DirtyFLRestaurant Inspection Data

TOOJAY'S DELI

2504 Southeast Federal Highway
Florida, 34994
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/9/2025

Inspection #: Visit ID: 10854979

  • 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. corned beef (51F - Cold Holding) Observed in overstocked pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corned beef (51F - Cold Holding) Observed in overstocked pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (75F - Hot Holding) Observed in pan at server beverage station in dining room. Per operator, out of temperature for approximately 2.5 hours. Operator elected to voluntarily discard product. **Corrective Action Taken**
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At server beverage station in dining room.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Peroxide surface cleaner spray bottle not labeled in dining room. Operator labeled properly. Corrected On-Site

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10845216

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floors spoiled at multiple areas of cook line floor underneath reach in coolers and fryers.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use cooking Utensils in standing water 118F at cook line flat top. Operator discarded. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee Water bottle inside low boy reach in cooler at deli counter. Operator removed. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed bread loaves uncovered at deli counter table. Operator stored items inside plastic container. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle dirty food processor at triple sink, then proceed to put on new pair of gloves and handle bag of peppers and begin food preparation with out washing hands first. Operator educated employee to wash hands correctly. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found Observed approximately 2 small flying insects flying over prep table at deli with un-covered loaves of bread, clean food slicer and single service food items. Operator exterminated and sanitized area thoroughly at time of inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump cup of ice water inside hand wash sink at server station. Operator cleaned hand sink at time of inspection. Corrected On-Site

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8838921

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen near exit
  • 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. At Walk-in Cooler; Raw Salmons thawed without opening since yesterday See stop sale
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Throughout establishment floors not clean
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Walk-in Freezer; Raw portioned chicken above plant burger Advised operator who fixed Corrected On-Site
  • 01B-13-4: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. At Walk-in Cooler; Raw Salmons thawed without opening since yesterday See stop sale
  • 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. At Reach-in Cooler; burger (53F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach-in Cooler; burger (53F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale Repeat Violation Admin Complaint
  • 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; mushroom gravy (119F - Hot Holding) Per operator held at steam table less than an hour. Operator moved to stove top to reheat to 165+F **Corrective Action Taken**
  • 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. At Walk-in Cooler: Several items (eg. cooked macaroni) prepared more than 24hours not date marked Advised operator
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All 30 Employees Training expired since 09/05/2024-Florida Restaurant and Lodging Association

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8838496

  • N/A:No Violations Were Observed

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8727206

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Near waffle machines Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers flip top cooler across from cook line Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Deli reach in cooler 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. tuna (45F - Cold Holding); Shepard pie (50F - Cold Holding); liquid eggs (50F - Cold Holding); ham (50F - Cold Holding); cheddar cheese (50F - Cold Holding); turkey (60F - Cold Holding); beef patties (47F - Cold Holding); Ruben's (47F - Cold Holding); in first and third reach in coolers on cook line. Not prepped or portioned today. in unit over four hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (45F - Cold Holding); Shepard pie (50F - Cold Holding); liquid eggs (50F - Cold Holding); ham (50F - Cold Holding); cheddar cheese (50F - Cold Holding); turkey (60F - Cold Holding); beef patties (47F - Cold Holding); Ruben's (47F - Cold Holding); in first and third reach in coolers on cook line. Not prepped or portioned today. in unit over four hours. hot dogs (49F - Cold Holding); in first reach in cooler across from cook line. Removed from cooler less than four hours ago. Placed back in cooler. Not prepped or portioned. Warning

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8527329

  • 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 37°F in walk in cooler not removed from package. Removed from freezer last night. Operator removed package. Corrected On-Site
  • 12A-27-4:High Priority - Cook cracked raw shell eggs and then touched ready-to-eat grilled vegetables without washing hands and changing gloves. Cook washed hands and changed gloves. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over leaf lettuce in front prep area. Operator reversed. 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. Grilled vegetables 99°F-104°F left out on cook line prep table. Cook stated cooked 1/2 hour ago. Cook reheated vegetables to 197°F. Corrected On-Site

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8348968

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight build of of substance on surface at rear of ice bin.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top of machine. Operator cleaned. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -behind equipment on cook line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. -old date stickers on some metal pans.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect in wait station. Operator will remove and monitor.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -sterno on shelf above bottled beer. Operator relocated. Corrected On-Site Repeat Violation
  • 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. -Operator had all employees on site read and sign today. All other employees will read and sign on their next shift. All new employees must read and sign on first day. Corrected On-Site