TOOJAY'S DELI
2605 S SR 7 STE 400 · WELLINGTON · Palm Beach County · FL 33414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager scratch the side of nose then touch cutting board on prep area; no hand wash. Advised manager to wash hands.
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle unwashed mushroom that was visibly soiled then handled walk in cooler door and clean pan of prepped food to take from cooler; no hand wash. Employee washed hands. **Corrected On-Site**
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. At reach in coolers at expo line: sour cream (46F – Cold Holding); cream cheese (46F – Cold Holding) ; butter (46F – Cold Holding) stored over stacked; matzo balls (45F – Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam well: mashed potatoes (80F at 9:10am; 115F at 10:00am- 2nd Reheating) As per operator, item is left over from yesterday and has been reheating since 8am. Mashed potatoes did not reheat to 165F in 2 hours. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in coolers at expo line: sour cream (46F – Cold Holding); cream cheese (46F – Cold Holding) ; butter (46F – Cold Holding) stored over stacked; matzo balls (45F – Cold Holding) As per operator, stored overnight. Not prepped or portioned today. 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. At steam well: mashed potatoes (80F at 9:10am; 115F at 10:00am- 2nd Reheating) As per operator, item is left over from yesterday and has been reheating since 8am. Mashed potatoes did not reheat to 165F in 2 hours. See stop sale.
Intermediate 2
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato soup made 3 days prior not date marked. Operator date marked. **Corrected On-Site**
Basic 1
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Observed employee prep unwashed mushroom, date mark then placed in walk in cooler. Advised operator that mushrooms should be washed prior to preparation.
Inspector observations synchronized from DBPR on September 18, 2026 12:33 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 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.