Deli Lane Cafe
Last inspected: Nov 19, 2025
16
Score
Inspectors have visited Deli Lane Cafe nine times, with records going back to 2022. On Nov 19, 2025, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to 15 violations per visit.
The most common issue across all inspections has been “unsealed concrete floor in food preparation”, showing up six times.
Restaurants in South Miami average 63, so Deli Lane Cafe trails the local norm. There are enough flags in the record to merit a second thought.
9
Inspections
5
Critical latest
4
Major latest
14
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
5 critical violations. 4 major violations. 14 minor violations.
View 23 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cookie dough made on site; 10/30. Observed pasta salad made on site; 10/24.
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cookie dough made on site; 10/30. Observed pasta salad made on site; 10/24.
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs stored above milk in walk in cooler. Employee moved during inspection. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw burger patties stored above tater tots in walk in freezer. Operator changed order during inspection. **Corrected On-Site**
08A-02-6
High Priority - Container of medicine improperly stored. Observed ibuprofen stored on counter with plates and to go cups. Operator moved away during inspection and placed on employee counter area. **Corrected On-Site**
41-07-4
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. Observed no form or kit; inspector provided via email. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food shelves with dust accumulation.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry dish racks. **Repeat Violation**
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed above reach in cooler next to fryers; unlabeled spray bottle with oil. Operator labeled during inspection. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed at time of inspection; soiled exterior. **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed across stove area, cup above prep table.
12B-07-4
Basic - Equipment in poor repair. Observed on dry dish rack; cracked and chopped plastic containers.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed throughout kitchens and dry food storage area.
36-17-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed insulation exposed at front counter cooler.
14-36-5
Basic - Light shield damaged/in disrepair. Observed light shield missing; near warewash. **Repeat Violation**
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in multiple coolers; soiled gaskets. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
14-33-4
Basic - Reuse of single-service or single-use articles. Observed sour cream containers washed and reused inside of kitchen area.
25-32-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in walk in cooler behind bar area. **Repeat Violation**
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler behind bar area. **Repeat Violation**
14-17-4
Basic - Wood food-contact surface not properly sealed. Observed in dry storage area. **Repeat Violation**
14-06-4
16
Jul 21, 2025
Routine - Food
1 major violation. 13 minor violations.
View 14 violations
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry dish rack.
22-31-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed both dish machines soiled on the exterior.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled microwave handles.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple tiles in kitchen with water damage.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on multiple vents in establishment.
36-34-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in main kitchen. **Repeat Violation**
22-08-4
Basic - Light shield damaged/in disrepair. Observed near warewash area.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach ins.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Observed in reach in cooler in bar area.
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in second walk in cooler. **Repeat Violation**
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in freezer and coolers.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple cloths on oven door handles.
21-12-4
Basic - Wood food-contact surface not properly sealed. Observed in dry food storage.
14-06-4
47
Mar 3, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
55
Sep 25, 2024
Routine - Food
9 critical violations. 3 minor violations.
View 12 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee touching the pancakes with bare hands to put it on a dish at preparation area. Operator was informed that ready to eat food cannot be touched with bare hands. Operator put gloves on. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon and raw white fish stored over chicken tenders and French fried at two door reach in freezer preparation area.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese at reach in cooler preparation area. And observed raw hamburger patties stored over deserts at shelves walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed marinade sauce date 9-14-2024. Eleven days ago at walk-in cooler. Operator discarded the product. **Corrective Action Taken**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed marinade sauce date 9-14-2024. Eleven days ago at walk-in cooler. Operator discarded the product. **Corrective Action Taken**
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee used the same gloves to eggs wash the bread for French toast and with the same gloves touched the cheese at preparation area. Operator was instructed that he need to change gloves when changing tasks.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ham (57 F - Cold Holding) at preparation table. As per operator for the rush of breakfast time. Operator put the product under ice bath for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausages (101 F - Hot Holding); Canadian bacon (90 F - Hot Holding) next to grill. As per operator for less than two hours. Operator moved the products to the grill to be reheated. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200 ppm) at preparation area under shelf. **Repeat Violation**
41-27-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At storage area. **Repeat Violation**
36-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between the toaster and shelf above preparation table. Operator removed the knives. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a watch while preparing food at kitchen area.
13-07-4
22
Mar 25, 2024
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food in Good Condition, Safe, and Unadulterated
FL-13
39
Nov 29, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At storage area. **Warning** - From follow-up inspection 2023-11-29: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At storage area. **Warning** **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2023-11-29: Exterior door has a gap at the threshold that opens to the outside. **Warning** **Time Extended**
35B-01-4
90
Sep 19, 2023
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white eggs (75 F - Cold Holding); pooled eggs (74 F - Cold Holding) at kitchen preparation table. As per operator for about two hours. Operator put the products under ice bath for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs on kitchen preparation table at ambient temperature. As per operator for about two hours. Operator put the eggs on ice bath for rapid cooling. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over bacon at walk-in cooler. Operator relocated the shell eggs. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm) under preparation table. Operator added water to get 100 ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausages (101 F - Hot Holding) at preparation area next to grill. As per operator for less than one hour. Operator moved the product to the reach in cooler to cooling down. **Corrective Action Taken** **Warning**
03B-01-6
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. **Warning**
11-26-1
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.
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw smoked salmon doesn't identify on the menu as raw. **Warning**
02B-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between the cutting board and preparation table. Operator moved the knife. **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At storage area. **Warning**
36-02-5
29
Apr 3, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in the walk in cooler shell eggs over gumbo soup. The shell eggs were moved. **Corrected On-Site** **Repeat Violation**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink of the dishwashing area blocked by a portable cart. The cart was removed **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the front counter hand wash sink used to clean the soda machine nozzles Nozzles were removed **Corrected On-Site**
31A-11-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed a soiled cardboard at the dishwashing area Cardboard was removed **Corrected On-Site**
36-06-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed ducks being thawed at room temperature in the triple sink.
06-01-5
Basic - Soiled dry wiping cloth in use. Observed at the stove a soil dry wash cloth in use.
21-10-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed cardboard containers not inverted or protected by the tea machine. **Repeat Violation**
25-06-4
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 the handles of the scoop of the tuna salad touching the food.
10-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup without handle used as scoop in the paprika container. The cup was removed. **Corrected On-Site**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a spatula stored between a reach in cooler and a work table at the kitchen area. The spatula was removed **Corrected On-Site**
10-17-4
47
Sep 21, 2022
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
55
Frequently Asked Questions
When was Deli Lane Cafe last inspected?
The most recent health inspection at Deli Lane Cafe on file is from Nov 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Deli Lane Cafe?
Across the inspection record, “unsealed concrete floor in food preparation” has been cited six times, more than any other issue at Deli Lane Cafe.
How does Deli Lane Cafe compare to other restaurants in South Miami?
Deli Lane Cafe most recently scored 16 out of 100, which is lower than the South Miami average of 63.
Has Deli Lane Cafe's inspection record improved over time?
No. Recent inspections at Deli Lane Cafe have averaged around 15 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Deli Lane Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Deli Lane Cafe inspected?
Based on the inspection history on file, Deli Lane Cafe is inspected around three times per year on average.
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