Deli on Rye
Last inspected: Mar 31, 2026
100
Score
The health department has logged 13 inspections at Deli on Rye, the earliest from 2022. The latest inspection on file is from Mar 31, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
Looking across the full record, “no proof provided that food employees are informed” is the recurring theme, flagged two times.
Restaurants in Boca Raton average 74, so Deli on Rye is doing better than most peers. The file should reassure diners considering a visit.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
No violations found.
100
Jan 29, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked chicken (50F - Cold Holding) overnight; cooked noodles (49F - Cold Holding) overnight; piece of turkey (50F - Cold Holding); cream cheese (50F - Cold Holding); butter (50F - Cold Holding); feta cheese (50F - Cold Holding); hard boiled eggs (51F - Cold Holding); As per employee all products stored overnight Not prepped or portioned today see stop sale display case: potato patties (57F - Cold Holding); roast beef (46F - Cold Holding); brisket (46F - Cold Holding); As per employee display cases have been used for about an hour to make orders Not prepped or portioned today operator moved products to quick chill On prep table: butter (73F - Cold Holding); cream cheese (53F - Cold Holding) out of temperature for an hour Employee placed in ice bath to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-29: Display case: Egg salad (53F - Cold holding) placed in display case at 8:30am; chicken salad (55F - Cold holding) placed in case at 8:30am; **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw/undercooked: Nova egg and onion, hand sliced nova, bagel mini nova platter, nova platter, nova, not identified raw on menu **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-29: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-01-29: **Time Extended**
53B-01-5
70
Jan 28, 2026
Routine - Food
6 critical violations. 6 major violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
9
Sep 22, 2025
Routine - Food
No violations found.
100
Jul 24, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed brisket (44-45F - Cooling) at 10:28; cooling since 7/22 at 12:15pm. Educated operator on proper cooling procedures. See stop sale. **Warning** - From follow-up inspection 2025-07-24: Brisket 121F cooling at 1:50; cooling since 1:20 - 115F at 2:09 ; At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in reach in freezer to quick chill**Time Extended** **Time Extended**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu does not identify raw items. Nova platter, nova spread and nova by weight are all not identified on the menu as raw animal proteins. Educated operator on proper identification of raw animal proteins on menu. **Warning** - From follow-up inspection 2025-07-24: Same. **Time Extended**
02B-01-5
78
Jul 23, 2025
Routine - Food
8 critical violations. 1 major violation. 2 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
20
Jan 16, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/24 License expired less than sixty days
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle reach in display case at chicken salad (48F - Cold Holding); egg salad (48F - Cold Holding),manager moved items to working cooler, stated items in cooler less than three hours
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at cook line being used as a dump sink, dumping and rinsing vegetables in sink
31A-11-4
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. Form was emailed
11-26-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in display cases at front counter.
05-09-4
58
Oct 14, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over raw beef. Chef moved items **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid with no label. Chef labeled bottle **Corrected On-Site**
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front counter. Manager filled paper towels **Corrected On-Site**
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. Form was emailed
11-26-1
Basic - Cloth used as a food-contact surface. Cloth on top of cut tomatoes Chef removed cloth and discarded tomatoes **Corrected On-Site**
21-05-5
61
Jan 17, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-01-17: Still observed **Admin Complaint**
53B-05-5
Intermediate - - From initial inspection : 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/05/13/2018 **Warning** - From follow-up inspection 2024-01-17: Still observed **Admin Complaint**
53A-03-7
82
Nov 16, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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/05/13/2018 **Warning**
53A-03-7
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen- observed tongs hanging on oven door handle.
10-20-4
Basic - Soiled dry wiping cloth in use. Observed throughout entire kitchen on cutting boards and prep tables.
21-10-4
74
Aug 11, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
78
Jan 13, 2023
Routine - Food
No violations found.
100
Jul 19, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
95
Frequently Asked Questions
When was Deli on Rye last inspected?
The most recent health inspection at Deli on Rye on file is from Mar 31, 2026. The public record contains 13 inspections in total.
What is the most common violation at Deli on Rye?
Across the inspection record, “no proof provided that food employees are informed” has been cited two times, more than any other issue at Deli on Rye.
How does Deli on Rye compare to other restaurants in Boca Raton?
Deli on Rye most recently scored 100 out of 100, which is higher than the Boca Raton average of 74.
Has Deli on Rye's inspection record improved over time?
Results have been roughly steady. Inspections at Deli on Rye have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Deli on Rye 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 Deli on Rye inspected?
Based on the inspection history on file, Deli on Rye is inspected around four times per year on average.
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