AKELS DELI
50 N LAURA ST STE #125, Jacksonville FL 32202
Last inspected Aug 19, 2025 · 8 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
FEB 24
SEP 24
FEB 25
AUG 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One at front counter, employee killed it
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority6 Intermediate10 Basic
Show 23 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then change gloves and grabbed cheese, explained to him and washed hands, discarded cheese, handsink path is not easy and have to walk around a couple of tables, operator will move table
Employee dried hands on cloth towel after washing hands. No paper towels, employee placed some and dried properly
Employee rubbed hands together for less than 10-15 seconds while washing hands. Washed hands for 7 seconds, explained to him and he washed again properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49f sausage above fill line in prep cooler, employee rearranged
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. For potatoes in warmer, 125f, employee wrote time on
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 120f meatballs placed in warmer at 7:30 am, it's 9:40am, planed in oven by employee
Food-contact surface soiled with food debris, mold-like substance or slime. Toaster
No paper towels or mechanical hand drying device provided at handwash sink. In both hand sinks, employee placed some
No probe thermometer provided to measure temperature of food products. The steam thermometer doesn't work and digital is missing provable attachment
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. For cook
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mom helps here for more than 2 months
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken yesterday early morning, opened tzatziki sauce 6 days ago, took cooked chicken and gyro from freezer yesterday
Bathroom facility not clean. Employee restroom
Cardboard used to line non food-contact shelves. Under slicer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, placed on bottom by employee
Employee with no beard guard/restraint while engaging in food preparation. Cooking
Employee with no hair restraint while engaging in food preparation. Cooking
Floor soiled/has accumulation of debris. In walk in cooler
Food storage container/container lid cracked or broken. Container for cut tomatoes is cracked,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under table by toaster and fan and door in walk in cooler, shelves above triple sink
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Peeling by table with slicer
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking eggs
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate10 Basic
Show 17 findings ▾
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 98f new soup placed on burner at 6:30 am, it's 8:40am, employee rapidly reheated it to 165f and explained to him proper procedure
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked sausages opened yesterday early morning, dated by employee
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, employee placed some
No probe thermometer provided to measure temperature of food products. Could not find it
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. For cashier only, she read and signed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Filled it up,
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line nonfood-contact shelves. Soiled, under slicer
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drinks in kitchen, employee discarded it
Floor soiled/has accumulation of debris. In walk in cooler
Food storage container/container lid cracked or broken. Lid is cracked for sugar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles in hand sink in kitchen and shelf by triple sink, also door frame and gaskets in prep cooler
Plumbing system in disrepair. Hand sink faucet at front counter is loose
Single-service articles not stored inverted or protected from contamination. At front counter by customer, employee placed them in cabinet
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall peeling. By slicer
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking eggs on grill
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 16 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked eggs then grabbed bowl with food and bag of bread, explained to him and he washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cheese in walk in cooler, not used today, employee discarded it
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f potatoes, employee placed a lid on container in warmer
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer under prep table
Lack of toilet tissue at each toilet. Employee placed some
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. Cashier
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time on for shelled eggs, blank procedure
Dead roaches on premises. 5 dead roaches on shelf under prepping area, 12 dead roaches on floor behind equipment by hand sink, 6 dead roaches behind box freezer, 3 dead roaches in cabinet at front counter, employee cleaned them
Employee with no hair restraint while engaging in food preparation. Cook cooking, he got one
Floor area(s) covered with standing water. Under table in kitchen, employee cleaned it
Food storage container/container lid cracked or broken. Cracked lid on cold cut, employee discarded it
Hole in or other damage to wall. On corner by warmer and wall by prep table peeling off
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under cooking equipment, also shelf above triple sink and light shield, gasket in box freezer, shelves and vent in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. By grill
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking eggs oh grill, no hood, no letter from fire marshal
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 51f sausage on table, mgr placed them in cooler, explained time as public health control
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For eggs, only time, explained to them, emailed procedure
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roast beef cooked on Wednesday, walk in cooler, employee date it
Bowl or other container with no handle used to dispense food. On sugar
Carbon dioxide/helium tanks not adequately secured. Front counter and office
Clean equipment/utensils not stored at least 6 inches above the floor. Lid for prep cooler
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at front counter and kitchen, discarded,
Employee with no hair restraint while engaging in food preparation. Cook cooking
Food storage container/container lid cracked or broken. Cracked lid for ham
No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door frame on prep cooler, shelves above triple sink and light guard above triple sink, shelves in walk in cooler,
Plumbing system in disrepair. Faucet in hand sink at front counter is loose
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall peeling by prep table
Sep 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 5 high priority.
5 High priority8 Intermediate9 Basic
Show 22 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then changed gloves and grabbed bread, explained to him and washed hands, also employee grabbed raw bacon then grabbed tongs to grab cooked chicken, explained to her
Roach activity present as evidenced by live roaches found. One at front counter, employee killed it
Shell eggs in use or stored with cracks or broken shells. Employee removed cracked egg
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f potatoes, employee reheated them to 165f
Toxic substance/chemical improperly stored. Cleaner on shelf above clean tray for food, employee moved it
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 one
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer used last week
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom, employee placed some
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. One employee that could not find his card
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Has blank copy, eggs with time on on counter
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook here for more than 2 months, he couldn't find his card
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad made on Friday
Bowl or other container with no handle used to dispense food. On bulger wheat, employees removed it
Carbon dioxide/helium tanks not adequately secured. Employee moved it to car
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above to go containers, employee moved them
Employee with no hair restraint while engaging in food preparation. Making sandwiches
Food stored on floor. Bucket with picked in walk in cooler, mgr placed it on shelf
No conspicuously located ambient air temperature thermometer in holding unit. In prep unit
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles in hand sink at cook line, gasket in box freezer, shelves above triple sink are dusty
Time/temperature control for safety food thawed in an improper manner. Deli meats on cart, kitchen, employee placed them in cooler
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.