TOOJAY'S DELI
801 South University Drive
Florida, 33324
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/20/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 2/20/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 2/19/2024
High Priority
5
Intermediate
2
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 2/19/2024 revealed 8 total violations (5 high priority, 2 intermediate, 1 basic).
Inspection on 12/18/2023
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 12/18/2023 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 8/30/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 8/30/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).