Toojay's Deli
Last inspected: Dec 18, 2025
86
Score
Going back to 2022, Toojay's Deli has 12 inspections in the public record. The most recent report on file is from Dec 18, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged five times.
Among Lake Worth restaurants, the typical score is 77; Toojay's Deli is comfortably above that bar. There isn't much in the file that would give a customer pause.
12
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
1 critical violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
86
Jul 24, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
82
Jun 26, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - Floor area(s) covered with standing water. In kitchen area by walk in cooler and freezer, standing water on floor.
36-22-4
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.
24-08-4
90
Jun 18, 2025
Routine - Food
No violations found.
100
Jun 17, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
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**
03A-02-5
High Priority - Live, small flying insects found Approximately 6-8 small flying insects in dish machine area. Landing on shelf above counter. **Admin Complaint**
35A-02-7
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**
03B-01-6
Basic - Standing water in bottom of reach-in-cooler. At kitchen, standing water in bottom of reach in cooler. **Warning**
29-49-6
61
Sep 10, 2024
Routine - Food
No violations found.
100
Sep 9, 2024
Routine - Food
9 critical violations. 2 major violations.
View 11 violations
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**
03B-01-6
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**
03A-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**
01B-02-5
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**
12A-09-4
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**
01B-24-5
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**
08A-20-5
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-05-6
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-02-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon **Warning**
01D-01-5
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**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottles on chemical rack not labeled **Warning**
41-17-4
21
Jul 18, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
61
Feb 9, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
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.
01B-13-4
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.
03B-01-6
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
06-09-1
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.
03G-53-1
67
Nov 29, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
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**
03B-01-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at servers station ; removed **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
74
Feb 1, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Hot and Cold Holding Temperatures
FL-21
67
Jul 13, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mushroom glaze (108F - Hot Holding) in steam table on cook line. Operates states product reheated on stove an hour prior and placed in steam table. Operator reheated to 165F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (64F - Cold Holding) in top reach in cooler on cook line. Chef states ham taken from walk in and placed directly in unit 20 min prior. Product not prepped or portioned today. Product above rim. Operator placed in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents unclean over prep area at wall in cooler in kitchen.
36-34-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen soup thawing in stagnant water in walk in cooler. Operator removed and placed on shelf in walk in cooler. **Corrected On-Site**
06-01-5
Basic - Standing water in bottom of reach-in-cooler at egg station.
29-49-6
64
Frequently Asked Questions
When was Toojay's Deli last inspected?
The most recent health inspection at Toojay's Deli on file is from Dec 18, 2025. The public record contains 12 inspections in total.
What is the most common violation at Toojay's Deli?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at Toojay's Deli.
How does Toojay's Deli compare to other restaurants in Lake Worth?
Toojay's Deli most recently scored 86 out of 100, which is higher than the Lake Worth average of 77.
Has Toojay's Deli's inspection record improved over time?
Results have been roughly steady. Inspections at Toojay's Deli have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Toojay's Deli means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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