3 G's Gourmet Deli
Last inspected: Mar 17, 2026
74
Score
The health department has logged 14 inspections at 3 G's Gourmet Deli, the earliest from 2022. The latest inspection on file is from Mar 17, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Restaurants in Delray Beach average 71, so 3 G's Gourmet Deli is doing better than most peers. The record is unremarkable in either direction.
14
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 17, 2026
Complaint Full
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
74
Feb 9, 2026
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
35
Oct 31, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
50
Jun 5, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg batter 52F stored in ice bath . Per operator food not prepared or portioned today. Operator held in unit less than four hours. Observed not sunk in ice. Operator placed under TPHC.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked potatoes 119F-145F stored on grill. Observed cooked potatoes stacked upon each other. Operator flattened out on grill so all parts can touch grill. Operator placed **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator remade. **Corrected On-Site** **Warning**
21-03-4
70
Apr 5, 2025
Complaint Full
No violations found.
100
Apr 4, 2025
Complaint Full
5 critical violations. 1 major violation.
View 6 violations
High Priority - 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. Observed Dishwasher (Chlorine 0ppm) Operator retested to Dishwasher (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Live, small flying insects found Observed 3 small flying insects flying around at bakery and dessert station at front counter. Observed 2 small flying insects at dishwashing area in kitchen flying around . Observed 1 small flying insect at cook line area flying around. Observed 2 small flying insects at dry storage area flying around. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at deli case flip top cooler raw salmon stored over olives. Operator removed. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at deli case pastrami 44-46F - Cold Holding); chicken (44-46F). Observed at flip top cooler raw burgers (45F). Per operator food not prepared or portioned. Food held in unit less than 4 hours. Observed food stacked too high in deli case. Operator placed raw burger back into walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at grill at cook line cooked onions (94F); cooked mushrooms (108F). Food not under temperature control. Operator placed food back on grill to reheat to 165F or higher. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink near walk in cooler scrubber found inside. Operator removed. **Corrected On-Site**
31A-11-4
43
Feb 28, 2025
Routine - Food
No violations found.
100
Feb 27, 2025
Routine - Food
5 critical violations.
View 5 violations
High Priority - 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. Observed Dishwasher (Chlorine 0ppm). **Warning**
22-41-4
High Priority - Live, small flying insects found #1 Observed two small flying insects around cook line. # 2 Observed three small flying insects around dishwashing area. **Warning**
35A-02-7
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed Raw shell eggs 65F stored on counter in kitchen. Per operator eggs been out for 1 hour. Operator placed raw shell eggs back into walk in cooler. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed at flip top cooler small flying insect land on top of spinach. See stop sale. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top cooler #2 ; cheese (59F - Cold Holding); raw burgers (45F - Cold Holding). Observed in True refrigeration ; sour cream (46F) . Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator moved foods to walk in cooler to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
47
Oct 15, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above cooked chicken, raw mahi stored above cooked ribs in cook line flip top. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked lamb date marked 10-7 in walk in cooler. See stop sale.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs on ice (56F); egg whites on ice (50F). Ice does not rise to the level of the food in pan, employee states items have been out for less than 1 hour. Employee added ice. Retook temperature at 41F **Corrected On-Site**
03A-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Employee training certificates missing CFM #, Date of training. Discussed with operator
53B-10-4
Basic - Food stored on floor. Bucket or cut onions stored on floor on cook line. Employee moved to shelf **Corrected On-Site**
08B-38-4
55
Jun 11, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. Sheet pans of dough stored in direct contact with can liner in 3 door stainless reach in cooler. Operator removed and replaced with food grade wrap **Corrected On-Site**
14-31-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs held at ambient temperature of 76F. Operator states eggs have been out for approximately 2 hours. Operator moved to reach in cooler. Discussed TPHC **Corrective Action Taken**
03A-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing blue substance at front deli line not labeled. Operator labeled **Corrected On-Site**
41-17-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 2 door stainless next to back door
14-36-5
64
Jan 3, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - 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 handling toasted bagel with bare hands. Discussed with operator
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above cooked ribs in cook line flip top cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Basic - Ice scoop handle in contact with ice. Operator removed **Corrected On-Site**
10-08-5
Basic - Insect control device installed over ware storage area. Operator removed **Corrected On-Site**
35B-02-4
61
Sep 8, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
78
Feb 24, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - 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.
22-41-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
70
Aug 16, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. owner removed garbage can **Corrected On-Site**
31A-09-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
82
Frequently Asked Questions
When was 3 G's Gourmet Deli last inspected?
The most recent health inspection at 3 G's Gourmet Deli on file is from Mar 17, 2026. The public record contains 14 inspections in total.
What is the most common violation at 3 G's Gourmet Deli?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at 3 G's Gourmet Deli.
How does 3 G's Gourmet Deli compare to other restaurants in Delray Beach?
3 G's Gourmet Deli most recently scored 74 out of 100, which is higher than the Delray Beach average of 71.
Has 3 G's Gourmet Deli's inspection record improved over time?
Results have been roughly steady. Inspections at 3 G's Gourmet Deli have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at 3 G's Gourmet Deli means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is 3 G's Gourmet Deli inspected?
Based on the inspection history on file, 3 G's Gourmet Deli is inspected around four times per year on average.
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