HILIARY & SONS ROYAL DELI

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food contaminated by unsanitized equipment or utensil. See stop sale. At kitchen prep table, bread contaminated by soiled pot holders sitting on top. See stop sale.

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 turkey (47F - Cold Holding); cooked potatoes (44F - Cold Holding); cooked noodles (44F - Cold Holding); soup (46F - Cold Holding); potato salad (47F - Cold Holding); tuna salad (47F), it prepared or portioned today. Operator stated items held in cooler overnight exceeding 6 hours. See stop sale. At cook line, shell eggs (64F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature over 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked turkey (47F - Cold Holding); cooked potatoes (44F - Cold Holding); cooked noodles (44F - Cold Holding); soup (46F - Cold Holding); potato salad (47F - Cold Holding); tuna salad (47F), it prepared or portioned today. Operator stated items held in cooler overnight exceeding 6 hours. See stop sale. At cook line, shell eggs (64F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature over 4 hours. See stop sale. Repeat Violation Admin Complaint

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout kitchen, soiled cardboard on floor.

Basic - Equipment in poor repair. Walk in cooler floors in disrepair.

Basic - Food stored on floor. At walk in cooler, food-pooled eggs, cooked potatoes stored on floor. Advised operator of proper storage. Operator moved items to shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, microwave soiled with food debris.

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) Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw smoked salmon stored over meatloaf- operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- sliced ham 46-47F - cold holding , feta cheese 46-47F - cold holding, sausage 46-47F- cold holding- food not prepared or portioned today- food double panned - food out of temperature for 2 hours- operator moved food inside cooler to quick chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter near steam table- Cooked pasta 81F- hot holding , matzah balls 81-84F - hot holding- food out of temperature for 15 minutes- operator placed in steam table to reheat. Corrected On-Site Warning

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. At walk in cooler meatloaf prepared 08/30 and frozen - thawed on 09/03 with no date mark- operator date marked. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over reach in cooler and prep counter at coke line- operator removed. Corrected On-Site Warning

High Priority - Nonfood-grade bags used in direct contact with food. At bread station- non food grade thank you/ to-go bags used to store sliced bread- operator removed. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw bacon over matzo balls- operator removed. At reach in cooler near cookline- raw sausege stored over cut lettuce- operator removed. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- Sliced tomatoes 45-47F at 9:10 to 45-47F at 9:50 ( cooling since 8:00)- food tightly wrapped - at current rate of cooling food will not reach 41F within remaining time- operator uncovered food and placed in walk in freezer to quick chill. Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink- by cookline- operator provided. Corrected On-Site Warning

Basic - Dead roaches on premises. At front counter - observed approximately 2 dead roaches on floor- operator removed and sanitized area. Repeat Violation Admin Complaint

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Floor tiles missing and/or in disrepair- throughout kitchen. Warning

Basic - No handwashing sign provided at a hand sink used by food employees- by cookline- operator provided. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-09-21: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of red-bull on clean prep table by dish-machine area- operator removed. - From follow-up inspection 2023-09-21: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and in disrepair- throughout kitchen area. Repeat Violation - From follow-up inspection 2023-09-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan heavily soiled with dust near prep counter by cookline. - From follow-up inspection 2023-09-21: Time Extended

High Priority - Roach activity present as evidenced by live roaches found. At cookline underneath flip top cooler by stove- approximately 30 live roaches underneath reach in cooler next to cookline- operator cleaned and sanitized area.

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 small reach in cooler- near cookline- egg salad 45-47F - cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler near cookline-sliced cheese 50F- cold holding - food not prepared or portioned today- food out of temperature overnight- food above fill line- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler- near cookline- egg salad 45-47F - cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler near cookline-sliced cheese 50F- cold holding - food not prepared or portioned today- food out of temperature overnight- food above fill line- see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline- cooked sausage 94-98F- hot holding- food out of temperature for 20 minutes- food left out in frying basket- operator placed on time as a public health control for remaining time.

High Priority - Toxic substance/chemical improperly stored. Container of car oil stored over clean apron and towels- operator removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At cookline - handwash sink blocked by reach in cooler.

Intermediate - No soap provided at handwash sink- near walk in cooler

Intermediate - 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 - homemade potato salad made Monday 09/18 - no date mark- educated operator- employee date marked.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Dead roaches on premises. Approximately 1 dead reach under grill area. At coffee station observed - approximately 5 dead roaches on floor under prep table. Operator removed all dead roaches and sanitized the area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of red-bull on clean prep table by dish-machine area- operator removed.

Basic - Floor tiles missing and in disrepair- throughout kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan heavily soiled with dust near prep counter by cookline.

High Priority - Container of medicine improperly stored. Observed medicine container stored with condiments at wait station in dining room, operator removed Corrected On-Site Warning

High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in direct contact with plastic handled bags. Discussed with operator Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (44°F); nova salmon (44F); cut melon (45F); cut tomatoes (44F); corned beef (44F); ham (44F). Operator called for service Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink on cook line. Operator refilled Corrected On-Site Warning

Basic - Dead roaches on premises. Observed 2 dead roaches at wait station. Observed 3 dead roaches on back prep line floor Observed 2 dead roaches in back hallway next to back door. Operator removed cleaned and sanitized Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwaves on cook line And oven behind cook line Warning