Pickles NY Deli
1891 W State Rd 434, Longwood, FL 32750 · Permanent Food Service · License 6904512
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection6 high priority (4 fixed by the Oct 2 follow-up, 2 fixed on the spot), 1 intermediate, 10 basic-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- cooked beef (44°F - Cold Holding); - cooked portioned brisket (44°F - Cold Holding) Operator states less than 4 hours. Observed food items on cooling rack next to walkin cooler door. Manager moved to freezer for expedited cooling.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
- cooked potato (46f-52f - Cooling). Manager states prepared day before
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
- raw philly meat over fully cooked breaded eggplant at front line
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - Dishwasher (Chlorine 10ppm) after three tries. Operator fixed chemical lines. Final reading 100ppm
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
- bottles of sanitizer stored on lid of ice cream freezer - pots cleaner spray at seasonings rack. Operator removed
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- soda gun nozzle
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
- bag of onions
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
- manager sent back to dishwasher for rewash
Fixed on the spot
Code 21, Wiping cloths and linens: Clean linens stored on floor.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
- both Salad Station coolers interior soiled
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- hood filters - front of oven - front of fryers - fire extinguisher - cabinet below meat slicer
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- both salad station coolers
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- above front make line - over dish station
Floor soiled/has accumulation of debris.
- below tables at prep station - below bag in box syrup rack
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured.
- near mop sink
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.
- 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.