Chicago Deli
Last inspected: Mar 11, 2026
74
Score
Across the available record, Chicago Deli has eight inspections on file, the first dated 2022. The most recent visit was on Mar 11, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around nine violations to closer to three violations per visit over the last few inspections.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 77, which Chicago Deli's 74 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced beef , sliced cheese, cut tomatoes in glass reach in cooler
02C-02-5
Intermediate - 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. Cooked pork individually wrapped inside deep freezer.
02C-04-5
Basic - Duct tape used to repair nonfood-contact surface. Deep freezer
14-71-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cutting boards
21-12-4
74
Sep 9, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Live, small flying insects found 1 live flying insect back of house
35A-02-7
High Priority - Container of medicine improperly stored. Top of medicine top of microwave on shelf
41-07-4
Basic - Duct tape used to repair nonfood-contact surface of deep freezer
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep coffee cup and front counter black water jug
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at deli cooler not date
21-12-4
64
Mar 5, 2025
Routine - Food
1 critical violation.
View 1 violation
Food Received at Proper Temperature
FL-12
86
Feb 3, 2025
Routine - Food
2 critical violations. 7 major violations.
View 9 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Operator time stamped sliced tomatoes stored at hot holding station for 10:10am. **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (60F - Cold Holding) in front counter area. Discussed with operator that item must be cold held at 41 F or lower or they can use Time as a Public Health Control. Provided operator with printed copy of Time as a Public Health Control written procedures as they hold sliced tomatoes on time.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in Cooler in the front counter area.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
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. Provided operator with printed copy of DBPR Food Employee Reporting Agreement form. Operator filled it out at the time of inspection. **Corrected On-Site**
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. Inspector provided operator with printed time as a public health control paperwork. Operator filled out paperwork during inspection. **Corrected On-Site** **Repeat Violation**
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. Observed employee training certificate for Bronislawa K 12/8/23 through FLRA SafeStaff and Bettye L. 8/03/2022 through Safe Food Handlers. No employee training observed for one employee engaging in food preparation during inspection. Discussed with operator.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of tuna salad and coleslaw not date marked inside reach in deli cooler in front counter area. Discussed with operator.
02C-02-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. WD-40 stored on shelf above prep table where slicer is being used to slice lettuce. Inspector discussed with operator and moved items with chemicals under three compartment sink. **Corrected On-Site**
41-04-4
37
Feb 20, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shelled eggs not time marked. Operator time stamped eggs for 8:45am. **Corrected On-Site**
03F-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs and put on gloves without washing their hands to begin a new task.
12A-07-5
High Priority - Chlorine sanitizer bucket not at proper minimum strength. Fixed chlorine sanitizer bucket to 50 PPM. **Corrected On-Site**
22-39-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on soda dispenser soiled with mold like substance.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator time as a public health control paperwork. **Corrective Action Taken**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance.
22-20-5
Basic - Stored food not covered. Sliced turkey and ham stored in reach in fridge in kitchen area.
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler in front counter area soiled with mold like substance and food debris.
23-03-4
Basic - No Heimlich maneuver/choking sign posted. Emailed choking poster to operator. **Corrective Action Taken**
51-13-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle in kitchen area soiled with food debris.
23-24-4
41
Oct 23, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. nozzles on soda machine soiled **Repeat Violation**
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over prep area at front counter
36-37-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Front counter
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on microwave in kitchen **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored above restaurant food in reach in cooler in kitchen **Repeat Violation**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple staff with no hair restraint engaged in food prep
13-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bread crumbs at front counter
10-01-5
64
May 19, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
86
Nov 1, 2022
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
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. Roast beef and cheesecake in chest freezer. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle on front line soda fountain **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits available.
16-37-1
Intermediate - Small-diameter probe thermometer not provided to measure the temperature of thin foods.
05-22-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk used for personal coffees over food to be served to the public in reach-in cooler of back prep area
08B-49-4
Basic - Food stored on floor. Bottles of water in back prep area.
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
58
Frequently Asked Questions
When was Chicago Deli last inspected?
The most recent health inspection at Chicago Deli on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Chicago Deli?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Chicago Deli.
How does Chicago Deli compare to other restaurants in St. Petersburg?
Chicago Deli most recently scored 74 out of 100, which is lower than the St. Petersburg average of 77.
Has Chicago Deli's inspection record improved over time?
Yes. Recent inspections at Chicago Deli have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chicago 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 Chicago Deli inspected?
Based on the inspection history on file, Chicago Deli is inspected around two times per year on average.
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