Toojay's Deli
4050 US Hwy 1 S, Jupiter, FL 33477 · Permanent Food Service · License 6007215
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 Jul 8 complaint inspection2 high priority (fixed on the spot), 1 intermediate, 1 basic-10
- Administrative complaint on Jul 8Counts in full until a follow-up finds the problems fixed-20
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 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.
In reach in cooler at cook line sliced cheese (50°F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 30 minutes, operator moved cheese to walk in cooler to chill.
Fixed on the spotAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell egg and without washing hands employee handled clean and sanitized plates and assembled customers meal, discussed with operator employee washed hands.
Fixed on the spot
Intermediate1
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.
Establishment uses time is a public health control for multiple products with no written plan, emailed form to operator to print and fill out.
Basic1
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
At cook line Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to 200 ppm.
Fixed on the spot
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.