Toasted Yolk

1615 CR 220 Ste 180, Fleming Island, FL 32003 · Permanent Food Service · License 2001364

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Aug 26, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
1 high priority (fixed on the spot), 1 intermediate, 4 basic (1 repeat)
-11
Safety score89

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

Inspection history

1 inspection · 1 visit

Aug262026

Routine inspection

6 violations found

First visitAug 26, 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.
6 violations found:
- 1 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In the cook line drawer make table, raw pork chops over ready to eat ham. In the walk in cooler, raw salmon over ready to eat pasteurized eggs and ready to eat hashbrowns. Operator rearranged all storage levels.
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed open containers of milk with no date marking from Monday per employee.
Basic4
- Code 10, In-use utensils properly stored: In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.
  Observed tongs on oven door handle on cook line. Scoop at pass through window in standing water at 72°F. Ice scoop in soda dispenser ice bin with handle in contact with ice. Operator relocated all utensils.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf of warewashing area, clean metal containers stacked while wet.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Waitstation reach in cooler and bar roc have standing water at base of cooler.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling by rear exterior door with damaged tile and roof leak. Verified not over and food service utensils or products.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.