Toojay's Deli
Last inspected: Feb 2, 2026
64
Score
Inspectors have visited Toojay's Deli 18 times, with records going back to 2022. The most recent visit was on Feb 2, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around four violations compared to roughly seven violations earlier on.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Compared to other Coral Springs restaurants (averaging 77), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
18
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
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
64
Sep 16, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
47
Apr 11, 2025
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in back soiled with mold like substance. Operator began cleaning **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-11: Observed at callback same **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawing in fridge in ROP packaging. Operator removed salmon from ROP packaging **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-11: Observed at callback- same **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad station shelves rust pitted **Warning** - From follow-up inspection 2025-04-11: Observed at callback same **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at wait station soiled **Warning** - From follow-up inspection 2025-04-11: Observed at callback same **Time Extended**
36-27-5
82
Apr 10, 2025
Complaint Full
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of apple sauce in storage area. **Warning**
01B-01-4
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 eggs shell then handled clean plates without first washing hands. Reviewed proper hand washing procedures with operator. Operator washed hands **Corrected On-Site** **Warning**
12A-27-4
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. Salad station flip top cooler bottom of unit cut lettuce (48-50F - Cold Holding). Per operator item in cooler over night **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Kitchen left Flip top cooler ; cut tomatoes (41-50F - Cold Holding); cheese (41-47F - Cold Holding). Per operator items in unit less than four hours. Observed items over stacked in unit. Operator removed over stacked food and placed into freezer to quick chill Salad station flip top cooler bottom of unit cut lettuce (48-50F - Cold Holding). Per operator item in cooler over night see stop sale **Corrective Action Taken** **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. Kitchen steam table chicken soup (130F - Hot Holding. Per operator item hot holding Less than four hours ago. Operator placed item on oven to reheat to 165F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No back flow preventer at back mop sink **Warning**
29-42-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 10:15am portioned cooked chicken 46 F ambient cooling for 45 minutes to 46F at 11:10am. At this rate proper cooling to 41F in 4 hours will not occur. Operator placed chicken on ice to quick chill **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Operator unaware of substance in unlabeled bottle. Operator discarded **Corrected On-Site** **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in back soiled with mold like substance. Operator began cleaning **Corrective Action Taken** **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at kitchen has cut marks **Repeat Violation** **Warning**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled with grease **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad station shelves rust pitted **Warning**
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at wait station soiled **Warning**
36-27-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawing in fridge in ROP packaging. Operator removed salmon from ROP packaging **Corrected On-Site** **Warning**
06-09-1
25
Feb 26, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Oct 17, 2024
Routine - Food
No violations found.
100
Oct 16, 2024
Routine - Food
10 critical violations. 1 major violation.
View 11 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. At 0 ppm chlorine. Operator moved sanitation procedures to3 compartment sink 200ppm quaternary **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee handled soiled equipment ( dirty dishes dishwasher )or utensils and then engaged in handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Employee touched bare body part( mouth)and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands **Corrected On-Site** **Warning**
12A-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over French fries reach in freezer on cook line. Raw chicken over potatoes cake in walk in freezer Operator stored properly **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoke salmon over cooked roasts beef inside display case front counter Raw shell eggs over cooked pasta inside flip top cooler cook line Operator stored properly **Corrected On-Site** **Warning**
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. Raw chicken over raw beef inside reach in freezer Operator stored properly **Corrected On-Site** **Warning**
08A-17-6
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. Inside flip top cooler next to steam table Potatoes cake 49F cold holding, ham 49F cold holding, hollandaise sauce 49F cold holding , cheese 49 F cold holding Per operator stored since yesterday. Per operator not prepared 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. Inside flip top cooler next to steam table Potatoes cake 49F cold holding , ham 49F cold holding, hollandaise sauce 49F cold holding , cheese 49F cold holding Per operator stored since yesterday. Per operator not prepared or portioned today.see stop sale. At Standing Glass door, cooler on deli sandwiches station waffle batter with eggs (49F - Cold Holding) brisket (49F - Cold Holding); cornbeef (49F - Cold Holding); slice cheese (49F - Cold Holding); corn beef (51F - Cold Holding) sour cream (49F - Cold Holding) * Per operator items stored for approximately 2 hours. Per operator not prepared or portioned today. Operator moved items to walk in cooler and closed doors **Corrective Action Taken** **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. At Steam Table; sausage gravy (122F - Hot Holding); mushroom gravy (130F - Hot Holding) Next to heat lamp sausages (95F - Hot Holding) Per operator held for less than an hour. Advised operator to reheat to 165+F. **Repeat Violation** **Admin Complaint**
03B-01-6
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 Cookline; mash potatoes (94F - Reheating) Per operator item just finished reheating Advised operator who moved to reheat to 165+F **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 Flip top cooler; sliced tomatoes (46F - Cooling)since9:13 at 10:13, @11:06 same At this current rate item will not reach 41F within four hours. Advised operator who moved to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
20
Jun 26, 2024
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Kitchen Flip top; potato pancakes (46F at 1005AM to 47F at 1044AM - Ambient Cooling since 0930AM). At current rate food item will not reach 41 in 3 hours. Operator moved to walk in cooler to chill. **Corrected On-Site**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Kitchen heat lamp; sautéed vegetables (99F - Hot Holding); sausage links (104F - Hot Holding). Per operator food under heat lamp less than 1hr. Operator placed both food items on grill to reheat to proper 165F° and kept on grill to hot hold. 2) Microwave oven; matzo ball (109F - Hot Holding) per operator food in oven less than 3hrs. Observed oven off. Operator turned oven back on to reheat to 165F°. **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen Flip top; potato pancakes (46F at 1005AM to 47F at 1044AM - Ambient Cooling since 0930AM). At current rate food item will not reach 41 in 3 hours. Operator moved to walk in cooler to chill. **Corrected On-Site**
03D-15-4
67
Jun 4, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen flip top (left side); Potato cakes (57F - Cold Holding). In unit less than 2hrs. Operator moved to walk in cooler for quick chill. 2)Salad Flip top; boiled eggs (46F - Cold Holding). in unit less than 2hrs. Operator moved underneath flip top for quick chill. Per operator foods not portioned or prepared today. **Corrected On-Site**
03A-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP fish left to thaw inside package underneath flip top. Operator removed fish from package **Corrected On-Site**
06-09-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator remade to 100ppm **Corrected On-Site**
21-08-4
78
Apr 26, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on shelving in deli line flip top cooler
22-31-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items stored on cook line with clean wares. Employee removed **Corrected On-Site**
40-06-5
82
Apr 5, 2024
Complaint Full
No violations found.
100
Apr 4, 2024
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on wall in left side stall of women's rest room. Operator removed cleaned and sanitized. Observed approximately 2 live roaches inside of metal trim around cut out in wall for air flow behind cook line flip top cooler on cook line. Operator sprayed, removed, cleaned, sanitized and sealed at time of inspection **Corrective Action Taken** **Warning**
35A-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in dining room **Warning**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed in dining room **Warning**
36-34-5
Basic - Dead roaches on premises. Observed 3 dead roaches on ground under expo line table on opposite side of wall to cook line flip top. Operator removed cleaned and sanitized. Observed 1 dead roach on ground on cook line in kitchen. Operator removed cleaned and sanitized **Corrected On-Site** **Warning**
35A-03-4
74
Nov 28, 2023
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sandwich/deli fliptop lower cooler, tray of smoked salmon above containers of pickles. Employee moved to bottom of cooler to properly separate. **Corrected On-Site**
08A-05-6
Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloths on cutting board at hot line and at deli/sandwich station. Employees removed wiping cloths. **Corrected On-Site**
21-10-4
82
Sep 13, 2023
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Aug 23, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
35
Feb 15, 2023
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. -Observed 7 badly dented cans of mandarin in dry storage area. Operator informed and a stop sale issued.
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. -Observed sanitizer solution at dishwashing machine at 00 ppm.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed hotdogs and burger patties cold held in flip top cooler at 44 degrees Fahrenheit. Per operator, both items place in unit 2.5 hours prior to the inspection. Operator place ice pack on items for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed several unlabeled spray bottles with cleaning chemicals at dishwashing area. Operator label bottles. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee eyeglasses stored on clean cutting board at prep station. **Corrected On-Site**
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in container with cut fruits.
10-06-5
50
Jan 26, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
55
Sep 12, 2022
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Observed raw ground beef cold held at 46 degrees Fahrenheit in flip top cooler. Per operator, item place in unit from overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw ground beef cold held at 46 degrees Fahrenheit in flip top cooler. Per operator, item place in unit from overnight. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed sausages hot held at 110 degrees Fahrenheit at cookline. Per operator, items placed in container 1.5 hours prior to the inspection. Advice operator to reheat sausages to 165 degrees Fahrenheit. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towels at hand wash sink in prep area. Operator replenished **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed black mold like substance buildup on can opener blade. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed a spray bottle stored inside a hand wash sink at dishwashing area. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed black substance buildup inside ice machine.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense sugar
14-01-5
Basic - Food stored on floor. -Observed cases with food items stored on walk-in cooler floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed old food residue buildup on can opener holster. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name. **Corrected On-Site**
02D-01-5
35
Frequently Asked Questions
When was Toojay's Deli last inspected?
The most recent health inspection at Toojay's Deli on file is from Feb 2, 2026. The public record contains 18 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 five times, more than any other issue at Toojay's Deli.
How does Toojay's Deli compare to other restaurants in Coral Springs?
Toojay's Deli most recently scored 64 out of 100, which is lower than the Coral Springs average of 77.
Has Toojay's Deli's inspection record improved over time?
Yes. Recent inspections at Toojay's Deli have averaged around four violations per visit, down from roughly seven 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 five times per year on average.
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