Toojay's Deli
1721 Palm Beach Lakes Blvd E419, West Palm Beach, FL 33401 · Permanent Food Service · License 6021620
What drove the grade
Time/temperature control for safety butter chips identified in the written procedure as a food held using time as a public health control, has a wrong time mark on container in wait area.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection2 high priority (fixed on the spot), 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 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 butter chips identified in the written procedure as a food held using time as a public health control, has a wrong time mark on container in wait area.
Operator stated butter was removed from temperature control 3 hours ago and time marked correctly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Cook cracked raw shell eggs and then handled ready-to-eat ham on the grill, utensils and plates without washing hands.
Cook went to wash his hands.
Fixed on the spot
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Bottom of reach in cooler to the right of entrance to kitchen, soiled with food debris. Employee cleaned.
Fixed on the spot
Buildup of food debris/soil residue on microwave door handles on cook line.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler to the right at entrance to kitchen.
Employee removed water.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.