YELLOW YOLK

Name: YELLOW YOLK
Address: 3200 E ATLANTIC BLVD BLDG A, POMPANO BEACH, FL, 33062, US
Rating: 91.1

3200 E ATLANTIC BLVD BLDG A, POMPANO BEACH, FL 33062

License #1625951

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.1 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

YELLOW YOLK in POMPANO BEACH currently holds an InspectFL Health Score of 91.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on November 6, 2025. Across those visits, inspectors documented 21 total violations — 4 critical, 4 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on November 6, 2025 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without handle stored in pan of onions in cooler on cook line. Employee removed bowl.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloths stored under cutting boards on cook line Bowl. Employees removed wiping cloths.
[31A-09-4] Handwash sink not accessible for employee use at all times. Both handwashing sinks in kitchen, next to cook line, blocked by trash cans. Employee removed bins.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen, next to cook line soiled with food debris.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over ready to eat turkey and ham on rack in walk in cooler. Operator rearranged for proper storage.
[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 poster to manager.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched trousers and then legs, and continued preparing food without washing hands and changing gloves. Educated employee on proper handwashing procedures and changing gloves when soiled and changing tasks. Employee washed hands and changed gloves.
[08B-38-4] Food stored on floor. Two gallons of cooking oil stored on floor in dry storage . Employee placed oil on shelf.

Disposition: Inspection Completed - No Further Action
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook left cook line and touched pants and touched sanitizer bucket and proceeded to wash his gloved hands without taking off dirty gloves. Employee was advised on proper hand washing techniques and changing gloves. Employee took off gloves and washed hands.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in dishwasher area, clean utensils not inverted in bucket. Employee inverted.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed trash can blocking hand washing sink in kitchen, next to cook line. Manager removed.
[32-12-6] Covered waste receptacle not provided in employee bathroom inside establishment next to cook line and one bathroom to the left in dining room.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[08B-38-4] Food stored on floor. Observed two buckets of shortening on floor in dry storage area. Manager placed on shelf.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go containers on shelves in coffee station area . Employee inverted containers.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar in container on shelf near coffee station not labeled. Operator labeled
[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 poster to operator.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed ceramic bowl with no handle used as scoop in raw onions at cook line low boy and 2 ounce cup inside sugar container on shelf on the side of cook line. Employee removed .
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket solution stored on floor at cook line. Employee removed and placed on shelf.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave on shelf at cook line has accumulation of food debris.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer in bucket in kitchen at 0 ppm quaternary.Manager made new sanitizing solution, to 200 ppm quaternary.

Community reaction

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Community pulse