YULEE, FL. A state inspection of Tasty's #2 on SR 200 on September 8 turned up toxic chemicals stored improperly near food, no written employee health policy, and shell stock with inadequate traceability records, all in the same visit. The restaurant was not closed.
The inspection documented seven high-severity violations and three intermediate ones. That total puts this visit on par with the worst the facility has seen, and the facility has seen this before.
What Inspectors Found
The two chemical violations stand out. Inspectors cited both improper storage or labeling of toxic chemicals and improper identification, storage, or use of toxic substances as separate high-severity findings. That means the hazard showed up in two distinct ways during the same walk-through.
Inspectors also found no consumer advisory posted for raw or undercooked foods, a requirement that exists specifically to warn customers who are at elevated risk. And shell stock, meaning oysters, clams, or mussels, lacked the identification records that make it possible to trace the product back to its source if someone gets sick.
The person in charge was either absent or not performing required supervisory duties. Food contact surfaces were not properly cleaned or sanitized. And there was no written employee health policy on site.
On the intermediate level, inspectors documented improper sewage or wastewater disposal, inadequate ventilation and lighting, and improper use of wiping cloths.
What These Violations Mean
The two chemical violations are not paperwork problems. Toxic substances stored or labeled incorrectly near food create a direct route for chemical contamination of meals being prepared and served. Mislabeled containers are especially dangerous because staff cannot identify what they are handling, and the consequences of ingesting even small amounts of certain cleaning agents or pesticides can be acute.
The absence of an employee health policy is a structural failure, not a one-day lapse. Without a written policy requiring sick workers to stay home or report symptoms, there is no formal mechanism to keep an employee with Norovirus, Salmonella, or Hepatitis A away from the food line. Norovirus alone accounts for roughly 20 million illnesses in the United States each year, and food workers are a primary transmission route.
The shell stock traceability violation carries a specific risk that most diners would not anticipate. Shellfish harvested from contaminated waters can carry Vibrio bacteria or Hepatitis A. The tagging and record-keeping system exists so that, when an outbreak occurs, public health officials can identify the harvest location and pull product from circulation. Without those records, that chain breaks entirely.
The lack of a consumer advisory for raw or undercooked foods compounds that problem. Customers who are pregnant, elderly, immunocompromised, or very young have no way of knowing from the menu that a dish carries elevated risk if it is served raw or undercooked.
The Longer Record
Tasty's #2: Inspection History
This is not the first time Tasty's #2 has reached seven high-severity violations in a single inspection. The same count appeared on April 22, 2026, and again on October 1, 2025. The pattern across 27 inspections on record shows a facility that has hit zero violations twice, but has returned to seven high-severity findings three times in the past 12 months.
The facility has accumulated 194 total violations across its inspection history. It has never been emergency-closed.
The October 1, 2025 inspection produced seven high-severity violations. The very next day, a follow-up visit found zero. That kind of single-day correction suggests some violations can be addressed quickly when pressure is applied. But the September 2026 inspection, arriving five months after the April visit that also produced seven high-severity findings, shows the underlying conditions keep returning.
No emergency closure has ever been ordered at this location. After the September 8 inspection, the restaurant remained open.
