Toojay's Deli
Last inspected: Apr 9, 2026
78
Score
Toojay's Deli has been inspected 17 times since 2022. The most recent visit was on Apr 9, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “raw fruits/vegetables not washed prior to preparation” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average Wellington restaurant scores 71. Taken together, the history is a positive one.
17
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw chicken not commercially packaged stored over boxes of fries.
08A-02-6
Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler - in use bananas with sticker still attached educated operator - employee removed and washed properly. **Corrected On-Site**
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected - by coffee station. **Corrected On-Site**
25-06-4
78
Oct 22, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator washed hands **Corrected On-Site**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line flip top cooler Raw cold smoke salmon over bread. Operator stored properly **Corrected On-Site**
08A-05-6
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. Reach in freezer cook line Raw chicken over raw beef Operator stored properly **Corrected On-Site**
08A-17-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach in cooler server station. Opened milk , per operator opened since Monday 10/20, operator dated marked **Corrected On-Site**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Coffee pot stored under drain pipe on server station. Operator removed **Corrected On-Site**
24-07-4
52
Jul 24, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of reach in cooler sliced turkey (47F - Cold Holding); cooked stuffing (51F - Cold Holding); cooked ground beef (49F - Cold Holding) per operator products not portioned or prepared today, reach in cooler door wash left open accidentally for approximately 45 minutes at opening, discussed with operator who moved products to walk in freezer to chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-07-24: In bottom of reach in cooler sliced turkey (47F - Cold Holding); cooked stuffing (45F - Cold Holding) per operator products not portioned or prepared today and reach in cooler doors where left open for short period of time to clean gaskets, discussed with operator, operator,over product to freezer to chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Jul 23, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Live, small flying insects found Approximately 5 live flying insects at server expo station on shelves and ceiling. Approximately 12 live flying insects in dry storage on soda syrup dispenser, sealed boxes, boxes and shelf used to store can sodas. Approximately 8 live flying insects at dish washing station. Approximately 3 live flying insects at bread cutting station landing on shelves and wall. Approximately 4 live flying insects at sandwich station landing on date mark sticker, lid to container of food, trash can. Approximately 2 live flying insects at front counter landing on display case. Discussed with operator to eliminate flying insects and clean and sanitize all areas. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of reach in cooler sliced turkey (47F - Cold Holding); cooked stuffing (51F - Cold Holding); cooked ground beef (49F - Cold Holding) per operator products not portioned or prepared today, reach in cooler door wash left open accidentally for approximately 45 minutes at opening, discussed with operator who moved products to walk in freezer to chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler portioned plastic wrapped stuffing (100F - Cooling) at 9:45 since 9:15 to 94F at 10:05, at this current rate of cooling, product will not reach 70F within 4 hours discussed with operator who moved product to walk in freezer to rapid chill. **Corrective Action Taken** **Warning**
03D-15-4
67
May 2, 2025
Routine - Food
No violations found.
100
May 1, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled trash can and without washing hands operator proceed to handling bread cutting machine. Discussed with operator. **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Live, small flying insects found In kitchen approximately 5 live flying insects in server expo station landing on walls, shelves, and on lids of sugar. Operator began to kill flying insects, operator removed container of sugar for lid to be washed and sanitized. In kitchen approximately 10 live flying insects in dishwashing area landing on ceiling tiles and walls. Discussed with operator to kill clean and sanitize all areas. **Admin Complaint**
35A-02-7
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) discussed with operator who checked Quaternary solutions supply is empty. Per operator all dishes will be washed in dishwasher. **Warning**
22-43-4
High Priority - Toxic substance/chemical improperly stored. At front counter spray bottle containing window cleaner stored with single service silverware and to go containers. Discussed with operator who removed spray bottle. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand washing sink at dish washing station to fill metal pan with water to clean deep fryer. Discussed with operator who educated employee. **Corrected On-Site** **Warning**
31A-11-4
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. Operator provided 4 out of the 5 staff members for handler certificates. **Repeat Violation** **Admin Complaint**
53B-13-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) discussed with operator who replaced supply of sanitizer, at recheck Dishwasher (Chlorine 100ppm) **Corrected On-Site** **Warning**
16-55-4
Basic - Floor soiled/has accumulation of debris. In kitchen behind cook line on floor heavy build up of grease and food debris. Discussed with operator to clean and sanitize all areas. **Warning**
36-73-4
Basic - Raw fruits/vegetables not washed prior to preparation. In flip top cooler at sandwich station avocados bearing produce stickers on skins, per operator avocados washed and ready to be used. Discussed with operator stickers must be removed during washing process. Operator removed avocados to be rewashed. **Corrective Action Taken** **Repeat Violation** **Warning**
08B-39-4
Basic - Water leaking from pipe and/or faucet/handle. In kitchen under three compartment sink drain pipe leaking onto floor. Discussed with operator to repair. **Warning**
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator, operator unable to correct due to empty supply. Advised operator to use chlorine as a sanitizer. **Warning**
21-08-4
35
Dec 27, 2024
Routine - Food
No violations found.
100
Dec 26, 2024
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
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. Observed manager scratch the side of nose then touch cutting board on prep area; no hand wash. Advised manager to wash hands.
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle unwashed mushroom that was visibly soiled then handled walk in cooler door and clean pan of prepped food to take from cooler; no hand wash. Employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in coolers at expo line: sour cream (46F - Cold Holding); cream cheese (46F - Cold Holding) ; butter (46F - Cold Holding) stored over stacked; matzo balls (45F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam well: mashed potatoes (80F at 9:10am; 115F at 10:00am- 2nd Reheating) As per operator, item is left over from yesterday and has been reheating since 8am. Mashed potatoes did not reheat to 165F in 2 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in coolers at expo line: sour cream (46F - Cold Holding); cream cheese (46F - Cold Holding) ; butter (46F - Cold Holding) stored over stacked; matzo balls (45F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam well: mashed potatoes (80F at 9:10am; 115F at 10:00am- 2nd Reheating) As per operator, item is left over from yesterday and has been reheating since 8am. Mashed potatoes did not reheat to 165F in 2 hours. See stop sale.
03E-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. **Repeat Violation**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato soup made 3 days prior not date marked. Operator date marked. **Corrected On-Site**
02C-02-5
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee prep unwashed mushroom, date mark then placed in walk in cooler. Advised operator that mushrooms should be washed prior to preparation.
08B-39-4
37
Jul 24, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jul 23, 2024
Routine - Food
6 critical violations. 2 major violations.
View 8 violations
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. Observed, employee touched clothes then handled bag of cooked potatoes; no hand wash. Employee washed hands. **Corrected On-Site**
12A-28-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live, small flying insects flying over garbage can at dish washer area. 1 fly at prep area near deli landing on cantaloupe; stop sale. 1 fly in dry storage area flying. 6 live, small flying insects in expo area; coffee area flying around. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At drawers of flat top grill: Raw beef burger and raw salmon stored above cooked potatoes and cooked chicken wings. At deli area: Raw salmon stored over ready to eat deli meat. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 fly at prep area near deli landing on cantaloupe. See stop sale.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cheese (46F - Cold Holding) As per operator, stored 35 mins prior. Not prepped or portioned today. chicken salad (45F - Cold Holding) As per operator, approximately 2 hours prior. Not prepped or portioned today. Both items stored over stacked. Operator removed over stacked portions. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: mashed potatoes (110F - Hot Holding) As per operator, reheated in thermalizer and stored since 1 hour. Operator discarded. **Corrected On-Site**
03B-01-6
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 - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table near deli: cantaloupe (46F at 8:45am ; 54F at 9:20am- Cooling) Operator placed to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
33
Feb 20, 2024
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 flies in service station; coffee area. Approximately 3 flies at dishwasher area. **Warning** - From follow-up inspection 2024-02-20: Observed 2 live small flying insects flying around Coffe boxes on server station area right next to dishwasher area **Admin Complaint**
35A-02-6
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bell peppers stored over washed cut lettuce. **Warning** - From follow-up inspection 2024-02-20: Unwashed peppers over sliced turkey **Time Extended**
08B-17-4
74
Feb 19, 2024
Complaint Full
5 critical violations. 2 major violations. 1 minor violation.
View 8 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. Dish machine chlorine sanitizer was 0ppm. Operator moved item to triple sink to be sanitized. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 flies in service station; coffee area. Approximately 3 flies at dishwasher area. **Warning**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler: pasta (48F - Cold Holding); sour cream (50F - Cold Holding); butter (49F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At expo line, flip top reach in cooler:; sour cream (46F - Cold Holding); cream cheese (50F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At glass door reach in cooler: potato salad (44F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler: pasta (48F - Cold Holding); sour cream (50F - Cold Holding); butter (49F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At expo line, flip top reach in cooler:; sour cream (46F - Cold Holding); cream cheese (50F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At flip top cooler #2: portioned corned beef (45F - Cold Holding) As per cook, item removed from walk in cooler and stored approximately 1 hour prior. Item stored over-stacked. Cook moved item to walk in cooler. At glass door reach in cooler: potato salad (44F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At steam table near cook line: cabbage soup (91F - Reheating) As per cook, item was reheated 30mins prior. Item was not reheated to 135F. Cook moved item to reheat to 165F. **Corrective Action Taken** **Warning**
03E-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter: Cole slaw on table (46F at 9:00am; 56F at 10:10am- cooling) As per operator cooling since approximately 30 minutes. At rate of cooling coleslaw will not cool to 41F within 4 hours. Operator moved item to walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
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. **Warning**
53B-14-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bell peppers stored over washed cut lettuce. **Warning**
08B-17-4
37
Dec 18, 2023
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
43
Aug 30, 2023
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Jun 29, 2023
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Portioned Raw beef liver over open box of fully cooked sausage link in walk in freezer. Manager rearranged. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. provolone cheese 44, ( over stocked bottom section 40 ) as per manager less than 1 hour in the cooler.employee removed top half and moved to the bottom section., lemon garlic aioli sauce 45 less than 1 hour in glass door cooler in server area . Manager discarded.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb located in Deli area
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.around ice bin sensor.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid spray bottle not labeled. Manager labeled. **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean dish shelve rack.
24-08-4
Basic - Floor soiled/has accumulation of debris. Behind oven and grill on cook line.
36-73-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler at front line.
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Flour containers not labeled manager labeled **Corrected On-Site**
02D-01-5
43
Jan 19, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
86
Aug 4, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler Under stovetop, meatloaf, turkey,pastrami, brisket,ham, corn beef hash, smoked salmon, raw chicken, cooked onions, sausage, potatoes cakes (50°F cold Holding). Per operator products stored since yesterday. Per operator product not prepared or portioned today. Operator discarded. See stop Sale
01B-01-4
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.at 0 ppm. Operator transferred sanitation procedures to 3 compartment sink quaternary 200 ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler Under stovetop, meatloaf, turkey,pastrami, brisket,ham, corn beef hash, smoked salmon, raw chicken, cooked onions, sausage, potatoes cake(50°F cold Holding). Per operator products stored since yesterday. Per operator product not prepared or portioned today. Operator discarded. See stop Sale
03A-02-5
Basic - Standing water in bottom of reach-in-cooler. On cook line
29-49-6
61
Frequently Asked Questions
When was Toojay's Deli last inspected?
The most recent health inspection at Toojay's Deli on file is from Apr 9, 2026. The public record contains 17 inspections in total.
What is the most common violation at Toojay's Deli?
Across the inspection record, “raw fruits/vegetables not washed prior to preparation” has been cited three times, more than any other issue at Toojay's Deli.
How does Toojay's Deli compare to other restaurants in Wellington?
Toojay's Deli most recently scored 78 out of 100, which is higher than the Wellington average of 71.
Has Toojay's Deli's inspection record improved over time?
Results have been roughly steady. Inspections at Toojay's Deli have averaged around four 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 five times per year on average.
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