JACOB'S RESTAURANT & DELICATESSEN
3861 W WOOLBRIGHT RD, Boynton Beach FL 33436 · 5616928045
Last inspected Jun 25, 2026 · 15 visits since August 2023
JUN 25
SEP 25
NOV 25
JAN 26
JUN 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Observed 1 live roach in kitchen on wall. Operator removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026005057 | Nov 12, 2025 | Mar 11, 2026 | $1,200 |
| 2--2025074525 | Sep 9, 2025 | Nov 3, 2025 | $800 |
| 2--2024006879 | Jan 24, 2024 | Mar 4, 2024 | $800 |
| 2--2022013954 | Feb 21, 2022 | Apr 13, 2022 | $200 |
Inspection history
15 visits, newest first
Jun 25, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...corn beef 45F-43F in walk in cooler. Per manager food was cooked yesterday. Stop sale issue. Employee discarded food.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher handled dirty dishes to wash and then handled cleaned dishes without changed gloves and wash hands. Employee washing hands after discussion.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...corn beef 45F-43F in walk in cooler. Per manager food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice cheese 55F in reach in cooler at kitchen, food not prepped or portioned today, food being held less than four hours. Employee stated that food out little bit for serving. Reviewed Time Control for TCS food. Employee time marked.
Show the remaining 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked......matzoh ball was cooked two days ago at walk in cooler. Employee date marked.
Jan 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled pants with gloves on and then proceeded to touch a clean plate. Discussed with operator. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in two door low top cooler in kitchen raw shell eggs stored over cooked rice. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at front station. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's phone stored on cutting board. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at front station handwashing sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler shelving with rust that has pitted the surface.
Nov 12, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler brisket 46F. Per operator food was prepared yesterday. Observed not portioned out evenly. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over lettuce. Operator stored raw salmon properly.
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 degrees Fahrenheit. Observed in sliding door cooler; rice pudding (47F). Per operator food not prepared or portioned today. Operator unaware how long food been stored in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in sliding door cooler; rice pudding (47F). Per operator food not prepared or portioned today. Operator unaware how long food been stored in cooler. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler cooked cabbage not date marked. Operator labeled 11/10/25.
Ceiling/ceiling tile shows damage or is in disrepair in kitchen near entrance of walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile soiled with food debirs or dust or mold-like substance above front counter.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand sink at front counter.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees at front counter.
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed below flip top cooler #1 Raw salmon stored over lettuce. Operator stored raw salmon properly.
Roach activity present as evidenced by live roaches found. Observed 1 live roach in kitchen on wall. Operator removed.
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 degrees Fahrenheit. Observed in double door reach in; coleslaw (48F); macaroni salad (48F); Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in double door reach in; coleslaw (48F); macaroni salad (48F); Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. Observed in double door reach in cooler raw salmon (48F),. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed into another cooler to quick chill.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided copy to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw salmon 45-46F at 9:50 to 46F at 10:11 (cooling since 9:30). At this current rate of cooling food will not reach 41F or below within 4 hours. Observed cooling covered. Operator placed into reach in freezer to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided paper towels.
No handwashing sign provided at a hand sink used by food employees at front counter.
Jun 26, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1 observed in reach in cooler at front counter crab salad (52F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed food past the fill line. Operator placed food out of temp in another Cole to quick chill. #2 observed in stainless steel reach in; cheese (55F); raw salmon (52 F); cheesecake (56F). Per operator foods not prepared or portioned today. Food held in unit less than four hours. Operator placed foods into walk in cooler to quick chill. #3 observed in sliding door reach in cooler; cream cheese (51F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved food to walk in cooler to quick chill. #4 observed in, #2 reach in cooler in kitchen; hotdogs (48-49F); sausages (49F);. Per operator foods not prepared or portioned today. Food held in unit less than four hours. Operator placed foods in ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes 101F-142F on grill. Per operator food held on unit less than four hours. Observed potatoes not flattened out. Operator flattened out potatoes.
No soap provided at handwash sink at front counter. Operator provided soap.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in front counter reach in cooler raw salmon over condiments and vegetables. Operator stored properly.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training expired.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open employee juice container next to brisket in reach in cooler at front counter. Operator removed.
Vents in kitchen soiled with accumulated food debris and grease.
Food stored on floor. Observed in kitchen bucket of cooked noodles stored on floor. Operator stored properly.
Walls in kitchen soiled with accumulated grease and food debris.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled at beverage station
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine dishwasher. Operator ordered correct test kit at time of inspection
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Observed at deli line hand wash sink, operator refilled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top on cook line
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing hands with gloves on. Discussed with operator and employee. Employee removed gloves and rewashed hands
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine ware washing machine
Ceiling tile missing. Observed above ware washing machine
Floor soiled/has accumulation of debris. Observed under cook line equipment
Food stored on floor. Buckets of Cooked potatoes, cooked cabbage stored on floor in walk in cooler. Operator started to reorganize to place on shelfs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Gaskets at reach in coolers soiled. Inside of fryer door soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line coolers
Standing water in bottom of reach-in-cooler. Observed at cook line coolers
Stored food not covered. Cooked brisket, cooked noodles, cooked cabbage, cooked potatoes stored in walk in cooler not covered. Operator started to reorganize walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide at time or inspection
Jan 24, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. Observed 3 live roaches behind sign on wall next to ware washing machine directly next to cook line in kitchen. Observed approximately 10 live roaches on top of water pipe leading into ware washing machine directly next to cook line in kitchen Observed 1 live roach going into control panel on top of ware washing machine directly next to cook line in kitchen Observed 4 live roaches on ground under ware washing machine directly next to cook line in kitchen.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide at time or inspection
Dead roaches on premises. Observed 3 dead roaches behind sign on wall next to ware washing machine directly next to cook line in kitchen. Observed approximately 3 dead roaches ground under ware washing machine directly next to cook line in kitchen. Observed approximately 5 dead roaches under vent fans behind oven on cook line in kitchen
Jan 23, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Employee washed hands with no soap. Observed on cook line. No soap provided. Operator refilled and discussed with employee. Employee rewashed hands properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of raw beef in left side cook line flip top. Operator reorganized
Roach activity present as evidenced by live roaches found. Observed 3 live roaches behind sign on wall next to ware washing machine directly next to cook line in kitchen. Observed approximately 10 live roaches on top of water pipe leading into ware washing machine directly next to cook line in kitchen Observed 1 live roach going into control panel on top of ware washing machine directly next to cook line in kitchen Observed 4 live roaches on ground under ware washing machine directly next to cook line in kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oatmeal (117F-124 - Hot Holding); grits (118F - Hot Holding) at wait station steam table. Operator states items were cooked on stove 1.5 hours ago and moved to steam table for hot holding. Instructed operator to reheat to 165F
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide at time or inspection
No soap provided at handwash sink. Observed at front counter hand wash sink. Operator provided. Observed at cook line hand wash sink. Operator provided
Dead roaches on premises. Observed 3 dead roaches behind sign on wall next to ware washing machine directly next to cook line in kitchen. Observed approximately 3 dead roaches ground under ware washing machine directly next to cook line in kitchen. Observed approximately 5 dead roaches under vent fans behind oven on cook line in kitchen
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then removed clean dishes from Dishwasher
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee washed hands with cold water. Cook Cook washed hand with soap and water then put gloves on
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brisket 67°f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brisket 67°f. I Coca cola Cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oatmeal 130°f, Grits 127°f Employee reheat Oatmeal and grits to 165°f
Handwash sink used for purposes other than handwashing. Used as dump sink Employee dumped coffee in Hand wash sink. Sink located at service station
Employee eating in a food preparation or other restricted area. Employee eating in ware washing area. Employee moved to rear of building
Food stored on floor. Carrots. Walk In Cooler, Bags of potatoes at rear exit door
Open dumpster lid.
Stored food not covered. Cooked potatoes in Walk In Cooler
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.