TOOJAY'S DELI
4050 US HWY 1 S, Jupiter FL 33477 · 561-659-9011
Last inspected Jul 8, 2026 · 10 visits since October 2023
JUL 24
NOV 24
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found In kitchen approximately 1 live flying insect flying around steam table, operator killed flying insect. In kitchen approximately 7 live flying insects at dish washing area landing on dirty dishes and dish storage rack. Discussed with operator to kill flying insects and clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019777 | Jan 23, 2026 | Apr 2, 2026 | $1,200 |
| 2--2025072709 | Sep 3, 2025 | Oct 21, 2025 | $600 |
| 2--2025005878 | Nov 18, 2024 | Feb 17, 2025 | $1,200 |
| 2--2023058251 | Oct 3, 2023 | Mar 4, 2024 | $200 |
Inspection history
10 visits, newest first
Jul 8, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line sliced cheese (50F - 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.
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.
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.
Jan 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled containers of sanitizer concentrate and after without washing hands employee handled large metal bowl of sliced tomatoes, discussed with operator employee washed hands.
Live, small flying insects found In kitchen approximately 1 live flying insect flying around steam table, operator killed flying insect. In kitchen approximately 7 live flying insects at dish washing area landing on dirty dishes and dish storage rack. Discussed with operator to kill flying insects and clean and sanitize areas.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged metal pan of raw shaved beef stored directly above open container of onion rings, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler tightly wrapped sliced beef (47F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed cold holding with operator moved product to walk in freezer to rapid chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler tightly wrapped metal pans of coleslaw (50F - Cooling) at 9:00 since 8:30 to 50F at 9:40, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator who unwrapped pans to allow adequate air flow cooling.
Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottle containing sanitizer spray, discussed with operator to label bottle.
Food stored on floor. In walk in freezer small metal pan of raw salmon stored on floor, discussed with operator who removed product from floor.
Sep 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 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 loading dirty dishes inside dishwasher and unloading clean sanitized ones without washing hands first; no handwashing sink in the dishwasher area nor food prep adjacent to ware washing room; manager educated; employee washed hands
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee changed soiled gloves and rubbed hands less than 10-15 seconds. Manager educated; employee washed hands properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (55F - Cold Holding); in small cooler by steam table at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in ice;
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- cooked sausage links and patties at cook line; as per operator food on time for 30 minutes; time marked
No paper towels or mechanical hand drying device provided at handwash sink at cook line Provided
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- personal handbag next to sanitized clean dishes at dishwasher area; Removed
Nov 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 9 high priority.
9 High priority4 Intermediate10 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato soup (49F - Cooling);in walk-in cooler; food cooled overnight; food never reached 41 F within 6 hours; food covered during cooling process; See Stop Sale
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. Employee wiped gloved hands on dirty dry towel that was used to wipe food particles from the pans used to cook foods in, whipped gloves hands on dirty apron and touched cooked eggs and clean spatulas and pans without washing hands and changing gloves; Manager educated; employee washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee wiping food particle with soiled cloth from pans used to cook in, like eggs, and cooking again using the same pan; not properly sanitized; educated; pan sent to dishwasher area;
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line Discarded
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of shaved cooked Turkey in cooler at cook line; Raw smoked salmon over cooked vegetables on the speed rack in walk-in cooler; Stored properly
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. tomato soup (49F - Cooling);in walk-in cooler; food cooled overnight; food never reached 41 F within 6 hours; food covered during cooling process; See Stop Sale Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked chicken (122F - Reheating)at 11:30 in steamer at deli station;as per operator food placed inside steamer at 8 am to reheat to 165 F; food never reached 165 within 2 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (52F - Cold Holding);in unit #1 at cook line; food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (52F - Cold Holding);in unit #1 at cook line; food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale potato cakes (67F - Cold Holding); mushrooms (51F - Cold Holding); diced tomatoes (56F - Cold Holding); sliced cheese (54F - Cold Holding);in cooler #2 at cook line cooked chicken (50F - Cold Holding)on speed rack at deli station hot dogs (48F - Cold Holding); raw salmon (48F- Cold Holding )cooler #3 at cook line sliced cheese (46F - Cold Holding);at deli cooler Food not prepared or portioned today; foods out of temperature for approximately 2 hours; foods moved to different cooler and ice bags added on top to quick chill;
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked chicken (122F - Reheating)at 11:30 in steamer at deli station;as per operator food placed inside steamer at 8 am to reheat to 165 F; food never reached 165 within 2 hours; See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. matza balls (121F - Hot Holding); on the burners at cook line; food out of temperature for approximately 1 hour; operator turned burner in to reheat to 165F
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed procedure
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slow (48-49F - Cooling)at 9:57 to 48-49 F at 10:45 since 9:45; in glass door cooler at the back of the kitchen; at this rate food will not reach 41 F or below within 4 hours; Food tightly wrapped with foil while in cooling process Operator moved foods to walk-in cooler and removed wrapping
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Handwash sinks at cook line and deli station used for purposes other than handwashing- to store knife in between uses; Removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by walk-in cooler
Ambient air thermometer not located in the warmest part of the cold holding unit- in walk-in cooler thermometer placed by the fans in the back of the cooler; moved to the front by door
Dead roaches on premises. Observed 1 dead roaches at cook line 2 dead roaches on the hallway at managers office Operator cleaned areas;
Food stored on floor- cherry pie filling and boxes of syrup on the floor by walk-in freezer; stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at 72 F by steam table at front counter Removed
No conspicuously located ambient air temperature thermometer in holding units - some units throughout the kitchen
Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line;
Soiled floors-through the entire kitchen and food prep areas; Observed heavy accumulation of grease build up under all cooking equipment and cold holding equipment throughout the kitchen
Standing water in bottom of reach-in-cooler- small cooler at cook line
Walls soiled with accumulated grease, food debris, and/or dust- at cook line
Jul 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 8 high priority.
8 High priority2 Intermediate2 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area; black olives
Employee switched from working with raw food ( chicken)to ready-to-eat food ( bread) without washing hands. Employee washed hands
Employee touched soiled apron/clothes and then handled clean equipment without washing hands. Employee washed hands
Food held at greater than 41F Fahrenheit. Flip top cooler across from burners. cheese (67F - Cold Holding); sliced tomatoes (56F - Cold Holding); macaroni (51F); tuna salad (47F - Cold Holding) Flip top cooler next to burners raw smoke salmon 46F cold holding, egg white 46F cold holding. Per Operator items were held for approximately two hours. Not prepared or portioned today Operator iced items
Raw animal food stored ( raw shell eggs)over from ready-to-eat food.( pasteurized eggs) Operator stored proper
Server handled soiled dishes or utensils and then prepared a beverage without washing hands. Advised Operator to educate employee on proper handwashing
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table, French Fries holder; mashed potatoes (73F - Hot Holding);Onions (110F - Hot Holding) Per Operator stored for approximately an hour. Operator moved items to be reheated to 165F+
Toxic substance/chemical improperly stored. Stainless steel cleaning polish store above flip top cooler Operator removed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Walk-in Cooler; Coleslaw @9:10 50F-(Cooling)since 8:30 @10:14 46F 2nd Temperature same At this current cooling rate product will not reach 41F or below within four hours. Operator uncovered items and moved to back of walk in cooler.
Handwash sink not accessible for employee use at all times. Front counter area; garbage can was blocking handwashing sink Operator removed
Insect control device over soda machine at front counter. Operator removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, operator corrected to 200ppm Quaternary
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink- at cook line; operator provided
Buildup of food debris/soil residue on equipment door handles- all coolers; glass door cooler has heavy presence of food debris by ice maker;
Oct 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak and chicken over potatoes not commercially packaged in reach in freezer at cook line; operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler; food stored properly;
Shell eggs in use or stored with cracks or broken shells at cook line See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken salad (45F - Cold Holding); egg salad (45F - Cold Holding); tuna salad (45F - Hot Holding) in cold holding unit at deli station; as per operator food not prepared or portioned today; foods out of temperature for approximately 2 hours; foods moved to different cooler; establishment has ample coolers; sliced cheese (40-45F - Cold Holding); in cold hold unit at cook line; food not prepared or portioned today; foods overstocked; food out of temperature for approximately one hour; operator divided into smaller portions
Bowl used to dispense sugar Removed
Employee personal food not properly identified and segregated from food to be served to the public- lunch bag in Pepsi cooler at expo line; operator stored properly
Opened employee beverage container in a cold holding unit with food to be served to customers- bottle of water in Pepsi cooler at expo line; Removed;
Wiping cloth sanitizing solution stored on the floor by dessert cooler;
Working containers of food removed from original container not identified by common name- sugar container on the shelf by walk-in freezer; Labeled
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.