TOOJAY'S DELI
2605 S SR 7 STE 400, Wellington FL 33414 · 561-659-9011
Last inspected Jul 22, 2026 · 16 visits since August 2023
MAY 25
JUL 25
OCT 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $7,700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025042525 | May 1, 2025 | Sep 9, 2025 | $4,500 |
| 2--2025016106 | Dec 26, 2024 | Apr 2, 2025 | $800 |
| 2--2024048489 | Jul 23, 2024 | Sep 4, 2024 | $1,200 |
| 2--2024016013 | Feb 20, 2024 | Jul 11, 2024 | $400 |
| 2--2023049996 | Aug 30, 2023 | Oct 2, 2023 | $400 |
| 2--2022006634 | Feb 5, 2022 | Feb 24, 2022 | $400 |
Inspection history
16 visits, newest first
Jul 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 10 high priority.
10 High priority3 Intermediate0 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room and then handled clean equipment, clean utensils, clean cups/plates to prepare food/drinks for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched sliced tomatoes with barehand while placing onto plate for customer. Operator discussed with employee who then donned gloves.
Live, small flying insects found. Approximately 6 live, small flying insects in kitchen at open view from dining room food preparation area flying around/landing on walls and non-food preparation equipment. Approximately 9 live, small flying insects in kitchen flying around/landing on walls/shelves around triple sink. Advised Operator to eliminate live, small flying insects, clean/sanitize areas.
Non-exempt fish (salmon) offered undercooked (per customer request) has not undergone proper parasite destruction. Fish must be fully cooked (145F for 15 seconds) or discarded. Operator unable to provide proof of parasite destruction. Advised Operator salmon must be fully cooked until able to provide proof of parasite destruction.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top next to flat top; raw shell eggs stored over bread. Operator moved raw shell eggs below bread.
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. At low boy reach in freezer; opened bag of raw chicken stored over 1/3 pan of raw comminuted beef. Operator moved raw chicken to bottom shelf.
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 expo line flip top cooler; commercially packaged Individual butter (49F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line flip top cooler; commercially packaged Individual butter (49F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top overnight. 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 wait station steam table; cooked noodles and chicken soup (104F - Reheating 9:05/150F 10:00). Operator stated item reheating in steam table since 8:00am, did not reach 165F for 15 seconds within 2 hours, moved to be rapidly reheated to 165F for 15 seconds.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (sink and surface - >1130+ppm DDBSA/> 3010+ppm Lactic Acid). Operator diluted to 700ppm DDBSA/1875ppm Lactic Acid.
Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (48-72 hours) not properly date marked after opening. Operator applied appropriate date mark (Saturday 7/18).
Paper towel dispensers at both hand washing sinks in both wait stations not working/unable to dispense paper towels. Operator repaired, dispensing paper towels.
Spray bottle containing toxic substance (quaternary sanitizer) not labeled. Operator labeled.
Apr 9, 2026Inspection 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw chicken not commercially packaged stored over boxes of fries.
Raw fruits/vegetables not washed prior to preparation. At flip top cooler - in use bananas with sticker still attached educated operator - employee removed and washed properly.
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected - by coffee station.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Cook line flip top cooler Raw cold smoke salmon over bread. 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. Reach in freezer cook line Raw chicken over raw beef Operator stored properly
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach in cooler server station. Opened milk, per operator opened since Monday 10/20, operator dated marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cleaned and sanitized equipment or utensils not properly stored. Coffee pot stored under drain pipe on server station. Operator removed
Jul 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of reach in cooler sliced turkey (47F - Cold Holding); cooked stuffing (51F - Cold Holding); cooked ground beef (49F - Cold Holding) per operator products not portioned or prepared today, reach in cooler door wash left open accidentally for approximately 45 minutes at opening, discussed with operator who moved products to walk in freezer to chill.
Jul 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects found Approximately 5 live flying insects at server expo station on shelves and ceiling. Approximately 12 live flying insects in dry storage on soda syrup dispenser, sealed boxes, boxes and shelf used to store can sodas. Approximately 8 live flying insects at dish washing station. Approximately 3 live flying insects at bread cutting station landing on shelves and wall. Approximately 4 live flying insects at sandwich station landing on date mark sticker, lid to container of food, trash can. Approximately 2 live flying insects at front counter landing on display case. Discussed with operator to eliminate flying insects and clean and sanitize all areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of reach in cooler sliced turkey (47F - Cold Holding); cooked stuffing (51F - Cold Holding); cooked ground beef (49F - Cold Holding) per operator products not portioned or prepared today, reach in cooler door wash left open accidentally for approximately 45 minutes at opening, discussed with operator who moved products to walk in freezer to chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler portioned plastic wrapped stuffing (100F - Cooling) at 9:45 since 9:15 to 94F at 10:05, at this current rate of cooling, product will not reach 70F within 4 hours discussed with operator who moved product to walk in freezer to rapid chill.
May 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 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. Operator handled trash can and without washing hands operator proceed to handling bread cutting machine. Discussed with operator.
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.
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.
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.
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.
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.
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)
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.
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.
Water leaking from pipe and/or faucet/handle. In kitchen under three compartment sink drain pipe leaking onto floor. Discussed with operator to repair.
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.
Dec 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
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.
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.
Jul 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
Feb 20, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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.
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.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bell peppers stored over washed cut lettuce.
Feb 19, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 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. Dish machine chlorine sanitizer was 0ppm. Operator moved item to triple sink to be sanitized.
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.
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.
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.
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.
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.
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.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bell peppers stored over washed cut lettuce.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
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
Shell eggs in use or stored with cracks or broken shells. See stop sale. Operator discarded
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
Toxic substance/chemical improperly stored. In the prep area, bleach store over the prep table. Operator removed and stored correctly.
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.
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.
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
Aug 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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;
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;
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.