TOOJAY'S DELI
2880-4 N UNIVERSITY DR, Coral Springs FL 33065 · 561-659-9011
Last inspected May 19, 2026 · 17 visits since August 2023
FEB 25
APR 25
SEP 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 open chicken over raw open liver. Operator inverted
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024072194 | Oct 16, 2024 | Jan 9, 2025 | $700 |
| 2--2024020483 | Apr 4, 2024 | Apr 29, 2024 | $400 |
| 2--2019061862 | Dec 2, 2019 | Jan 9, 2020 | $400 |
| 2--2018038939 | Jun 28, 2018 | Aug 17, 2018 | $200 |
Inspection history
17 visits, newest first
May 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Reach in cooler gaskets solid in establishment.
Reach-in cooler shelves with rust that has pitted the surface.
May 18, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
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. 1.Dishwasher (Chlorine 0ppm), operator placed a call for service.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Cook line left side flip top unit, sliced pastrami 68F stored above fill line, per operator item stored less than 20 minutes. Operator placed in reach in cooler to quick chill.
Accumulation of debris on exterior of warewashing machine.
Ceiling tiles and vents soiled with accumulated dust throughout restaurant.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee beverage stored next to wrapped English muffins at cook line, operator stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Reach in cooler gaskets solid in establishment.
Reach-in cooler shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor at triple sink, operator stored properly.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top(sandwich); lettuce (45F - Cold Holding) As per operator food in unit not portioned or prepared today, in unit less than 4hrs. Observed food items stored overfilled above fill line. Operator removed a portion of lettuce to be moved to walk in cooler for quick chill. Lettuce (42F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot well; gravy (119F - Hot Holding). As per operator food portioned and prepared today. In unit less than 4hrs. Observed a cold spot in food, instructed operators to occasionally stir so that all parts of the food remain within temperature range. Operator removed to reheat food to above 165F
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). Instructed operators to utilize triple sink for ware washing until they are able to have the dishwasher looked at.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on fan unit of walk in freezer
Wiping cloth sanitizing solution stored on the floor. Sani bucket in immediate contact with floor in dish washing area. Operator removed
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open chicken in same container as ready to eat onion rings. Operator removed onion rings and stored properly
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 open chicken over raw open liver. Operator inverted
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Packed butters not time marked at wait station. Per operator food out less than four hours. Operator time marked butter
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 9:05am cooked onion 96F heated cooling for 15 minutes to 94at 9:50pm. At this rate proper cooling to 70F in 2 hours will not occur. Observed food cooling in warm ambient temperatures. Operator placed food to freezer to quick chill
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen contain cut marks
Dry storage shelves with rust that has pitted the surface.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer
Standing water in bottom of reach-in-cooler. Standing water in deli station left flip top cooler
Apr 11, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
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
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
Reach-in cooler shelves with rust that has pitted the surface. Salad station shelves rust pitted
Wall soiled with accumulated grease, food debris, and/or dust. Wall at wait station soiled
Apr 10, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority2 Intermediate6 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Dented can of apple sauce in storage area.
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
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
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
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
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No back flow preventer at back mop sink
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
Spray bottle containing toxic substance not labeled. Operator unaware of substance in unlabeled bottle. Operator discarded
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
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
Cutting board has cut marks and is no longer cleanable. Cutting board at kitchen has cut marks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled with grease
Reach-in cooler shelves with rust that has pitted the surface. Salad station shelves rust pitted
Wall soiled with accumulated grease, food debris, and/or dust. Wall at wait station soiled
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
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
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen soiled with food debris. Operator replaced cutting board
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled at bagel staion
Current Hotel and Restaurant license not displayed. Operator printed out and posted license during inspection
Cutting board has cut marks and is no longer cleanable. Cutting board at kitchen has cut marks. Operator replaced cutting board
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cookline soiled with grease
Standing water in bottom of reach-in-cooler. Standing Water in kitchen flip top coolers
Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled with grease
Oct 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 10 high priority.
10 High priority1 Intermediate0 Basic
Show 11 findings ▾
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
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
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
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
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
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
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.
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
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.
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
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
Jun 26, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Kitchen Flip top; potato pancakes (46F at 1005AM to 47F at 1044AM - Ambient Cooling since 0930AM). At current rate food item will not reach 41 in 3 hours. Operator moved to walk in cooler to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Kitchen heat lamp; sautéed vegetables (99F - Hot Holding); sausage links (104F - Hot Holding). Per operator food under heat lamp less than 1hr. Operator placed both food items on grill to reheat to proper 165F° and kept on grill to hot hold. 2) Microwave oven; matzo ball (109F - Hot Holding) per operator food in oven less than 3hrs. Observed oven off. Operator turned oven back on to reheat to 165F°.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen Flip top; potato pancakes (46F at 1005AM to 47F at 1044AM - Ambient Cooling since 0930AM). At current rate food item will not reach 41 in 3 hours. Operator moved to walk in cooler to chill.
Jun 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen flip top (left side); Potato cakes (57F - Cold Holding). In unit less than 2hrs. Operator moved to walk in cooler for quick chill. 2)Salad Flip top; boiled eggs (46F - Cold Holding). in unit less than 2hrs. Operator moved underneath flip top for quick chill. Per operator foods not portioned or prepared today.
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. ROP fish left to thaw inside package underneath flip top. Operator removed fish from package
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator remade to 100ppm
Apr 26, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Non-pitting surface rust on food-contact equipment. Observed on shelving in deli line flip top cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items stored on cook line with clean wares. Employee removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Apr 5, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 4, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 4 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Observed 1 live roach on wall in left side stall of women's rest room. Operator removed cleaned and sanitized. Observed approximately 2 live roaches inside of metal trim around cut out in wall for air flow behind cook line flip top cooler on cook line. Operator sprayed, removed, cleaned, sanitized and sealed at time of inspection
Ceiling/ceiling tile shows damage or is in disrepair. Observed in dining room
Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed in dining room
Dead roaches on premises. Observed 3 dead roaches on ground under expo line table on opposite side of wall to cook line flip top. Operator removed cleaned and sanitized. Observed 1 dead roach on ground on cook line in kitchen. Operator removed cleaned and sanitized
Nov 28, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In sandwich/deli fliptop lower cooler, tray of smoked salmon above containers of pickles. Employee moved to bottom of cooler to properly separate.
Soiled dry wiping cloth in use. Soiled dry wiping cloths on cutting board at hot line and at deli/sandwich station. Employees removed wiping cloths.
Sep 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Observed employee touch his nose,change gloves, touch cooked turkey without washing hands. Educate employee. Employee change gloves and wash.
Handwash sink not accessible for employee use at all times. -Observed handwash sink at dishwashing area block with food rolling cart. Operator relocate rolling cart.
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. -Observed new employee onboard without proof their responsibility information.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on AC vents in dishwashing area.
Old labels stuck to food containers after cleaning.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed chef cracked raw shell eggs and then touch clean plates without changing gloves and wash hands. Educate employee. Employee change his gloves and wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over ham in flip top cooler. Operator relocate raw shell eggs and stored properly.
Shell eggs in use or stored with cracks or broken shells. See stop sale. -Observed 3 cracked eggs stored in carton at walk-in in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed slice ham cold held at 46°F in flip top cooler. Item stock above chill rim. Operator removed potion that were out of temperature and placed in freezer for quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towels at hand wash sink in prep area. Operator replenished.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed various TCS sauces removed from frozen stage cold held in horizon refrigerator not dated marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on sausage gravy stored in walk-in cooler. Per operator, item was cooked on 08/22/2023.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on on AC vents and ceiling tiles throughout cookline.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks stored in glass door refrigerator no identified.
Single-service articles improperly stored. -Observed coffee filters not stored in a protected manner. Operator placed filters in plastic wrap.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.