Toojay's Deli

2880-4 N University Dr, Coral Springs, FL 33065 · Permanent Food Service · License 1620523

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 18 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
5 high priority (2 fixed by the Sep 18 follow-up, 3 fixed on the spot), 3 intermediate (fixed on the spot), 4 basic (1 repeat)
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep172026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 5 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  RIGHT FLIP TOP-;; shredded cheese (53°F); sliced cheese (54°F); sliced tomatoes (56fF). Per Operator stored in unit overnight. No preparation made today.See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1)EXPO-; butter (71°F). Observed not under temperature control less than 4 hours. Operator moved item to cooler. 2)RIGHT FLIP TOP-;shredded cheese (53°F); sliced cheese (54°F); sliced tomatoes (56fF). Per Operator stored in unit overnight. No preparation made today.See stop sale
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee at cook line drank from a cup no lid or straw then engaged in food preparation without washing hands.
  Discussed proper handwashing. Employee washed hands.
  Fixed on the spot
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed cook with pair of gloves on. He swept the floor then removed one pair of gloves without handwashing he began touching clean utensils. Discussed proper handwashing. Employee properly washed hands and put on new gloves.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  3 flies at ware washing station away from kitchen. 1 fly on wall at wait station in kitchen.
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Expo Station- cut melon (41f-67f- cooling) for1 .5 hours at 9:30 to 41-61 at 10:00am. Observed cooling on ice bath. Ice level low. Operator moved to reach in cooler.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed handwashing sink near mop sink without paper towels. Operator restocked the paper towels.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Observed Spray bottle containing purple toxic substance not labeled near mop sink.
  Operator labeled bottle degreaser.
  Fixed on the spot
Basic4
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed scoop handle in direct contact with tuna salad and chicken salad. Operator stored scoops properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed cook drinking from an unsealed cup. Operator discarded drink and washed hands.
  Fixed on the spot
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee drink at front counter near the handwashing sink. Operator discarded drink.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance
  1 kitchen cook line. 1 Front counter
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.