Asian Food & Gift Market in Deerfield Bch

Last inspected:

3280 W Hillsboro Blvd, Deerfield Bch, FL 33442
Overview

Asian Food & Gift Market in Deerfield Beach has had 4 inspections on record between December 2022 and February 2026, with a combined 37 violations. The facility passed its two most recent focused inspections (October 2025 and February 2026, both sample collection operations) with zero violations. A December 2025 sanitation inspection cited 17 violations, primarily corrected on site, including employee health policy failures (person in charge unable to correctly respond to questions about foodborne disease symptoms and employee illness reporting), missing written procedures for vomiting and diarrheal cleanup, absence of a metal stem thermometer (corrected during inspection), and fly activity in the backroom. A December 2022 sanitation inspection documented 20 violations, the most serious being raw shell eggs stored above ready-to-eat deli meat (corrected on site), a case of raw shell eggs held at 74°F (voluntarily destroyed by the person in charge), sliced deli meat and creamers held undate-marked for over 24 hours (corrected on site), and missing written procedures for biohazard cleanup. Employee health and illness reporting failures have appeared in both sanitation inspections.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.
37Violations

Last inspected FDACS:

Asian Food & Gift Market in Deerfield Bch: FDACS Inspection History (4)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

— 1 inspection
— Focused Inspection· Focused Inspection

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

— 2 inspections
— Met Sanitation Inspection Requirements· 17 violations· Met Requirements

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Employee Health Guidelines and reporting agreement, Food allergy awareness, Norovirus clean up, and disinfection guidance provided.

Risk-Based Violations

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf
Person in charge was unable to correctly respond to questions relating to food borne disease and symptoms that may cause food borne disease. Also, person in charge was unable to relate to conditions of restriction and exclusion. Y o
2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
Person in charge was unable to ensure that food employees were informed in a verifiable manner to report their illness and or symptoms relate to diseases that are transmissible through food.
2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPfRepeat
Food entity does not have any written procedures to address clean up procedures for accidental vomiting and diarrheal incidents.
6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14
Processing area: No hand wash sign posted at hand wash sink adjacent to 3 compartment sink.
6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Processing area: No paper towel provided at hand wash sink adjacent to 3 compartment sink. COS: Paper towel provided by person in charge.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf
Processing area: No metal stem probe thermometer available on premises during the inspection. COS: A thin probe metal stem thermometer obtained during the inspection.
3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail area: Store repacked self serve seaweed and sliced ginger displayed in reach in cooler not labeled. COS: Misbranded food products were relabeled by person in charge. Y x
6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15
Backroom area: Gap between backdoor panels.
6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Backroom area: Observed several flies in the backroom area.
3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11
Backroom area: Cases of assorted snacks, chips, noodles stored directly onto the floor.
2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11
Processing area: Observed food employees were not wearing hair nets or caps.
4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)
Backroom area: Several cases of single serve foam trays stored on floor.
4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Processing area: Soda crates using as shelves.
4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)
Processing area: An accumulation of heavy grease and dried food particles was observed on the underside of the prep table and oven.
5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Processing area: The 3 compartment sink is directly connected to the plumbing system without an air gap or indirect connection.
6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14
Backroom area: No self closer installed on restroom door.
6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Backroom area: Floor under shelves not clean in the backroom area.
— Focused Inspection· Focused Inspection

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Focused Inspection - Sample Collection.

No violations or enforcement actions recorded for this inspection.

— 1 inspection
— Met Inspection Requirements· 20 violations· Met Requirements

Inspector: TARIQUL ISLAM, SANITATION AND SAFETY SPECIALIST

Comments: Employee Health Guidelines and reporting agreement and Norovirus clean up and disinfection handoiuts provided.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP
Processing area: Raw shell eggs stored inside reach in cooler over sliced deli meat and half & half creamers. COS: Raw shell eggs placed on bottom shelf by pic. x Print Date: 12/28/2022 Page 1 of 5 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Food service area: Internal temperature of sliced deli meat ham and pork were 47* fahrenheit inside prep reach in cooler. COS: Out of temperature deli meats were voluntarily destroyed by pic during inspection. x
2-102.11(C) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) PfPf
Pic was unable to correctly respond to questions relate to food borne disease and symptoms that maycause food borne disease. Also, was unable to relate conditions of restriction and exclusion. o
3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Processing area: Case of raw shell eggs stored at ambient temperature of 74* fahrenheit. COS: Case of raw shell eggs were voluntarily destroyed by pic during inspection. x
3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf
Food service area: Sliced deli meat ham and open container of half & half creamer held in prep reach in cooler for over 24 hours not date marked. COS: Pic date marked all foods. x
2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
Food establishment does not have any written procedures to address clean up procedures for accidental vomiting and diarrheal incidents. o Print Date: 12/28/2022 Page 2 of 5
2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11
Processing area: Open employee drinks stored on top of prep table. COS: Employee drinks discarded by pic. x
6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Food service area: No paper towels provided at hand wash sink. COS: Paper towels provided by pic. x

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail area: Store repacked self serve fried tofu and cooked ground pork cubes displayed in retail display cooler missing ingredients labels. COS: Pic labeled misbranded self serve foods. x
3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12
Processing area: Bulk white and brown sugar bins not labeled. o
6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Retail area: Several flies observed in retail area. o
6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15
Backroom area: Gap under back door. o
3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11
Backroom area: Cases of assorted snacks stored on upstairs food storage area. o
2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11
Food service area: Food employee not wearing hair net or cap. o
4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)
Processing area: Cleaned spoons, spatulas, whisk stored in a container not inverted. o
4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)
Backroom area: Cases of single serve plastic cups and foam food containers stored on floor. o
4-402.12 Floor-mounted equipment that is not easily movable not sealed to the floor or elevated on legs that provide at least a 6-inch clearance between the floor and the equipment; or counter-mounted equipment that is not easily moveable not elevated on legs that provide at least a 4-inch clearance between the table and the equipment. 4-402.12
Processing area: Air vented metal storage shelf not 6" inches off the floor. o
4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)
Processing area: Accumulation of dried food particles build up underside of prep table. o
5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)
Food service area: Hot water knob at hand wash sink was in disrepair. COS: Hot water knob was fixed during the inspection. x
5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Processing area: 3 compartment sink directly plumbed. o Print Date: 12/28/2022 Page 3 of 5 51 Citation Description: Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17 Observation: Backroom area: No covered trash can provided in unisex restroom. o
6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Processing area: Floor not clean.Backroom area: Floor in upstairs packaged food storage area not clean. o

Asian Food & Gift Market in Deerfield Bch: Frequently Asked Questions

When was Asian Food & Gift Market in Deerfield Bch last inspected?
Asian Food & Gift Market in Deerfield Bch was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 9, 2026. Inspection type: Focused Inspection.
How many inspections has Asian Food & Gift Market in Deerfield Bch had?
Asian Food & Gift Market in Deerfield Bch has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Asian Food & Gift Market in Deerfield Bch find?
Asian Food & Gift Market in Deerfield Bch was most recently inspected by FDACS on February 9, 2026 (Focused Inspection).
Has Asian Food & Gift Market in Deerfield Bch had any stop-sale or stop-use orders?
No, Asian Food & Gift Market in Deerfield Bch has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Asian Food & Gift Market in Deerfield Bch?
The most frequently cited FDACS violations at Asian Food & Gift Market in Deerfield Bch are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14.

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