J A W DELI CORP
12141 PEMBROKE RD, Pembroke Pines FL 33025 · 954-433-7445
Last inspected Jun 23, 2026 · 11 visits since October 2023
DEC 24
JUL 25
NOV 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found - Observed 2 live flying insects buzzing around in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025063166 | Jul 29, 2025 | Sep 18, 2025 | $840 |
| 2--2021001738 | Nov 16, 2020 | May 19, 2021 | $520 |
| 2--2016035474 | Jul 15, 2016 | Oct 5, 2016 | $520 |
Inspection history
11 visits, newest first
Jun 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork at steam table at 128F
Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer soiled with food debris
No soap provided at handwash sink. Observed no soap at handwash sink next to oven
Apr 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face then proceeded to prepare food Employee washed hands ands and put new gloves on
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
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/
Floor area(s) covered with standing water. Observed standing water on floor in front of 3 compartment sink
Feb 12, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 certified food manager on duty at this time.
Nov 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Live, small flying insects found. Observed 2 live flying insects at dishwashing area. Operated killed and sanitized areas.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken cold held at 51F and beef at 55F in walk in cooler # 2. Per operator, both items transfer to unit from last night. Neither items removed since.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken cold held at 51F and beef at 55F in walk in cooler # 2. Per operator, both items transfer to unit from last night. Neither items removed since. See stop sale.
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 certified food manager on duty at this time.
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on sauce and cooked pork stored in walk in cooler. Per operator, both items cooked on 11/1/2025.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking water stored on food preparation table.
Food stored on floor. -Observed various food items stored on walk in freezer floor.
Stored food not covered. -Observed an uncovered container with soup stored in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths at cook line and front line not stored in sanitizer solution.
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (58F - Cold Holding); cheese (58F - Cold Holding); cut tomatoes (60F - Cold Holding) at front line refrigerator. As per operator, items placed in unit from overnight. None of these food items removed from unit since. Observed at 8:47 a.m., cooked pasta found in walk in cooler cooling at 46F. As per operator, pasta cooked placed in walk in cooler from overnight and didn't remove since. Pasta did not cooled from 135F to 41F in a total of 6 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked yucca hot held at 122F and scramble eggs at 124F at front line steam table. Per operator, both items placed in steam table 1.25 hours prior to the inspection. Operator reheat both items to 167-170F.
Jul 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority6 Intermediate7 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed at 8:47 a.m., cooked pasta found in walk in cooler cooling at 46F. As per operator, pasta cooked placed in walk in cooler from overnight and didn't remove since. Pasta did not cooled from 135F to 41F in a total of 6 hours. See stop sale.
Live, small flying insects found - Observed 2 live flying insects buzzing around in kitchen area.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed cook touch his nose with his gloves and continue to engage in food preparation without changing. After brief education, employee then changed his gloves and wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (58F - Cold Holding); cheese (58F - Cold Holding); cut tomatoes (60F - Cold Holding) at front line refrigerator. As per operator, items placed in unit from overnight. None of these food items removed from unit since. Observed at 8:47 a.m., cooked pasta found in walk in cooler cooling at 46F. As per operator, pasta cooked placed in walk in cooler from overnight and didn't remove since. Pasta did not cooled from 135F to 41F in a total of 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed ham (58F - Cold Holding); cheese (58F - Cold Holding); cut tomatoes (60F - Cold Holding) at front line refrigerator. As per operator, items placed in unit from overnight. None of these food items removed from unit since. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked yucca hot held at 122F and scramble eggs at 124F at front line steam table. Per operator, both items placed in steam table 1.25 hours prior to the inspection. Operator reheat both items to 167-170F.
Employee washed hands in a sink other than an approved handwash sink. Observed chef wash his hands in 3 compartment sink and the engaged in food preparation.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residues buildup on can opener blade. -Observed cutting board at cook line with accumulation of brown like substance.
Handwash sink not accessible for employee use at all times. -Observed handwash sink at dishwashing area block with rolling food cart.
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/. Manager arrived during the inspection.
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked chicken stored in walk in cooler. As per operator, chicken cooked yesterday more than 24 hours ago
Cutting board has cut marks and is no longer cleanable. -Observed cutting board at prep station with deep grooves that no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking water storage on in use food preparation table next to food items.
Food stored on floor. -Observed bag and containers with food items stored on walk in freezer floor.
In-use knife/knives stored in cracks between pieces of equipment. At cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of old food residues buildup on can opener holster.
Stored food not covered. -Observed an uncovered container with seasoning underneath food preparation table at prep station. Operator covered container. Observed uncovered container with cooked chicken and pasta stored in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloths at cook line not stored in sanitizer solution between uses.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. -Observed 2 rusted cans with Yams on storage rack.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked pork hot held at 122F at frontline steam table. Per operator, pork cooked and placed in unit 2.5 hours prior to the inspection. Advice operator to reheat pork to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substances build up on cutting boards in prep station.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels in kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked ground beef stored in walk in cooler. Per operator, item cooked more than 24 hours ago.
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. Employees training expired on 01/3/2024
Cutting board has cut marks and is no longer cleanable. In kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee food storage on clean food preparation table next to food items. Operator removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster.
Stored food not covered. -Observed an uncovered container with cooked ground beef stored in walk in cooler. Operator covered
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cooked meats in walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked pork at front line hot held at 130F. Per operator, pork cooked 1.50 hours prior to the inspection. Operator increased the temperature on steam table.
Handwash sink not accessible for employee use at all times. -Observed hand wash sink in dishwashing area blocked with vacuum cleaner.
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/. Manager arrived during the inspection.
Cutting board has cut marks and is no longer cleanable at prep station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residues buildup on can rack holder.
Time/temperature control for safety food thawed in an improper manner. -Observed fish and pork thawing at room temperature in prep area.
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. -Observed raw eggs stored over carrots in walk-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cooked noodles in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pasta salad cold held at 47F in showcase cooler. Per operator, item placed in unit from yesterday. Item did not removed from unit since.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pasta salad cold held at 47F in showcase cooler. Per operator, item placed in unit from yesterday. Item did not removed from unit since. See stop sale.
Food thermometer(s) not calibrated according to manufacturer's specifications. Operator calibrated thermometer to 32F.
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. -Observed employees training certification expired on 01/03/ 2024.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed female employee food storage on clean in-use cutting board at front line. Operator discarded at will clean and sanitizer cutting board.
Employee eating in a food preparation or other restricted area. -Observed female employee eating in food preparation area while engaging in food preparation.
Food stored on floor. -Observed container with potatoes stored on kitchen floor.
Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing at room temperature in prep area.
Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth at cookline not stored in sanitizer solution between uses.
Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not identified by common name. Operator label container
Oct 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed case raw pork cold held at 48°F on food prep table. Per operator, pork placed on table 1 hour prior to the inspection. Operator placed case with pork in walk-in freezer for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fried fish hot held in hotbox at 123°F. Per operator, fish cooked 1 hour prior to the inspection. Operator placed fish in oven for reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.
Handwash sink not accessible for employee use at all times. -Observed handwash sink in dishwashing area block with vacuum machine. Operator removed obstructive machine from sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. A poster has been given to the operator.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee open container with drinks stored on food preparation table. Operator removed and stored properly.
Employee eating in a food preparation or other restricted area. -Observed employee drinking from and open container in prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on shelf above food preparation table next to food item. Operator relocate cellular phone.
Equipment or utensils not designed or constructed in a durable manner. -Observed sugar container with deep chipped.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoops with handle stored in flour and sugar containers. Operator removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food debris buildup on can opener holster. Operator clean and sanitizer.
Stored food not covered. -Observed an uncovered container with cooked pork stored in walk-in cooler. Per operator, item placed in cooler from yesterday. Operator covered.
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.