DELI ON RYE
4311 N FEDERAL HWY, Boca Raton FL 33431 · 561-347-1400
Last inspected Aug 13, 2026 · 13 visits since August 2023
OCT 24
JAN 25
JUL 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 63 points off where it started.
Roach activity present as evidenced by live roaches found. 1 live roach on ground in front of of deli case on cook line in kitchen. Operator removed, cleaned, and sanitized
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020359 | Jan 28, 2026 | Jul 22, 2026 | $500 |
| 2--2025061648 | Jul 23, 2025 | Sep 10, 2025 | $200 |
Inspection history
13 visits, newest first
Aug 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority1 Intermediate2 Basic
Show 11 findings ▾
Employee washed hands with no soap. Reviewed proper handwashing with employee. Employee re washed hands with soap and continued on to food handling
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked potatoes. Operator moved and stored properly.
Roach activity present as evidenced by live roaches found. 1 live roach on ground in front of of deli case on cook line in kitchen. Operator removed, cleaned, and sanitized
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shell egg ambient (54F). Operator states eggs have been in u it for 2 hours. Operator moved to working unit
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Deli case: brisket (50F); cheese (57F); potato pancakes (50F ); potato knish (50F); cheddar cheese (47F); american cheese (45-48F); provolone cheese (48F); Swiss cheese (48F); corned beef (50F) operator states in cooler over night items not prepared or portioned today. see stop sale. Reach in double door;cooked potato (51F); pooled shell eggs (53F);French toast batter (53F) operator states items not prepared or portioned today and items stored in cooler over night. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli case: brisket (50F); cheese (57F); potato pancakes (50F ); potato knish (50F); cheddar cheese (47F); american cheese (45-48F); provolone cheese (48F); Swiss cheese (48F); corned beef (50F) operator states in cooler over night items not prepared or portioned today. see stop sale. Reach in double door;cooked potato (51F); pooled shell eggs (53F);French toast batter (53F) operator states items not prepared or portioned today and items stored in cooler over night. See Stop Sale egg white (57F) operator states item has been in cooler for 2 hours. Operator moved to working reach in cooler
Toxic substance/chemical improperly stored. Aerosol window cleaner, containers of Ajax stored next to food products. Operator moved and stored properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 200+, instructed operator on proper dilution and remaking sanitizer. Operator remade and tested sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection.
Bowl or other container with no handle used to dispense food. Portion cup used to scoop sugar, stored in sugar. Operator removed.
Equipment in poor repair. Juicer machine in disrepair, duct tape used to wrap handle.
Mar 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken (50F - Cold Holding) overnight; cooked noodles (49F - Cold Holding) overnight; piece of turkey (50F - Cold Holding); cream cheese (50F - Cold Holding); butter (50F - Cold Holding); feta cheese (50F - Cold Holding); hard boiled eggs (51F - Cold Holding); As per employee all products stored overnight Not prepped or portioned today see stop sale display case: potato patties (57F - Cold Holding); roast beef (46F - Cold Holding); brisket (46F - Cold Holding); As per employee display cases have been used for about an hour to make orders Not prepped or portioned today operator moved products to quick chill On prep table: butter (73F - Cold Holding); cream cheese (53F - Cold Holding) out of temperature for an hour Employee placed in ice bath to quick chill
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw/undercooked: Nova egg and onion, hand sliced nova, bagel mini nova platter, nova platter, nova, not identified raw on menu
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 10 high priority.
10 High priority9 Intermediate0 Basic
Show 19 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200+ppm) Operator correct Triple Sink to (Chlorine 100ppm)
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on to put cream cheese on bread no handwash Employee washed hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone then touched flip top cooler Employee grabbed bag of tortilla that fell on the floor then grabbed it and placed back in cooler; no handwash Employee moved trash can with their hands then grabbed deep metal container with chicken soup to reheat; no handwash Employees washed hands and sanitized the bag of tortilla and equipment
Live, small flying insects found One small flying insect between steam table and display case landing on baskets used to hold syrup and single serve items One small flying insect landing on cutting board of the flip top cooler Advised operator to kill fly and sanitize area
Operating with an expired Division of Hotels and Restaurants license. Advised operator to renew license
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw ground beef stored over French fries - not all products commercially packaged. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler: Raw lox stored over sauces Operator stored 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. At flip top cooler: cooked chicken (50F - Cold Holding) overnight; cooked noodles (49F - Cold Holding) overnight; piece of turkey (50F - Cold Holding); cream cheese (50F - Cold Holding); butter (50F - Cold Holding); feta cheese (50F - Cold Holding); hard boiled eggs (51F - Cold Holding); As per employee all products stored overnight Not prepped or portioned today see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken (50F - Cold Holding) overnight; cooked noodles (49F - Cold Holding) overnight; piece of turkey (50F - Cold Holding); cream cheese (50F - Cold Holding); butter (50F - Cold Holding); feta cheese (50F - Cold Holding); hard boiled eggs (51F - Cold Holding); As per employee all products stored overnight Not prepped or portioned today see stop sale display case: potato patties (57F - Cold Holding); roast beef (46F - Cold Holding); brisket (46F - Cold Holding); As per employee display cases have been used for about an hour to make orders Not prepped or portioned today operator moved products to quick chill On prep table: butter (73F - Cold Holding); cream cheese (53F - Cold Holding) out of temperature for an hour Employee placed in ice bath to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box: pastrami (70F - Hot Holding); corn beef (50F - Hot Holding); sauerkraut (55F - Hot Holding) As per employee all products stored 30 minutes ago At steam table: chicken soup (120F - Hot Holding) since 8:30am; lentil soup (108F - Hot Holding) As per employee since 8:30am Operator moved products to reheat to 165+
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator
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 to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. macaroni salad (55F at 10:30am / 53F at 11:30 am - Cooling) since 8:00am; white fish salad (53F at 11:30am / - Cooling)since 8:00am Operator moved to quick chill
Handwash sink used for purposes other than handwashing. Employee used handwash station to rinse knife Employee dumped water from container into handwash station Advised operator that handwash sink is only for handwashing
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw/undercooked: Nova egg and onion, hand sliced nova, bagel mini nova platter, nova platter, nova, not identified raw on menu
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. No soap at handwash station by three compartment sink Operator provided soap
Spray bottle containing toxic substance not labeled. No label on bottle of degreaser Advised operator to label bottle
Sep 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed brisket (44-45F - Cooling) at 10:28; cooling since 7/22 at 12:15pm. Educated operator on proper cooling procedures. See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu does not identify raw items. Nova platter, nova spread and nova by weight are all not identified on the menu as raw animal proteins. Educated operator on proper identification of raw animal proteins on menu.
Jul 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority1 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed brisket (44-45F - Cooling) at 10:28; cooling since 7/22 at 12:15pm. Educated operator on proper cooling procedures. 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 brisket (44-45F - Cooling) at 10:28; cooling since 7/22 at 12:15pm. Educated operator on proper cooling procedures. See stop sale.
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 at front deli counter, employee using bare hands to retrieve bagel from toaster. Advised operator to use gloves when working with ready to eat food. No approved AOP.
Live, small flying insects found Observed approximately 5 small flying insects near coffee station landing on coffee pots, utensils and to go containers and 2 small flying insects by deli counter landing on sauces and utensils. Advised operator to kill and remove flying insects.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2024
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in reach in freezer, raw ground beef stored over a bag of French fries opened from commercial packaging. Observed in reach in cooler, nova stored over sauces. Educated operator on proper storage procedures and items were stored properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Low boy cooler by rear entrance: raw shell eggs (65F - Cold Holding). Per operator not prepared or portioned today. Per operator out of temperature for approximately 1 hour. Advised operator to place into a different cooler to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler by rear entrance: pooled raw shell eggs (60F - Cold Holding); sliced cheese (55F - Cold Holding); cooked potatoes (55F - Cold Holding). Per operator not prepared or portioned today. Per operator out of temperature for approximately 1 hour. Advised operator to place into a different cooler to quick chill.
Toxic substance/chemical improperly stored. Observed Quaternary sanitizer tablets stored next to corn starch and spices. Observed Ceiling paint and raid stored over ketchup and to go cutlery. Educated operator on proper storage procedures and items were stored properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu does not identify raw items. Nova platter, nova spread and nova by weight are all not identified on the menu as raw animal proteins. Educated operator on proper identification of raw animal proteins on menu.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front deli area 2 containers not stored inverted. Educated operator on proper storage procedures and operator inverted the containers.
In-use wet wiping cloth/towel used under cutting board. Observed at back prep area near rear entrance a wiping cloth used under a cutting board. Educated operator on proper procedures for cutting boards and wiping cloth was removed.
Utensils in poor condition. Observed at back cook line area a broken plastic spatula with a chip at the top. Operator threw away broken spatula.
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/24 License expired less than sixty days
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle reach in display case at chicken salad (48F - Cold Holding); egg salad (48F - Cold Holding),manager moved items to working cooler, stated items in cooler less than three hours
Handwash sink used for purposes other than handwashing. Handwashing sink at cook line being used as a dump sink, dumping and rinsing vegetables in sink
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. Form was emailed
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in display cases at front counter.
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over raw beef. Chef moved items
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front counter. Manager filled paper towels
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. Form was emailed
Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid with no label. Chef labeled bottle
Cloth used as a food-contact surface. Cloth on top of cut tomatoes Chef removed cloth and discarded tomatoes
Jan 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/05/13/2018
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nov 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/05/13/2018
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use tongs stored on equipment door handle between uses. Main kitchen- observed tongs hanging on oven door handle.
Soiled dry wiping cloth in use. Observed throughout entire kitchen on cutting boards and prep tables.
Aug 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup; (95F - Hot Holding) chef reheated to 165° and above
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front counter. Manager filled
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.