Jason's Deli

3887 Lake Mary Blvd, Suite 1021, Lake Mary, FL 32746 · Permanent Food Service · License 6905025

Official report

out of 100

Grade C

Safety score 80 of 100

Latest visit: Sep 2, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 complaint inspection
4 high priority (2 fixed by the Sep 2 follow-up, 1 fixed on the spot), 5 basic
-20
Grade capped at C
A high-priority violation not yet fixed: live, small flying insects found
Safety score80

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

Inspection history

1 inspection · 2 visits

Sep12026

Complaint inspection

9 violations found · Inspector came back once

Follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 3 Basic
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  More time given
Basic3
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
Official report, on the Florida DBPR website
First visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 4 High priority
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  FRONT COOLER RIGHT; - tuna salad (44°F - Cold Holding); - sliced cheese (45°F - Cold Holding) held overnight - chicken salad (44°F - Cold Holding) BUFFET STATION all items held overnight - cottage cheese (48°F - Cold Holding); - cooked corn (50°F - Cold Holding); - pasta salad (50°F - Cold Holding); - shredded cheese (50°F - Cold Holding); - hummus (49°F - Cold Holding); - feta cheese (48°F - Cold Holding); - potato salad (51°F - Cold Holding); - shredded cheddar cheese (49°F - Cold Holding); - cooked broccoli (48°F - Cold Holding); - greek dressing (48°F - Cold Holding); - ranch dressing (48°F - Cold Holding); - blue cheese dressing (48°F - Cold Holding); - jalapeño ranch (48°F - Cold Holding); - watermelon (50°F - Cold Holding); - blue cheese (50°F - Cold Holding); - goddess dressing (50°F - Cold Holding); - cooked beets (50°F - Cold Holding); - cooked artichoke (50°F - Cold Holding); - roasted red peppers (50°F - Cold Holding)
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  - sauerkraut (124°F-133°F - Hot Holding). Observed double panned in the hot well. Operator states less than 2 hours. Operator turned unit higher.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  - 3 around floor drains
Basic5
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - exterior of conveyor oven - walk in coolers shelves
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  - ice buckets
  Fixed on the spot
  Equipment and utensils not properly air-dried - wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  - corner next to pass-thru window
  Floor soiled/has accumulation of debris.
  - at walk in coolers - at walk in freezer
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.