Toojay's Deli
Last inspected: Feb 12, 2026
90
Score
The health department has logged eight inspections at Toojay's Deli, the earliest from 2022. The most recent visit was on Feb 12, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around seven violations each.
Looking across the full record, “old labels stuck to food containers after cleaning” is the recurring theme, flagged five times.
That puts the facility ahead of the local pack: the average The Villages restaurant scores 80. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 12, 2026
Complaint Full
2 minor violations.
View 2 violations
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at front counter in front of dessert cooler **Repeat Violation**
31B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack
24-08-4
90
Dec 9, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipe from drink drain bin in dish machine area less than 1 inch gap into floor drain Pipe from thermalizer less than 1 inch into floor drain
29-44-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzle in wait station soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in wait station blocked with coffee pitchers. Pitchers were moved away from sink. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in cook line area **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked on dish rack Cups in wait station
24-08-4
Basic - Food storage container cracked or broken. Multiple plastic pans on dish rack
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in wait station
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Iceberg lettuce stored above cut tomatoes, cooked pasta and gravy in walk in cooler. Unwashed avocados stored over prepped broccoli in walk in cooler.
08B-17-4
55
Jun 3, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then put on clean gloves and grabbed clean plate.
12A-27-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow missing on hose Bibb outside back door near water heater closet.
29-34-4
High Priority - 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. Employee pulled up pants on cooks line then immediately cracked raw shell eggs without changing gloves and washing hands.
12A-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior bread slicer. Interior top of ice machine, operator cleaned during inspection. **Corrective Action Taken**
22-02-4
Intermediate - No soap provided at handwash sink. At Handwash sink next to bread slicer, manager replaced soap. **Corrected On-Site**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on rolling cart above clean pans on cooks line, employee moved drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on the bottom shelf outside of walk in cooler.
14-09-4
Basic - Standing water in bottom of reach-in-cooler. Both reach in coolers at salad prep area.
29-49-6
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado cut with original sticker attached in salad prep reach in cooler.
08B-39-4
Basic - Old labels stuck to food containers after cleaning. Multiple metal pans with old label residue still attached. One metal container with old food debris still attached, operator moved pan to dish area. **Corrective Action Taken** **Repeat Violation**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer on cooks line. Reach in freezer behind front counter door jam is soiled. **Repeat Violation**
23-03-4
39
Jan 9, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5 Sliced tomatoes at 56F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon in reach on cooler on cook line 46F, manager placed in walk in cooler to chill. 2nd temp at 11:34 am 38F 5 sliced tomatoes 56F in reach since 7:00 am, prepped on 01/08 Raw chicken breasts 46F out on counter for 15 mins, moved to walk in to chill, second temp at 11:34 am 43F
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink behind front counter with plastic pitcher and pastry brushes in sink area. Metal pastry scraper in sink. Manager moved. **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink uncovered on soda dispenser underneath spouts. Employee moved. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Bucket of blueberries stored on floor in walk in. Manager moved. **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves very rusted on cook line next to oven.
14-33-4
Basic - Old labels stuck to food containers after cleaning. Old label on squeeze tube of margarine on cook line. Manager placed corrected label on tube. **Corrected On-Site** **Repeat Violation**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance interior of front counter display coolers sliding doors. Manager had employee clean while inspector was present. **Corrected On-Site**
23-03-4
Basic - Missing drain plug at dumpster.
33-11-4
50
Feb 26, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions and green peppers 119F in cook line area. Operator moved to grill and reheated to 167F. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter pats in front line area. Operator time marked. **Corrected On-Site**
03F-02-5
Basic - Old labels stuck to food containers after cleaning. Operator removed to be washed. **Corrective Action Taken** **Repeat Violation**
16-46-4
70
Oct 19, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions and peppers (115F - Hot Holding) operator placed on griddle to reheat to 165F. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corned beef (55F - Cold Holding) in reach in cooler above fill line. See stop sale. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corned beef 55F
01B-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. Tonya
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing in box containing packaged food in dry storage area. Operator removed. **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in sandwich prep area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles at drink machine closest to office
23-03-4
Basic - Old labels stuck to food containers after cleaning. Pan on clean dish rack. Operator removed. **Corrected On-Site** **Repeat Violation**
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Pepsi glass door cooler in cook line area
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asparagus stored over washed and portioned veggie mix. Operator corrected shelves. **Corrected On-Site**
08B-17-4
43
May 12, 2023
Routine - Food
3 critical violations. 7 major violations. 8 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (124F - Hot Holding); cooked peppers (119F - Hot Holding) Operator moved items to griddle to reheat. Recheck- sausage 176F cooked peppers 189F **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (52F - Cold Holding) operator moved to freezer to rapidly chill. **Corrective Action Taken**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, grabbed clean dish without hand wash
12A-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form to operator **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in toast station. operator discarded **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired in 2021
16-37-1
Intermediate - 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. Emailed form to operator **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Hand wash sink at front counter deli area
31B-03-4
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. Trina, Dianna, Tonya
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Both hand wash sinks at front deli counter 83F after running approximately 2 minutes
27-16-4
Basic - Reach-in cooler interior have accumulation of soil residues. Drawers on reach in cooler in prep area next to deli area
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door reach in cooler at cook line **Repeat Violation**
14-33-4
Basic - Old labels stuck to food containers after cleaning. Pans on clean dish rack **Repeat Violation**
16-46-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean dish rack
24-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door reach in cooler in cook line area
05-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded. **Corrected On-Site**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in cook line area wearing bracelet while preparing food
13-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee at front counter preparing food items
13-02-4
21
Oct 24, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
58
Frequently Asked Questions
When was Toojay's Deli last inspected?
The most recent health inspection at Toojay's Deli on file is from Feb 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Toojay's Deli?
Across the inspection record, “old labels stuck to food containers after cleaning” has been cited five times, more than any other issue at Toojay's Deli.
How does Toojay's Deli compare to other restaurants in The Villages?
Toojay's Deli most recently scored 90 out of 100, which is higher than the The Villages average of 80.
Has Toojay's Deli's inspection record improved over time?
Results have been roughly steady. Inspections at Toojay's Deli have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Toojay's Deli means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Toojay's Deli inspected?
Based on the inspection history on file, Toojay's Deli is inspected around two times per year on average.
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