TOASTED YOLK
10915 BAYMEADOWS RD STE 135, Jacksonville FL 32256 · 904-660-2953
Last inspected Aug 19, 2026 · 6 visits since September 2025
SEP 25
FEB 26
AUG 26
▲ GETTING WORSE
3 inspections trending down, 43 points off where it started.
Stop Sale issued due to food not being in a wholesome, sound condition. container of moldy corn in cooler at end line kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. container of moldy corn in cooler at end line kitchen.
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).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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.
Toxic substance/chemical improperly stored. Sanitizer bottle stored next to clean cups. Wait-station. Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels towel at kitchen Hand Wash Sink. Replaced by manger.
Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser by wait-station not adequately functioning.
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.
Bowl or other container with no handle used to dispense food. Bowl as scoop in potato in cooler. Moved by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ceiling tile missing. Missing ceiling tile by kitchen entrance. Per Person In Charge. Work in progress.
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.
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.
Ice scoop handle in contact with ice. Ice scoop on dusty top of ice machine. Moved by manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
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.
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine in bar and in main kitchen testing at 0ppm even after priming and changing sanitizer. Person in charge called for service during inspection. Will utilize triple sink set up at 50ppm chlorine until repaired.
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine in bar and in main kitchen testing at 0ppm even after priming and changing sanitizer. Person in charge called for service during inspection. Will utilize triple sink set up at 50ppm chlorine until repaired.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touch face, then handle clean glassware to pour drinks. Person in charge spoke to employee during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter, melon kept on time per person in charge with no time mark or time paperwork. Butter at 61F, melon at 49F. Person in charge discarded butter. Also, in far right side reach in cooler yogurt, cheese stored above fill line at 46F. Person in charge moved to reach in cooler below. In far left reach in cooler, potato at 45F. Item stored in shallow pan and lid open. Person in charge closed lid.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy in warmer at 126F. Person in charge reheated to 180F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breakers at splitter at mop sink outside back door.
Handwash sink used for purposes other than handwashing. Pitcher being filled in hand wash sink at cook line during inspection. Person in charge removed.
Misrepresentation of a fruit or fruit juice. Menu items Moscow Mule and Bloody Maria on drink menu advertise "fresh lime juice". Per person in charge is utilizing commercially bottled lime juice from Sun Orchard.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine for dishmachine, unable to provide test strips.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels and hand wash sign missing from cook line hand sink. Person in charge provided towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Eggs on cook line held on time per person in charge with time mark, but no procedure available. Emailed to operator during inspection.
Accumulation of lime scale on the inside of the dishmachine. Observed heavy limescale buildup in main dishmachine.
Equipment in poor repair. Gaskets torn in multiple location on make line reach in coolers. Insulation exposed in interior right side ceiling of ice machine.
Time/temperature control for safety food thawed in an improper manner. Meat thawing with running water, but not submerged. Person in charge submerged during inspection.
Sep 11, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 2, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Unable to license due to placed on warning at licensing.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sinks in restrooms reaching 80-81F during inspection.
Water leaking from pipe and/or faucet/handle. Water leaking under front bar hand wash sink. Person in charge added catch bucket until pipe can be repaired.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.