DirtyFLRestaurant Inspection Data

TOOJAY'S DELI

419 Lake Avenue
Florida, 33460
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 6/26/2025

Inspection #: Visit ID: 10867855

  • 24-08-4:Basic - 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.
  • 36-22-4:Basic - Floor area(s) covered with standing water. In kitchen area by walk in cooler and freezer, standing water on floor.

Inspection Date: 6/18/2025

Inspection #: Visit ID: 10861491

  • N/A:No Violations Were Observed

Inspection Date: 6/17/2025

Inspection #: Visit ID: 10860855

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At kitchen, standing water in bottom of reach in cooler. Warning
  • 35A-02-7:High Priority - Live, small flying insects found Approximately 6-8 small flying insects in dish machine area. Landing on shelf above counter. Admin Complaint
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8883268

  • N/A:No Violations Were Observed

Inspection Date: 9/9/2024

Inspection #: Visit ID: 8883267

  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon Warning
  • 08A-02-6:High Priority - 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 Corrected On-Site Warning
  • 08A-05-6:High Priority - 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 Corrected On-Site Warning
  • 08A-20-5:High Priority - 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 Corrected On-Site Warning
  • 01B-24-5:High Priority - 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 Warning
  • 12A-09-4:High Priority - 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 **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - 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. Warning
  • 03A-02-5:High Priority - 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. Warning
  • 03B-01-6:High Priority - 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 **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - 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 **Corrective Action Taken** Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottles on chemical rack not labeled Warning

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8739453

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine
  • 08B-49-4:Basic - 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. Corrected On-Site
  • 03A-02-5:High Priority - 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.
  • 03F-02-5:High Priority - 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 Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Light red color liquid spray bottle not labeled. Chef labeled. Corrected On-Site

Inspection Date: 2/9/2024

Inspection #: Visit ID: 8561562

  • 06-09-1:Basic - 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
  • 03G-53-1:Basic - 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.
  • 01B-13-4:High Priority - 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.
  • 03B-01-6:High Priority - 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.

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8360814

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at servers station ; removed Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line
  • 03B-01-6:High Priority - 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 Corrected On-Site