Ding a Ling Deli
Last inspected: Feb 4, 2026
82
Score
The health department has logged 10 inspections at Ding a Ling Deli, the earliest from 2022. Ding a Ling Deli was last inspected on Feb 4, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around one violation compared to roughly four violations earlier on.
The pattern that stands out is “stop sale issued on time/temperature control”, which has been cited three times.
Ding a Ling Deli scores about where you'd expect for a Okeechobee restaurant. Taken together, the history is a positive one.
10
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 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. Commercially packaged cheese under raw chicken wings in ziplock bags. Operator removed raw chicken. **Corrected On-Site**
08A-17-6
Basic - Equipment in poor repair: door handle on upright reach in broken. **Repeat Violation**
14-11-5
82
Oct 22, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 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. Operator prepared breakfast sandwich with bare hands. Operator was educated on proper technique and discarded sandwich. **Corrected On-Site**
09-01-4
Basic - Equipment in poor repair: door handle on upright reach in freezer broken.
14-11-5
82
May 20, 2025
Routine - Food
No violations found.
100
May 15, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked broccoli (51F - Cold Holding); Sliced ham (51F - Cold Holding); Cuban sandwiches (51F - Cold Holding); Milk (51F - Cold Holding); Bulk cold cuts (55F - Cold Holding). Operator removed Raw shell, voluntarily discarded and placed sign on unit that it was out of service. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tomatoes in. storage area reach in cooler. Operator removed Raw shell eggs and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked broccoli (51F - Cold Holding); Sliced ham (51F - Cold Holding); Cuban sandwiches (51F - Cold Holding); Milk (51F - Cold Holding); Bulk cold cuts (55F - Cold Holding). Operator removed Raw shell, voluntarily discarded and placed sign on unit that it was out of service. **Corrective Action Taken** **Warning**
01B-02-5
64
Jan 8, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad not date marked. **Corrected On-Site** Priority: Intermediate
02C-02-5
Basic - Observed: Hole in or other damage to wall at drying rack by triple sink. Priority: Basic
36-24-5
Basic - Observed: Bowl or other container with no handle used to dispense food. Employee used a bowl to scoop ice. Employee was educated and used a scoop with a handle. **Corrected On-Site** Priority: Basic
14-01-5
82
Feb 15, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands: employee rewashed hands. **Corrected On-Site**
12A-17-4
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 touched toast with bare hands and put margarine on. The toast was not being heated. Employee discarded toast. **Corrected On-Site**
09-01-4
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 cheese in reach in freezer. Operator removed and stored correctly. **Corrected On-Site**
08A-17-6
Basic - Trash receptacles not provided where needed in establishment at hand washing sink. Operator placed at location. **Corrected On-Site**
33-06-4
Basic - Water leaking from pipe at triple sink.
29-11-4
58
Jul 17, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Displayed food not properly protected from contamination. Lemons at waiting station. Operator covered. **Corrected On-Site**
08B-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse: Krab salad (50F - Cold Holding); tuna salad (50F - Cold Holding). Operator removed from service and voluntarily discarded. **Corrected On-Site**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime, container of flour soiled. Operator removed flour and brought container to dishwasher for washing. **Corrective Action Taken**
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. J.W.
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ham not date marked. Operator date marked item. **Corrected On-Site**
02C-02-5
55
Apr 6, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored at waiting station. Operator removed and stored correctly. **Corrected On-Site**
41-10-4
Basic - Bowl or other container with no handle used to dispense food in potato on line. Operator removed. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Operator will print out. **Corrective Action Taken**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
70
Dec 7, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom at grit/ sausage gravy area. Paint is peeling.
36-30-4
Basic - Old labels stuck to food containers after cleaning at storage by triple sink. Operator removed and washed/ sanitized item. **Corrected On-Site**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at coffee station not protected. Operator protected coffee filters. **Corrected On-Site**
25-06-4
86
Sep 1, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 240 raw shell eggs (48F - ambient air temperature ) . Operator removed and voluntarily discarded. **Corrected On-Site**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 240 raw shell eggs (48F - ambient air temperature ) . Operator removed and voluntarily discarded. **Corrected On-Site**
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Fabulouso not labeled. Operator placed label on spray bottle. **Corrected On-Site**
41-17-4
67
Frequently Asked Questions
When was Ding a Ling Deli last inspected?
The most recent health inspection at Ding a Ling Deli on file is from Feb 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ding a Ling Deli?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Ding a Ling Deli.
How does Ding a Ling Deli compare to other restaurants in Okeechobee?
Ding a Ling Deli most recently scored 82 out of 100, which is about the same as the Okeechobee average of 81.
Has Ding a Ling Deli's inspection record improved over time?
Yes. Recent inspections at Ding a Ling Deli have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Ding a Ling 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 Ding a Ling Deli inspected?
Based on the inspection history on file, Ding a Ling Deli is inspected around three times per year on average.
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