Toojay's Deli
3013 Yamato Rd B1-2, Boca Raton, FL 33434 · Permanent Food Service · License 6010507
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection6 high priority (2 fixed by the Sep 10 follow-up, 4 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 2 basic (1 repeat)-25
- Administrative complaint on Sep 9, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles- at kitchen stove
More time given
- First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: 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°F. At reach in cooler at end of cookline- potato pancakes 49°F- cold holding, corn beef 46-47°F- cold holding, Pastrami 46-47°F-cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At reach in cooler drawers by cookline-Commercially processed reduced oxygen packaged salmon bearing a label indicating to remove from packing before thaw not removed - see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At reach in cooler at end of cookline- potato pancakes 49°F- cold holding, corn beef 46-47°F- cold holding, Pastrami 46-47°F-cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At reach in cooler drawers by cookline area- sliced beef 46°F- cold holding , sliced turkey 46°F- cold holding, sliced ham 46°F- cold holding, cream filled crepes 46°F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved food to walk in cooler to quick chill. At flip top cooler by cookline - provolone 47-49°F- cold holding , sliced cheddar 47-49°F- cold holding, sliced Swiss 46-47°F- cold holding, sliced American cheese 47°F- cold holding , sliced Munster 47-49°F- cold holding , shredded cheese 49-50°F- cold holding, coleslaw 49-50°F- cold holding, cooked onions 47-49°F- cold holding , stuffed cabbage 50°F-cold holding, Shepard pie 50°F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed food in walk in cooler to quick chill
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At cookline reach in freezer drawers - raw chicken tenders not commercially packaged over precooked fries- operator removed and stored properly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
At walk in cooler raw smoked salmon stored over cooked chicken-operator removed and stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
At dishwashing area - employee handled dirty dishes then proceeded to handle clean dishes and proceeded to wash their hands for approximately 6 seconds - educated operator- employee properly washed their hands.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At display cooler- coleslaw 60°F at 10:30 to 50°F at 11:45 (cooling since 8:30)- food stored in large quantity- at current rate of cooling food will not reach to 41°F within remaining time- operator placed in walk in cooler to quick chill.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. At reach in cooler drawers by cookline-Commercially processed reduced oxygen packaged salmon bearing a label indicating to remove from packing before thaw not removed - see stop sale.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles- at kitchen stove
Repeat violationAdministrative complaint
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.