Toastys
14876 Tamiami Trail, North Port, FL 34287 · Permanent Food Service · License 6806245
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection1 high priority (fixed on the spot), 4 intermediate, 5 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
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.
Observed Michael D'Antonio not on premises at time of inspection.
More time given
Basic1
Code 35, Insects, rodents, pests and animals: Rear exit not protected with self-closing doors.
More time given
- First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed butter (72°F - Cold Holding) on top of the conveyor belt oven. An employee stated the butter had been held for approximately 1 hour. The operator was emailed a time as public health control form.
Fixed on the spot
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed employee unable to locate quaternary test strips.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
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/
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed cooked beef thawing in standing water in the three compartment sink. An employee turned on cold running water.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed multiple employee beverages stored on and above food preparation areas. The beverages were properly stored.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing signs provided at a hand sinks used by food employees.
Code 35, Insects, rodents, pests and animals: Rear exit not protected with self-closing doors.
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 multiple employee cell phones stored on and above food preparation areas. The cell phones were properly stored.
Fixed on the spot
Reporting only1
Code 46, Exits: Exit door locked.
For reporting purposes only.
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.