GOURMET DELI HOUSE
7117 LAKE WORTH RD, Lake Worth FL 33467 · 561.965.1605
Last inspected Feb 5, 2026 · 9 visits since July 2023
FEB 24
OCT 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026022917 | Feb 4, 2026 | May 19, 2026 | $400 |
| 2--2025030060 | Feb 24, 2025 | May 1, 2025 | $600 |
| 2--2017035506 | Jun 30, 2017 | Nov 27, 2017 | $100 |
| 2--2015018595 | Mar 27, 2015 | Jun 2, 2015 | $400 |
Inspection history
9 visits, newest first
Feb 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Container of medicine improperly stored. Advil stored above prep table by slicer machine Operator removed
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 garbage can then proceeded to cut bread without washing hands first. Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Salad cooler by bread slicer machine. Raw cold smoke salmon stored above a container with capers and sauce. Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on top of a sheet pan on cook line Cooked sweet potatoes 55F cold holding Per operator product stored approximately 10 minutes and not prepared or portioned today Operator moved to reach in cooler
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed multiple items sitting on top of flat top grill left side( not turned on) and inside steam table ( not heating) Cooked sausage at 9:02am (88F reheating) stuffed cabbage (62F reheating) cooked beef (70F reheating) cooked carrots (70F reheating) mushroom gravy (70F reheating ) per operator all items reheating since 10 minutes ago. At 9:36am all items are at the same temperature. Operator moved all items to a heated surface to be reheated to 165F++
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Deli hot box to the right of expo window, cooked beef 107F hot holding. Per operator stored for approximately 30 minutes. Operator moved beef to be reheated to 165F++
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All Benedict, Bagel with homemade nova spread, NY bagel with sliced Nova, Nova or Lox Platter
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/
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected solution to Triple Sink (Quaternary 200ppm)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamer at server expo station corned beef (127F - Hot Holding) per operator product prepared approximately 1.5 hours ago on stove and hot held in steamer, discussed with operator to reheat product to 165F.
Feb 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer open container of raw Turkey patties stored above bagels, operator moved products and corrected storage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs with gloves then rinsed gloves off with water and dried with paper towels and proceeded to handle clean tongs. Discussed with operator employee washed hands.
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. In flip top cooler sliced cheese (51F - Cold Holding) per operator product not portioned or prepared today. Per operator product left In cooler overnight operator discarded top portion of over-stacked product. see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler sliced cheese (51F - Cold Holding) per operator product not portioned or prepared today. Per operator product left In cooler overnight operator discarded top portion of over-stacked product. see stop sale.
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. In steam cabinet corned beef (90F - Reheating)at 9:15 since 8:00 to 124F at 10:05; brisket (107F - Reheating) at 9:15 since 8:00 to 117F at 10:05. At this current rate product did not reach 135F within 2hours operator moved products to oven to reheat to 165F+ rapidly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At front counter Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to 100ppm
Working containers of food removed from original container not identified by common name. At cook line bottle of cooking oil not properly labeled. Discussed with operator who added label.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
9 High priority2 Intermediate2 Basic
Show 13 findings ▾
3 Shell eggs in use or stored with cracks or broken shells at cook line; See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator asked employee to wash hands; employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over cooked pasta on speed rack in walk-in freezer - not commercially packaged Advised to store properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon over cooked foods like beef in walk-in cooler; stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched pants and cap and touched corned beef without changing gloves; Operator educated and employee washed hands and changed gloves;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallion cream cheese (44F - Cold Holding); Salmon (46F - Cold Holding);in display case #3 at front counter; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to different cooler
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 - sliced tomatoes, potato salad, Cole slaw at different stations throughout the kitchen; operator time marked 8:00-12:00 pm;
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. corned beef 98-113 Reheating at 10:25 since 8:30; in steam table by expo line; at this rate food will not reach 135 F within 2 hours; food moved to the stove to reheat to 135F;
Toxic substance/chemical improperly stored- rubbing alcohol bottle nest to foods like syrups and gems Removed
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. Printed during inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed and printed form during inspection
Opened employee beverage container in a cold holding unit with food to be served to customers- bottle of water inside cooler at salad station Removed
Reach-in cooler interior/shelves have accumulation of soil residues- all coolers throughout kitchen
Feb 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observe ice Shute at soda machine with mold like substance.
Employee with no hair restraint while engaging in food preparation. Observe employee without hair restraint preparing food preparation. Employee put on hair restraint.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observe at Sanitizer Bucket (Quaternary 0ppm); operate correct to Sanitizer Bucket (Quaternary 200ppm)
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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...sour cream 48F, butter 61°F, cream cheese 59°F, in flip top reach in cooler server station, food not portion or prep today, food being held more than 4 hours.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 3:23pm slice tomatoes 45° F in daily reach in cooler, per employee food was prep at 11 am,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 48F, butter 61°F, cream cheese 59°F, in flip top reach in cooler server station, food not portion or prep today, food being held more than 4 hours. Stop sale issue. Chef discarded food..... Coleslaw 53°, potato salad 56°, cheese 51°, cut tomatoes 51°, cut lettuce 53° in daily flip top reach in cooler, per chef food being held less than 4 hours, employee removed food to walk in cooler.
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... pasta for soup at holding area at server station being held less than 4 hours. Employee time marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 3:23pm slice tomatoes 45° F in daily reach in cooler, per employee food was prep at 11 am, stop sale issue. Employee discarded food.
No paper towels or mechanical hand drying device provided at handwash sink daily station.employee provided
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.