YANO'S DELI
13833 WELLINGTON TRACE E8, Wellington FL 33414 · 5617957333
Last inspected Dec 31, 2025 · 8 visits since January 2024
MAR 24
SEP 24
DEC 24
AUG 25
DEC 25
≈ 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. Operator renewed application during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013723 | Dec 30, 2025 | Mar 23, 2026 | $200 |
Inspection history
8 visits, newest first
Dec 31, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw chicken tenders stored over deli meats; all products not commercially packaged 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 walk in cooler: cooked noodles (47F - Cold Holding) As per operator stored overnight in cooler Not prepped or portioned today Stored right below light bulb See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by steam table: sliced ham (44F at 2:15- Cooling) as per chef since 10:00am Product never cooled to 41F within a total of 4 hours See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At sliding door display case: tuna salad (51F at 1:25pm; 48F at 2:40pm - Cooling) as per operator since 11:30am; At flip top cooler by steam table: chopped lettuce (60F at 1:35pm; 56F at 2:11pm- Cooling) as per chef since 11:30am; At the current rate of cooling the products will not reach 41F within a total of 4 hours At flip top cooler by scale: cooked mushrooms (57F at 1:15- at 54F at 2:08 heated Cooling) as per chef since 9:30am At sliding door display case: macaroni salad (50F at 1:25pm; 48F at 2:40pm - Cooling) as per operator since 11:30am; At the current rate of cooling the products will not reach 41F within a total of 6 hours Operator moved products to quick chill
Dec 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 9 high priority.
9 High priority3 Intermediate2 Basic
Show 14 findings ▾
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 use wiping cloth from sanitizer bucket chlorine based, then handled wraps; no handwash Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw chicken tenders stored over deli meats; all products not commercially packaged Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler on speed rack: raw chicken stored over raw bacon Operator stored property
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler: sliced turkey dated 12/13, cooked pasta 12/15, cooked ground beef 12/23, house made Caesar dressing with milk dated 12/17
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 walk in cooler: cooked noodles (47F - Cold Holding) As per operator stored overnight in cooler Not prepped or portioned today Stored right below light bulb See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by steam table: sliced ham (44F at 2:15- Cooling) as per chef since 10:00am Product never cooled to 41F within a total of 4 hours See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked noodles (47F - Cold Holding) As per operator stored overnight in cooler Not prepped or portioned today Stored right below light bulb See Stop Sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by steam table: sliced ham (44F at 2:15- Cooling) as per chef since 10:00am Product never cooled to 41F within a total of 4 hours. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On stove: Tomato sauce (160F at 2:18pm - Reheating) since 10 minutes Operator moved product to stove and reheat product to 185F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table by handwash: tomato sauce (116F - Hot Holding) As per operator since 10:00 am Operator reheated product to 185F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At sliding door display case: tuna salad (51F at 1:25pm; 48F at 2:40pm - Cooling) as per operator since 11:30am; At flip top cooler by steam table: chopped lettuce (60F at 1:35pm; 56F at 2:11pm- Cooling) as per chef since 11:30am; At the current rate of cooling the products will not reach 41F within a total of 4 hours At flip top cooler by scale: cooked mushrooms (57F at 1:15- at 54F at 2:08 heated Cooling) as per chef since 9:30am At sliding door display case: macaroni salad (50F at 1:25pm; 48F at 2:40pm - Cooling) as per operator since 11:30am; At the current rate of cooling the products will not reach 41F within a total of 6 hours Operator moved products to quick chill
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. Operator had new employee sign document
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler on speed rack: cooked sausage and house made chili As per operator made yesterday morning Not date marked within 24 hours Advised operator to date mark
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed tomatoes stored over chopped lettuce Operator stored properly
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); Operator corrected Sanitizer Bucket to (Chlorine 100ppm);
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm. Operator corrected to 100 ppm chlorine
Employee switched from working with raw food( cutting Raw chicken )to handling bottle with oil without washing hands. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Inside reach in freezer in back area. Opened bags with breaded with breaded raw chicken stored above lasagna boxes. Operator stored properly
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered container with Chopped lettuce at 10:07am(66F cooling) since 10 minutes, a 10:43am(63F cooling). At this current cooling rate product will not cool to 41F within 4 hours. Operator transferred product to smaller containers.
Wall with accumulated dust right above dry goods on cook line.
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. 1-#10 can of red peppers
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Italian sausage cooked then frozen approximately 1 week prior, as per operator, not date marked. Operator date marked.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator changed to Sanitizer Bucket (Chlorine 100ppm).
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator primed; Dishwasher (Chlorine 100ppm)
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 server touch her glasses, handled dirty food basket from customer table then handled clean basket of food to serve; no hand wash. Advised operator that employee should wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish fillet in open bag stored over ready to eat pastrami. Operator stored properly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled dirty container fetched from customer table then handled clean food basket; no hand wash. Server washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler unit: feta cheese (47F - Cold Holding) As per operator, stored in flip top unit less than 3 hours prior. Not prepped or portioned today. Stored double panned. Operator moved item to quick chill.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected Sanitizer Bucket (Chlorine 100ppm).
May 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (54F - Cooling) at 10:27 am to 54F at 10:50 am since 10:15 am; in bottom reach in cooler. At this rate tomatoes will not cool to 41F within 4 hours. Tomatoes stacked in covered container. Lid removed.
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.
Buildup of food debris/soil residue on equipment door handles.Ovens, microwave, reach in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of Reach in cooler
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) remade. Sanitizer Bucket (Chlorine 100ppm)
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: tomato sauce (106F at 2:08pm- Cooling) As per operator cooling more than 2 hours. Item did not cool to 70F with 2 hours. See stop sale.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed application during inspection.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server touched dirty food tray and then touched bowl with macaroni pasta and plate; no hand wash. Employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: tomato sauce (106F at 2:08pm- Cooling) As per operator cooling more than 2 hours. Item did not cool to 70F with 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At back counter near flip top reach in cooler: portion cups of macaroni salad (65F - Cold Holding) As per operator placed on counter 10mins ago. Not prepared or portioned. Brie cheese (56F - Cold Holding) As per operator cheese was placed in cooler 20 mins ago. Item was double panned. Operator moved both items to walk in cooler to quick chill.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine solution was 200+ ppm. Operator changed to chlorine solution of 100ppm.
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. Emailed to operator.
Proof of required state approved employee training not available for some employees( servers). To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No handwashing sign provided at a hand sink used by food employees.
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.