Deli & Antojitos
Last inspected: Oct 24, 2025
35
Score
The health department has logged nine inspections at Deli & Antojitos, the earliest from 2022. Inspectors last stopped by on Oct 24, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded five times.
By comparison, the average Miami facility scores 74, putting Deli & Antojitos on the weaker side. The pattern in the record is worth a careful look.
9
Inspections
4
Critical latest
3
Major latest
3
Minor latest
Inspection History
Oct 24, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed Shell eggs (56F - Cold Holding) located near stoves, as per operator less than 30 minutes. Operator stored inside reach in cooler. **Corrected On-Site**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cut tomatoes, onions and green peppers.
08A-05-6
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. Bryant, Gloria.
53B-13-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hand in three compartments sink.
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed sponge inside hand wash sink kitchen. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Observed plastic container with cook oil stored directly on floor kitchen.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ribs solid frozen thawed in an improper manner stored on the prep table. Operator stored inside three compartment sink under running water. **Corrected On-Site**
06-01-5
35
Aug 12, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food originating from an unapproved source. Food prepared in a private home. See stop sale. Observed rice pudding and flan.
01B-04-5
High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs over green peppers. Operator stored properly during inspection. **Corrected On-Site**
08A-04-5
High Priority - Food prepared in a private home. See stop sale. Observed rice pudding and flan.
01A-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area. Operator provided during inspection.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rices pudding no date marked.
02C-02-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
14-74-7
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
47
Feb 24, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
74
Oct 4, 2024
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork inside reach in freezer. Operator removed the chicken. **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by garbage container located kitchen. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - 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. **Repeat Violation**
53B-01-5
Intermediate - No soap provided at handwash sink. Kitchen. Operator provided during inspection. **Corrected On-Site**
31B-03-4
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. Diana F.
53B-13-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. **Repeat Violation**
14-74-7
Basic - Ceiling tile missing.
36-36-4
47
Jun 19, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Stop Sale issued due to adulteration of food product. Open food re-served to customers. Observed open plastic container with spicy sauce and spoon, located front counter area near hot holding unit with empanadas. See stop sale.
01B-03-5
High Priority - Open food re-served to customers. Observed open plastic container with spicy sauce and spoon, located front counter area near hot holding unit with empanadas. See stop sale.
07-06-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed sponge inside hand wash sink. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom. Operator provided. **Corrected On-Site**
31B-02-4
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. Diana Joya, Leydys Sanchez.
53B-13-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. **Repeat Violation**
14-74-7
Basic - Food stored on floor. Plastic container with cook oil stored directly on floor under hand wash sink kitchen.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal container with utensil in standing water at 77°f located front counter area near coffee machine. Operator discard the water during inspection. **Corrected On-Site**
10-07-4
43
Apr 9, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
50
Sep 27, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef inside reach in freezer front counter area. Operator stored properly during inspection. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk (39F - Cold Holding) less than four hours. Located front counter area near coffee machine. Operator overheated during inspection milk 169F - Reheating). **Corrective Action Taken**
03B-01-6
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. Mariela Geraldo, Rosario Fajardo, Diana Joya.
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. Cooked ground beef.
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Garbage container. Operator removed during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 76°f near coffee machine front counter area.
10-07-4
Basic - Food-contact surface not smooth and easily cleanable. Prep table kitchen.
14-13-4
45
Jan 27, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Garbage container located kitchen. Operator removed during inspection.
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter area.
31B-04-4
Basic - Ice scoop handle in contact with ice. Operator removed during inspection. **Corrected On-Site**
10-08-5
82
Sep 13, 2022
Routine - Food
5 major violations. 1 minor violation.
View 6 violations
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. Kitchen. Operator provided at time of inspection. **Corrected On-Site**
31B-02-4
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. Alejandra Amador, Kelly Herazo, Edgardo Enrique Fiocco.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Operator labeled during inspection. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed running water per four minutes at 78°f located front counter area and Bathroom.
27-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen. **Repeat Violation**
31B-04-4
58
Frequently Asked Questions
When was Deli & Antojitos last inspected?
The most recent health inspection at Deli & Antojitos on file is from Oct 24, 2025. The public record contains nine inspections in total.
What is the most common violation at Deli & Antojitos?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Deli & Antojitos.
How does Deli & Antojitos compare to other restaurants in Miami?
Deli & Antojitos most recently scored 35 out of 100, which is lower than the Miami average of 74.
Has Deli & Antojitos' inspection record improved over time?
Results have been roughly steady. Inspections at Deli & Antojitos have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Deli & Antojitos means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Deli & Antojitos inspected?
Based on the inspection history on file, Deli & Antojitos is inspected around three times per year on average.
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