YANO'S DELI
13833 WELLINGTON TRACE E8 · WELLINGTON · Palm Beach County · FL 33414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 9
12A-13-4High 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 employee use wiping cloth from sanitizer bucket chlorine based, then handled wraps; no handwash Employee washed hands **Corrected On-Site** **Warning**
08A-02-6High 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**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler on speed rack: raw chicken stored over raw bacon Operator stored property **Corrected On-Site** **Warning**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler: sliced turkey dated 12/13, cooked pasta 12/15, cooked ground beef 12/23, house made Caesar dressing with milk dated 12/17 **Warning**
01B-02-5High 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**
03A-02-5High Priority – 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 **Warning**
03D-06-5High Priority – 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**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On stove: Tomato sauce (160F at 2:18pm – Reheating) since 10 minutes Operator moved product to stove and reheat product to 185F **Corrected On-Site** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table by handwash: tomato sauce (116F – Hot Holding) As per operator since 10:00 am Operator reheated product to 185F. **Corrected On-Site** **Warning**
Intermediate 3
03D-15-4Intermediate – 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**
11-26-1Intermediate – 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. Operator had new employee sign document **Corrected On-Site** **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler on speed rack: cooked sausage and house made chili As per operator made yesterday morning Not date marked within 24 hours Advised operator to date mark **Warning**
Basic 2
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed tomatoes stored over chopped lettuce Operator stored properly **Corrected On-Site** **Warning**
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); Operator corrected Sanitizer Bucket to (Chlorine 100ppm); **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 16, 2026 7:21 AM.
Violation category totals
2 observation(s)
1 observation(s)
5 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.