Toojay's Deli
555 21 St, Vero Beach, FL 32960 · Permanent Food Service · License 4101058
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 10 basic (2 repeats)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
French onion soup (114°F - Hot Holding); gravy (114°F - Hot Holding) Items in steam table holding for 1 hour. Advised to reheat to 165f
Fixed on the spot
Intermediate2
Code 11, Employee health: 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.
1 new employee, manager had employee sign health acknowledgment
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris,
Slicer soiled in old food debris. Employee cleaned
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Bagged chips next to hand sink. Manager moved
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer
Repeat violation
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
Bowls next to soup station not clean. Manager moved to dish machine.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Cook line freezer and 2 door low boy have soiled residues . Walk in cooler walls in storage room are soiled in mold like substance
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters are soiled. Gaskets on reach in cooler on cooks line have buildup. Cook line shelving has buildup
Code 25, Single-service items: Single-service articles improperly stored.
On floor in storage room
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Cook line cooler
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
In walk in cooler. Employee squeegeed floors
Fixed on the spot
Floor soiled/has accumulation of debris.
Storage room floors and walk in cooler floors are soiled.
Fixed on the spotRepeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.