J a W Deli
Last inspected: Feb 12, 2026
67
Score
J a W Deli appears in inspection records 10 times, starting in 2022. The most recent report on file is from Feb 12, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 10 violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
The city-wide average sits at 79, which J a W Deli's 67 doesn't quite reach. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
67
Nov 3, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
39
Jul 30, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked yucca hot held at 122F and scramble eggs at 124F at front line steam table. Per operator, both items placed in steam table 1.25 hours prior to the inspection. Operator reheat both items to 167-170F. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-30: At the time of callback inspection, yucca temp at 117F. Per operator, item cooked 3 hours before the inspection. Operator reheat to 166F.
03B-01-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (58F - Cold Holding); cheese (58F - Cold Holding); cut tomatoes (60F - Cold Holding) at front line refrigerator. As per operator, items placed in unit from overnight. None of these food items removed from unit since. Observed at 8:47 a.m., cooked pasta found in walk in cooler cooling at 46F. As per operator, pasta cooked placed in walk in cooler from overnight and didn't remove since. Pasta did not cooled from 135F to 41F in a total of 6 hours. **Warning** - From follow-up inspection 2025-07-30:
01B-02-5
74
Jul 29, 2025
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 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
Proper Hot and Cold Holding Temperatures
FL-21
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
16
Dec 4, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
41
Aug 21, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked pork at front line hot held at 130F. Per operator, pork cooked 1.50 hours prior to the inspection. Operator increased the temperature on steam table. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in walk in cooler.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cooked meats in walk-in cooler. **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink in dishwashing area blocked with vacuum cleaner.
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/. Manager arrived during the inspection. **Corrected On-Site**
53A-05-6
Basic - Cutting board has cut marks and is no longer cleanable at prep station.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residues buildup on can rack holder.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed fish and pork thawing at room temperature in prep area. **Repeat Violation**
06-01-5
45
Feb 7, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cooked noodles in walk-in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pasta salad cold held at 47F in showcase cooler. Per operator, item placed in unit from yesterday. Item did not removed from unit since. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pasta salad cold held at 47F in showcase cooler. Per operator, item placed in unit from yesterday. Item did not removed from unit since.
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. -Observed raw eggs stored over carrots in walk-in cooler.
08A-04-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Operator calibrated thermometer to 32F. **Corrected On-Site**
05-07-4
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. -Observed employees training certification expired on 01/03/ 2024.
53B-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed female employee food storage on clean in-use cutting board at front line. Operator discarded at will clean and sanitizer cutting board. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. -Observed female employee eating in food preparation area while engaging in food preparation. **Repeat Violation**
12B-02-4
Basic - Food stored on floor. -Observed container with potatoes stored on kitchen floor.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing at room temperature in prep area.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth at cookline not stored in sanitizer solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not identified by common name. Operator label container **Corrected On-Site**
02D-01-5
33
Oct 19, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fried fish hot held in hotbox at 123°F. Per operator, fish cooked 1 hour prior to the inspection. Operator placed fish in oven for reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed case raw pork cold held at 48°F on food prep table. Per operator, pork placed on table 1 hour prior to the inspection. Operator placed case with pork in walk-in freezer for quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink in dishwashing area block with vacuum machine. Operator removed obstructive machine from sink. **Corrected On-Site**
31A-09-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. A poster has been given to the operator. **Corrected On-Site**
02B-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee open container with drinks stored on food preparation table. Operator removed and stored properly.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. -Observed employee drinking from and open container in prep area.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on shelf above food preparation table next to food item. Operator relocate cellular phone. **Corrected On-Site**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed sugar container with deep chipped.
14-10-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoops with handle stored in flour and sugar containers. Operator removed and stored properly.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food debris buildup on can opener holster. Operator clean and sanitizer. **Corrected On-Site**
23-03-4
Basic - Stored food not covered. -Observed an uncovered container with cooked pork stored in walk-in cooler. Per operator, item placed in cooler from yesterday. Operator covered. **Corrected On-Site**
08B-12-5
37
Apr 6, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli WIC-board ham (45F - Cold Holding); loaf cheese (44F - Cold Holding), per employee food held less than two hours, observed WIC door left open. Operator moved food to WIF for a quick chill **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. scrambled eggs (120F - Hot Holding), per employee food hot ho,ding less than two hours, employee reheated to 170F. **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm). Operator empty bucket, made new solution, chlorine sanitizer at 100 ppm **Corrected On-Site**
41-15-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed 3 bracelets. **Corrected On-Site**
13-07-4
61
Dec 14, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. December1, 2022, observed new license, with expiration date December 1, 2023 **Corrected On-Site**
50-17-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding display ; cut tomatoes (49F - Cold Holding); board ham (55F - Cold Holding); per employee food held less than two, hours, operator moved food to WIC for a quick chill **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-stuffed fried plantains (119F - Hot Holding); potato croquettes (120F - Hot Holding), per employee hot holding food less than two hours, observed food store on double panned, employee reheated in microwave to 175F and stored back on single panned. **Corrected On-Site** **Repeat Violation**
03B-01-6
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. Poster provided and explained
11-07-5
Basic - Working containers of food removed from original container not identified by common name. White containers of seasoning, salt, and chicken base. Operator labeled **Corrected On-Site**
02D-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Rear kitchen above prep table and triple sink
36-27-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic measure cup handle, inside lemonade container, operator removed **Corrected On-Site**
10-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Two cutting boards on rear kitchen.
14-09-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Cooking equipment and store pans on dirty rack by rear kitchen
24-06-4
45
Frequently Asked Questions
When was J a W Deli last inspected?
The most recent health inspection at J a W Deli on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at J a W Deli?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at J a W Deli.
How does J a W Deli compare to other restaurants in Pembroke Pines?
J a W Deli most recently scored 67 out of 100, which is lower than the Pembroke Pines average of 79.
Has J a W Deli's inspection record improved over time?
Yes. Recent inspections at J a W Deli have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at J a W Deli means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is J a W Deli inspected?
Based on the inspection history on file, J a W Deli is inspected around three times per year on average.
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