Toojay's Deli
Last inspected: Mar 11, 2026
58
Score
Toojay's Deli has been inspected 12 times since 2022. Inspectors last stopped by on Mar 11, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 11 violations before that.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded eight times.
Restaurants in Orlando average 79, so Toojay's Deli trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
0
Critical latest
1
Major latest
9
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cooks line -can opener -slicer in back prep area -soda nozzles in waiter station next to coffee station **Repeat Violation**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets in walk in cooler -all gaskets of reach in coolers in kitchen -exterior and sides of equipment on cooks line
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Of all reach in coolers in kitchen **Repeat Violation**
22-16-4
Basic - Utensils in poor condition. White rubber spatulas in clean equipment area , operator discarded
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and behind cooks line
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Buildup of food debris/soil residue on equipment door handles. On reach in door handles on cooks line
23-24-4
58
Aug 8, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - 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. 0 ppm Primed then was 50ppm**Corrected On-Site** **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board on large table top reach in cooler on cooks line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Spatula in hand sink on front counter **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing clear toxic substance not labeled by hand sink in dish room
41-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Clean mixing bowls not stored inverted or in a protected manner on clean item shelf on dish room
24-05-4
Basic - Light not functioning on cooks line hood
36-62-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Dressing sandwich top reach in cooler in kicthen across from server area
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Large sandwich top reach in cooler
29-49-6
50
Feb 6, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomatoes sliced soiled Rusted and soiled utensils in dish storage area Ice bin by beverage station soiled. Tea canisters at beverage station stained. Knife case has debris at sandwich prep station Salamander coils at expo station soiled. - From follow-up inspection 2025-02-06: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-02-06: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-02-06: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-02-06: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Rear exterior door has a gap at the threshold that opens to the outside **Repeat Violation** - From follow-up inspection 2025-02-06: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Utensils in poor condition in dish storage area utensils rusted **Repeat Violation** - From follow-up inspection 2025-02-06: **Time Extended**
14-12-4
70
Feb 5, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook at cook line. Manager coached employee. Employee washed and regloved hands**Corrected On-Site** **Corrected On-Site**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Held overnight per manager. cooked sausage (51F - Cold Holding); diced ham (52F - Cold Holding); cooked onions (52F - Cold Holding); sliced cheese (52F - Cold Holding); coleslaw (47F - Cold Holding); Manager discarded. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (118F - Hot Holding - reheated to 176F); Matzo balls (120F - Hot Holding - reheated to 182F) **Corrected On-Site** **Repeat Violation** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomatoes sliced soiled Rusted and soiled utensils in dish storage area Ice bin by beverage station soiled. Tea canisters at beverage station stained. Knife case has debris at sandwich prep station Salamander coils at expo station soiled.
22-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor in dry storage area.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rusted shelved next to ice bin in kitchen expo station Back of flat top
23-03-4
Basic - Rear exterior door has a gap at the threshold that opens to the outside **Repeat Violation**
35B-01-4
Basic - Utensils in poor condition in dish storage area utensils rusted **Repeat Violation**
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind cookline.
36-27-5
39
Sep 12, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards throughout establishment soiled/stained. - From follow-up inspection 2024-09-12: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Several spray bottles containing toxic substance not labeled dry storage area. - From follow-up inspection 2024-09-12: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installed 2/23. - From follow-up inspection 2024-09-12: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of flat top. **Repeat Violation** - From follow-up inspection 2024-09-12: **Time Extended**
23-03-4
70
Sep 11, 2024
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
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 country fried steak over raw fish filet in under counter reach in cooler on cooks line. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Side reach in cooler on cooks line ; liquid eggs (51F - Cold Holding); liquid egg whites (50F - Cold Holding) raw portioned chicken (53F - Cold Holding) Less than four hours per manager Placed in walk in cooler for temperature recovery 45 minutes later Liquid eggs 47 Liquid egg whites 46 Raw portioned chicken 47 **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot hold unit matzo balls (117F - Hot Holding) Less than four hours per manager Placed in microwave for rapid reheat then was 187F **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw commercial smoked salmon over prepared salad in under counter cooler in slicer room. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards throughout establishment soiled/stained.
22-02-4
Intermediate - Several spray bottles containing toxic substance not labeled dry storage area.
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installed 2/23.
29-28-4
Basic - Bowl or other container with no handle used to dispense coleslaw. **Corrected On-Site**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored in dry storage room.
24-07-4
Basic - Cove molding at floor/wall juncture broken/missing. Hallway leading from dish room to manager's office.
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Table behind prep table. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In single door cooler in beverage area. **Corrected On-Site**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee using slicer in prep area wearing watch. **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line. **Corrected On-Site**
13-04-4
Basic - No Heimlich maneuver/choking sign posted. Provided poster and posted on wall. **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of flat top. **Repeat Violation**
23-03-4
Basic - Utensils in poor condition. Rubber handle spatula melted on flat top on cook line.
14-12-4
25
Jan 10, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Both Garland ovens in kitchen heavily soiled on the outside and outside. - From follow-up inspection 2024-01-10: **Time Extended**
22-45-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in Cooler Gasket in kitchen on cooks line is damaged and in need of repair. - From follow-up inspection 2024-01-10: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Light not functioning. Light bulb on in back passage area. Light bulb out on cooks line in kitchen. - From follow-up inspection 2024-01-10: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hoods heavily soiled. Cooks line in kitchen flat top stove sides and underneath heavily soiled. **Repeat Violation** - From follow-up inspection 2024-01-10: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen behind range stove heavily soiled. - From follow-up inspection 2024-01-10: **Time Extended**
36-27-5
70
Jan 9, 2024
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. Two Dented cans of ocean spray juice
01B-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Both Garland ovens in kitchen heavily soiled on the outside and outside.
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than four hours see stop sale. raw salmon (51F - Cold Holding) Cold Holding); butter sauce (50F - Cold Holding); blanched string beans (51F - Cold Holding); Per operator less than four hours. Operator moved to quick chill butter (60F - Cold Holding) raw beef burger (45F - Cold Holding); shepherds pie (45F - Cold Holding); tuna (47F - Cold Holding); lettuce (47F - Cold Holding); potato casserole (47F - Cold Holding); raw chicken (51F - Cold Holding) cooked onions (50F - Cold Holding); shredded cheese (52F - Cold Holding) raw whole eggs (71F - cold holding) **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemicals improperly stored over clean equipment by three compartment area.
41-10-4
Intermediate - No soap provided at handwash sink. In ladies room no hand wash sign.
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. In ladies room
31B-04-4
Basic - Food stored on floor. Two cases of corn bread stuffing stored on floor in back passage area. **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Reach in Cooler Gasket in kitchen on cooks line is damaged and in need of repair.
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine inside has soil built up. **Corrected On-Site**
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch in food preparation area
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hoods heavily soiled. Cooks line in kitchen flat top stove sides and underneath heavily soiled. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Single service to go containers stored on floor in back passage area.
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen behind range stove heavily soiled.
36-27-5
Basic - Light not functioning. Light bulb on in back passage area. Light bulb out on cooks line in kitchen.
36-62-4
32
Jul 13, 2023
Routine - Food
8 minor violations.
View 8 violations
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple locations in kitchen with dust build up
36-34-5
Basic - Floor soiled/has accumulation of debris. In walk in freezer and walk in cooler
36-73-4
Basic - Food stored on floor. White buckets with food on floor in walk in cooler
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Multiple microwaves on cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under condiments. Reach in cooler at end of cook line
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine, Be hind hand sink next to ice machine
36-27-5
67
Feb 15, 2023
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insects in deli area. 1 live flying insects above soda machine at service station.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad 47F Operator returned item to walk in cooler for temperature recovery. 30 minutes later 42F **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda station at service area, black build up. Steamer Broiler
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in cooler, dust build up. Ceiling over cook line **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food bag on top of prepackaged sauces in make table at cashier. **Corrected On-Site**
40-06-5
Basic - Fly trap hanging over food/food preparation area/food-contact equipment. Over white cutting board at deli station. **Corrected On-Site**
35B-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in steam well at cake station. Water 120F **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all reach in coolers. Underneath cook line equipment.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Cooler with cream cheese and butter. Cooler storing matzo balls **Repeat Violation**
29-49-6
50
Jan 4, 2023
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
67
Nov 17, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in dish area. Gaskets on all reach in coolers. - From follow-up inspection 2022-11-17: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line above grill. **Repeat Violation** - From follow-up inspection 2022-11-17: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On make table on cook line. - From follow-up inspection 2022-11-17: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. On cook line - From follow-up inspection 2022-11-17: **Time Extended**
29-49-6
78
Frequently Asked Questions
When was Toojay's Deli last inspected?
The most recent health inspection at Toojay's Deli on file is from Mar 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Toojay's Deli?
Across the inspection record, “food-contact surface soiled with food debris” has been cited eight times, more than any other issue at Toojay's Deli.
How does Toojay's Deli compare to other restaurants in Orlando?
Toojay's Deli most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Toojay's Deli's inspection record improved over time?
Yes. Recent inspections at Toojay's Deli have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Toojay's Deli means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Toojay's Deli inspected?
Based on the inspection history on file, Toojay's Deli is inspected around four times per year on average.
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