Toojay's Deli

2624 E Colonial Dr, Orlando, FL 32803 · Permanent Food Service · License 5808207

Official report

out of 100

Grade C

Safety score 80 of 100

Latest visit: Aug 7, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
2 high priority (1 fixed by the Aug 7 follow-up), 1 intermediate, 8 basic
-20
Grade capped at C
A high-priority violation not yet fixed: live, small flying insects found
Safety score80

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

Inspection history

1 inspection · 2 visits

Aug62026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 8 Basic
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  More time given
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic8
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
  Old food stuck to clean dishware/utensils.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  More time given
Official report, on the Florida DBPR website
First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 1 Intermediate
- 8 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.
  -turkey (52°F - Cold Holding); cheese (51°F - Cold Holding); ham (51°F - Cold Holding) -all items moved to freezer
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  -1 flying insect at rear prep table
Intermediate1
- 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. -yarrelys
Basic8
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old food stuck to clean dishware/utensils.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  -mop sink
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  -kitchen and front counter
  Wall soiled with accumulated grease, food debris, and/or dust.
  -left side of cook line
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  -phone above reach in cooler on cook line
  Fixed on the spot
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.