THE TOASTED YOLK

Name: THE TOASTED YOLK
Address: 657 KRISTINE WAY, THE VILLAGES, FL, 32163, US
Rating: 41.4

657 KRISTINE WAY, THE VILLAGES, FL 32163

License #7000706

☕ Café/Breakfast ℹ️

41.4 Grade F / 100

Failing Health Score

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Latest inspection

October 9, 2026 · 18 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE TOASTED YOLK in THE VILLAGES currently holds an InspectFL Health Score of 41.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on October 9, 2026. Across those visits, inspectors documented 58 total violations — 17 critical, 12 major, 29 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 25, 2025

The latest inspection on October 9, 2026 shows 18 observation rows: no critical rows, 4 major, and 14 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

85%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE TOASTED YOLK has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Walk in cooler door gasket torn.
[14-12-4] Utensils in poor condition. 1 torn spatula. Operator discarded
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in the bar area soiled. All the cutting boards have mold like substance. Can opener soiled.
[24-05-4] Ice bucket not stored inverted or in a protected manner. Operator fixed.
[33-11-4] Missing drain plug at dumpster.
[36-36-4] Ceiling tile missing. Prep area by the back door in the kitchen area the ceiling tile missing.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated Front entrance to the dining room several vents on pipe build up with dust.
[12B-07-4] Employee beverage container over wait station. The operator moved the beverage.
[16-48-4] Old food stuck to clean dishware/utensils. 2 pans with old food on them. The operator placed in the dishwasher area to be rewashed.
[16-46-4] Old labels stuck to food containers after cleaning. Several containers with old labels on them.
[41-17-4] Spray bottle containing toxic substance not labeled. 1 bottle not labeled at the bar area. The operator labeled the bottle.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior and exterior by the lid is soiled.
[36-73-4] Floor soiled/has accumulation of debris. Cook area and prep cook area behind the cook line on the floor is solid with buildup grease.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard is the walk in cooler soiled. The blue and sliver mixer is soiled with food debris. The operator cleaned the mixer.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. 2 employees no beared guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting plastic cups in the bar area. 2 pans next to the dish machine drying rack. 4 wet containers stacked on the rack next to the 3 compartment sink. The operator separated the pans and the wet containers by the three compartment sink to air dry.
[53B-01-5] 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. Telly Carr, Anthony Balsamo, Logan wiener, Matt Pampillom, Mike C.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided the operator with the DBPR Hr form 5030-104. The operator posted.

Disposition: Warning Issued
[12B-07-4] 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.
[08B-49-4] 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.
[40-06-5] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups in server station. Pans on clean dish shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of all reach in coolers soiled with black substance.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on clean pans on dish rack.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gap under back door, flies present.
[09-01-4] 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.
[22-57-6] 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.
[35A-02-7] Live, small flying insects found Three flies in kitchen area.
[01B-02-5] 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.
[03A-02-5] 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.
[31A-11-4] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Two bottles of sanitizer at front bar. Bottle of window cleaner in office area.