New York Deli
Last inspected: Sep 10, 2025
90
Score
Going back to 2024, New York Deli has eight inspections in the public record. Inspectors last stopped by on Sep 10, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
The most common issue across all inspections has been “single-service articles not stored inverted or protected”, showing up five times.
New York Deli's latest score of 90 sits above the Orlando average of 79. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 10, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Single-service articles not stored inverted or protected from contamination. Soufflé cups at front counter **Corrected On-Site**
25-06-4
Basic - Food stored on floor. Cases of canned soda on floor behind front counter
08B-38-4
90
Jul 10, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47-50F - Cold Holding); sliced roast beef (47-50F - Cold Holding); egg salad (43-46F - Cold Holding); tuna salad (47F - Cold Holding); sliced corned beef (47F - Cold Holding); cut lettuce (47F - Cold Holding); cut tomatoes (47F - Cold Holding); sliced pastrami (48F - Cold Holding) top of make table. Operator states in unit less then four hours. Will place items on ice to chill **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-25: sliced cheese (47-50F - Cold Holding); sliced roast beef (47-50F - Cold Holding); egg salad (43-46F - Cold Holding); tuna salad (47F - Cold Holding); sliced corned beef (47F - Cold Holding); cut lettuce (47F - Cold Holding); cut tomatoes (47F - Cold Holding); sliced pastrami (48F - Cold Holding) **Admin Complaint** - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-07-10:
03A-02-5
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator handle money then work with food. - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-07-10: **Time Extended**
12A-09-4
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-07-10: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-07-10: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At make table - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-07-10: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch and bracelets - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-07-10: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-07-10: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-07-10: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Togo containers on shelf above sandwich press **Corrected On-Site** - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended** - From follow-up inspection 2025-07-10: **Time Extended**
25-06-4
45
Jun 26, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47-50F - Cold Holding); sliced roast beef (47-50F - Cold Holding); egg salad (43-46F - Cold Holding); tuna salad (47F - Cold Holding); sliced corned beef (47F - Cold Holding); cut lettuce (47F - Cold Holding); cut tomatoes (47F - Cold Holding); sliced pastrami (48F - Cold Holding) top of make table. Operator states in unit less then four hours. Will place items on ice to chill **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-25: sliced cheese (47-50F - Cold Holding); sliced roast beef (47-50F - Cold Holding); egg salad (43-46F - Cold Holding); tuna salad (47F - Cold Holding); sliced corned beef (47F - Cold Holding); cut lettuce (47F - Cold Holding); cut tomatoes (47F - Cold Holding); sliced pastrami (48F - Cold Holding) **Admin Complaint** - From follow-up inspection 2025-06-26: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator handle money then work with food. - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended**
12A-09-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on "Salmon Bagel" **Warning** - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: extension to correct digital menu board **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At make table - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch and bracelets - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Togo containers on shelf above sandwich press **Corrected On-Site** - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-06-26: **Time Extended**
25-06-4
41
Apr 25, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-25: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator handle money then work with food. - From follow-up inspection 2025-04-25: **Time Extended**
12A-09-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47-50F - Cold Holding); sliced roast beef (47-50F - Cold Holding); egg salad (43-46F - Cold Holding); tuna salad (47F - Cold Holding); sliced corned beef (47F - Cold Holding); cut lettuce (47F - Cold Holding); cut tomatoes (47F - Cold Holding); sliced pastrami (48F - Cold Holding) top of make table. Operator states in unit less then four hours. Will place items on ice to chill **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-25: sliced cheese (47-50F - Cold Holding); sliced roast beef (47-50F - Cold Holding); egg salad (43-46F - Cold Holding); tuna salad (47F - Cold Holding); sliced corned beef (47F - Cold Holding); cut lettuce (47F - Cold Holding); cut tomatoes (47F - Cold Holding); sliced pastrami (48F - Cold Holding) **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. Smoked salmon on "Salmon Bagel" **Warning** - From follow-up inspection 2025-04-25: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-04-25: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2025-04-25: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch and bracelets - From follow-up inspection 2025-04-25: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Togo containers on shelf above sandwich press **Corrected On-Site** - From follow-up inspection 2025-04-25: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At make table - From follow-up inspection 2025-04-25: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2025-04-25: **Time Extended**
13-03-4
41
Apr 24, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47-50F - Cold Holding); sliced roast beef (47-50F - Cold Holding); egg salad (43-46F - Cold Holding); tuna salad (47F - Cold Holding); sliced corned beef (47F - Cold Holding); cut lettuce (47F - Cold Holding); cut tomatoes (47F - Cold Holding); sliced pastrami (48F - Cold Holding) top of make table. Operator states in unit less then four hours. Will place items on ice to chill **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator handle money then work with food.
12A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on "Salmon Bagel" **Warning**
02B-01-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo containers on shelf above sandwich press **Corrected On-Site**
25-06-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Cutting board has cut marks and is no longer cleanable. At make table
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch and bracelets
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
41
Oct 18, 2024
Routine - Food
No violations found.
100
Jul 29, 2024
Routine - Food
4 major violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill sani bucket. Operator coached employee on proper hand sink usage **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon **Warning**
02B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with poster **Corrective Action Taken** **Warning**
02B-02-5
67
May 16, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was New York Deli last inspected?
The most recent health inspection at New York Deli on file is from Sep 10, 2025. The public record contains eight inspections in total.
What is the most common violation at New York Deli?
Across the inspection record, “single-service articles not stored inverted or protected” has been cited five times, more than any other issue at New York Deli.
How does New York Deli compare to other restaurants in Orlando?
New York Deli most recently scored 90 out of 100, which is higher than the Orlando average of 79.
Has New York Deli's inspection record improved over time?
Results have been roughly steady. Inspections at New York Deli have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at New York 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.
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