How many inspections has Wine Beer & Deli in Hallandale Beach had?

Wine Beer & Deli in Hallandale Beach has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Wine Beer & Deli in Hallandale Beach find?

Wine Beer & Deli in Hallandale Beach was most recently inspected by FDACS on October 24, 2025 (Met Sanitation Inspection Requirements).

Has Wine Beer & Deli in Hallandale Beach had any stop-sale or stop-use orders?

Yes, Wine Beer & Deli in Hallandale Beach has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

What are the most common violations at Wine Beer & Deli in Hallandale Beach?

The most frequently cited FDACS violations at Wine Beer & Deli in Hallandale Beach are: 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P; 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; 4-302.14: Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf.

Does Wine Beer & Deli in Hallandale Beach have any repeat violations?

Yes, Wine Beer & Deli in Hallandale Beach has had the following violations cited on multiple FDACS inspections: 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P; 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; 4-302.14: Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf.

Wine Beer & Deli in Hallandale Beach

Name: Wine Beer & Deli in Hallandale Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

217 N Federal Hwy, Hallandale Beach, FL 33009

Broward County · Grocery Store < 15,000 sq ft · FDACS
Owner: Nivi Foods INC DBA Wine Beer & Deli
FDACS Estab #: 308085

Overview

Wine Beer & Deli in Hallandale Beach, FL has 3 FDACS food safety inspections on record with 23 violations and 2 stop-sale or stop-use enforcement actions.

3FDACS Insp.

23Violations

2Stop-Sale Orders

Last inspected FDACS: October 24, 2025

Wine Beer & Deli in Hallandale Beach: FDACS Inspection History (3)

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.

2025 — 2 inspections

Oct 24, 2025 — Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: FRANCIS ODIO, 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. This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.

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

Food Processing Area: Raw beef stored above raw fish on a shelf inside the reach-in cooler. COS: Raw meats were properly stored during the inspection.

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Food Processing Area: Food employee wearing single-use gloves did not change gloves after washing dishes and start food processing with same gloves. COS: Employee washed hands and changed gloves upon instructions. Proper glove use was discussed with management during the inspection. Y 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 PfPfRepeat

The establishment does not have a policy in place for proper response to vomit or diarrheal events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided via Email.

Good Retail Practice Violations

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: Large container of peeled potatoes and cases of food were stored directly on floor inside walk-in cooler. COS: Food items were moved to the proper location during the inspection.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Food Processing Area: Sanitizer test strip not provided during the inspection.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food Processing Area: Heavy buildup of soil, grime, and old food debris around the exterior seals and doors of the chest freezers located in the kitchen next to the entrance door.

Oct 9, 2025 — Re-Inspection Required· 17 violations· 2 stop-sale orders· Re-Inspection Required

Inspector: FRANCIS ODIO, 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. A visit was conducted in response to request #5140453 and the issues related to the complaint were addressed with facility management. Guidance documents provided via email: Employee Health Guidelines, Reporting agreement, Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events, Food allergy awareness, Cold and Hot holding guidelines, and Dish-washing manual. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

A pattern of non-compliance was observed as evidenced by violations for hand washing, sanitization, and hot & cold holding.

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Food Processing Area: Raw chicken stored above raw beef on a shelf inside the reach-in cooler. COS: Raw meats were properly stored during the inspection. x

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Food Processing Area: Employee washing and rinsing, pots, pans, and kitchen utensils and store it to air skipping the sanitation step. COS: Demonstrated the proper procedure for sanitizing. Employee sanitized all items during the visit. x

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Food Service Area: Deli slicer in use since 7 am not yet washed, rinsed, and sanitized at 12:30 pm. COS: Equipment was washed, rinsed, and sanitize during the inspection. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Food Service Area: Food items displayed on top of the steam table including Potato Pirozhkis, Cabbage Pirozhkis, Russian Cheese crepes, and Russian Chicken crepes were found with internal temperatures between 95 - 101 degrees F when checked with an accurate probe thermometer. COS: Food items were voluntarily discarded by management during the inspection. Stop sale order and release issued.

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

The person in charge did not correctly answer questions related to food-borne illnesses, symptoms, and employee reporting responsibilities. Employee health guide and reporting agreement provided via Email.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food Processing Area: Food items displayed in reach-in cooler next to kitchen stove including Deli ham, soft Mozzarella cheese, Chicken & cabbage stew, and Russian salad were found with internal temperatures between 45 - 50 degrees F. COS: All food items were voluntarily discarded by management during the inspection. Stop sale order and release issued. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked 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 of preparation not counted as day 1. 3-501.17(A) PfPf

Food Processing Area: Ready-to-Eat (RTE) noodles, cooked cabbage, and grilled salmon prepared and held for more than 24 hours were not date marked. COS: Items were properly date-marked during the inspection. x Print Date: 10/10/2025 Page 2 of 4 Y x 24 Pf o Citation Description: 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 Pf Observation: The establishment does not have a policy in place for proper response to vomit or diarrheal events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided via Email.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PPRepeat

Food Processing Area: Employee did not wash hands after re-entering the processing area before donning gloves to begin work with food. COS: Food employee washed hands and hand-washing procedures were discussed with management during the inspection. Print Date: 10/10/2025 Page 1 of 4 Repeat COS o Y o x 8 Citation Description: 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 Observation: Food Service Area: Hand wash sign not available at hand wash sink next to prep table by Deli area. Sign was provided during the inspection.

Good Retail Practice Violations

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Food Processing Area: A package of salmon and whole raw fish were found thawing at room temperature (on the prep table), with internal temperatures between 55 - 60 degrees F. COS: Food item was moved to the walk-in cooler.

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Food Processing Area: Ambient air thermometer not available for reach-in cooler next to kitchen stove.

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

Food Processing Area: Large containers of peeled carrots and onions directly on floor next to kitchen prep table.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Food Processing Area: Wet wiping cloths were found stored on the kitchen prep table and was not held in a chemical sanitizer solution between uses. COS: Wet wiping cloths were removed from use.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Food Processing Area: Sanitizer test strip not provided during the inspection.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food Processing Area: Heavy buildup of soil, grime, and old food debris around the exterior seals and doors of the chest freezers located in the kitchen.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Food Processing Area: No sink stoppers available to wash, rinse, and sanitize at the ware wash sink.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

2024 — 1 inspection

May 31, 2024 — Focused Inspection· Focused Inspection

Inspector: PEDRO LLANOS, EVNIRONMENTAL SPECIALIST II

Comments: Visit conducted in response to request # 5114819. Focused visit - Consultation visit with food establishment management. Food Establishment must submit updated documentation demonstrating the water supply ( Water bill ) for its facility comes from an approved source, as required by Rule 5K-4.004(3)(a), FAC. Please submit a water/sewer bill within 30 days of this visit to: [email protected]

No violations or enforcement actions recorded for this inspection.

Wine Beer & Deli in Hallandale Beach: Stop-Sale & Stop-Use Orders (2)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Wine Beer & Deli in Hallandale Beach
Date	Order Type	Product	Brand/Lot	Reason
Oct 9, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Oct 9, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

Wine Beer & Deli in Hallandale Beach: Frequently Asked Questions

When was Wine Beer & Deli in Hallandale Beach last inspected?: Wine Beer & Deli in Hallandale Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 24, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Wine Beer & Deli in Hallandale Beach had?: Wine Beer & Deli in Hallandale Beach has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Wine Beer & Deli in Hallandale Beach find?: Wine Beer & Deli in Hallandale Beach was most recently inspected by FDACS on October 24, 2025 (Met Sanitation Inspection Requirements).
Has Wine Beer & Deli in Hallandale Beach had any stop-sale or stop-use orders?: Yes, Wine Beer & Deli in Hallandale Beach has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Wine Beer & Deli in Hallandale Beach?: The most frequently cited FDACS violations at Wine Beer & Deli in Hallandale Beach are: 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P; 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; 4-302.14: Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf.
Does Wine Beer & Deli in Hallandale Beach have any repeat violations?: Yes, Wine Beer & Deli in Hallandale Beach has had the following violations cited on multiple FDACS inspections: 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P; 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; 4-302.14: Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf.