Akels Deli
Last inspected: Aug 19, 2025
100
Score
Akels Deli has been inspected 10 times since 2023. Akels Deli was last inspected on Aug 19, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around 10 violations each.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited five times.
Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 19, 2025
Routine - Food
No violations found.
100
Aug 14, 2025
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Toilet Rooms Maintained
FL-53
14
Feb 11, 2025
Routine - Food
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
High Priority - 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. 98f new soup placed on burner at 6:30 am, it's 8:40am, employee rapidly reheated it to 165f and explained to him proper procedure **Corrective Action Taken**
03E-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked sausages opened yesterday early morning, dated by employee **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, employee placed some **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Could not find it **Corrected On-Site**
05-08-4
Intermediate - 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. For cashier only, she read and signed **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Filled it up, **Corrected On-Site**
03F-10-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cardboard used to line nonfood-contact shelves. Soiled, under slicer
14-45-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drinks in kitchen, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Floor soiled/has accumulation of debris. In walk in cooler
36-73-4
Basic - Food storage container/container lid cracked or broken. Lid is cracked for sugar
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles in hand sink in kitchen and shelf by triple sink, also door frame and gaskets in prep cooler **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Hand sink faucet at front counter is loose
29-08-4
Basic - Single-service articles not stored inverted or protected from contamination. At front counter by customer, employee placed them in cabinet **Corrected On-Site**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall peeling. By slicer
36-30-4
32
Sep 17, 2024
Routine - Food
No violations found.
100
Sep 12, 2024
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f potatoes, employee placed a lid on container in warmer **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cheese in walk in cooler, not used today, employee discarded it **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked eggs then grabbed bowl with food and bag of bread, explained to him and he washed hands **Corrected On-Site**
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer under prep table
22-02-4
Intermediate - Lack of toilet tissue at each toilet. Employee placed some **Corrected On-Site**
32-11-5
Intermediate - 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. Cashier
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time on for shelled eggs, blank procedure **Corrected On-Site**
03F-10-5
Basic - Dead roaches on premises. 5 dead roaches on shelf under prepping area, 12 dead roaches on floor behind equipment by hand sink, 6 dead roaches behind box freezer, 3 dead roaches in cabinet at front counter, employee cleaned them **Corrective Action Taken** **Warning**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, he got one **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Floor area(s) covered with standing water. Under table in kitchen, employee cleaned it **Corrected On-Site**
36-22-4
Basic - Food storage container/container lid cracked or broken. Cracked lid on cold cut, employee discarded it **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - Hole in or other damage to wall. On corner by warmer and wall by prep table peeling off **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under cooking equipment, also shelf above triple sink and light shield, gasket in box freezer, shelves and vent in walk in cooler **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By grill
36-27-5
29
Feb 23, 2024
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 51f sausage on table, mgr placed them in cooler, explained time as public health control **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Repeat Violation**
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For eggs, only time, explained to them, emailed procedure **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roast beef cooked on Wednesday, walk in cooler, employee date it **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lid for prep cooler
24-26-4
Basic - Carbon dioxide/helium tanks not adequately secured. Front counter and office **Repeat Violation**
51-11-4
Basic - Bowl or other container with no handle used to dispense food. On sugar **Repeat Violation**
14-01-5
Basic - Food storage container/container lid cracked or broken. Cracked lid for ham
14-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door frame on prep cooler, shelves above triple sink and light guard above triple sink, shelves in walk in cooler, **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Faucet in hand sink at front counter is loose
29-08-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall peeling by prep table
36-30-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at front counter and kitchen, discarded, **Corrected On-Site**
12B-12-5
37
Sep 12, 2023
Routine - Food
No violations found.
100
Sep 11, 2023
Routine - Food
5 critical violations. 8 major violations. 9 minor violations.
View 22 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then changed gloves and grabbed bread, explained to him and washed hands, also employee grabbed raw bacon then grabbed tongs to grab cooked chicken, explained to her **Corrected On-Site** **Warning**
12A-27-4
High Priority - Toxic substance/chemical improperly stored. Cleaner on shelf above clean tray for food, employee moved it **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f potatoes, employee reheated them to 165f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Shell eggs in use or stored with cracks or broken shells. Employee removed cracked egg **Corrected On-Site**
01B-14-4
High Priority - Roach activity present as evidenced by live roaches found. One at front counter, employee killed it **Corrected On-Site** **Warning**
35A-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad made on Friday
02C-02-5
Intermediate - 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. Emailed one **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer used last week **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom, employee placed some **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - 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. One employee that could not find his card **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Has blank copy, eggs with time on on counter
03F-10-5
Intermediate - 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. One cook here for more than 2 months, he couldn't find his card
53B-13-5
Basic - Food stored on floor. Bucket with picked in walk in cooler, mgr placed it on shelf **Corrected On-Site**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles in hand sink at cook line, gasket in box freezer, shelves above triple sink are dusty **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Deli meats on cart, kitchen, employee placed them in cooler **Corrected On-Site**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. On bulger wheat, employees removed it **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Employee moved it to car **Corrected On-Site**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above to go containers, employee moved them **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Making sandwiches **Repeat Violation**
13-03-4
14
Mar 28, 2023
Routine - Food
3 critical violations. 8 major violations. 10 minor violations.
View 21 violations
High Priority - 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 touch body part and clothing and continue preparing food without washing hands. Reviewed with employee and employee wash hands at three compartment sink due to hand sink in kitchen is on other side of kitchen with prep table blocking entry area to move around. Reviewed with manager to have access on cook line to hand wash sink by moving prep table and have gap to access sink directly from area. Manager stated will make changes
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese (46-50F - Cold Holding), stored in flip top make table unit over night, employee has been in and out of unit with lid left open. Employee closed lid and place cheese in 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. Meatballs with marinara sauce (98-108F - Hot Holding, re-temp 188F), stored in steam table, place there after first time reheating in oven approximately 1 hour ago for hot holding. Operator place back in oven to reheat **Corrected On-Site**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee touch body part and clothing and continue preparing food without washing hands. Reviewed with employee and employee wash hands at three compartment sink due to hand sink in kitchen is on other side of kitchen with prep table blocking entry area to move around. Reviewed with manager to have access on cook line to hand wash sink by moving prep table and have gap to access sink directly from area. Manager stated will make changes
12A-03-4
Intermediate - 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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Intermediate - Food manager certification expired. 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 Matthew Bateh with expired manager certification 8-8-22
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on make table reach in cooler **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in hand wash sink in kitchen and front counter. Employee provided paper towel at front counter hand wash sink. **Corrective Action Taken** **Repeat Violation**
31B-02-4
Intermediate - 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken** **Repeat Violation**
11-26-1
Intermediate - Nonfood-grade basting brush used in food. Operator uses non food grade brush for small oven toaster grill
14-14-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee C. Johnson with expired employee training 3-25-23
53B-14-5
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting whole tomatoes without washing prior to cutting. Reviewed with person in charge
08B-39-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler floor soiled with black build up **Repeat Violation**
36-73-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in kitchen with no hair restraint
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler soiled with debris **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. In mens restroom in building in hall way at designated employee hand wash sink. Provided hand wash sign to operator **Corrective Action Taken**
31B-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. Stored under cutting board on kitchen prep table
21-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored in kitchen counter next to white foam to go bowls containers
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board with excessive cut marks on make table reach in cooler
14-09-4
Basic - Current Hotel and Restaurant license not displayed. Old license displayed date June 1, 2022. Provided paperless license handout **Corrective Action Taken**
50-09-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean knives stored in soiled bucket with debris under kitchen prep table
24-06-4
17
Jan 12, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
61
Frequently Asked Questions
When was Akels Deli last inspected?
The most recent health inspection at Akels Deli on file is from Aug 19, 2025. The public record contains 10 inspections in total.
What is the most common violation at Akels Deli?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Akels Deli.
How does Akels Deli compare to other restaurants in Jacksonville?
Akels Deli most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Akels Deli's inspection record improved over time?
Results have been roughly steady. Inspections at Akels Deli have averaged around 10 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Akels Deli means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Akels Deli inspected?
Based on the inspection history on file, Akels Deli is inspected around four times per year on average.
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