TOOJAY'S DELI
801 South University Drive
Florida, 33324
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/6/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-02-06: **Time Extended**
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-02-06: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-02-06: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Rear exterior door has a gap at the threshold that opens to the outside Repeat Violation - From follow-up inspection 2025-02-06: **Time Extended**
- 14-12-4:Basic - - From initial inspection : Basic - Utensils in poor condition in dish storage area utensils rusted Repeat Violation - From follow-up inspection 2025-02-06: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomatoes sliced soiled Rusted and soiled utensils in dish storage area Ice bin by beverage station soiled. Tea canisters at beverage station stained. Knife case has debris at sandwich prep station Salamander coils at expo station soiled. - From follow-up inspection 2025-02-06: **Time Extended**
Food safety inspection conducted on 2/6/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 2/5/2025
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-38-4:Basic - Food stored on floor in dry storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rusted shelved next to ice bin in kitchen expo station Back of flat top
- 35B-01-4:Basic - Rear exterior door has a gap at the threshold that opens to the outside Repeat Violation
- 14-12-4:Basic - Utensils in poor condition in dish storage area utensils rusted Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust behind cookline.
- 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. Cook at cook line. Manager coached employee. Employee washed and regloved handsCorrected On-Site Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Held overnight per manager. cooked sausage (51F - Cold Holding); diced ham (52F - Cold Holding); cooked onions (52F - Cold Holding); sliced cheese (52F - Cold Holding); coleslaw (47F - Cold Holding); Manager discarded. 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. chicken soup (118F - Hot Holding - reheated to 176F); Matzo balls (120F - Hot Holding - reheated to 182F) Corrected On-Site Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomatoes sliced soiled Rusted and soiled utensils in dish storage area Ice bin by beverage station soiled. Tea canisters at beverage station stained. Knife case has debris at sandwich prep station Salamander coils at expo station soiled.
Food safety inspection conducted on 2/5/2025 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).
Inspection on 9/12/2024
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of flat top. Repeat Violation - From follow-up inspection 2024-09-12: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards throughout establishment soiled/stained. - From follow-up inspection 2024-09-12: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Several spray bottles containing toxic substance not labeled dry storage area. - From follow-up inspection 2024-09-12: **Time Extended**
- 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installed 2/23. - From follow-up inspection 2024-09-12: **Time Extended**
Food safety inspection conducted on 9/12/2024 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).
Inspection on 9/11/2024
High Priority
4
Intermediate
3
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense coleslaw. Corrected On-Site
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored in dry storage room.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Hallway leading from dish room to manager's office.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Table behind prep table. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In single door cooler in beverage area. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee using slicer in prep area wearing watch. Corrected On-Site Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided poster and posted on wall. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of flat top. Repeat Violation
- 14-12-4:Basic - Utensils in poor condition. Rubber handle spatula melted on flat top on cook line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw commercial smoked salmon over prepared salad in under counter cooler in slicer room. Corrected On-Site
- 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 country fried steak over raw fish filet in under counter reach in cooler on cooks line. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Side reach in cooler on cooks line ; liquid eggs (51F - Cold Holding); liquid egg whites (50F - Cold Holding) raw portioned chicken (53F - Cold Holding) Less than four hours per manager Placed in walk in cooler for temperature recovery 45 minutes later Liquid eggs 47 Liquid egg whites 46 Raw portioned chicken 47 **Corrective Action Taken** Repeat Violation 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. Front counter hot hold unit matzo balls (117F - Hot Holding) Less than four hours per manager Placed in microwave for rapid reheat then was 187F Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards throughout establishment soiled/stained.
- 41-17-4:Intermediate - Several spray bottles containing toxic substance not labeled dry storage area.
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installed 2/23.
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only by dry storage room. Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/11/2024 revealed 18 total violations (4 high priority, 3 intermediate, 10 basic).
Inspection on 1/10/2024
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in Cooler Gasket in kitchen on cooks line is damaged and in need of repair. - From follow-up inspection 2024-01-10: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Light bulb on in back passage area. Light bulb out on cooks line in kitchen. - From follow-up inspection 2024-01-10: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hoods heavily soiled. Cooks line in kitchen flat top stove sides and underneath heavily soiled. Repeat Violation - From follow-up inspection 2024-01-10: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen behind range stove heavily soiled. - From follow-up inspection 2024-01-10: **Time Extended**
- 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Both Garland ovens in kitchen heavily soiled on the outside and outside. - From follow-up inspection 2024-01-10: **Time Extended**
Food safety inspection conducted on 1/10/2024 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 1/9/2024
High Priority
4
Intermediate
1
Basic
9
Total
15
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 machine inside has soil built up. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch in food preparation area
- 14-11-5:Basic - Equipment in poor repair. Reach in Cooler Gasket in kitchen on cooks line is damaged and in need of repair.
- 08B-38-4:Basic - Food stored on floor. Two cases of corn bread stuffing stored on floor in back passage area. Repeat Violation
- 36-62-4:Basic - Light not functioning. Light bulb on in back passage area. Light bulb out on cooks line in kitchen.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In ladies room
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hoods heavily soiled. Cooks line in kitchen flat top stove sides and underneath heavily soiled. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Single service to go containers stored on floor in back passage area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen behind range stove heavily soiled.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two Dented cans of ocean spray juice
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Both Garland ovens in kitchen heavily soiled on the outside and outside.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than four hours see stop sale. raw salmon (51F - Cold Holding) Cold Holding); butter sauce (50F - Cold Holding); blanched string beans (51F - Cold Holding); Per operator less than four hours. Operator moved to quick chill butter (60F - Cold Holding) raw beef burger (45F - Cold Holding); shepherds pie (45F - Cold Holding); tuna (47F - Cold Holding); lettuce (47F - Cold Holding); potato casserole (47F - Cold Holding); raw chicken (51F - Cold Holding) cooked onions (50F - Cold Holding); shredded cheese (52F - Cold Holding) raw whole eggs (71F - cold holding) Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals improperly stored over clean equipment by three compartment area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. In ladies room no hand wash sign.
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Fire exit door blocked in back passage area.
Food safety inspection conducted on 1/9/2024 revealed 15 total violations (4 high priority, 1 intermediate, 9 basic).
Inspection on 7/13/2023
High Priority
0
Intermediate
0
Basic
8
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple locations in kitchen with dust build up
- 36-73-4:Basic - Floor soiled/has accumulation of debris. In walk in freezer and walk in cooler
- 08B-38-4:Basic - Food stored on floor. White buckets with food on floor in walk in cooler
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Multiple microwaves on cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under condiments. Reach in cooler at end of cook line
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine, Be hind hand sink next to ice machine
Food safety inspection conducted on 7/13/2023 revealed 8 total violations (0 high priority, 0 intermediate, 8 basic).