TOOJAY'S DELI
398 N CONGRESS AVE STE 101, Boynton Beach FL 33426 · 561-659-9011
Last inspected Jul 14, 2026 · 10 visits since July 2023
OCT 24
JAN 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found 1 at cook line, 1 in deli cold station, 1 dish machine area. Flying insects are buzzing around not landing on food or food contact surfaces. Advised operator to kill and remove flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Live, small flying insects found 1 at cook line, 1 in deli cold station, 1 dish machine area. Flying insects are buzzing around not landing on food or food contact surfaces. Advised operator to kill and remove flies.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breakfast flip top: francaise sauce with butter (55F - Cold Holding); deli flip top: potato salad (45F - Cold Holding); tuna salad (47F - Cold Holding); chicken salad (47F - Cold Holding); shrimp salad (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down all potentially hazardous food products and or move to another operable cooler.
Handwash sink not accessible for employee use at all times. Sheet pan blocking hand wash sink by entrance to kitchen, cart blocking hand wash sink in back prep area.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by entrance to kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Cabbage sauce, onion soup, chicken soup in thermalizer being reheated. Per operator, these products are heat sealed at end of night, then submerged in ice water and placed in walk in cooler and reheated the next day. No product description, date or time recorded on bag. Educated operator on proper documentation for cook/chill without HACCP.
Food storage container/container lid cracked or broken. Food storage lids.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Perimeter around low boy cooler door has an accumulation of black mold like substance.
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. breakfast potatoes (120F - Hot Holding) Observed under heat lamp at cook line. Per operator, out of temperature for approximately 15 minutes. Operator voluntarily elected to discard product.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink, no vacuum breaker present for spray hose.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line flip top: sliced provolone (46F - Cooling) at 9:15; cooling since 8:30 - 46F at 9:35 Observed overstocked in pan at cook line flip top cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator cut portion in half.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of Server expo cooler soiled with food debris.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cook cracked raw shell eggs and then handled clean spatula and turned cutting boards without washing hands on cook line. Cook went to wash his hands.
Whole meat roast hot held at less than 130 degrees Fahrenheit. Pastrami (112F-118F - Hot Holding) in hot holding unit in prep area. Pastrami is reheated in thermalizer and then placed into hot holding unit in prep area. Pastrami was reheated in Thermalizer about one hour ago. Operator reheated pastrami to 145F for further hot holding.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cook cracked raw shell eggs and then handled pancake equipment without washing hands. Cook went to wash his hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in a location that is exposed to contamination. Pastrami in prep area lying on the bottom of reach in cooler in standing water. Apparently had fallen off the tray.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stuffing 47F on speed rack in walk in cooler. Hot Grilled onions on rack above stuffing was placed there to close about 30 minutes ago for cooling, warming up the stuffing. Operator removed stuffing.
Handwash sink used for purposes other than handwashing, filling sanitizer bucket with water in prep area. Cook went to prep sink to fill up bucket.
Food stored in a location that is exposed to contamination. Pastrami in prep area lying on the bottom of reach in cooler in standing water. Apparently had fallen off the tray. See stop sale.
Standing water in bottom of reach-in-cooler in prep area across steamer.
Oct 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over cooked turkey in reach in cooler in prep area. Operator removed salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler: cream cheese 51F, potato salad 52F, egg salad 52F, corned beef 50F, salmon 51F items were placed in display cooler 1.5 hours ago. Operator moved foods to walk in cooler. At the end of the inspections all foods were below 41F. Cheese 41F-48F on cook line flip top cooler. Cheese stacked to high. Operator placed half the cheese in reach in cooler.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Onion soup reheating 120F-129F. Operator stated soup was reheated in thermalizer and placed in hot holding, one hour and fourth minutes ago. Cook placed soup on stove and reheated to 180F.
Employee personal food not properly identified and segregated from food to be served to the public in meat steamer in deli area. Operator removed food.
Employee soda container on a food preparation table on cook line. Cook removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle on top of Shepard pie on cook line. Cook removed scoop.
Jan 31, 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, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Set up triple sink Triple Sink (Quaternary 200ppm).
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Standing water in bottom of reach-in-cooler. Sandwich and omelet reach in coolers on cook line
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 40°F-55°F, not prepped today. Cooler on cook line was filled less than one hour ago and stacked to high. Cook took half of the cheese and placed in refrigerator.
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. Expired 8.22.22
Standing water in bottom of reach-in-cooler right cooler in prep area.
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.