Toojay's Deli
Last inspected: Apr 10, 2026
52
Score
Inspectors have visited Toojay's Deli 10 times, with records going back to 2022. The most recent visit was on Apr 10, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly five violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
Toojay's Deli's latest score of 52 falls below the Altamonte Springs average of 76. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - 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 **Corrective Action Taken** **Warning**
03A-02-5
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.
53B-14-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee filling Pitcher of water in hand sink **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. On prep table on line
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins
24-08-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer
36-73-4
Basic - Light shield damaged/in disrepair. Two light shield have water damage under hood
38-01-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over potato salad and tuna. **Corrected On-Site**
08B-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dust on air vents above dishpit
36-34-5
52
Oct 7, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
55
Apr 15, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Sani bucket inside hand wash sink at front counter **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. At dry storage area **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior salamander oven soiled with debris
22-08-4
Basic - Standing water in bottom of reach-in-cooler. Cook line next to hand wash sink
29-49-6
70
Dec 12, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - 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. **Repeat Violation**
03A-02-5
Intermediate - 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. **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine. -exterior of dish machine slightly soiled on top and sides, corners.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. -in deli area. Operator replaced. **Corrected On-Site**
14-09-4
Basic - Floor soiled/has accumulation of debris. -floors soiled behind coking equipment.
36-73-4
67
May 17, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -2 cutting boards in deli area. **Repeat Violation** - From follow-up inspection 2024-05-17: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under cook line cooking equipment, coolers, dish machine, majority of shelving throughout back of house. **Repeat Violation** - From follow-up inspection 2024-05-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burner stove soiled with build up of grease and food debris. - From follow-up inspection 2024-05-17: **Time Extended**
23-03-4
86
May 15, 2024
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - 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.
12A-07-5
High Priority - 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. **Corrected On-Site** **Warning**
35A-04-4
High Priority - 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. **Repeat Violation** **Warning**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. -2 cutting boards in deli area. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. -under cook line cooking equipment, coolers, dish machine, majority of shelving throughout back of house. **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -top interior of microwaves extremely soiled. Operator washed, rinsed and sanitized.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burner stove soiled with build up of grease and food debris.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. -egg cooler at end of cook line. **Repeat Violation**
29-49-6
50
Oct 23, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - 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. **Corrected On-Site**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above bread warmer soiled.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. -on prep cooler on cook line, deli counter. Per operator, replacements are ordered.
14-09-4
Basic - Floor soiled/has accumulation of debris. -floors soiled under dish machine, triple sink.
36-73-4
Basic - Standing water in bottom of reach-in-cooler. -egg cooler at end of cook line.
29-49-6
70
May 9, 2023
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 56, cheddar cheese 60 less than an hour due to overstocking pans. Foods moved for temperature recovery. Cole slaw 50° held ineffectively on ice. Manager added more ice for temperature recovery. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 110° for a short time reheated to 181° **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door
29-34-4
High Priority - 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 philly beef in walk in freezer.
08A-17-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict served undercooked. Online menu missing disclosure for salmon and egg benedicts. Manager added required asterisks to raw items. * **Corrected On-Site**
02B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice in cookline handsink.
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over ware wash area.
36-34-5
Basic - Cutting boards have cut marks and is no longer cleanable. One on front line and 2 on cookline
14-09-4
Basic - Floor area(s) covered with standing water. A few areas of kitchen.
36-22-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Cookline
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth not submerged in solution. **Corrected On-Site**
21-12-4
32
Nov 17, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee washed hands with cold water. -employee dropped off dirty dishes, then turned on cold water faucet only to wash hands. Educated. **Corrective Action Taken**
12A-19-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw ground beef, then handled cooking spray and spice shaker without removing gloves and washing hands. Discussed with employees. Items sanitized. **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single serve butters 67, 71 at expo station and counter in wait station less than 4 hours. Discussed placing butters on time plan. Butters will be discarded at 12:13.
03A-02-5
Intermediate - 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.
53B-13-5
Basic - Accumulation of debris inside warewashing machine. -multiple water jets blocked. Corrected on site. Accumulation of lime scale on the inside of the dishmachine.
16-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior front of towel dispenser next to dish machine soiled.
23-03-4
52
Jul 11, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - 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.Two employees that have been working here for over a year and severs. **Warning** - From follow-up inspection 2022-07-11: Facility has some current employee training, waiting on materials to schedule class. Will verify all training on next unannounced inspection. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee preparing wraps with out a beard guard. **Corrected On-Site** **Warning** - From follow-up inspection 2022-07-11: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2022-07-11: **Time Extended**
35B-01-4
82
Frequently Asked Questions
When was Toojay's Deli last inspected?
The most recent health inspection at Toojay's Deli on file is from Apr 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Toojay's Deli?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Toojay's Deli.
How does Toojay's Deli compare to other restaurants in Altamonte Springs?
Toojay's Deli most recently scored 52 out of 100, which is lower than the Altamonte Springs average of 76.
Has Toojay's Deli's inspection record improved over time?
No. Recent inspections at Toojay's Deli have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Toojay's Deli means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Toojay's Deli inspected?
Based on the inspection history on file, Toojay's Deli is inspected around three times per year on average.
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