TOOJAY'S DELI
419 LAKE AVE, Lake Worth FL 33460 · 561-659-9011
Last inspected Jul 15, 2026 · 12 visits since November 2023
JUN 25
JUN 25
JUL 25
DEC 25
JUL 26
▼ IMPROVING
5 inspections trending up, 20 points better than where it started.
Live, small flying insects found Approximately 6-8 small flying insects in dish machine area. Landing on shelf above counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025050665 | Jun 17, 2025 | Jul 22, 2025 | $800 |
| 2--2024063805 | Sep 9, 2024 | Dec 4, 2024 | $400 |
| 2--2023012063 | Feb 1, 2023 | Mar 23, 2023 | $200 |
| 2--2020006533 | Jan 23, 2020 | Feb 21, 2020 | $200 |
Inspection history
12 visits, newest first
Jul 15, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Reach-in cooler interior/shelves have accumulation of soil residues. Protein reach in cooler soiled with food debris, dressing reach in cooler soiled with food debris.
Jul 13, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at dishwasher.
Accumulation of debris on top exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles in kitchen.
Food stored on floor. Box of chicken soup stored on floor in walk in cooler. Operator reorganized.
Reach-in cooler interior/shelves have accumulation of soil residues. Protein reach in cooler soiled with food debris, dressing reach in cooler soiled with food debris.
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0 ppm. Operator primed machine 100pom
Jul 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards on cook line soiled with food debris and cut marks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves by three compartment sink soiled with food debris where containers are stored.
Wall soiled with accumulated grease, food debris, and/or dust. By prep table by walk in cooler, wall soiled with food debris.
Jun 26, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. In dishwashing area, metal containers wet nesting. Discussed with manager to let containers completely dry before stacking.
Floor area(s) covered with standing water. In kitchen area by walk in cooler and freezer, standing water on floor.
Jun 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects found Approximately 6-8 small flying insects in dish machine area. Landing on shelf above counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen glass door cooler, stuffed cabbage (52F - Cold Holding); lasagna (47F - Cold Holding); cooked potatoes (51F - Cold Holding); waffle batter with eggs (51F - Cold Holding), not prepared or portioned today. Operator stated items held approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, chicken soup (132F - Hot Holding); mashed potatoes (115F - Hot Holding); operator stated items held out of temperature approximately 1 hour. Advised operator to reheat products to 165F. Operator placed items onto stove to reheat.
Standing water in bottom of reach-in-cooler. At kitchen, standing water in bottom of reach in cooler.
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 9 high priority.
9 High priority2 Intermediate0 Basic
Show 11 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak not commercially packaged over onions rings walk in freezer Raw chicken not commercially packaged over French fries bottom reach in freezer cook line not Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon cream Cheese over cooked shrimp salad deli case at front Removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw fish in bottom reach in freezer on cook line removed
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Opened garlic ranch sauce -8/29
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed cracking raw shell eggs with gloves and immediately handled clean equipment. Educated chef on site. Changed gloves and washed hands
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. American cheese (48F - Cold Holding); cheddar cheese (48F - Cold Holding); flip top cooler on cook line. Out over four hours. Not prepped or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (48F - Cold Holding); cheddar cheese (48F - Cold Holding); flip top cooler on cook line. Out over four hours. Not prepped or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. matzo balls (122F - Hot Holding) in steam table at front deli area. mashed potatoes (90F - Hot Holding) in steam table on cook line. cooked potatoes (108F - Hot Holding) and cooked onions and peppers (74F - Cold Holding) on cook line. All food items out less than four hours. Reheated to 165F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. coleslaw (50F - Cooling) at 9:30 am to 50f at 10:00 am since 8:30 am flip top cooler near kitchen entrance. At this rate food will not cool to 41F within 4 hours. Removed and placed in walk in cooler
Spray bottle containing toxic substance not labeled. Degreaser spray bottles on chemical rack not labeled
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled potatoes 49 f, in glass door upright cooler. As per chef less than 3 hours. Chef discarded.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking on egg noodles for soup at soup station. As per chef less than 1 hour.Chef marked the time
Spray bottle containing toxic substance not labeled. Light red color liquid spray bottle not labeled. Chef labeled.
Accumulation of black mold-like substance in the interior of the ice machine
Employee personal food not properly identified and segregated from food to be served to the public. Personal chocolate premier shake stored with and above food in walk in freezer. Chef discarded.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon on cook line 41°F, removed from freezer yesterday.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes (112°F-120°F - Hot Holding) on cook line for less than one hour. Cook discarded by company policy.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon on cook line 41°F, removed from freezer yesterday. See stop sale
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Soup and gravy in walk in cooler not marked with date and time when packaged. Packaged yesterday and will be removed from package within 24 hours.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (120-154F - Hot Holding); in steam table at cook line; food not stirred; out of temperature for approximately 30 minutes; food stirred; at 138 F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils at servers station; removed
Employee eating in a food preparation or other restricted area.
Reach-in cooler interior/shelves have accumulation of soil residues at cook line
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.