Toojay's Deli
Last inspected: Jan 29, 2026
64
Score
Public records show 10 inspections at Toojay's Deli stretching back to 2022. The most recent report on file is from Jan 29, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around three violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Compared to other Boynton Beach restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
64
Aug 4, 2025
Routine - Food
2 critical violations.
View 2 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
74
Jan 6, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Cook cracked raw shell eggs and then handled pancake equipment without washing hands. Cook went to wash his hands .
12A-27-4
High Priority - 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.
01B-13-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - 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. **Corrected On-Site**
31A-11-4
Basic - 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.
08B-36-4
Basic - Standing water in bottom of reach-in-cooler in prep area across steamer.
29-49-6
52
Oct 24, 2024
Routine - Food
No violations found.
100
Oct 23, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - 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. **Corrected On-Site**
03A-02-5
High Priority - 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. **Corrected On-Site**
03E-03-5
High Priority - 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. **Corrected On-Site**
08A-05-6
Basic - 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. **Corrected On-Site**
08B-49-4
Basic - Employee soda container on a food preparation table on cook line. Cook removed. **Corrected On-Site**
12B-07-4
Basic - 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. **Corrected On-Site**
10-06-5
55
Jan 31, 2024
Routine - Food
No violations found.
100
Jan 24, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - 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). **Corrective Action Taken** **Warning**
22-49-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary **Warning**
16-37-1
Basic - Standing water in bottom of reach-in-cooler. Sandwich and omelet reach in coolers on cook line **Warning**
29-49-6
74
Jul 17, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - 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
53B-14-5
Basic - Standing water in bottom of reach-in-cooler right cooler in prep area.
29-49-6
74
Feb 9, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No soap provided at handwash sink in wait station. Manager provided. **Corrected On-Site**
31B-03-4
Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package on cook line. Salmon was removed from freezer less than 3 hours ago. Chef sliced all packages open. **Corrected On-Site**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 110°F. Operator provided water at 140°F. **Corrected On-Site**
10-07-4
82
Aug 3, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Sanitizer container empty. Operator replaced container 75ppm. **Corrected On-Site**
22-41-4
High Priority - Raw unpasteurized shell eggs stored behind not properly separated from ready-to-eat liquid eggs on cook line. Cook reversed. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink at front counter. Operator provided. **Corrected On-Site**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 70°F. Operator replaced water 167°F. **Corrected On-Site**
10-07-4
64
Frequently Asked Questions
When was Toojay's Deli last inspected?
The most recent health inspection at Toojay's Deli on file is from Jan 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at Toojay's Deli?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Toojay's Deli.
How does Toojay's Deli compare to other restaurants in Boynton Beach?
Toojay's Deli most recently scored 64 out of 100, which is lower than the Boynton Beach average of 79.
Has Toojay's Deli's inspection record improved over time?
Results have been roughly steady. Inspections at Toojay's Deli have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Toojay's Deli means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Toojay's Deli inspected?
Based on the inspection history on file, Toojay's Deli is inspected around three times per year on average.
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