Jacob's Restaurant & Delicatessen
3861 W Woolbright Rd, Boynton Beach, FL 33436 · Permanent Food Service · License 6006316
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. chicken breast (52°F); cabbage soup (52°F) chicken quarters (52°F); cooked potatoes (52°F); French toast pre made (54°F); chicken soup (53°F); Tomato sauce (53°F); cooked noodles (53°F); pooled eggs (53°F) Cooked noodles (52°F) pooled eggs (53°F) Cooked potatoes (53°F)Raw beef (52°F) Raw ground beef (53°F) Ham (53°F)Sour cream (51°F) cooked cabbage (51°F) butter packets (52°F) Shredded cheese (53°F).
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection7 high priority (4 fixed by the Nov 3 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 7 basic-35
- Administrative complaint on Nov 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score53
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 visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
- First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
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. chicken breast (52°F); cabbage soup (52°F) chicken quarters (52°F); cooked potatoes (52°F); French toast pre made (54°F); chicken soup (53°F); Tomato sauce (53°F); cooked noodles (53°F); pooled eggs (53°F) Cooked noodles (52°F) pooled eggs (53°F) Cooked potatoes (53°F)Raw beef (52°F) Raw ground beef (53°F) Ham (53°F)Sour cream (51°F) cooked cabbage (51°F) butter packets (52°F) Shredded cheese (53°F). Per operator all items stored in unit overnight. Items not prepared or portioned today. Unknown time out of temperature. cooked sausage (45°F-50°F - Cold Holding) being held in cook line flip top on far left section in front of oven. Sausage not prepared or portioned today. Unknown time out of temperature. Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours. corn beef reheating for 30 minutes at 10:40 (155°F - Reheating) to 139°F at 12:30 pastrami second reheat reheating for 30 minutes at 10:40 (139°F - Reheating) to 127°F at 12:30 . Items being reheated in steam table. Monitored items for 2 hours. Items did not reach 165°F within 2 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. chicken breast (52°F); cabbage soup (52°F) chicken quarters (52°F); cooked potatoes (52°F); French toast pre made (54°F); chicken soup (53°F); Tomato sauce (53°F); cooked noodles (53°F); pooled eggs (53°F) Cooked noodles (52°F) pooled eggs (53°F) Cooked potatoes (53°F)Raw beef (52°F) Raw ground beef (53°F) Ham (53°F)Sour cream (51°F) cooked cabbage (51°F) butter packets (52°F) Shredded cheese (53°F).
Per operator all items stored in unit overnight. Items not prepared or portioned today. Unknown time out of temperature. See Stop Sale. cooked sausage (45°F-50°F - Cold Holding) being held in cook line flip top on far left section in front of oven. Sausage not prepared or portioned today. Unknown time out of temperature. See Stop Sale
Repeat violationAdministrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
Raw shell eggs ambient (54°F) being held in walk in cooler for approximately 2 hours. Operator states eggs were received today. Operator moved to working reach in cooler
Fixed on the spot
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours. corn beef reheating for 30 minutes at 10:40 (155°F - Reheating) to 139°F at 12:30 pastrami second reheat reheating for 30 minutes at 10:40 (139°F - Reheating) to 127°F at 12:30 .
Items being reheated in steam table. Monitored items for 2 hours. Items did not reach 165°F within 2 hours. See Stop Sale
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw beef stored above unwashed carrots in walk in cooler. Operator reorganized
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed employee conducting ware washing and handling soiled dishes then proceed to scoop ice without washing hands. Discussed with operator/employee, employee washed hands
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed multiple chemicals stores with dry storage food items at front counter. Operator removed. Observed stainless steel cleaner stored with clean wares at wait station. Operator removed and properly stored
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator unable to provide at time of inspection
Code 31, Handwash sinks and supplies: No soap provided at front line handwash sink.
Operator provided
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed produce stored above ready to eat deli salads in front like flip top. Operator removed ready to eat items and put in display case. Discussed with operator
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed at wait station. Employee set up sanitizer bucket and placed wiping cloth in sanitizer bucket
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at cook line flip top
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelving heavily soiled
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Cook line hand wash sink drain in disrepair. Water draining from hand wash sink onto floor.
Plumbing system in disrepair.
Drain and cook line hand wash sink in disrepair. Faucet extension at front line hand wash sink in disrepair
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.