Tasty's #2
463852 SR 200 Ste A, Yulee, FL 32097 · Permanent Food Service · License 5501134
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection2 high priority (1 repeat), 2 intermediate (1 fixed on the spot, 2 repeats), 9 basic (2 repeats)-32
- Administrative complaint on Sep 8Counts in full until a follow-up finds the problems fixed-20
- Safety score48
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 visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. In reach in cooler on cook line, one cracked shelled egg stored with other eggs. Manager discarded cracked egg.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
In reach in cooler near past thru window, two portions of sliced provolone dated 9/5-9/20. Also, in walk-in cooler cut tomatoes date marked 9/7-9/14; coleslaw 9/4-9/11; nacho cheese sauce 9/6-9/13 and 9/7-9/14.
Repeat violationAdministrative complaint
Intermediate2
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.
In reach in cooler at front counter milk opened 2-3 days prior not date marked. Employee marked with older date.
Fixed on the spotRepeat violation
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. Employees Triston W, Brodie W, Brooke W, Marcus J food handler training expired 1/1/2026. Employee Mackenzie P training expired 5/6/2025.
Repeat violationAdministrative complaint
Basic9
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee open energy drink can on top of reach in freezer next to mini oven. Manager moved.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Bottom left drawer of reach in cooler on cook line taped shut.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior deflector plate and side walls of ice machine soiled with mold-like substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on reach in cooler and reach in freezer on cook line soiled with food debris.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket on ice machine not inverted. Manager flipped ice bucket over.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
On rack across from three compartment sink, multiple plastic pans stacked before properly air drying.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in bottom of reach in cooler near past thru window.
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor under cook line equipment soiled with grease and food debris. Also, wall behind cook line soiled with grease. Also, wall behind ice machine soiled with dust. Also, walls near mop sink soiled with black residue/mold-like substance. Also, ceiling vents in both restrooms soiled with dust.
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 cellphone on top of reach in freezer at end of cook line. Manager moved phone. Also, employee book bag on bag- in- box soda box in storage room. Manager moved bag.
Fixed on the spot
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.
- 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.