DELI LANE CAFE
7230 SW 59 AVE, South Miami FL 33143 · (305)665-0606
Last inspected Jul 16, 2026 · 8 visits since September 2023
SEP 24
MAR 25
JUL 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate11 Basic
What the inspector wrote — 15 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp above spur cream containers. Operator rearranged order.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed across cook line, not in use. Operator placed back into cooler for rapid chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed across cook line: turkey (70F - Cold Holding); cheese (73F - Cold Holding). Chef placed back into cooler for rapid chill, items were not in use.
Non-pitting surface rust on food-contact equipment. Observed on dish racks.
Show the remaining 11 findings ▾
Buildup of food debris/soil residue on equipment door handles. Observed microwave and oven door handles soiled.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ice machine in back of establishment no longer working properly. As per operator, used as dry storage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed above microwave.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in cooler across dry food storage. Observed in bar cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled. Observed gaskets soiled in coolers across cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Reuse of single-service or single-use articles. Observed sour cream containers washed and reused for more food items.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in walk in cooler, dry storage.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout building.
Wood food-contact surface not properly sealed. Observed on dry food racks.
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate14 Basic
Show 23 findings ▾
Container of medicine improperly stored. Observed ibuprofen stored on counter with plates and to go cups. Operator moved away during inspection and placed on employee counter area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw burger patties stored above tater tots in walk in freezer. Operator changed order during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs stored above milk in walk in cooler. Employee moved during inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cookie dough made on site; 10/30. Observed pasta salad made on site; 10/24.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed cookie dough made on site; 10/30. Observed pasta salad made on site; 10/24.
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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food shelves with dust accumulation.
Non-pitting surface rust on food-contact equipment. Observed on dry dish racks.
Spray bottle containing toxic substance not labeled. Observed above reach in cooler next to fryers; unlabeled spray bottle with oil. Operator labeled during inspection.
Accumulation of debris on exterior of warewashing machine. Observed at time of inspection; soiled exterior.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed across stove area, cup above prep table.
Equipment in poor repair. Observed on dry dish rack; cracked and chopped plastic containers.
Floor tiles missing and/or in disrepair. Observed throughout kitchens and dry food storage area.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed insulation exposed at front counter cooler.
Light shield damaged/in disrepair. Observed light shield missing; near warewash.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in multiple coolers; soiled gaskets.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
Reuse of single-service or single-use articles. Observed sour cream containers washed and reused inside of kitchen area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in walk in cooler behind bar area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler behind bar area.
Wood food-contact surface not properly sealed. Observed in dry storage area.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate13 Basic
Show 14 findings ▾
Non-pitting surface rust on food-contact equipment. Observed on dry dish rack.
Accumulation of debris on exterior of warewashing machine. Observed both dish machines soiled on the exterior.
Buildup of food debris/soil residue on equipment door handles. Observed soiled microwave handles.
Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple tiles in kitchen with water damage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on multiple vents in establishment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in main kitchen.
Light shield damaged/in disrepair. Observed near warewash area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach ins.
Standing water in bottom of reach-in-cooler. Observed in reach in cooler in bar area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in second walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in freezer and coolers.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple cloths on oven door handles.
Wood food-contact surface not properly sealed. Observed in dry food storage.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in coolers, raw salmon and shelled eggs stored over fries. Operator began to rearrange cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line hollandsise (81F - Cold Holding). As per operator about 1 hour.
Exterior door has a gap at the threshold that opens to the outside. Observed at exit door to garbage area.
Floor soiled/has accumulation of debris. Observed at cook line area. Operator advised employee to clean.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with sugar. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at all ovens and microwaves with accumulation of grease.
Time/temperature control for safety food thawed in an improper manner. Observed packages of whole chicken in standing water to defrost. Operator placed under running water.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at storage area.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
9 High priority0 Intermediate3 Basic
Show 12 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee touching the pancakes with bare hands to put it on a dish at preparation area. Operator was informed that ready to eat food cannot be touched with bare hands. Operator put gloves on.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon and raw white fish stored over chicken tenders and French fried at two door reach in freezer preparation area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese at reach in cooler preparation area. And observed raw hamburger patties stored over deserts at shelves walk in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed marinade sauce date 9-14-2024. Eleven days ago at walk-in cooler. Operator discarded the product.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed marinade sauce date 9-14-2024. Eleven days ago at walk-in cooler. Operator discarded the product.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee used the same gloves to eggs wash the bread for French toast and with the same gloves touched the cheese at preparation area. Operator was instructed that he need to change gloves when changing tasks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ham (57 F - Cold Holding) at preparation table. As per operator for the rush of breakfast time. Operator put the product under ice bath for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausages (101 F - Hot Holding); Canadian bacon (90 F - Hot Holding) next to grill. As per operator for less than two hours. Operator moved the products to the grill to be reheated.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200 ppm) at preparation area under shelf.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a watch while preparing food at kitchen area.
In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between the toaster and shelf above preparation table. Operator removed the knives.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At storage area.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored over pasteurized liquid eggs at walk-in cooler. And observed raw shell eggs stored over cheese at reach in cooler preparation area. Operator relocated the shell eggs.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs at room temperature. As per operator for breakfast rust time. Operator moved the shell eggs to reach in cooler for rapid cooling.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausages (72 F - Cold Holding) at preparation table next to the grill. As per operator for less than 30 minutes. Operator moved the sausages to the reach in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (120 F - Hot Holding) at shelf above stove. Operator moved the potatoes to the grill to be reheating.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm). Operator added water to get 100 ppm.
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. Observed an open glass of water at cutting board reach in cooler preparation area.
Employee with no beard guard/restraint while engaging in food preparation.
In-use knife/knives stored in cracks between pieces of equipment. Observed a spatula between shelf and tray above grill.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At storage area.
Nov 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At storage area.
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over bacon at walk-in cooler. Operator relocated the shell eggs.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs on kitchen preparation table at ambient temperature. As per operator for about two hours. Operator put the eggs on ice bath for rapid cooling.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white eggs (75 F - Cold Holding); pooled eggs (74 F - Cold Holding) at kitchen preparation table. As per operator for about two hours. Operator put the products under ice bath for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausages (101 F - Hot Holding) at preparation area next to grill. As per operator for less than one hour. Operator moved the product to the reach in cooler to cooling down.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm) under preparation table. Operator added water to get 100 ppm.
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw smoked salmon doesn't identify on the menu as raw.
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.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife between the cutting board and preparation table. Operator moved the knife.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At storage area.
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.