MOE'S DELI & GRILL
1330 S FEDERAL HWY, Deerfield Beach FL 33441 · 954-596-5330
Last inspected Aug 6, 2026 · 8 visits since November 2023
JUL 24
SEP 24
JUL 25
OCT 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 employee slicing bread for the customer with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter the establishment then kitchen, donned new gloves and handled foil pans for food without first handwashing.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling personal cell phone with gloved hands and then handling bread immediately after without first hand washing and changing gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw shell eggs stored on shelf above cooked eggplant. Operator reorganized.
No paper towels or mechanical hand drying device provided at handwash sink next to triple sink.
Show the remaining 6 findings ▾
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 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. Provided operator Employee reporting agreement electronically.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons, spatulas, and utensils in containers at cookline in kitchen, not stored inverted or protected.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored in handsink basin and on food prep table in kitchen.
Wet wiping cloths stored in detergent and sanitizer mixed together. Observed Sanitizer Bucket (Chlorine 0ppm), per operator bucket contains sanitizer and detergent mix. Operator discarded and remade sanitizer.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) in kitchen. Operator discarded and remade.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting boards in kitchen.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer used at the triple sink in kitchen.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dishwasher, handling food utensils without any proof of required employee training.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags stored next to opened container of food wrap in kitchen.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee wash, rinse, and place dishes to air dry without using the sanitizing step. Operator rewashed, rinsed, sanitized, and placed dishes to air dry.
Food stored on floor. Observed bagged flour stored on floor in prep area. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in the kitchen.
Soiled dry wiping cloth in use.Observed stored next to clean knives in kitchen. Operator removed.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in bathroom.
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 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 employee slicing bread for the customer with bare hands.
Handwash sink not accessible for employee use at all times. Observed hand sink basin covered with pans and food containers. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for chlorine sanitizer used at the triple sink in the ware wash area.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing yellow toxic substance not labeled at the hand sink in the kitchen. Operator labeled "bleach".
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled and stained wiping cloth stored on cutting board in kitchen. Operator removed.
Jul 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. Brown paper towels used as liner in pan touching eggplant in walk in cooler.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Observed plastic containers of stored on the floor at the front counter and in warehouse wash area.
Light not functioning. 1. Two lights out in kitchen and dining area. 2. One light out at the hood above cook line in kitchen.
Jul 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Brown paper towels used as liner in pan touching eggplant in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Two trays of raw shell eggs stored above mortadella loaves in walk in cooler. Operator reorganized.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lasagna (91F - Hot Holding), sausage (82F- Hot Holding), eggplant (81F - Hot Holding), rice ball (81 F - Hot Holding) in the front display case next to breads, under no temperature control. Operator moved rice balls to walk in cooler and reheated remaining foods at cook line to 165F or higher.
Handwash sink used for purposes other than handwashing. Observed soiled plate in basin of hand sink at front counter.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverage on food prep table next to bread and stretch wrap for food in kitchen.
Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint in kitchen.
Food stored on floor. Observed plastic containers of stored on the floor at the front counter and in warehouse wash area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water 108F at cook line in kitchen with in use utensils in it. Employee turned up flame at the cook line to heat water to 135F or above.
Light not functioning. 1. Two lights out in kitchen and dining area. 2. One light out at the hood above cook line in kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Container of medicine improperly stored. Container of Vaporub stored on shelf next to food utensils and above food at the flip top cooler in the kitchen.
Nonfood-grade containers used for food storage - direct contact with food. Home Depot buckets used to store breading and flour in the kitchen.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli ham opened two days ago per operator, not dated in the reach in deli display cooler.
Handwash sink used for purposes other than handwashing. Empty container, cups, and sponges in basin of handsink in kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No probe thermometer provided to measure temperature of food products.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Bowl used in breading and flour container on food prep table in kitchen.
Employee with no hair restraint while engaging in food preparation. Two employees preparing food in the kitchen without hair restraints.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water on stove top 95F.
No conspicuously located ambient air temperature thermometer in holding unit next to slicer in kitchen.
Old labels stuck to food containers after cleaning. Old label stuck on container stored on clean utensil rack in warewashing area.
Ripped/worn tin foil used as shelf cover. Ripped foil used as liner on bottom shelf of table under grill in kitchen and on storage rack next to handsink in the kitchen.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket at the mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at flip top cooler in kitchen.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate4 Basic
Show 9 findings ▾
Handwash sink not accessible for employee use at all times. Observed coffee mug, bowl, knife, and scouring pad in the basin of the handsink. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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 at the front counter. Operator provided.
Cutting board has cut marks and is no longer cleanable at the food prep counter by the cookline. Operator discarded.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cabinet door handles.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water 80°. Operator removed.
Working containers of food removed from original container not identified by common name. Containers of salt/pepper and cayenne unlabeled. Operator labeled.
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.