Ernest Deli
Last inspected: Jan 21, 2026
39
Score
The health department has logged nine inspections at Ernest Deli, the earliest from 2022. The most recent visit was on Jan 21, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly four violations earlier in the record.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited two times.
The city-wide average sits at 78, which Ernest Deli's 39 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
4
Major latest
1
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
39
Sep 11, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
64
May 29, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitation ppm is at 0. Chef changed chlorine and primed to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat foods in walk in cooler. Eggs were moved to bottom shelf **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sinks in kitchen and bar. Chef 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. Employee agreement not available
11-26-1
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hair restraints **Corrected On-Site**
13-03-4
58
Feb 11, 2025
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign at front bar handwashing sink
31B-04-4
95
Aug 9, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (61°F - Cold Holding) being held on top of pans in cook line flip top cooler. Operator states item has been in unit for 2 hours. Operator moved to reach in section of cooler **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used as dump sink as evidenced by buildup of ice in hand wash sink. Discussed with operator
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. Not provided for some employees
11-26-1
Basic - Plumbing system in disrepair. Cold water not functioning at hand wash sink next to ware washing area
29-08-4
Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top
29-49-6
64
May 1, 2023
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cook noodles in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Ice buildup in reach-in freezer. Observed at 3 door stainless reach in
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed **Corrected On-Site**
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizer bucket **Corrected On-Site**
21-12-4
67
Dec 27, 2022
Routine - Food
No violations found.
100
Dec 7, 2022
Complaint Full
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) butter (71F - Cold Holding) at server station. Butter out on counter less than 1 hour per Operator and container moved to inside cooler. 2) sliced tomatoes (41-50F - Cold Holding) on ice at front counter. Ice level shallow and tomatoes on ice level than 2 hours per Operator. Container moved to inside cooler. **Corrective Action Taken**
03A-02-5
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.
53B-13-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink out of service at front counter.
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Food stored on floor. Pickle bucket and boxes of citrus. Containers moved to shelves. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment in between flip top cooler. Knives removed. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees in back kitchen near mop sink.
31B-04-4
Basic - Plumbing system in disrepair, Pipe under triple sink leaking.
29-08-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Bleach added and retested 50ppm. **Corrected On-Site**
21-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
47
Oct 25, 2022
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Insects, Rodents, and Animals Not Present
FL-38
90
Frequently Asked Questions
When was Ernest Deli last inspected?
The most recent health inspection at Ernest Deli on file is from Jan 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Ernest Deli?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Ernest Deli.
How does Ernest Deli compare to other restaurants in Coconut Creek?
Ernest Deli most recently scored 39 out of 100, which is lower than the Coconut Creek average of 78.
Has Ernest Deli's inspection record improved over time?
No. Recent inspections at Ernest Deli have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Ernest Deli 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 Ernest Deli inspected?
Based on the inspection history on file, Ernest Deli is inspected around three times per year on average.
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