🪰1,241,883 violations tracked across 67 Florida counties

NEW YORK MARINA DELI

1453 SE 17 ST, FORT LAUDERDALE, FL 33316

License #1610516

🥪 Deli/Sandwich ℹ️
44.3 Grade F / 100

Failing Health Score

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Latest inspection
October 26, 2026 · 11 findings · 3 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
8
Clean inspections
1
Callback visits
0
Latest clean pass
December 11, 2023

The latest inspection on October 26, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
88%
Inspector notes
41
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

NEW YORK MARINA 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.

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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: Warning Issued
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in cooler-provolone cheese (50F - Cold Holding); raw pork beef (48F - Cold Holding), yellow cheese (48-Cold Holding), per employee unit was open for delivery, operator moved items to reach in freezer for a quick chill.
  • [21-38-4] Wiping cloth sanitizing solution stored on the floor. Under 3 compartment sink, employee removed.
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line.
  • [31A-09-4] Handwash sink not accessible for employee use at all times. Cook line, leaking pipe when open, per manager, flooding from next door caused damage. Second hand wash sink available at deli station.
  • [31A-11-4] Handwash sink used for purposes other than handwashing. Soiled plate and cup inside sink, employee removed
  • [36-12-4] Floors not constructed to be easily cleanable. Entire front of restaurant, including deli station and preparation area.
  • [36-73-4] Floor soiled/has accumulation of debris. -under cooling displays and flip tops in delicatessen area. -Cook line, under stove and fryer station. Substantial build up of old food residues, grease and black like substance.
  • [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Under/ Over three compartment sink, kitchen area, food spills and grease.
  • [21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several wet and soiled wiping cloths on top of preparation area in deli station and kitchen. Employee removed all.
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. matzo balls (120F - Hot Holding), per employee food hot held less than two hours, employee reheated on microwave to 167F
  • [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 clean tables by outdoor area, came back in deli station, placed gloves to continue caring deli meat, without washing hands first. After educated Elon proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
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