Jason's Deli
4006 S Florida Ave, Lakeland, FL 33813 · Permanent Food Service · License 6308384
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 Aug 6 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-9
- Safety score91
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 visitAug 6, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sliced Ham 46°F Pasta salad 46°F The product was moved into the walk in freezer to drop the temperature to 41°F
Fixed on the spot
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
The water was turned off from the valve. The manager turned the water on.
Fixed on the spot
Basic4
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Top of the dishwasher is soiled with debris.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Stack of pans on the shelf across from the dishwasher.
Code 29, Plumbing and backflow prevention: Water leaking from the faucet.
Hand washing sink at the front counter.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
February 1,2026 Displayed on the wall in the Lobby. Current license was printed and displayed February 1, 2027
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.