TOASTED YOLK
657 KRISTINE WAY, The Villages FL 32163 · 352-987-9653
Last inspected May 27, 2026 · 12 visits since August 2024
AUG 24
FEB 25
AUG 25
NOV 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found Three flies in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025085958 | Nov 3, 2025 | Jan 26, 2026 | $200 |
Inspection history
12 visits, newest first
May 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee on cook line sliced sandwich holding bread with bare hands. Manager asked employee to put on gloves.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine has a high temp of 130F on inspector thermometer. Manager strip did not change color. Manager asked employee to set up triple sink for ware washing.
Live, small flying insects found Three flies in kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50-67F in cambro in reach in cooler at server station. Butter was on table under pass thru window upon inspector arrival. Discussed Time as a Public Health Control (TPHC) with manager. Stop sale issued.
Show the remaining 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50-67F in cambro in reach in cooler at server station. Butter was on table under pass thru window upon inspector arrival. Discussed Time as a Public Health Control (TPHC) with manager. Stop sale issued.
Handwash sink used for purposes other than handwashing. Hand washing sink at bar has ice inside. Scrub pads and sink stoppers in hand washing sink in ware wash area. All were removed.
Spray bottle containing toxic substance not labeled. Two bottles of sanitizer at front bar. Bottle of window cleaner in office area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee bottle of water over fruit in reach in cooler in server station. One employee drink on cutting board. All were moved.
Employee personal food not properly identified and segregated from food to be served to the public. Employee meal over clean dishes on clean dish shelf. Moved during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses and phone on shelf over clean dishes. Moved during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Cups in server station. Pans on clean dish shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of all reach in coolers soiled with black substance.
Old labels stuck to food containers after cleaning. Old labels on clean pans on dish rack.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gap under back door, flies present.
Nov 25, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2025Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hot water sanitizing machine 129F at dish level after running multiple cycles. Operator set up 3 compartment sink to manually sanitize quaternary 400ppm.
Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
Nov 3, 2025Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hot water sanitizing machine 129F at dish level after running multiple cycles. Operator set up 3 compartment sink to manually sanitize quaternary 400ppm.
Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
Old labels stuck to food containers after cleaning. Sticker residue on multiple pans on dish rack
Sep 8, 2025□ 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. 0ppm, operator set up 3 compartment sink to manually sanitize
Aug 26, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
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. 0ppm, operator set up 3 compartment sink to manually sanitize
Aug 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 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. 0ppm, operator set up 3 compartment sink to manually sanitize
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink used for purposes other than handwashing. Pan filled with water in hand wash sink in dish machine area. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Cups and pans stack without properly air drying
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Missing drain plug at dumpster.
Feb 26, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine temping at 120F. Triple sink will be set up
Missing drain plug at dumpster.
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine temping at 120F. Triple sink will be set up
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter containing dairy 53F reach in cooler on cook line, in for one hour manager. Moved to freezer. 2nd temp 40F at 10:15 am
Handwash sink not accessible for employee use at all times. Handwashing sink in prep area with mixer blocking access. Manager moved.
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 and Lodging Association (SafeStaff) 866-372-7233. Manager was unable to locate any training certificates for any employee working other than himself.
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. Manager unable to find training certifications for any employee working.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in, next to customer to go cups. Manager moved.
Employee eating in a food preparation or other restricted area. Employee dinking coffee on expo line. Stopped.
Missing drain plug at dumpster.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled wiping cloth in use in cook line. Employee moved. Wet soiled wiping cloth in use behind bar. Employee moved.
Aug 21, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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. 0ppm at dish machine in kitchen area
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Front bar area- POS system moved to the opposite side of the bar. Dish machine in bar area has moved to the opposite side of the prep sink. Ice bin, drain board, shelving unit for bottles and soda gun are between hand wash sink and prep sink. Dish machine area- 4 compartment sink has been installed where 3 compartment sink is located. Cook line area- ice machine and soda box rack is located on the same wall as the hand wash sink.
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.