DirtyFLRestaurant Inspection Data

TOOJAY'S DELI

With 8 inspections documented, TOOJAY'S DELI maintains a 2.6/5 food safety rating in ALTAMONTE SPRINGS. Recent inspections show improving food safety practices.

Last inspection: 3 days ago · 8 reports on file

801 South University Drive
Florida, 33324
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

4/13/2026· 3d ago

Visit ID: 13671231

Met Inspection Standards

3 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dust on air vents above dishpit - From follow-up inspection 2026-04-13: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep table on line - From follow-up inspection 2026-04-13: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins - From follow-up inspection 2026-04-13: **Time Extended**

4/10/2026· 6d ago

Visit ID: 13542201

Follow-up Inspection Required

1 high, 2 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dust on air vents above dishpit
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On prep table on line
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer
  • 38-01-4:Basic - Light shield damaged/in disrepair. Two light shield have water damage under hood
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over potato salad and tuna. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - egg noodles on insufficient ice bath 62F 5minutes . Operator put on i e bath for temperature recovery -Prep cooler on line: Hamb rueben stuffed cabbage, shepards pie, brocoI, potatoes, fries 47-52F cold holding less than 4hrs per operator. Operator put in walkmin cooler for temperature recovery **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filling Pitcher of water in hand sink Corrected On-Site
  • 53B-14-5: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.

10/7/2025· 6mo ago

Visit ID: 10896610

Met Inspection Standards

1 high, 2 int, 5 basic

  • 06-09-1: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 thawing in package, still partially frozen. Package states to remove from package. Operator removed. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -behind cook line equipment.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in product in flour bin. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -inside top of cook line microwave has food debris. Operator cleaned. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.. -shelf under burner stove soiled with food debris. -grease build up on sides of fryers, shelf in salamander. -sliding door track of deli case soiled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -potato pancakes 40-47 in cook line cooler stacked above load line less than 1 hour. Operator placed top product into reach in cooler for temperature recovery. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Sani bucket in hand wash sink by registers. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottles of sanitizer in dining room not all labeled. Corrected On-Site

4/15/2025· 1y ago

Visit ID: 10742038

Met Inspection Standards

2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior salamander oven soiled with debris
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cook line next to hand wash sink
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sani bucket inside hand wash sink at front counter Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At dry storage area Corrected On-Site

12/12/2024· 1y 4mo ago

Visit ID: 8739661

Met Inspection Standards

1 high, 1 int, 3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -exterior of dish machine slightly soiled on top and sides, corners.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -in deli area. Operator replaced. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -floors soiled behind coking equipment.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham and sausage (44F - Cold Holding); liquid eggs (45F - Cold Holding) in reach in cooler left of grill. Built in ambient thermometer reads 30°, other ambient thermometer inside unit reads 40+. -smoked salmon 60° in cooler next to grill. Product had been out of cooler for service. -potato pancakes 40-47° in cook line top cooler. Some stacked above load line. Employee moved top product into cooler for temperature recovery. All less than 4 hours out of temperature. Operator voluntarily discarded salmon. Operator will ice product, monitor or move to different cooler for temperature recovery. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -sani bucket in hand wash sink by front register. Empty pan in hand wash sink next to clean end of dish machine. To go containers in hand wash sink next to ice machine. Operator removed. Corrected On-Site

5/17/2024· 1y 11mo ago

Visit ID: 8673965

Met Inspection Standards

3 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -2 cutting boards in deli area. Repeat Violation - From follow-up inspection 2024-05-17: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under cook line cooking equipment, coolers, dish machine, majority of shelving throughout back of house. Repeat Violation - From follow-up inspection 2024-05-17: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burner stove soiled with build up of grease and food debris. - From follow-up inspection 2024-05-17: **Time Extended**

5/15/2024· 1y 11mo ago

Visit ID: 8533599

Follow-up Inspection Required

3 high, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -2 cutting boards in deli area. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cook line cooking equipment, coolers, dish machine, majority of shelving throughout back of house. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -top interior of microwaves extremely soiled. Operator washed, rinsed and sanitized.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burner stove soiled with build up of grease and food debris.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -egg cooler at end of cook line. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee cracked raw shell eggs, removed gloves then put on new gloves to work with food without washing hands. Advised.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. -approximately 10 rodent droppings behind water heater in room behind and closed off from kitchen. No food or food equipment. Operator cleaned and sanitized area. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (51F - Cold Holding); salmon (50-51F - Cold Holding); pasta (49F - Cold Holding); sliced cheese (48F - Cold Holding) less than 4 hours. Per operator, food at proper temperature on arrival. Door open for delivery. Walk-in freezer door opened, walk-in cooler door closed for temperature recovery. Recheck after 40 minutes pasta 46, salmon 48. -pooled eggs (48-50F - Cold Holding); liquid eggs (55F - Cold Holding); raw chicken (50F - Cold Holding); ham (50F - Cold Holding); sausage (49F - Cold Holding) in cook line egg cooler. Product will be iced or moved to a different cooler for temperature recovery. Repeat Violation Warning

10/23/2023· 2y 5mo ago

Visit ID: 8361056

Met Inspection Standards

1 high, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above bread warmer soiled.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -on prep cooler on cook line, deli counter. Per operator, replacements are ordered.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -floors soiled under dish machine, triple sink.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -egg cooler at end of cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Buffalo dip, pastrami Mac and cheese 44°f less than 4 hours. Rack was near walk-in cooler door, facility received recent delivery. Walk-in cooler kept closed, recheck after 30 minutes 43. Corrected On-Site