Toasted Yolk

10915 Baymeadows Rd Ste 135, Jacksonville, FL 32256 · Permanent Food Service · License 2616535

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Aug 19, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Aug 19 follow-up · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
4 high priority (3 fixed by the Aug 19 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 10 basic
-30
Administrative complaint on Aug 18, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score58

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

Inspection history

1 inspection · 2 visits

Aug182026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 4 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked chicken 50° in walk in cooler by door. (Overnight temperatures) Cooler at end line kitchen : chicken salad 50°. Salsa 48°. Shredded cheese 50°. (Overnight temperatures).
  Stop Sale issued due to food not being in a wholesome, sound condition.
  container of moldy corn in cooler at end line kitchen.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooked chicken 50° in walk in cooler by door. (Overnight temperatures) Walk in cooler : pastrami 46°. Dairy 45°. 46°. Commercially processed chicken 45°. ham 45°. Sausage 44°. Delivered earlier. Moved by manager to walk in freezer. Freezer door left open. Service technician on way. Cooler at end line kitchen : chicken salad 50°. Salsa 48°. Shredded cheese 50°. (Overnight temperatures). Stop sale issued. Items in Drawer Cooler : pastrami 48°. Cooked chicken salad 48°. Turkey 48°. Sliced cheese tubs 47°. Per Person In Charge. Placed about 2 hrs ago.
  Repeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Sanitizer bottle stored next to clean cups. Wait-station. Moved by manager.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels towel at kitchen Hand Wash Sink. Replaced by manger.
  Fixed on the spotRepeat violation
  Soap dispenser at handwash sink not working/unable to dispense soap.
  Dispenser by wait-station not adequately functioning.
Basic10
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Ice scoop on dusty top of ice machine. Moved by manager.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl as scoop in potato in cooler. Moved by manager.
  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.
  Soiled deflector plate to interior of ice machine located : rear kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soiled interior base of drawer coolers.
  Buildup of food debris/soil residue on equipment door handles.
  Soiled exterior of equipment including handles to coolers.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Hand Wash Sink by rear kitchen out of order. Plumbing under sink disabled. Per Person In Charge Work in progress.
  Standing water in bottom of reach-in-cooler.
  Standing water in base of kitchen cooler.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Missing ceiling tile by kitchen entrance. Per Person In Charge. Work in progress.
- 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.
  Employee cell phone on prep area. Moved by manager.
  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.
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.