TOOJAY'S DELI
515 E ALTAMONTE DR STE 1025, Altamonte Springs FL 32701 · 407.830.1770
Last inspected Apr 13, 2026 · 8 visits since October 2023
MAY 24
DEC 24
APR 25
OCT 25
APR 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Rodent activity present as evidenced by rodent droppings found. -approximately 10 rodent droppings behind water heater in room behind and closed off from kitchen. No food or food equipment. Operator cleaned and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dust on air vents above dishpit
Cutting board has cut marks and is no longer cleanable. On prep table on line
Equipment and utensils not properly air-dried - wet nesting. Plastic bins
Apr 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - egg noodles on insufficient ice bath 62F 5minutes. Operator put on i e bath for temperature recovery -Prep cooler on line: Hamb rueben stuffed cabbage, shepards pie, brocoI, potatoes, fries 47-52F cold holding less than 4hrs per operator. Operator put in walkmin cooler for temperature recovery
Handwash sink used for purposes other than handwashing. Employee filling Pitcher of water in hand sink
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dust on air vents above dishpit
Cutting board has cut marks and is no longer cleanable. On prep table on line
Equipment and utensils not properly air-dried - wet nesting. Plastic bins
Floor soiled/has accumulation of debris. Walk in freezer
Light shield damaged/in disrepair. Two light shield have water damage under hood
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over potato salad and tuna.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -potato pancakes 40-47 in cook line cooler stacked above load line less than 1 hour. Operator placed top product into reach in cooler for temperature recovery.
Handwash sink not accessible for employee use at all times. -Sani bucket in hand wash sink by registers.
Spray bottle containing toxic substance not labeled. -spray bottles of sanitizer in dining room not all labeled.
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 package, still partially frozen. Package states to remove from package. Operator removed.
Floor soiled/has accumulation of debris. -behind cook line equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in product in flour bin.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -inside top of cook line microwave has food debris. Operator cleaned.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.. -shelf under burner stove soiled with food debris. -grease build up on sides of fryers, shelf in salamander. -sliding door track of deli case soiled.
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Sani bucket inside hand wash sink at front counter
No soap provided at handwash sink. At dry storage area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior salamander oven soiled with debris
Standing water in bottom of reach-in-cooler. Cook line next to hand wash sink
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham and sausage (44F - Cold Holding); liquid eggs (45F - Cold Holding) in reach in cooler left of grill. Built in ambient thermometer reads 30°, other ambient thermometer inside unit reads 40+. -smoked salmon 60° in cooler next to grill. Product had been out of cooler for service. -potato pancakes 40-47° in cook line top cooler. Some stacked above load line. Employee moved top product into cooler for temperature recovery. All less than 4 hours out of temperature. Operator voluntarily discarded salmon. Operator will ice product, monitor or move to different cooler for temperature recovery.
Handwash sink not accessible for employee use at all times. -sani bucket in hand wash sink by front register. Empty pan in hand wash sink next to clean end of dish machine. To go containers in hand wash sink next to ice machine. Operator removed.
Accumulation of debris on exterior of warewashing machine. -exterior of dish machine slightly soiled on top and sides, corners.
Cutting board has cut marks and is no longer cleanable. -in deli area. Operator replaced.
Floor soiled/has accumulation of debris. -floors soiled behind coking equipment.
May 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. -2 cutting boards in deli area.
Floor soiled/has accumulation of debris. -under cook line cooking equipment, coolers, dish machine, majority of shelving throughout back of house.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burner stove soiled with build up of grease and food debris.
May 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee cracked raw shell eggs, removed gloves then put on new gloves to work with food without washing hands. Advised.
Rodent activity present as evidenced by rodent droppings found. -approximately 10 rodent droppings behind water heater in room behind and closed off from kitchen. No food or food equipment. Operator cleaned and sanitized area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (51F - Cold Holding); salmon (50-51F - Cold Holding); pasta (49F - Cold Holding); sliced cheese (48F - Cold Holding) less than 4 hours. Per operator, food at proper temperature on arrival. Door open for delivery. Walk-in freezer door opened, walk-in cooler door closed for temperature recovery. Recheck after 40 minutes pasta 46, salmon 48. -pooled eggs (48-50F - Cold Holding); liquid eggs (55F - Cold Holding); raw chicken (50F - Cold Holding); ham (50F - Cold Holding); sausage (49F - Cold Holding) in cook line egg cooler. Product will be iced or moved to a different cooler for temperature recovery.
Cutting board has cut marks and is no longer cleanable. -2 cutting boards in deli area.
Floor soiled/has accumulation of debris. -under cook line cooking equipment, coolers, dish machine, majority of shelving throughout back of house.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -top interior of microwaves extremely soiled. Operator washed, rinsed and sanitized.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burner stove soiled with build up of grease and food debris.
Standing water in bottom of reach-in-cooler. -egg cooler at end of cook line.
Oct 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Buffalo dip, pastrami Mac and cheese 44°f less than 4 hours. Rack was near walk-in cooler door, facility received recent delivery. Walk-in cooler kept closed, recheck after 30 minutes 43.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above bread warmer soiled.
Cutting board has cut marks and is no longer cleanable. -on prep cooler on cook line, deli counter. Per operator, replacements are ordered.
Floor soiled/has accumulation of debris. -floors soiled under dish machine, triple sink.
Standing water in bottom of reach-in-cooler. -egg cooler at end of cook line.
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.