DirtyFLRestaurant Inspection Data

TOOJAY'S DELI

North University Drive
Coral Springs, Florida, 33065
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 13 health inspection reports

All Inspection Reports

Inspection Date: 4/11/2025

Inspection #: Visit ID: 10817375

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in back soiled with mold like substance. Operator began cleaning **Corrective Action Taken** Warning - From follow-up inspection 2025-04-11: Observed at callback same **Time Extended**
  • 06-09-1:Basic - - From initial inspection : 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 fridge in ROP packaging. Operator removed salmon from ROP packaging Corrected On-Site Warning - From follow-up inspection 2025-04-11: Observed at callback- same **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad station shelves rust pitted Warning - From follow-up inspection 2025-04-11: Observed at callback same **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at wait station soiled Warning - From follow-up inspection 2025-04-11: Observed at callback same **Time Extended**

Inspection Date: 4/10/2025

Inspection #: Visit ID: 10814537

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in back soiled with mold like substance. Operator began cleaning **Corrective Action Taken** Warning
  • 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 fridge in ROP packaging. Operator removed salmon from ROP packaging Corrected On-Site Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at kitchen has cut marks Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled with grease Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad station shelves rust pitted Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at wait station soiled Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented can of apple sauce in storage area. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs shell then handled clean plates without first washing hands. Reviewed proper hand washing procedures with operator. Operator washed hands Corrected On-Site Warning
  • 01B-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. Salad station flip top cooler bottom of unit cut lettuce (48-50F - Cold Holding). Per operator item in cooler over night Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Kitchen left Flip top cooler ; cut tomatoes (41-50F - Cold Holding); cheese (41-47F - Cold Holding). Per operator items in unit less than four hours. Observed items over stacked in unit. Operator removed over stacked food and placed into freezer to quick chill Salad station flip top cooler bottom of unit cut lettuce (48-50F - Cold Holding). Per operator item in cooler over night see stop sale **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen steam table chicken soup (130F - Hot Holding. Per operator item hot holding Less than four hours ago. Operator placed item on oven to reheat to 165F **Corrective Action Taken** Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No back flow preventer at back mop sink Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 10:15am portioned cooked chicken 46 F ambient cooling for 45 minutes to 46F at 11:10am. At this rate proper cooling to 41F in 4 hours will not occur. Operator placed chicken on ice to quick chill **Corrective Action Taken** Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Operator unaware of substance in unlabeled bottle. Operator discarded Corrected On-Site Warning

Inspection Date: 2/26/2025

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled at bagel staion
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed out and posted license during inspection Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at kitchen has cut marks. Operator replaced cutting board Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cookline soiled with grease
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing Water in kitchen flip top coolers
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled with grease
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen soiled with food debris. Operator replaced cutting board Corrected On-Site

Inspection Date: 10/17/2024

  • N/A:No Violations Were Observed

Inspection Date: 10/16/2024

  • 22-41-4: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. At 0 ppm chlorine. Operator moved sanitation procedures to3 compartment sink 200ppm quaternary Corrected On-Site Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment ( dirty dishes dishwasher )or utensils and then engaged in handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands Corrected On-Site Warning
  • 12A-10-4:High Priority - Employee touched bare body part( mouth)and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over French fries reach in freezer on cook line. Raw chicken over potatoes cake in walk in freezer Operator stored properly Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoke salmon over cooked roasts beef inside display case front counter Raw shell eggs over cooked pasta inside flip top cooler cook line Operator stored properly Corrected On-Site Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef inside reach in freezer Operator stored properly Corrected On-Site Warning
  • 01B-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. Inside flip top cooler next to steam table Potatoes cake 49F cold holding, ham 49F cold holding, hollandaise sauce 49F cold holding , cheese 49 F cold holding Per operator stored since yesterday. Per operator not prepared or portioned today.see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside flip top cooler next to steam table Potatoes cake 49F cold holding , ham 49F cold holding, hollandaise sauce 49F cold holding , cheese 49F cold holding Per operator stored since yesterday. Per operator not prepared or portioned today.see stop sale. At Standing Glass door, cooler on deli sandwiches station waffle batter with eggs (49F - Cold Holding) brisket (49F - Cold Holding); cornbeef (49F - Cold Holding); slice cheese (49F - Cold Holding); corn beef (51F - Cold Holding) sour cream (49F - Cold Holding) * Per operator items stored for approximately 2 hours. Per operator not prepared or portioned today. Operator moved items to walk in cooler and closed doors **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; sausage gravy (122F - Hot Holding); mushroom gravy (130F - Hot Holding) Next to heat lamp sausages (95F - Hot Holding) Per operator held for less than an hour. Advised operator to reheat to 165+F. Repeat Violation Admin Complaint
  • 03E-03-5: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. At Cookline; mash potatoes (94F - Reheating) Per operator item just finished reheating Advised operator who moved to reheat to 165+F **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler; sliced tomatoes (46F - Cooling)since9:13 at 10:13, @11:06 same At this current rate item will not reach 41F within four hours. Advised operator who moved to quick chill **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 6/26/2024

Inspection #: Visit ID: 8702518

  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Kitchen Flip top; potato pancakes (46F at 1005AM to 47F at 1044AM - Ambient Cooling since 0930AM). At current rate food item will not reach 41 in 3 hours. Operator moved to walk in cooler to chill. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Kitchen heat lamp; sautéed vegetables (99F - Hot Holding); sausage links (104F - Hot Holding). Per operator food under heat lamp less than 1hr. Operator placed both food items on grill to reheat to proper 165F° and kept on grill to hot hold. 2) Microwave oven; matzo ball (109F - Hot Holding) per operator food in oven less than 3hrs. Observed oven off. Operator turned oven back on to reheat to 165F°. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen Flip top; potato pancakes (46F at 1005AM to 47F at 1044AM - Ambient Cooling since 0930AM). At current rate food item will not reach 41 in 3 hours. Operator moved to walk in cooler to chill. Corrected On-Site

Inspection Date: 6/4/2024

Inspection #: Visit ID: 8481551

  • 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. ROP fish left to thaw inside package underneath flip top. Operator removed fish from package Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator remade to 100ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen flip top (left side); Potato cakes (57F - Cold Holding). In unit less than 2hrs. Operator moved to walk in cooler for quick chill. 2)Salad Flip top; boiled eggs (46F - Cold Holding). in unit less than 2hrs. Operator moved underneath flip top for quick chill. Per operator foods not portioned or prepared today. Corrected On-Site

Inspection Date: 4/26/2024

Inspection #: Visit ID: 8661672

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items stored on cook line with clean wares. Employee removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed on shelving in deli line flip top cooler

Inspection Date: 4/5/2024

Inspection #: Visit ID: 8647003

  • N/A:No Violations Were Observed

Inspection Date: 4/4/2024

Inspection #: Visit ID: 8645062

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in dining room Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed in dining room Warning
  • 35A-03-4:Basic - Dead roaches on premises. Observed 3 dead roaches on ground under expo line table on opposite side of wall to cook line flip top. Operator removed cleaned and sanitized. Observed 1 dead roach on ground on cook line in kitchen. Operator removed cleaned and sanitized Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on wall in left side stall of women's rest room. Operator removed cleaned and sanitized. Observed approximately 2 live roaches inside of metal trim around cut out in wall for air flow behind cook line flip top cooler on cook line. Operator sprayed, removed, cleaned, sanitized and sealed at time of inspection **Corrective Action Taken** Warning

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8556724

  • 21-10-4:Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloths on cutting board at hot line and at deli/sandwich station. Employees removed wiping cloths. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sandwich/deli fliptop lower cooler, tray of smoked salmon above containers of pickles. Employee moved to bottom of cooler to properly separate. Corrected On-Site

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8496384

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on AC vents in dishwashing area. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Observed employee touch his nose,change gloves , touch cooked turkey without washing hands. Educate employee. Employee change gloves and wash. Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink at dishwashing area block with food rolling cart. Operator relocate rolling cart. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -Observed new employee onboard without proof their responsibility information.

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8379172

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on on AC vents and ceiling tiles throughout cookline.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks stored in glass door refrigerator no identified.
  • 25-05-4:Basic - Single-service articles improperly stored. -Observed coffee filters not stored in a protected manner. Operator placed filters in plastic wrap. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed chef cracked raw shell eggs and then touch clean plates without changing gloves and wash hands. Educate employee. Employee change his gloves and wash hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over ham in flip top cooler. Operator relocate raw shell eggs and stored properly. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -Observed 3 cracked eggs stored in carton at walk-in in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed slice ham cold held at 46°F in flip top cooler. Item stock above chill rim. Operator removed potion that were out of temperature and placed in freezer for quick chill. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towels at hand wash sink in prep area. Operator replenished. Corrected On-Site
  • 02C-06-5:Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed various TCS sauces removed from frozen stage cold held in horizon refrigerator not dated marked.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on sausage gravy stored in walk-in cooler. Per operator, item was cooked on 08/22/2023.