JACOB'S RESTAURANT & DELICATESSEN
3861 W WOOLBRIGHT RD · BOYNTON BEACH · Palm Beach County · FL 33436
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 7
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Raw beef stored above unwashed carrots in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
12A-02-4High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee conducting ware washing and handling soiled dishes then proceed to scoop ice without washing hands. Discussed with operator/employee, employee washed hands **Warning**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs ambient (54F) being held in walk in cooler for approximately 2 hours. Operator states eggs were received today. Operator moved to working reach in cooler **Corrective Action Taken** **Warning**
01B-02-5High 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. chicken breast (52F); cabbage soup (52F) chicken quarters (52F); cooked potatoes (52F); French toast pre made (54F); chicken soup (53 F); Tomato sauce (53 F); cooked noodles (53F); pooled eggs (53F) Cooked noodles (52F) pooled eggs (53F) Cooked potatoes (53F)Raw beef (52F) Raw ground beef (53F) Ham (53F)Sour cream (51F) cooked cabbage (51F) butter packets (52F) Shredded cheese (53F). Per operator all items stored in unit overnight. Items not prepared or portioned today. Unknown time out of temperature. cooked sausage (45F-50F – Cold Holding) being held in cook line flip top on far left section in front of oven. Sausage not prepared or portioned today. Unknown time out of temperature. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. corn beef reheating for 30 minutes at 10:40 (155F – Reheating) to 139 F at 12:30 pastrami second reheat reheating for 30 minutes at 10:40 (139F – Reheating) to 127 F at 12:30 . Items being reheated in steam table. Monitored items for 2 hours. Items did not reach 165F within 2 hours. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken breast (52F); cabbage soup (52F) chicken quarters (52F); cooked potatoes (52F); French toast pre made (54F); chicken soup (53 F); Tomato sauce (53 F); cooked noodles (53F); pooled eggs (53F) Cooked noodles (52F) pooled eggs (53F) Cooked potatoes (53F)Raw beef (52F) Raw ground beef (53F) Ham (53F)Sour cream (51F) cooked cabbage (51F) butter packets (52F) Shredded cheese (53F). Per operator all items stored in unit overnight. Items not prepared or portioned today. Unknown time out of temperature. See Stop Sale. cooked sausage (45F-50F – Cold Holding) being held in cook line flip top on far left section in front of oven. Sausage not prepared or portioned today. Unknown time out of temperature. See Stop Sale **Repeat Violation** **Admin Complaint**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. corn beef reheating for 30 minutes at 10:40 (155F – Reheating) to 139 F at 12:30 pastrami second reheat reheating for 30 minutes at 10:40 (139F – Reheating) to 127 F at 12:30 . Items being reheated in steam table. Monitored items for 2 hours. Items did not reach 165F within 2 hours. See Stop Sale **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Observed multiple chemicals stores with dry storage food items at front counter. Operator removed. Observed stainless steel cleaner stored with clean wares at wait station. Operator removed and properly stored **Corrected On-Site** **Warning**
Intermediate 2
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection **Warning**
31B-03-4Intermediate – No soap provided at front line handwash sink. Operator provided **Corrected On-Site** **Warning**
Basic 7
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving heavily soiled **Warning**
29-08-4Basic – Plumbing system in disrepair. Drain and cook line hand wash sink in disrepair. Faucet extension at front line hand wash sink in disrepair **Warning**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top **Warning**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above ready to eat deli salads in front like flip top. Operator removed ready to eat items and put in display case. Discussed with operator **Corrected On-Site** **Warning**
14-17-4Basic – Walk-in cooler shelves with rust that has pitted the surface. **Warning**
29-03-4Basic – Water draining onto floor surface. Cook line hand wash sink drain in disrepair. Water draining from hand wash sink onto floor. **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed at wait station. Employee set up sanitizer bucket and placed wiping cloth in sanitizer bucket **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on November 3, 2026 8:01 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.