DirtyFLRestaurant Inspection Data

TOOJAY'S DELI

801 South University Drive
Florida, 33324
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 5/2/2025

Inspection #: Visit ID: 10830318

  • N/A:No Violations Were Observed

Inspection Date: 5/1/2025

Inspection #: Visit ID: 10826433

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) discussed with operator who replaced supply of sanitizer, at recheck Dishwasher (Chlorine 100ppm) Corrected On-Site Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In kitchen behind cook line on floor heavy build up of grease and food debris. Discussed with operator to clean and sanitize all areas. Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In flip top cooler at sandwich station avocados bearing produce stickers on skins, per operator avocados washed and ready to be used. Discussed with operator stickers must be removed during washing process. Operator removed avocados to be rewashed. **Corrective Action Taken** Repeat Violation Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. In kitchen under three compartment sink drain pipe leaking onto floor. Discussed with operator to repair. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator, operator unable to correct due to empty supply. Advised operator to use chlorine as a sanitizer. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled trash can and without washing hands operator proceed to handling bread cutting machine. Discussed with operator. Repeat Violation Admin Complaint
  • 35A-02-7:High Priority - Live, small flying insects found In kitchen approximately 5 live flying insects in server expo station landing on walls, shelves, and on lids of sugar. Operator began to kill flying insects, operator removed container of sugar for lid to be washed and sanitized. In kitchen approximately 10 live flying insects in dishwashing area landing on ceiling tiles and walls. Discussed with operator to kill clean and sanitize all areas. Admin Complaint
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) discussed with operator who checked Quaternary solutions supply is empty. Per operator all dishes will be washed in dishwasher. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At front counter spray bottle containing window cleaner stored with single service silverware and to go containers. Discussed with operator who removed spray bottle. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand washing sink at dish washing station to fill metal pan with water to clean deep fryer. Discussed with operator who educated employee. Corrected On-Site Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 4 out of the 5 staff members for handler certificates. Repeat Violation Admin Complaint

Inspection Date: 12/27/2024

Inspection #: Visit ID: 10749572

  • N/A:No Violations Were Observed

Inspection Date: 12/26/2024

Inspection #: Visit ID: 8837547

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee prep unwashed mushroom, date mark then placed in walk in cooler. Advised operator that mushrooms should be washed prior to preparation.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager scratch the side of nose then touch cutting board on prep area; no hand wash. Advised manager to wash hands.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle unwashed mushroom that was visibly soiled then handled walk in cooler door and clean pan of prepped food to take from cooler; no hand wash. Employee washed hands. Corrected On-Site
  • 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 coolers at expo line: sour cream (46F - Cold Holding); cream cheese (46F - Cold Holding) ; butter (46F - Cold Holding) stored over stacked; matzo balls (45F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam well: mashed potatoes (80F at 9:10am; 115F at 10:00am- 2nd Reheating) As per operator, item is left over from yesterday and has been reheating since 8am. Mashed potatoes did not reheat to 165F in 2 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in coolers at expo line: sour cream (46F - Cold Holding); cream cheese (46F - Cold Holding) ; butter (46F - Cold Holding) stored over stacked; matzo balls (45F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam well: mashed potatoes (80F at 9:10am; 115F at 10:00am- 2nd Reheating) As per operator, item is left over from yesterday and has been reheating since 8am. Mashed potatoes did not reheat to 165F in 2 hours. See stop sale.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation
  • 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. Tomato soup made 3 days prior not date marked. Operator date marked. Corrected On-Site

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8837006

  • 53B-14-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-07-24: Same. **Time Extended**

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8733346

  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed, employee touched clothes then handled bag of cooked potatoes; no hand wash. Employee washed hands. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live, small flying insects flying over garbage can at dish washer area. 1 fly at prep area near deli landing on cantaloupe; stop sale. 1 fly in dry storage area flying. 6 live, small flying insects in expo area; coffee area flying around. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At drawers of flat top grill: Raw beef burger and raw salmon stored above cooked potatoes and cooked chicken wings. At deli area: Raw salmon stored over ready to eat deli meat. Operator stored properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 fly at prep area near deli landing on cantaloupe. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cheese (46F - Cold Holding) As per operator, stored 35 mins prior. Not prepped or portioned today. chicken salad (45F - Cold Holding) As per operator, approximately 2 hours prior. Not prepped or portioned today. Both items stored over stacked. Operator removed over stacked portions. 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: mashed potatoes (110F - Hot Holding) As per operator, reheated in thermalizer and stored since 1 hour. Operator discarded. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table near deli: cantaloupe (46F at 8:45am ; 54F at 9:20am- Cooling) Operator placed to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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.

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8614815

  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bell peppers stored over washed cut lettuce. Warning - From follow-up inspection 2024-02-20: Unwashed peppers over sliced turkey **Time Extended**
  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 flies in service station; coffee area. Approximately 3 flies at dishwasher area. Warning - From follow-up inspection 2024-02-20: Observed 2 live small flying insects flying around Coffe boxes on server station area right next to dishwasher area Admin Complaint
  • 53B-14-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-02-20: **Time Extended**

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8612781

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bell peppers stored over washed cut lettuce. Warning
  • 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. Dish machine chlorine sanitizer was 0ppm. Operator moved item to triple sink to be sanitized. **Corrective Action Taken** Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 flies in service station; coffee area. Approximately 3 flies at dishwasher area. 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. Low boy reach in cooler: pasta (48F - Cold Holding); sour cream (50F - Cold Holding); butter (49F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At expo line, flip top reach in cooler:; sour cream (46F - Cold Holding); cream cheese (50F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At glass door reach in cooler: potato salad (44F - Cold Holding) As per operator stored overnight. Not prepped 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. Low boy reach in cooler: pasta (48F - Cold Holding); sour cream (50F - Cold Holding); butter (49F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At expo line, flip top reach in cooler:; sour cream (46F - Cold Holding); cream cheese (50F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At flip top cooler #2: portioned corned beef (45F - Cold Holding) As per cook, item removed from walk in cooler and stored approximately 1 hour prior. Item stored over-stacked. Cook moved item to walk in cooler. At glass door reach in cooler: potato salad (44F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. Warning
  • 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 steam table near cook line: cabbage soup (91F - Reheating) As per cook, item was reheated 30mins prior. Item was not reheated to 135F. Cook moved item to reheat to 165F. **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 front counter: Cole slaw on table (46F at 9:00am; 56F at 10:10am- cooling) As per operator cooling since approximately 30 minutes. At rate of cooling coleslaw will not cool to 41F within 4 hours. Operator moved item to walk in cooler to quick chill. **Corrective Action Taken** Warning
  • 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. Warning

Inspection Date: 12/18/2023

Inspection #: Visit ID: 8487181

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in the cook line, has accumulation of food debris. Advised operator to clean it **Corrective Action Taken**
  • 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 liver over French fries inside reach in freezer, non commercially packaged Operator stored properly Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Operator discarded 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. On steam table mashed potatoes (116F - Hot Holding); On cook line cooked onions (120F - Hot Holding) Per operator products stored for approximately 1 hour. Operator moved products to reheat to 165F plus **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In the prep area, bleach store over the prep table. Operator removed and stored correctly. 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. Operator filled form with employee. 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.

Inspection Date: 8/30/2023

Inspection #: Visit ID: 8354877

  • 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. chicken (47F - Cold Holding); pasta (47F - Cold Holding); in small make table at egg station ; as per operator food not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale;
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (47F - Cold Holding); pasta (47F - Cold Holding); in small make table at egg station ; as per operator food not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale; Repeat Violation Admin Complaint