BEN'S KOSHER DELI
9942 CLINT MOORE RD, Boca Raton FL 33496 · 561.451.9963
Last inspected Aug 21, 2026 · 16 visits since October 2023
JUN 25
OCT 25
JAN 26
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on wall above front line steam table on front deli line not in kitchen area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019413 | Jan 23, 2026 | Apr 8, 2026 | $400 |
| 2--2025084434 | Oct 6, 2025 | Jan 22, 2026 | $800 |
Inspection history
16 visits, newest first
Aug 21, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
What the inspector wrote — 3 findings
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon. Reviewed menu updating with operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority4 Intermediate3 Basic
Show 13 findings ▾
Dented can present. 1 #10 can fruit cocktail. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Prep employee put on gloves and handled ready to eat food without first washing hands. Reviewed proper procedures and employee washed hands.
Employee handled soiled dishes and utensils and then picked clean cutting board and food pans without washing hands. Reviewed proper procedures and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Walk in cooler #1 - raw smoked salmon stored over ready to eat pickles. 2. Prep area low boy - raw shell eggs stored over ready to eat peppers. Operator stored all items properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - low boy - raw fish (45-47F); raw beef burgers (45-50F); fresh garlic in margarine (47-50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 2. Expo triple door - Cole slaw (43-47F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 3. Front counter - 2 door with drawers - hot dogs (49-50F); deli turkey (49-50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - low boy - raw fish (45-47F); raw beef burgers (45-50F); fresh garlic in margarine (47-50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 2. Expo triple door - Cole slaw (43-47F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. 3. Front counter - 2 door with drawers - hot dogs (49-50F); deli turkey (49-50F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon. Reviewed menu updating with operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine.
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. Several employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Cookline cold holding unit gaskets. 2. Prep area low boy gaskets. 3. Front counter cold holding unit gaskets.
Standing water in bottom of reach-in-cooler. Both Cookline cold holding units.
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler #1- Unwashed lettuce and tomatoes stored over ready to eat marinara. Operator stored all items properly.
Mar 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 can of mushrooms dented across the seam. See stop sale. Observed 1 can of nuts dented across the seam. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at small fridge at front line; hotdogs (47F); per operator food not prepared or portioned today. Per operator food held out of temperature for less than four hours. Operator moved to walk in cooler.
Handwash sink used for purposes other than handwashing. Observed a cup stored in front of handwashing sink. Operator removed.
Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at cook line in kitchen soiled with food debris.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath handwashing sink nat ware washing area.
Jan 26, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Observed: Dented/rusted cans present. See stop sale. Observed two cans of beets dented across the seam in kitchen. See stop sale. Priority: High Priority
Observed: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then proceeded to change gloves and then touch ready to eat bacon without washing hands. Discussed with operator. Employee washed hands.. **Corrected On-Site*Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato pancakes 63F stored on table at cook line. Per operator food not prepared or portioned today. Per operator food held out of unit less than four hours. Observed food stored under no temperature control. Operator placed into cooler to quick chill. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cook line soiled with food debris. Priority: Intermediate
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked in walk in cooler next to walk in freeezer. Per operator food was prepared yesterday at around 10AM. 26 hours has passed. Operator date marked 1/22/26. Priority: Intermediate
Observed: Cove molding at floor/wall juncture broken/missing. Observed Cole molding inside of walk in freezer missing at entrance. Priority: Basic
Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled cloths not stored in solution and stored on cook line. Priority: Basic
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Low top reach in cooler; chili beans (45-46F). Per operator food was prepared today at 7AM. Observed cooling covered. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Low top reach in cooler; chili beans (45-46F). Per operator food was prepared today at 7AM. Observed cooling covered. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooler across from deli case at end of line; coleslaw (45F); potato salad (48F). Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Operator added ice to product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions 96F stored under steam table under no temperature control. Per operator food held out of temperature for less than four hours. Operator moved back to stove to reheat to 165F or higher.
Handwash sink used for purposes other than handwashing. Observed at handwashing sink near ware washing area spray bottle stored inside. Operator stored properly.
Ice scoop handle in contact with ice. Operator removed.
Jun 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
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. Observed Dishwasher (Chlorine 0ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Two for reach in across from ware washing area; chili (46F). Per operator food not prepared or portioned today.Per operator food held in unit less than four hours. Operator placed food in walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table at front counter sauerkrauts (98-121F). Per operator food held in unit less than four hours. Observed not enough water in steam table. Operator placed on stove to reheat to 165F
Handwash sink used for purposes other than handwashing. Observed box of gloves stored in handwashing sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen next to dish storage. Operator provided.
Nov 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. potato knish reheating for more than 2 hours (78F-82F - Reheating). Per operator item is on first reheat on commercially processed potato knish.
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. potato knish reheating for more than 2 hours (78F-82F - Reheating). Per operator item is on first reheat on commercially processed potato knish. See Stop Sale
Handwash sink used for purposes other than handwashing. Observed employee washing vegetables in prep area hand wash sink. Discussed with operator
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling above kitchen entrance door
Oct 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not in original packaging stored above ready to eat foods in walk in freezer, operator moved raw salmon to bottom shelf
Raw animal food stored over or with unwashed produce. Raw beef stored above unwashed lemons in walk in cooler. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sauerkraut (117F - Hot Holding) being held at front line less than 2 hours. Operator reheated to 165F
Food stored on floor. Multiple food items stored on floor in walk in coolers
Plumbing system in disrepair. Hand wash sink draining onto floor in ware washing area
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, operator moved to ware washing area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag, phone stored on shelf with dry storage items above prep table. Operator removed
Vents soiled with accumulated dust
Wet wiping cloth not stored in sanitizing solution between uses. Operator moved to soiled linens
Jun 26, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Dented/rusted cans present. 2 6# mushroom cans dented. 2 6# tomato purée cans dented. See stop sale.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed onions in produce walk in cooler. Operator reorganized
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front line expo station. Operator refilled
Food stored on floor. Buckets of sauerkraut stored on floor in produce walk in cooler. Per moved to shelf
Standing water in bottom of reach-in-cooler. Observed at 3 door front expo reach in cooler
Apr 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. Dish machine tested at 0ppm. Sanitizer empty. Operator replaced and primed. Retested at 100ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey burger stored on top of raw salmon in cook line reach in cooler. Operator reorganized
Feb 9, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 8, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 50 live small flying insects landing on boxes/shelving holding dry storage items next to back door in kitchen Observed 15 live small flying insects hovering and landing on shelf and bottles on vinegar in prep area next to back door in kitchen. Observed approximately 5 live small insects hovering and landing on equipment/clean wares in ware washing area in kitchen. Observed 1 live small flying insect landing on wall at soda station in front of cook line in kitchen. Observed 3 live small flying insects landing at front deli line soda machine. Observed 3 live small flying insects inside of sealed bag of rye bread stored at front deli line. See Stop Sale
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection
Roach activity present as evidenced by live roaches found. Observed 1 live roach on wall above front line steam table on front deli line not in kitchen area
Stop Sale issued due to adulteration of food product. Observed 3 live small flying insects inside of sealed bag of rye bread stored at front deli line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. inside oven: baked potatoes (114F-122F - Hot Holding) operator states potatoes have been in oven over night. Unknown time out of temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. inside oven: baked potatoes (114F-122F - Hot Holding) operator states potatoes have been in oven over night. Unknown time out of temperature. See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Handwash sink used for purposes other than handwashing. Hand washing sink used to fill up pot with water. Discussed with operator
Accumulation of dead insects. Observed 2 dead small flying insects on cutting board in prep area next to back door in kitchen
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above ware washing area
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked quinoa in 2 door reach in at prep area. Operator reorganized
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink next to back door. Operator provided
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at gaskets at front line expo station
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.