JIMMY C 'S ITALIAN DELI & MARKET

Name: JIMMY C 'S ITALIAN DELI & MARKET
Address: 3571 N FEDERAL HWY, BOCA RATON, FL, 33431, US
Rating: 72.2

3571 N FEDERAL HWY, BOCA RATON, FL 33431

License #6021537

🍕 Pizza/Italian ℹ️

72.2 Grade C / 100

Mixed Health Record

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Latest inspection

October 19, 2026 · 3 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

JIMMY C 'S ITALIAN DELI & MARKET in BOCA RATON currently holds an InspectFL Health Score of 72.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 35 total violations — 14 critical, 6 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 6, 2026

The latest inspection on October 19, 2026 shows 3 observation rows: 2 critical, 0 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

60%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

JIMMY C 'S ITALIAN DELI & MARKET has some meaningful issues on record. Would you still eat here?

C 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: Administrative complaint recommended
[35A-03-4] Dead roaches on premises. 1 dead on floor of dry storage and 1 behind chest freezer. Operator removed and sanitized area
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled phone and drink then prepared food without washing hands. Informed operator of proper hand washing, employee then washed hands.
[41-10-4] Toxic substance/chemical improperly stored. Bleach stored over paper towels used to dry hands. Operator moved and stored properly.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed and displayed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watches to prepare food.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
[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 reach in cooler by cookline- Cooked pork 72-74F at 3:30 ( cooling since 1:30)- food covered in plastic wrap - at current rate of cooling food will not reach to 70F within 2 hours- operator moved food freezer to quick chill.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touched face and then grabbed reach in coolers and prepared food without washing their hands- educated operator employee washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler -Cooked pasta (44F - Cold Holding)-food not prepared or portioned today- food out of temperature for 30 minutes. At reach in cooler by cookline- Shredded cheese 44-45F cold holding , cheese 44-45F- cold holding -food not prepared or portioned today- food out of temperature for 30 minutes. At deli display cooler - cooked turkey 50F- cold holding, sliced cheese 50F- cold holding , ham 50F- cold holding - food not prepared or portioned today- food out of temperature for an hour.
[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 reach in cooler near cookline- Cooked peppers 50-53F at 3:10 to 46F at 3:45 ( cooling since 11:45) tuna salad 50-53F at 3:10 to 46F at 3:45 ( cooling since 11:45) , mozzarella 50-53F at 3:10 to 46F at 3:45 ( cooling since 11:45) - at current rate of cooling food will not reach to 41F within remaining time- operator placed in freezer to quick chill.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm);
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm)

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Observed tomatoes on floor back at storage area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed drink in cooler. Operator removed item.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth not properly stored in sanitizer bucket. Operator properly stored.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter on prep table butter as per operator brought out from walk in cooler approximately 2 hours ago. Operator placed butter in freezer(76F - Cold Holding-3:00-35F)
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed excedding 150ppm. Operator poured out some and added water to 50ppm.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging raw such as tortellinis, raw beef meatballs, and pasta. Holds for more than 48hours.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken stock at reach in cooler in chicken not date marked. As per operator made more than 24 hours ago. Operator properly labeled item.
[53B-14-5] 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. Observed two employees with expired food handling certificates.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle of degreaser not properly labeled. Operator properly labeled.