Toojay's Deli
398 N Congress Ave Ste 101, Boynton Beach, FL 33426 · Permanent Food Service · License 6010956
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 Nov 2 routine inspection3 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 2 basic-18
- Administrative complaint on Nov 2, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitNov 3, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
Same.
More time given
Basic1
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Same.
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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Deli 2 cooler: corned beef (47°F - Cold Holding); ham (45°F - Cold Holding); turkey (52°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to temporarily use time control. Operator placed time stamps for remaining 3 hours. Per operator, cooler will be replaced within 1 week.
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.
Observed Raw chicken tenders over onion rings at low boy freezer on cook line. Both products removed from commercial packaging. Raw shell eggs over commercially processed liquid pasteurized eggs at cook line flip top cooler. Operator stored all products properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee using her cell phone then went back to cutting lettuce without changing gloves and washing hands. Educated employee, employee washed hands.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
beer reach in cooler: cooked pasta (68°F - Cooling) at 9:52; cooling since 9:00 - 68°F at 10:30 Observed in deep covered container. At current rate of cooling product will not reach 41°F within 6 hours. Operator spread noodles out onto sheet pan and placed in walk in cooler.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Green mold like substance in lower portion of expo line reach in cooler.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
At cook line omelette cooler and server expo cooler.
Earlier inspections 1
B81Routine inspection8 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Breakfast flip top: francaise sauce with butter (55°F - Cold Holding); deli flip top: potato salad (45°F - Cold Holding); tuna salad (47°F - Cold Holding); chicken salad (47°F - Cold Holding); shrimp salad (45°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down all potentially hazardous food products and or move to another operable cooler.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found 1 at cook line, 1 in deli cold station, 1 dish machine area.
Flying insects are buzzing around not landing on food or food contact surfaces. Advised operator to kill and remove flies.
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Not available at time of inspection. Time control procedure emailed to operator.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Observed Cabbage sauce, onion soup, chicken soup in thermalizer being reheated. Per operator, these products are heat sealed at end of night, then submerged in ice water and placed in walk in cooler and reheated the next day. No product description, date or time recorded on bag. Educated operator on proper documentation for cook/chill without HACCP.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Sheet pan blocking hand wash sink by entrance to kitchen, cart blocking hand wash sink in back prep area.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Hand wash sink by entrance to kitchen.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Food storage lids.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Perimeter around low boy cooler door has an accumulation of black mold like substance.
Repeat violation
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.