Toasted Yolk
725 Atlantic Blvd, #D6, Atlantic Beach, FL 32233 · Permanent Food Service · License 2613303
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot), 10 basic (1 repeat)-35
- Administrative complaint on Aug 4Counts in full until a follow-up finds the problems fixed-20
- Safety score45
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 visitAug 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed in reach in cooler on cook line completely thawed Commercially processed reduced oxygen packaged Salmon bearing a label indicating that it is to remain frozen until time of use. See stop sale.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on cook line container of French toast batter with eggs (63°F - Cold Holding). Manager more added ice around container. Observed in drawer cooler on cook line Cooked brisket (47°F - Cold Holding). Employee stated drawer constantly opened in am. Employee removed and stored properly in different cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in stand alone hot holding cabinet Grits (90°F - Hot Holding). Manager will remove and reheat.
Fixed on the spot
Intermediate4
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.
Observed establishment without proof employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided Employee health agreement form.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed rest room located in back room without hand soap, and paper towels.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no manager on duty while 5 employees are engaging in food preparation without Certified Food Manager.
Records/documents for required employee training do not contain all of the required information.
Observed employee training document incomplete, no trainer name, business and expiration date. Employee completed during inspection.
Fixed on the spot
Basic10
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed in reach in cooler on cook line completely thawed Commercially processed reduced oxygen packaged Salmon bearing a label indicating that it is to remain frozen until time of use. See stop sale.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed in storage area before walk in freezer bottled water stored on floor. Observed case of cooking oil stored on floor. Employee removed and stored properly .
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Observed employee engaging in food preparation without beard guard.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wiping cloth stored under cutting board located on cook line. Employee removed and stored properly .
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine soiled near ice chute of unit.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed filters over grill area soiled with grease. Observed walk in cooler door gasket soiled with mold like substance.
Repeat violation
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed dog bowls stored next to clean cutting boards on dry rack. Manager removed and stored properly. Manager sanitized cutting boards.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
Observed plastic cups in bar area wet nesting. Employee removed and stored to dry properly.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling air vents dusty on 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.
Observed employee items stored in bar area next to utensils. Employee removed and stored properly.
Fixed on the spot
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. Observed 2 LP Propane tanks stored in back room.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.