TOOJAY'S DELI
North University Drive
Coral Springs, Florida, 33065
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 4/11/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 4/10/2025
High Priority
6
Intermediate
2
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 4/10/2025 revealed 14 total violations (6 high priority, 2 intermediate, 6 basic).
Inspection on 2/26/2025
High Priority
0
Intermediate
2
Basic
6
Total
8
Inspection Details:
- 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**
Food safety inspection conducted on 2/26/2025 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 10/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/16/2024
High Priority
10
Intermediate
1
Basic
0
Total
11
Inspection Details:
- 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**
Food safety inspection conducted on 10/16/2024 revealed 11 total violations (10 high priority, 1 intermediate, 0 basic).