DING A LING DELI
2107 SE HWY 441, Okeechobee FL 34974 · 863.357.3354
Last inspected Jul 17, 2026 · 8 visits since July 2023
JAN 25
MAY 25
OCT 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse: Krab salad (50F - Cold Holding); tuna salad (50F - Cold Holding). Operator removed from service and voluntarily discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw sausage links out about 15 minutes at 46 degrees in make table. Operator placed on rapid cooling and item was temperature tested at 41 F.
Employee personal food not properly identified and segregated from food to be served to the public at red cooler in waiting station. Operator labeled area.
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Commercially packaged cheese under raw chicken wings in ziplock bags. Operator removed raw chicken.
Equipment in poor repair: door handle on upright reach in broken.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 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. Operator prepared breakfast sandwich with bare hands. Operator was educated on proper technique and discarded sandwich.
Equipment in poor repair: door handle on upright reach in freezer broken.
May 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tomatoes in. storage area reach in cooler. Operator removed Raw shell eggs and stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked broccoli (51F - Cold Holding); Sliced ham (51F - Cold Holding); Cuban sandwiches (51F - Cold Holding); Milk (51F - Cold Holding); Bulk cold cuts (55F - Cold Holding). Operator removed Raw shell, voluntarily discarded and placed sign on unit that it was out of service.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked broccoli (51F - Cold Holding); Sliced ham (51F - Cold Holding); Cuban sandwiches (51F - Cold Holding); Milk (51F - Cold Holding); Bulk cold cuts (55F - Cold Holding). Operator removed Raw shell, voluntarily discarded and placed sign on unit that it was out of service.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad not date marked. Priority: Intermediate
Observed: Bowl or other container with no handle used to dispense food. Employee used a bowl to scoop ice. Employee was educated and used a scoop with a handle. Priority: Basic
Observed: Hole in or other damage to wall at drying rack by triple sink. Priority: Basic
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands: employee rewashed hands.
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. Employee touched toast with bare hands and put margarine on. The toast was not being heated. Employee discarded toast.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over cheese in reach in freezer. Operator removed and stored correctly.
Trash receptacles not provided where needed in establishment at hand washing sink. Operator placed at location.
Water leaking from pipe at triple sink.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Displayed food not properly protected from contamination. Lemons at waiting station. Operator covered.
Stop Sale issued on time/temperature control for safety food due to temperature abuse: Krab salad (50F - Cold Holding); tuna salad (50F - Cold Holding). Operator removed from service and voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime, container of flour soiled. Operator removed flour and brought container to dishwasher for washing.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. J.W.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ham not date marked. Operator date marked item.
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.