Broken Yolk
Last inspected: Apr 3, 2026
52
Score
Broken Yolk has been inspected 11 times since 2022. Inspectors last stopped by on Apr 3, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Restaurants in Holiday average 77, so Broken Yolk trails the local norm. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Macaroni cheese date3/23/26; potato salad 3/23/26. In reach in cooler in front line.See stop sale. **Corrected On-Site** **Repeat Violation**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Macaroni cheese date3/23/26; potato salad 3/23/26. In reach in cooler in front line.See stop sale. **Corrected On-Site**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven interior soiled and grease buildup
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on prep table in wait station, operator removed it
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee no beard guard while engaging food preparation, manager asked him to put beard guard on.
13-04-4
Basic - Food stored in a location that is exposed to splash/dust. Cooked potato in containers store next hand sin in kitchen it might splash water when washing hand. Operator removed them to walk in cooler
08B-36-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer
14-69-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet cloth i. Use on cook line , operator removed it to sanitizer bucket
21-09-4
52
Nov 6, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Macaroni salad dated on 10/27 in vertical refrigerator in dining room, operator discarded it voluntarily **Corrected On-Site**
02C-01-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket chlorine over 200ppm, operator remakes it and tested 100ppm **Corrected On-Site**
41-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed gloves without wash hand, discussed with him and he washed hand properly then put gloves on **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef above cooked sausage in walk in cooler, operator removed beef to bottom location. **Corrected On-Site**
08A-05-6
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook no beard guard while cooking, manager asked him to put beard guard on **Corrected On-Site**
13-04-4
Basic - Food stored on floor. Cut potatoes in pot on floor in kitchen, operator left it to shelf. **Corrected On-Site**
08B-38-4
Basic - Open dumpster lid. Outside garbage can lid open,operator closed it **Corrected On-Site**
33-16-4
47
Apr 29, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler green peppers over ready to eat cut lettuce - From follow-up inspection 2025-01-22: Still observed **Time Extended** - From follow-up inspection 2025-04-29: Unwashed green peppers above ashes lettuce and unwashed tomatoes above butter in walk in cooler **Time Extended**
08B-17-4
95
Jan 22, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu not identified as raw - From follow-up inspection 2025-01-22: Still observed **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler green peppers over ready to eat cut lettuce - From follow-up inspection 2025-01-22: Still observed **Time Extended**
08B-17-4
86
Jan 21, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs over ready to eat ham employee removed to proper storage **Corrected On-Site** **Repeat Violation**
08A-13-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over Pancake mix reach in cooler on cooks line employee removed to proper storage **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at servers room by dining room ambient air temperature 45 f all foods held less than 4 hours Cold holding: coleslaw 46 f chicken salad 46 f cut lettuce 47 f cut tomatoes 46 f discussed with management to move foods to a different working cooler or place ice
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu not identified as raw
02B-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler green peppers over ready to eat cut lettuce
08B-17-4
55
Jul 16, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
43
Dec 5, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated mold-like substance.
36-34-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee making toast, no hair restraint.
13-02-4
Basic - Food stored on floor. Fryer oil in rear of the kitchen. **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line contain food that was removed from it's original container no labeled with common name. Discussed the need to label all food removed from its original container. **Corrected On-Site**
02D-01-5
82
Nov 28, 2023
Routine - Food
No violations found.
100
Nov 17, 2023
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from walk in freezer Cold holding: scallops 44 f frozen clams 44 f 2nd temp 43 employee moved to freezer. Reach in cooler for dining room service ambient temp 47 f Cold holding: coleslaw 45 f cut tomatoes 45 f macaroni salad 45 f employees placed all time/temperature control for safety food on ice. **Warning**
03A-02-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs over cooked sausage manager moved to proper storage. **Corrected On-Site** **Warning**
08A-13-5
High Priority - Dented/rusted cans present. See stop sale. Apple sauce apple snax 1 can **Warning**
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands after discussing with owner **Warning**
12A-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
52
May 18, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
55
Jul 29, 2022
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Ambient temperatures of cooler on cooks line 55F Ham 50F, America cheese 51F, feta cheese 49F, sausage 51F, sausage 52F, lettuce 55F, temp55, tuna salad 51, tomatoes 51 sausage link55, sausage patty 55F -At 9:35, operator moved some product to walk-in freezer and put other items on ice. Rechecked items in freezer at 10:50, ham 38F, sausage links 38F, sausage patty 37F. -Items on ice at cook's line above 41F American cheese 50F, feta cheese 49F, lettuce 60F. Instructed operator to mover product to walk-in cooler to get temperatures to 41F or below and to use smaller amount of product. Operator scheduled service today. Seafood 47F bottom shelf in reach-in refrigerator in dry storage area. Operator put on ice. Discussed air flow and food storage with operator of reach-in. Butter cup 10:40am 54F in storage room . operator moved to freezer. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, -can open blade soiled -slicer has buildup of soil
22-02-4
Intermediate - Interior of microwave has peeling paint at the top area microwave located at server station
14-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser in kitchen next to back door empty and not working - operator to replace batteries . Operator put papers towel in hand wash sink area **Corrective Action Taken**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap available in dining area wait station. - operator placed soap at hand wash sink **Corrected On-Site**
31B-03-4
Basic - Single-service articles improperly stored. Coffee filters Not covered in cabinet at coffee station in dining area
25-05-4
Basic - -Employee with no hair restraint while engaging in food preparation at cook line -Employee with no beard guard/restraint while engaging in food preparation.
13-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cooks torn gaskets,ambient temperature 55F, not maintaining foods at 41F or below
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored next to jelly packets in cabinet at beverage station - operator relocated **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -Vulcan oven door in poor repair . Unsealed wood used to secure door closed . Discussed repair with operator
14-11-5
Basic - Grease buildup on and/or around grease receptacle.
33-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled side of fryers - dusty fan in kitchen
23-03-4
41
Frequently Asked Questions
When was Broken Yolk last inspected?
The most recent health inspection at Broken Yolk on file is from Apr 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Broken Yolk?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Broken Yolk.
How does Broken Yolk compare to other restaurants in Holiday?
Broken Yolk most recently scored 52 out of 100, which is lower than the Holiday average of 77.
Has Broken Yolk's inspection record improved over time?
Results have been roughly steady. Inspections at Broken Yolk have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Broken Yolk means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Broken Yolk inspected?
Based on the inspection history on file, Broken Yolk is inspected around three times per year on average.
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