TOOJAY'S DELI
131 S COMPASS WAY, Dania Beach FL 33004 · 561-659-9011
Last inspected Jul 22, 2026 · 10 visits since July 2023
FEB 25
JUN 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise Sauce held in steam table at 122 F for approximately 1 hour. Employee reheated to 168 F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025025970 | Feb 6, 2025 | Apr 2, 2025 | $200 |
Inspection history
10 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
What the inspector wrote — 3 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. Emailed to operator
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Manager used quaternary test strips to test chlorine dishwasher.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. At server coffee station, handwashing sink blocked with trash can and rolling cart. Operator moved items away from sink.
Missing drain plug at dumpster.
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook moved garbage cans in cook line while wearing gloves then touched single service containers and moved ready foods to walk in cooler without washing hands. Instructed cook to wash hands and changed gloves. Operator complied
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over chicken salad in flip top in catering area. Employee rearranged for proper storage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise Sauce held in steam table at 122 F for approximately 1 hour. Employee reheated to 168 F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker installed at incorrect location in mop sink when splitter end is added. Vacuum breaker installed at Faucet and not at the right side of splitter end. Informed manager
Handwash sink used for purposes other than handwashing. Employee used handwashing sink at front counter to fill up steam table. Advised operator hand sink is used for hand washing only, operator moved to prep station and filled bucket with water and placed in steam table.
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. One new employee hired less than 60 days without proof of employee heath agreement. Emailed employee health agreement form to manager.
3 Ceiling/ceiling tile shows damage or is in disrepair above bread shelves in kitchen.
Equipment in poor repair. 1). Flip top at end of cook line in kitchen has broken hinges, unable to close properly. 2). Low boy cooler in flip top in kitchen has broken shelf.
Floor soiled/has accumulation of grease under cooking equipment in cook line.
Garbage on the ground and/or pad around dumpster. Cardboard and other trash located on ground next to dumpster.
Open dumpster lid. Dumpster lid open.
Standing water in bottom of reach-in-cooler. Standing water in flip top in catering prep area, right end of prep line.
Jun 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No soap provided at handwash sink. Dishwasher area, manager provided.
Ice buildup in reach-in freezer and/or walk-in freezer. Cook line, lower freezer ice build up on door and shelves- right side.
Single-service articles not stored inverted or protected from contamination. Food container not inverted in dry storage area. Manager inverted
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Steam table, wet cloth, employee removed.
Feb 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 4 cooling drawers-; hash browns (51F - Cold Holding); cheese rolls (49F - Cold Holding); portioned stuffing (47F - Cold Holding); sliced board ham (49F - Cold Holding); chicken breast (52F - Cold Holding), per manager food held less than 4 hours, employee moved all TCS foods back to walk in cooler for a quick chill
Cutting board has cut marks and is no longer cleanable. Cook line- grill station.
Feb 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaned prep table in cook line, changed gloves and proceed to to grab a ham and cheese sandwich to place on a clean plate for a customer order, using same gloves, after manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 4 cooling drawers-; hash browns (51F - Cold Holding); cheese rolls (49F - Cold Holding); portioned stuffing (47F - Cold Holding); sliced board ham (49F - Cold Holding); chicken breast (52F - Cold Holding), per manager food held less than 4 hours, employee moved all TCS foods back to walk in cooler for a quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot steam-matzo balls (101F - Hot Holding);, per employee food hot held less than two hours, employee reheated to 171F
Food-contact surface soiled with food debris, mold-like substance or slime. Warmer above grill flat top - build up of grease and soil in cook line.
Lack of toilet tissue at each toilet. Women bathroom, employee replaced.
Cutting board has cut marks and is no longer cleanable. Cook line- grill station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two energy shots inside glass cooler in prep area, employee removed.
Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack.Several piles of metallic containers stacked wet, employee begins to remove.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -front counter- water temperature 70F, serving utensils -cook line - cooking utensils in water temperature 101F. Employee removed from water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters in cook line. Build up of grease.
Single-service articles not stored inverted or protected from contamination. Forks stored inside flip top, employee inverted
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler in cook line (left side ); Hot dogs (46F - Cold Holding) operator stated, door was left open less 2 hours ago. Observed gaskets torn or in disrepair in unit. Operator moved hot dogs to reach in freezer to quick chill.
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. One employee hired less than 60 days, emailed employee agreement form to manager.
Equipment in poor repair. Gaskets torn or in disrepair in 4 drawer cooler in cook line.
Floor soiled/has accumulation of debris. Left side of oven in cook line.
Ice buildup in walk-in freezer. Observed Ice buildup on fan, floor, behind cooling unit and on sealed containers inside walk in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Right side of cook line behind cooking equipments.
Jun 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over cooked corned beef hash in cookline flip top unit. Operator switched items in correct stowage order.
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 training certificates expired end of 2022. Florida Restaurant Lodging Association
Employee eating in a food preparation or other restricted area. Employee preparing/eating salad in dish washing area. Employee left kitchen area to eat.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch box in walk in cooler,left side above boxes of butter. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit beside griddle on cook line. Employee removed container and utensils from line to be washed.
Soiled dry wiping cloth in use. Used wiping cloth on top of cutting board at sandwich station. Operator removed.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in back kitchen handled dirty dishes to wash and put up clean dishes without washing hands first. Reviewed proper procedures with manager and employee and employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter steam well, matzah balls (105F - Hot Holding). Per employee in unit from kitchen 1 hr. Removed and reheated in kitchen to properly hot hold.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter and in front of cook line. Delivery just received and paper towels replaced.
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.