Yano's Deli
Last inspected: Dec 31, 2025
67
Score
Public records show 10 inspections at Yano's Deli stretching back to 2022. The newest entry in the record is dated Dec 31, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has not been favorable: recent inspections average around five violations each, up from closer to three violations before.
“Wiping cloth chlorine sanitizing solution not” comes up most often, recorded two times in the inspection record.
By comparison, the average Wellington facility scores 71, putting Yano's Deli on the weaker side. The record is unremarkable in either direction.
10
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 31, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : 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. At walk in cooler: cooked noodles (47F - Cold Holding) As per operator stored overnight in cooler Not prepped or portioned today Stored right below light bulb See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by steam table: sliced ham (44F at 2:15- Cooling) as per chef since 10:00am Product never cooled to 41F within a total of 4 hours See stop sale. **Warning** - From follow-up inspection 2025-12-31: At walk in cooler: house made marinara (45F at 8:48am- Cooling) As per chef cooling overnight in unit. Product did not cool to 41F within a total of 6 hours. Product in a pan with a tight fitting lid. See stop sale.
01B-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw chicken tenders stored over deli meats; all products not commercially packaged Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-31: At deep freezer: raw chicken tenders in open bag stored on top of mozzarella sticks; all products not commercially packaged. Operator stored properly. **Admin Complaint**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At sliding door display case: tuna salad (51F at 1:25pm; 48F at 2:40pm - Cooling) as per operator since 11:30am; At flip top cooler by steam table: chopped lettuce (60F at 1:35pm; 56F at 2:11pm- Cooling) as per chef since 11:30am; At the current rate of cooling the products will not reach 41F within a total of 4 hours At flip top cooler by scale: cooked mushrooms (57F at 1:15- at 54F at 2:08 heated Cooling) as per chef since 9:30am At sliding door display case: macaroni salad (50F at 1:25pm; 48F at 2:40pm - Cooling) as per operator since 11:30am; At the current rate of cooling the products will not reach 41F within a total of 6 hours Operator moved products to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-31: At walk in cooler: house made marinara (45F at 8:48am- Cooling) As per chef cooling overnight in unit. Product did not cool to 41F within a total of 6 hours. Product in a pan with a tight fitting lid. See stop sale. **Admin Complaint**
03D-15-4
67
Dec 30, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 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 Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
17
Aug 12, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
55
Dec 27, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Dented/rusted cans present. See stop sale. 1-#10 can of red peppers
01B-01-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Italian sausage cooked then frozen approximately 1 week prior, as per operator, not date marked. Operator date marked. **Corrected On-Site**
02C-04-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator changed to Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site** **Repeat Violation**
21-07-4
74
Sep 30, 2024
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler unit: feta cheese (47F - Cold Holding) As per operator, stored in flip top unit less than 3 hours prior. Not prepped or portioned today. Stored double panned. Operator moved item to quick chill. **Corrective Action Taken**
03A-02-5
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. Dishwasher (Chlorine 0ppm) Operator primed; Dishwasher (Chlorine 100ppm) **Corrected On-Site**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touch her glasses, handled dirty food basket from customer table then handled clean basket of food to serve; no hand wash. Advised operator that employee should wash hands.
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish fillet in open bag stored over ready to eat pastrami. Operator stored properly.
08A-02-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled dirty container fetched from customer table then handled clean food basket; no hand wash. Server washed hands. **Corrected On-Site**
12A-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site** **Repeat Violation**
21-07-4
45
May 22, 2024
Routine - Food
No violations found.
100
Mar 21, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Washing Fruits and Vegetables
FL-42
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
64
Jan 4, 2024
Routine - Food
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: tomato sauce (106F at 2:08pm- Cooling) As per operator cooling more than 2 hours. Item did not cool to 70F with 2 hours. See stop sale.
01B-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server touched dirty food tray and then touched bowl with macaroni pasta and plate; no hand wash. Employee washed hands. **Corrected On-Site**
12A-02-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed application during inspection. **Corrective Action Taken**
50-17-3
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: tomato sauce (106F at 2:08pm- Cooling) As per operator cooling more than 2 hours. Item did not cool to 70F with 2 hours. See stop sale.
03D-01-5
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. Chlorine solution was 200+ ppm. Operator changed to chlorine solution of 100ppm. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At back counter near flip top reach in cooler: portion cups of macaroni salad (65F - Cold Holding) As per operator placed on counter 10mins ago. Not prepared or portioned. Brie cheese (56F - Cold Holding) As per operator cheese was placed in cooler 20 mins ago. Item was double panned. Operator moved both items to walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
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. Emailed to operator. **Corrective Action Taken**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees( servers). To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
32
Feb 24, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system - From follow-up inspection 2023-02-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to stovetop - From follow-up inspection 2023-02-24: **Time Extended**
36-27-5
90
Aug 29, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Floor soiled/has accumulation of debris. Throughout the perimeter of the restaurant
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Clean and sanitized **Corrected On-Site**
22-08-4
90
Frequently Asked Questions
When was Yano's Deli last inspected?
The most recent health inspection at Yano's Deli on file is from Dec 31, 2025. The public record contains 10 inspections in total.
What is the most common violation at Yano's Deli?
Across the inspection record, “wiping cloth chlorine sanitizing solution not” has been cited two times, more than any other issue at Yano's Deli.
How does Yano's Deli compare to other restaurants in Wellington?
Yano's Deli most recently scored 67 out of 100, which is lower than the Wellington average of 71.
Has Yano's Deli's inspection record improved over time?
No. Recent inspections at Yano's Deli have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Yano's 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 Yano's Deli inspected?
Based on the inspection history on file, Yano's Deli is inspected around three times per year on average.
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