YANO'S DELI

Name: YANO'S DELI
Address: 13833 WELLINGTON TRACE E8, WELLINGTON, FL, 33414, US
Rating: 44.2

13833 WELLINGTON TRACE E8, WELLINGTON, FL 33414

License #6012288

🥪 Deli/Sandwich ℹ️

44.2 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 4 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

YANO'S DELI in WELLINGTON currently holds an InspectFL Health Score of 44.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 51 total violations — 28 critical, 12 major, 11 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 22, 2024

The latest inspection on September 28, 2026 shows 4 observation rows: 2 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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YANO'S DELI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw bacon stored over cooked lobster meat Operator stored properly
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cesar dressing home made with milk 9/18 cooked risotto 9/19
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line Flip to cooler , sliced tomatoes at 10:07 am(50F cooling) since 20 minutes at 10:29am same temperature. Display cooler . Macaroni salad 41F, coleslaw at 10:13am (61F cooling) since 20 minutes at 10:30am same temperature At this current cooling rate product will not cool to 41F within 4 hours. Operator removed cover and transferred to walk in cooler
[11-26-1] 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 form to operator

Disposition: Warning Issued
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed tomatoes stored over chopped lettuce Operator stored properly
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); Operator corrected Sanitizer Bucket to (Chlorine 100ppm);
[12A-13-4] 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
[08A-02-6] 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
[08A-20-5] 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
[01B-24-5] 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
[01B-02-5] 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.
[03A-02-5] 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
[03D-06-5] 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.
[03E-02-5] 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
[03B-01-6] 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.
[03D-15-4] 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
[11-26-1] 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
[02C-02-5] 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

Disposition: Met Inspection Standards
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[03D-01-5] 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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator renewed application during inspection.
[12A-02-4] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[41-15-5] 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.
[11-26-1] 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.
[53B-13-5] 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.