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Toojay's Original Gourmet Deli

Toojay's Original Gourmet Deli
1700 W New Haven Ave
Suite 550
Melbourne Square Mall
Melbourne, FL 32904
(321)369-0450

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 5306972
Inspection Date: Wednesday, September 10, 2014
Inspection Number: 2410316
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
23-07-4 Basic.All reach in cooler Gaskets with moderate/ heavy slimy/mold-like build-up.
14-09-4 Basic.Cutting board has moderate cut marks and is no longer cleanable. / prep and front line- heavily scored are the sauté/ grill cutting boards
36-73-4 Basic.Floor soiled/has heavy accumulation of debris. / deli area behind bakery freezer
08B-38-4 Basic.Food stored on floor. / salt for water softner
23-03-4 Basic.Heavy Build-up of grease wheels on fryers
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / sauté/ egg cooler
29-20-4 Basic.Standing water in handwash sink/ handwash sink draining very slowly. / prep area
22-49-4 High Priority.Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-28-4 Intermediate.Interior of deli - grill - dressings -reach-in coolers heavily soiled with accumulation of food residue.
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. This has been sent for administrative action on 6/3/14 and corporation is working with OPQ will have new menus with disclaimer notifying customers salmon is served raw- new menus should be in locations by 11-2014- does have the main consumer warning for raw and undercooked on the bottom of the menus
31B-03-4 Intermediate.No soap provided at handwash sink. / deli hand wash sink

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 5210521
Inspection Date: Tuesday, June 03, 2014
Inspection Number: 2337017
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova salmon served raw not indicated on menu **Warning** no separate disclaimer on menu notifying guest salmon is served raw. Package does not state fully cooked just smoked.

Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 5031903
Inspection Date: Monday, March 24, 2014
Inspection Number: 2337017
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 21
Number of High Priority Violations: 1
Number of Intermediate Violations: 8
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
24-06-4 Basic.Clean utensils or equipment stored in dirty rack. **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. Expo line **Warning**
14-38-4 Basic.Food storage containers/container lid cracked or broken. Through out **Warning**
23-06-4 Basic.Heavy Build-up of food debris, dust or dirt on shelving under equipment **Warning**
36-74-4 Basic.Heavy Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
23-21-4 Basic.Heavy Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
22-19-4 Basic.Interior of microwave moderately soiled with encrusted food debris. **. Repeat Violation** **Warning**
16-48-4 Basic.Old food stuck to clean dishware/utensils. **Warning**
16-46-4 Basic.Old labels stuck to food containers after cleaning. **Warning**
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
23-12-4 Basic.Walk-in cooler moderately shelves soiled with encrusted food debris. **Warning**
41-08-4 High Priority.StainStainless steel cleaner and hand soap by or with clean or in-use utensils. **Corrected On-Site** **Warning**
22-21-4 Intermediate.Accumulation of black/green mold-like substance inside the ice bin. Service line **Warning**
22-05-4 Intermediate.All Cook line Cutting board(s) badly stained/soiled. **Warning**
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. Front server station **Warning**
22-27-4 Intermediate.Food-contact surfaces encrusted with grease and/or soil deposits. Char grill **Warning**
22-24-4 Intermediate.Heavy Accumulation of black/green mold-like substance on/around tea dispensing nozzles. Front server station **Warning**
22-28-4 Intermediate.Interior of all cook line reach-in coolers moderately / heavily soiled with accumulation of food residue. **Warning**
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova salmon served raw not indicated on menu **Warning**
22-20-4 Intermediate.Moderte Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
45-02-4 Portable fire extinguisher gauge in red zone. For reporting purposes only. Abc by restrooms **Warning**

Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 5031904
Inspection Date: Tuesday, October 08, 2013
Inspection Number: 2337018
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.All Cutting board has heavy cut marks and is no longer cleanable.
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / utilizing condiment cup for salad dressings
24-06-4 Basic.Clean utensils or equipment stored in dirty drawer or rack. / grey silverware holder moderately soiled- server area
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / cups server station
22-19-4 Basic.Interior of microwave heavily soiled with encrusted food debris. / fan blade
14-40-4 Basic.Microwave missing fan guard
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / small cooler left side cooks line
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. / at either employee hand wash sink server area **Corrected On-Site**
06-01-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. / raw fish being thawed in sealed cryo vac re- educated
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / tall reach in cooler
31B-05-4 Intermediate.Paper towel dispenser at handwash sink not working/unable to dispense paper towels. / server station

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4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 5031904
Inspection Date: Tuesday, October 08, 2013
Inspection Number: 2337018
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.All Cutting board has heavy cut marks and is no longer cleanable.
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / utilizing condiment cup for salad dressings
24-06-4 Basic.Clean utensils or equipment stored in dirty drawer or rack. / grey silverware holder moderately soiled- server area
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / cups server station
22-19-4 Basic.Interior of microwave heavily soiled with encrusted food debris. / fan blade
14-40-4 Basic.Microwave missing fan guard
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / small cooler left side cooks line
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. / at either employee hand wash sink server area **Corrected On-Site**
06-01-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. / raw fish being thawed in sealed cryo vac re- educated
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / tall reach in cooler
31B-05-4 Intermediate.Paper towel dispenser at handwash sink not working/unable to dispense paper towels. / server station

Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 4922332
Inspection Date: Friday, May 24, 2013
Inspection Number: 2272152
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. Deli area **. Repeat Violation**
25-22-4 Basic.Single-service articles stored next to handwash/food preparation sink exposed to splash. Plastic wrap and foil stored uncovered under the hand dry towels on the deli front line **Corrected On-Site**
03A-09-4 High Priority.Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cooked mushrooms in a working reach in cooler at 80? just made per the line cook, rapid chill to 41? or less
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese,cole slaw , sour cream at 47? to 50? less than an hour per the manager, rapid chill to 41?
22-05-4 Intermediate.Cutting board(s) stained/soiled.
53B-16-4 Intermediate.Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook answered 135? for the end temperature for cooking raw chicken. **Corrected On-Site**
03D-15-4 Intermediate.Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Standing water **Corrected On-Site**

Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 4886587
Inspection Date: Friday, May 24, 2013
Inspection Number: 2213925
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 4698702
Inspection Date: Thursday, March 21, 2013
Inspection Number: 2213925
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 16
Number of High Priority Violations: 2
Number of Intermediate Violations: 4
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / diced sausage above the chill line recommended rapid chill **. Repeat Violation**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / sausage on cooks line under heat lamp at 90 degrees f employee stated there less than 2 hrs recommended rapid reheat to 165 degrees f or rapid chill to 41 degrees f- re temp sausage at 170 degrees f **Corrected On-Site**
10-08-4 Basic.Ice scoop handle in contact with ice. / Waite soda station **Corrected On-Site**
14-09-4 Basic.Cutting board has heavy cut marks and is no longer cleanable. / cooks line and CBC cooler **. Repeat Violation**
14-43-4 Basic.Gaskets/seals on holding unit in poor repair. / reach in freezer cooks line
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
22-21-4 Intermediate.Accumulation of black/green mold-like substance inside the ice bin. / Waite station
22-28-4 Intermediate.Interior of reach-in cooler moderate soiled with accumulation of food residue. / stand up line cooler
23-06-4 Basic.Heavy Build-up of food debris, and gunk in drain front of dishmachine
23-09-4 Basic.Moderate Soiled reach-in freezer cook line gaskets.
23-15-4 Basic.Accumulation of food debris/soil residue on handwash sink. / dish machine area
23-17-4 Basic.Accumulation of food debris/soil residue on soap dispenser. / cooks line hand wash sik
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. / at hand washing sink in back prep area plumber coming to fix today
29-03-4 Basic.Water draining onto floor surface. / front the soda machine deli counter drain came out
29-18-4 Basic.Drain cover(s) missing.
36-22-4 Basic.Floor area(s) covered with standing water. / in front of dishmachine and by hot water heater

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 4361881
Inspection Date: Tuesday, January 24, 2012
Inspection Number: 2108496
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potato pancakes at 49 degress fahrenheit , over filled in the top of the reach in cooler Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter packets are at 56 degress fahrenheit , rapid chill to 41 df Corrected On Site.
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. The ice scoop at the dinning room wait station ice bin is stored on the drain grid
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation. X2
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Tested at 0 ppm must manually sanitize until the machine is to code
24-08-1 Equipment and utensils not properly air-dried. Wet clean containers are stacked together in the dishroom
33-12-1 Observed dumpster rusted out on bottom.
34-09-1 Observed grease on the ground and/or pad around grease receptacle. Very heavy buildup at the compactor
34-10-1 Observed garbage on the ground and/or pad around dumpster. Cardboard and other debris
36-22-1 Observed floor area(s) covered with standing water. In the back room at the water heater

Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 4361882
Inspection Date: Tuesday, September 13, 2011
Inspection Number: 2108497
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese at 47 df and cheese danish at 70 df rapid cilled to below 41df during the inspection
08A-04-1 Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw shell eggs are stored over ready to eat foods in the small on line reach in cooler
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
13-03-1 Observed employee with no hair restraint. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
18-05-1 Observed old food stuck to clean dishware/utensils.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-11-1 Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. The in use cuttind boards have a moderate to heavy stain build up. Repeat Violation.
22-21-1 Critical. Observed soil buildup inside ice bin. Moderate build up inside
36-15-1 Observed food debris accumulated on kitchen floor. Walk in freezer

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 4048748
Inspection Date: Wednesday, April 06, 2011
Inspection Number: 2021892
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melon at 44 df mudt be less than 41 df
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped cream cheese in deli side make box at 44 df
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Deli side make box at 44 df
08A-28-1 Critical. Observed food stored on floor. Bags of salt used for the potable water are stored on the floor
12A-17-1 Critical. Observed employee improperly washing hands. Did not wash hands after changing to new gloves
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook touched artachoke heart
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Deli side make box location
14-50-1 Observed a nonfood-grade basting brush used in food.
18-04-1 Observed old labels stuck to food containers after cleaning.
18-05-1 Observed old food stuck to clean dishware/utensils.
22-18-1 Critical. Observed soil residue ion the sandwiche cutting board
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Deli side hws at kitchen door is blocked from use by a tray of bread
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Front deli hws ha utensils in it,

Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 4048749
Inspection Date: Thursday, September 09, 2010
Inspection Number: 2021893
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. On the cook line
05-09-1 Critical. No conspicuously located thermometer in holding unit. In the service line salad reach in
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. The gasket on the left side of the service line reachin cooler is not attached /connect to the door. Repeat Violation. From 5-7-10
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. In use cutting board
30-02-1 Critical. Vacuum breaker mising at hose bibb. The back flow preventer is in the wrong location on the y connect at the mop sink
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Blocke by trash cans, prep area sinks Corrected On Site.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. In the dish room/ appears to be jambed
36-22-1 Observed floor area(s) covered with standing water. Behind the walk in coolers near the mop sink
53A-01-2 Critical. Manager lacking proof of Food Manager Certification. Corrected On Site.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. The new manager had his cfm certification faxed to the unit during the inspection Corrected On Site. Corrected On Site.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 3709463
Inspection Date: Friday, May 07, 2010
Inspection Number: 1908867
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. /front line area
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. /cooks line
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. /through out
22-23-1 Critical. Observed mildly encrusted, soiled material on lemon slicer. Corrected On Site.
22-24-1 Critical. Observed moderate buildup of slime on soda dispensing nozzles. /waite station
23-07-1 Observed gaskets with slimy/mold-like build-up. /front line r I c
36-22-1 Observed floor area(s) covered with standing water. /mop sink area

Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 3709464
Inspection Date: Tuesday, September 15, 2009
Inspection Number: 1908868
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08A-07-1 Critical. Unpackaged food not protected from environmental sources of contamination during preparation. WORKER DROPED PACKAGE OF CORNED BEEF IN 3 COMPARTMENT SINK FILLED WITH SOILED WATER AND THEN CUT OPEN THE PACKAGE EXPOSING CORNED BEEF TO CONTAMINATION (WAS ABLE TO STOP AND ADVISED HIM NOT TO DO) Corrected On Site.
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. EMPLOYEE TOOK GLOVE OFF CLEARED AND CLEANED SINK AND PUT SAME GLOVE ON Corrected On Site.
12A-13-1 Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. WORKER TOOK GLOVE OFF CLEANED SINK AND PUT SAME GLOVE ON ADVISED HIM TO WASH HANDS AND PUT NEW GLOVE ON Corrected On Site.
12A-13-1 Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. SERVER HANDLING SOILED DISHES AND HANDLING CLEAN DISHES WITH FOOD WITHOUT WASHING HANDS Corrected On Site.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. SALAD RIC
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 Corrected On Site.
22-17-1 Critical. Observed soiled reach-in cooler gaskets. SALAD RIC
22-22-1 Critical. Observed encrusted material on can opener.
23-03-1 Observed build-up of grease on nonfood-contact surface. HOOD FILTERS
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. SCOOPS HANDLES FACING ALL DIRECTION
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. DUMPING COFFEE AT SERVICE STATION
35B-04-1 Critical. Outer openings of establishment cannot be properly sealed when not in operation. BACK DOOR
37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
41B-03-1 Critical. Observed unlabeled spray bottle. OIL Corrected On Site.

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 3455164
Inspection Date: Thursday, June 11, 2009
Inspection Number: 1808431
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken in upright reachin at end of cook's line has no datemarking.
08A-28-1 Critical. Observed food stored on floor. Cases of chips and canned food on floor in dry storage. Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher touching dirty dishes, went to clean dishes and did not wash hands. Mgr advised. Corrected On Site.
12B-07-1 Critical. Observed a beverage container on a shelf above prep table. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable on all line coolers; badly scored and stained. Recommend resurfacing. Repeat Violation.
21-16-1 Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. O ppm on cook's line. Corrected On Site.
22-21-1 Critical. Observed soil buildup inside lid of ice bin in waitress area.
23-03-1 Observed build-up of grease on hood filters above char grill.
25-04-1 Observed single-service items stored on floor. Styrofoam to go boxes stored on floor in dry storage. Corrected On Site.
41B-03-1 Critical. Observed unlabeled spray bottle on cook's line.
45-12-2 Critical. Observed trouble/alarm light lighted on fire alarm control panel, alarm silenced. For reporting purposes only.

Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 3511247
Inspection Date: Tuesday, February 17, 2009
Inspection Number: 1814271
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used to portion salad. Corrected On Site.
12B-07-1 Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
14-37-1 Observed all cutting boards grooved/pitted and no longer cleanable on reachin unit, and countertop boards.
18-04-1 Observed old labels stuck to food containers after cleaning.
24-08-1 Equipment and utensils not properly air-dried.

Inspection For: TOOJAY'S ORIGINAL GOURMET DELI
License Number: 1506102
License ID: 3818981
Inspection Visit ID: 3450548
Inspection Date: Monday, October 13, 2008
Inspection Number: 1807947
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Toojay's Original Gourmet Deli in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Toojay's Original Gourmet Deli.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Toojay's Original Gourmet Deli may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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