Toojay's Deli

7600 Dr Pillips Dr Ste 116, Orlando, FL 32819 · Permanent Food Service · License 5805626

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 2, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
2 high priority (fixed on the spot), 3 intermediate, 9 basic (3 repeats)
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Sep22026

Routine inspection

14 violations found

First visitSep 2, 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.
14 violations found:
- 2 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Less than 4 hours , operator placed in reach in freezer 30 mins later was 42°F sausage crumbles (49°F - Cold Holding); diced ham (48°F - Cold Holding)
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee grabbed something off floor, no hand wash. Advised manager , manager spoke to employee to wash hands, and spoke about importance of hand washing
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled / stained with food debris, mold-like substance or slime.
  -white cutting boards -slicer by back prep area
- Code 41, Chemicals and toxic substances: Spray bottle containing orange toxic substance not labeled.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 employee expired 7/25
Basic9
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employee eating food at dish machine area, operator advised to not eat while working, operator clean and sanitized hands after addressed
  Fixed on the spot
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on prep table
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -gaskets of all reach in coolers on cooks line -dish racks
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  -on cooks line
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  In dish machine area
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Coffe filters not protected by wait station , operator placed lid
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Behind cooks line
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.