Gourmet Deli House
Last inspected: Feb 5, 2026
100
Score
Inspectors have visited Gourmet Deli House 13 times, with records going back to 2022. Gourmet Deli House was last inspected on Feb 5, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around three violations compared to roughly seven violations earlier on.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Among Lake Worth restaurants, the typical score is 76; Gourmet Deli House is comfortably above that bar. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
No violations found.
100
Feb 4, 2026
Routine - Food
6 critical violations. 2 major violations.
View 8 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can then proceeded to cut bread without washing hands first. Employee washed hands **Corrected On-Site** **Warning**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Salad cooler by bread slicer machine. Raw cold smoke salmon stored above a container with capers and sauce. Operator stored properly **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on top of a sheet pan on cook line Cooked sweet potatoes 55F cold holding Per operator product stored approximately 10 minutes and not prepared or portioned today Operator moved to reach in cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed multiple items sitting on top of flat top grill left side( not turned on) and inside steam table ( not heating) Cooked sausage at 9:02am (88F reheating) stuffed cabbage (62F reheating) cooked beef (70F reheating) cooked carrots (70F reheating) mushroom gravy (70F reheating ) per operator all items reheating since 10 minutes ago . At 9:36am all items are at the same temperature . Operator moved all items to a heated surface to be reheated to 165F++ **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Deli hot box to the right of expo window, cooked beef 107F hot holding . Per operator stored for approximately 30 minutes. Operator moved beef to be reheated to 165F++ **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Container of medicine improperly stored. Advil stored above prep table by slicer machine Operator removed **Corrected On-Site** **Warning**
41-07-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All Benedict, Bagel with homemade nova spread, NY bagel with sliced Nova, Nova or Lox Platter **Warning**
02B-01-5
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/ **Warning**
53A-05-6
33
Sep 2, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected solution to Triple Sink (Quaternary 200ppm) **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamer at server expo station corned beef (127F - Hot Holding) per operator product prepared approximately 1.5 hours ago on stove and hot held in steamer, discussed with operator to reheat product to 165F. **Corrective Action Taken**
03B-01-6
74
Feb 24, 2025
Routine - Food
5 critical violations. 1 minor violation.
View 6 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 Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
39
Oct 21, 2024
Routine - Food
9 critical violations. 2 major violations. 2 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored- rubbing alcohol bottle nest to foods like syrups and gems Removed **Corrected On-Site**
41-10-4
High Priority - 3 Shell eggs in use or stored with cracks or broken shells at cook line; See stop sale.
01B-14-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator asked employee to wash hands; employee washed hands **Corrected On-Site**
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over cooked pasta on speed rack in walk-in freezer - not commercially packaged Advised to store properly
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon over cooked foods like beef in walk-in cooler; stored properly **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched pants and cap and touched corned beef without changing gloves ; Operator educated and employee washed hands and changed gloves ;
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallion cream cheese (44F - Cold Holding); Salmon (46F - Cold Holding);in display case #3 at front counter ; as per operator food not prepared or portioned today ; food out of temperature for approximately 1 hour; food moved to different cooler **Corrective Action Taken**
03A-02-5
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 - sliced tomatoes, potato salad, Cole slaw at different stations throughout the kitchen; operator time marked 8:00-12:00 pm; **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. corned beef 98-113 Reheating at 10:25 since 8:30 ; in steam table by expo line; at this rate food will not reach 135 F within 2 hours; food moved to the stove to reheat to 135F ; **Corrective Action Taken**
03E-03-5
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. Printed during inspection **Corrected On-Site**
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed and printed form during inspection **Corrected On-Site**
03F-10-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers throughout kitchen
22-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- bottle of water inside cooler at salad station Removed **Corrected On-Site**
12B-13-4
19
Feb 23, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe ice Shute at soda machine with mold like substance.
22-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observe at Sanitizer Bucket (Quaternary 0ppm); operate correct to Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Observe employee without hair restraint preparing food preparation. Employee put on hair restraint. **Corrected On-Site**
13-03-4
82
Dec 15, 2023
Routine - Food
No violations found.
100
Dec 14, 2023
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 48F , butter 61°F, cream cheese 59°F , in flip top reach in cooler server station, food not portion or prep today , food being held more than 4 hours .... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 3:23pm slice tomatoes 45° F in daily reach in cooler , per employee food was prep at 11 am, **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream 48F , butter 61°F, cream cheese 59°F , in flip top reach in cooler server station, food not portion or prep today , food being held more than 4 hours . Stop sale issue . Chef discarded food. .... Coleslaw 53°, potato salad 56°, cheese 51°, cut tomatoes 51° , cut lettuce 53° in daily flip top reach in cooler , per chef food being held less than 4 hours , employee removed food to walk in cooler . **Corrective Action Taken** **Warning**
03A-02-5
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... pasta for soup at holding area at server station being held less than 4 hours. Employee time marked. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours... observed at 3:23pm slice tomatoes 45° F in daily reach in cooler , per employee food was prep at 11 am, stop sale issue. Employee discarded food. **Corrected On-Site** **Warning**
03D-06-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink daily station .employee provided **Corrected On-Site** **Warning**
31B-02-4
43
Jul 31, 2023
Routine - Food
No violations found.
100
Feb 17, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahi-mahi thawed and still in ROP. Operator removed all packaging. **Corrective Action Taken**
06-09-1
95
Nov 3, 2022
Complaint Full
1 minor violation.
View 1 violation
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Complaint # 2022052493. Observed 3 ceiling tiles in the center of the lobby that were removed due to water damage. Per repair technician on site, an accumulation of condensation from the a/c duct caused issue. Now repaired. New ceiling tiles installed. Ceiling tiles substantially removed from food production area. **Corrected On-Site**
36-32-5
95
Oct 13, 2022
Complaint Full
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Sep 20, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
67
Frequently Asked Questions
When was Gourmet Deli House last inspected?
The most recent health inspection at Gourmet Deli House on file is from Feb 5, 2026. The public record contains 13 inspections in total.
What is the most common violation at Gourmet Deli House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Gourmet Deli House.
How does Gourmet Deli House compare to other restaurants in Lake Worth?
Gourmet Deli House most recently scored 100 out of 100, which is higher than the Lake Worth average of 76.
Has Gourmet Deli House's inspection record improved over time?
Yes. Recent inspections at Gourmet Deli House have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Gourmet Deli House 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 Gourmet Deli House inspected?
Based on the inspection history on file, Gourmet Deli House is inspected around four times per year on average.
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