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Name: JERRY'S FAMOUS DELI License Number: SEA2330149
Rank: Seating License Expiration Date: 10/01/2014
Primary Status: Ownership Changed Secondary Status:
Location Address: 1450 COLLINS AVE
MIAMI, FL 33139

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 08/24/2010 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
19 10
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
24-05-1    Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER (58F) POTENCIALLY HAZARDOUS SOUP. SHELL EGGS (51F), COOKED MEATBALLS (51F), CORNED BEEF (MARINATING)(55F). This violation must be corrected by : 08/25/2010.
03D-05-1    Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
22-11-1    Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. SCOOP CONTAINER AT SHAKE STATION.
32-16-1    Critical - Hand wash sink lacking proper hand drying provisions. BAR AND KITCHEN AREA.
32-17-1    Critical - Handwashing cleanser lacking at handwashing lavatory. BAR .
20B-02-1    Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. DAMAGE INDICATORS.
14-50-1    Observed a nonfood-grade basting brush used in food.
12B-07-1    Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. DISHWASHING AREA , COOK LINE.
09-04-1    Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. EMPLOYEES HANDLING BREAD.
22-24-1    Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
12A-16-1    Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. PREPARATION PERSON AT KITCHEN (NO SUPPLIES):PAPER TOWEL AND SOAP.
12A-17-1    Critical - Observed employee improperly washing hands. NOT SUPPLIES AT STATION.
13-03-1    Observed employee with no hair restraint. EMPLOYEE /BAKER PERSON HANDLING FOODS IN PREPARATION AREAS. Corrected On Site.
22-22-1    Critical - Observed encrusted material on can opener.
37-11-1    Observed fan guards at walk in cooler motors soiled with accumulated dust.
37-02-1    Observed hole in wall. BY ELECTRIC PANELS.
10-08-1    Observed ice scoop with handle in contact with ice.
10-03-1    Observed in-use utensil used with moist food not stored in running water of sufficient velocity. SCOOP FOR ICECREAM IN DIRTY STANDING WATER.
14-51-1    Observed nonfood-grade containers used for food storage. BLACK BAGS (TRASH LINERS) USED TO STORE BAGELS.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SOUP POTENTIALLY HAZARDOUS (58F), SHELL EGGS(51F),COOKED MEATBALLS (51F), CORNBEEF (MARINATING) (55F).
35A-05-1    Critical - Observed roach activity as evidenced by one live roach found on ice cream toppings (DISCARDED ).
35A-07-1    Critical - Observed small flying insects in dry storage area.
08A-29-1    Critical - Observed uncovered food in holding unit/dry storage area. ICE CREAM AT SHAKE STATION.
37-04-1    Observed wall soiled with accumulated black debris in dishwashing area.
37-05-1    Observed wall soiled with accumulated food debris. DISHWASHING AREA.
03B-03-1    Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SOUPS (AT STEAM TABLES) CHICKEN BROTH AND NOODLES (121F) , VEGETABLE SOUP (132F).
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS (AT WALK IN COOLER).
03A-06-1    Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. WALK IN COOLER (51F).
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.