Shelves of reach in coolers rusted,
  Repeat violation
  Cardboard used to line nonfood-contact shelves.
  Card board lining non food contact shelves in back prep area and on cook line.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Bread oven has accumulation of debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of reach in coolers in establishment soiled with debris.
- Code 33, Garbage and refuse: Cardboard box used as garbage container.
  Card box used for garbage container.
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Soiled cardboard on floor of walk in cooler. Operator removed cardboard.
  Fixed on the spot
  Hole in or other damage to wall.
  Hole in wall under three compartment sink and on cook line.
  Floor soiled/has accumulation of debris.
  Floors soiled with debris.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee backpack and umbrella on top of cams in dry storage room. Operator moved employee items.
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.