Toojay's Deli
Last inspected: Apr 7, 2026
82
Score
The health department has logged 10 inspections at Toojay's Deli, the earliest from 2022. The latest inspection on file is from Apr 7, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 11 violations before that.
When inspectors have written things up, “old labels stuck to food containers after cleaning” has been the most frequent reason, cited four times.
That falls roughly in the middle of the pack for The Villages restaurants. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter for ice machine last changed 02/2024 Water filter for soda Bibb machine last changed 01/2021
29-28-4
Basic - Old labels stuck to food containers after cleaning. Multiple clean pans on dish rack
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Egg cooler in cook line area
29-49-6
82
Aug 8, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. 0ppm, operator primed machine 100ppm at recheck **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers on cook line
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on top of reach in cooler. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled. Exterior area around soda nozzles on drink machine in server station
23-03-4
70
Sep 24, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter- second temperature taken at 2:45Potato salad 46F cold hold second temperature 31F cold hold, sour cream 45F cold hold, second temperature 32F cold hold, butter 45F cold hold, second temperature 27F cold hold,half and half 45F, second temperature 41F cold hold. Operator had ordered new coolers with new cutting boards that were situated under the prep unit not enabling the unit lid to close completely. Temperatures were taken less than 4 hours before inspection. Operator removed cutting board. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Tracking powder pesticide used inside establishment. Tracking powder on baseboards in kitchen. Spoke with manager about not using tracking powder.
41-25-4
Basic - Floor not cleaned when the least amount of food is exposed. Accumulation of heavy food debris throughout cook line, storage areas, wait staff area. **Repeat Violation**
36-01-4
Basic - Working containers of food removed from original container not identified by common name. Numerous squeeze bottles on cook line with no labels. Manager had employee place labels on bottles. **Corrected On-Site**
02D-01-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler in prep area containing pickles.
29-49-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. RIC containing pickles in prep area has accumulation of soil on bottom of cooler. **Repeat Violation**
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee beverage in wait staff area next to ice tea machines.
12B-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Missing drain plug at dumpster.
33-11-4
52
Jul 26, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Expo touched hair then touched clean plates without changing gloves or washing hands **Warning** - From follow-up inspection 2024-07-25: No food processes at this time **Time Extended** - From follow-up inspection 2024-07-25: No food processes at this time **Time Extended** - From follow-up inspection 2024-07-26: No food processes at this time **Time Extended**
12A-25-4
High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked egg then changed gloves and touched clean plates without washing hands **Warning** - From follow-up inspection 2024-07-25: No food processes at this time **Time Extended** - From follow-up inspection 2024-07-25: No food processes at this time **Time Extended** - From follow-up inspection 2024-07-26: No food processes at this time **Time Extended**
12A-27-4
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. Establishment has 5 employees food training certifications out of 20 employees **Warning** - From follow-up inspection 2024-07-25: **Time Extended** - From follow-up inspection 2024-07-25: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-07-25: **Time Extended** - From follow-up inspection 2024-07-25: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards **Warning** - From follow-up inspection 2024-07-25: **Time Extended** - From follow-up inspection 2024-07-25: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2024-07-25: No employees engaged in food preparation **Time Extended** - From follow-up inspection 2024-07-25: No food processes at this time **Time Extended** - From follow-up inspection 2024-07-26: No food processes at this time **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment heavily soiled **Warning** - From follow-up inspection 2024-07-25: **Time Extended** - From follow-up inspection 2024-07-25: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
23-03-4
52
Jul 25, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
45
Jul 24, 2024
Routine - Food
5 critical violations. 4 major violations. 11 minor violations.
View 20 violations
High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches Under steam well on cook line 1 live cockroach crawling on floor under reach in cooler on exposed line 1 live cockroach crawling on wall u dear bread toaster in expo **Warning**
35A-05-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flies in dish area 3 flies in dry storage 1 fly in server drink station in kitchen 2 flies in bar area **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw burgers (50F - Cold Holding); coleslaw (49F - Cold Holding) in top rail on cook line had employee ice items **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Expo touched hair then touched clean plates without changing gloves or washing hands **Warning**
12A-25-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked egg then changed gloves and touched clean plates without washing hands **Warning**
12A-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line has ice with container of French toast mixed stored in it, items removed **Corrected On-Site** **Warning**
31A-09-4
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. **Warning**
11-26-1
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. Establishment has 5 employees food training certifications out of 20 employees **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with yellowish liquid in dish area not labeled **Warning**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment heavily soiled **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers soiled **Warning**
22-16-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean Utensils, food containers and lids stored in dirty containers **Warning**
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards **Warning**
14-09-4
Basic - Dead roaches on premises. 10 dead cockroaches under steam well on cook line **Warning**
35A-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on **Corrected On-Site** **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floors under and behind equipment heavily soiled **Warning**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. All microwaves and ovens soiled **Warning**
22-08-4
18
Mar 6, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (119F - Hot Holding) operator turned up temperature on steam table. **Corrective Action Taken**
03B-01-6
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. 0ppm, operator changed bucket and primed machine 100ppm **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan filled with water in hand wash sink in cook line area. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine
16-21-4
Basic - Wiping cloth sanitizing solution stored on the floor. In bar area
21-38-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line
14-33-4
Basic - Old labels stuck to food containers after cleaning. On multiple pans at clean dish rack
16-46-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on waffle makers. Operator removed. **Corrected On-Site**
40-06-5
47
Sep 15, 2023
Complaint Full
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris. White cutting boards in prep area
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in front counter area. Employee refilled dispenser. **Corrected On-Site**
31B-02-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in cook line area by fryers Walk in cooler shelves rusted
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored ready to eat to go orders in walk in cooler. Operator corrected shelves. **Corrected On-Site**
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. In cook line area
21-38-4
Basic - Ceiling vents soiled with accumulated dust in prep area. Floors soiled by hot water heater.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. 2 white cutting boards in prep area
14-09-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Multiple microwaves in cook line area
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris. Gaskets on reach in cooler at front counter
23-03-4
Basic - Old labels stuck to food containers after cleaning. Multiple clean pans on dish rack Old food stuck to clean drink cups in server area
16-46-4
55
Feb 27, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (44F - Cold Holding); cooked chicken (49F - Cold Holding); sliced ham (46F - Cold Holding) Operator states the items were below 41F when taken out of the walk in cooler and placed in reach in cooler at approximately 9am. Operator moved items to walk in freezer. All items 43F at recheck **Corrected On-Site**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. 2/1/23
50-17-3
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. 0ppm operator primed machine. 50ppm. **Corrected On-Site**
22-41-4
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 - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink in cook line area
31B-06-4
Basic - Employee beverage container on a food preparation table. In sandwich prep area. Operator discarded **Corrected On-Site**
12B-07-4
Basic - Interior of microwave has accumulation of food debris. Multiple microwaves in cook line area Reach-in cooler interior/shelves have accumulation of soil residues. 2 door Reach in cooler in sandwich prep area 2 door Reach in cooler in cook line area
22-08-4
47
Aug 29, 2022
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line cooler at cook line soiled Cutting board at sandwich make line area
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Measuring cup in hand wash sink in prep area. Operator removed. **Corrected On-Site**
31A-11-4
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. Claudia Kilmer Daisy Santos Casey McCormack Solomon Grant Lorri Lewis Expired 4/2022
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Brown spray bottle in dish machine area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. In bar area, employee moved to sink area. **Corrected On-Site**
21-38-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves on cook line rusted.
14-17-4
Basic - Old labels stuck to food containers after cleaning. On pans in dish machine area. Operator removed to be washed. **Corrective Action Taken**
16-46-4
Basic - Ice scoop handle in contact with ice. In back server station ice bin. Operator removed. **Corrected On-Site**
10-08-5
55
Frequently Asked Questions
When was Toojay's Deli last inspected?
The most recent health inspection at Toojay's Deli on file is from Apr 7, 2026. The public record contains 10 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 four 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 82 out of 100, which is about the same as the The Villages average of 80.
Has Toojay's Deli's inspection record improved over time?
Yes. Recent inspections at Toojay's Deli have averaged around five violations per visit, down from roughly 11 earlier in the 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 three times per year on average.
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