TOOJAY'S DELI
4050 US HWY 1 S · JUPITER · Palm Beach County · FL 33477
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 9
03D-02-5High Priority – 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
12A-28-4High Priority – 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-45-4High Priority – 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; **Corrective Action Taken**
10-05-5High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line Discarded **Corrected On-Site**
08A-05-6High Priority – 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – 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
03A-02-5High Priority – 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; **Corrective Action Taken** **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. 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
03B-01-6High Priority – 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 4
11-27-4Intermediate – 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 **Corrected On-Site**
03D-15-4Intermediate – 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 **Corrective Action Taken**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
31A-11-4Intermediate – Handwash sinks at cook line and deli station used for purposes other than handwashing- to store knife in between uses; Removed **Corrected On-Site**
Basic 10
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by walk-in cooler
05-11-4Basic – 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 **Corrected On-Site**
35A-03-4Basic – Dead roaches on premises. Observed 1 dead roaches at cook line 2 dead roaches on the hallway at managers office Operator cleaned areas; **Corrective Action Taken** **Admin Complaint**
08B-38-4Basic – Food stored on floor- cherry pie filling and boxes of syrup on the floor by walk-in freezer; stored properly **Corrected On-Site**
10-07-4Basic – 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
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding units – some units throughout the kitchen
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line;
36-10-4Basic – 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
29-49-6Basic – Standing water in bottom of reach-in-cooler- small cooler at cook line
36-27-5Basic – Walls soiled with accumulated grease, food debris, and/or dust- at cook line
Inspector observations synchronized from DBPR on September 21, 2026 1:57 PM.
Violation category totals
1 observation(s)
5 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.