GRUMPYS RESTAURANT
76030-6 WILLIAM BURGESS BLVD, Yulee FL 32097 · 904.734.0662
Last inspected Jul 24, 2026 · 9 visits since July 2023
SEP 24
FEB 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kettle on front line, broccoli cheese soup (104F - Hot Holding). Manager stated soup was put out three hours prior at 7am. Manager had cook heat soup back up at 190F 15 minutes later and store on cook line steam table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler in middle of cook line, cut tomatoes (49F-50F - Cold Holding); sliced cheese (56F - Cold Holding); shredded cheese (48F-50F - Cold Holding). Operator stated all items stocked within last two hours but lid has been open for service. Ambient Air 46F. Also, in server reach in cooler, house made ranch (51F - Cold Holding); cream cheese (49F - Cold Holding); butter (50F - Cold Holding). Ranch portions stocked in cooler 1.5 hours prior and asked employee to move ranch to different cooler. Eight (8) individual packages of cream cheese and twenty (20) individual butter stored in cooler over night. See stop sale.
Jul 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority0 Intermediate7 Basic
Show 12 findings ▾
Live, small flying insects found. Observed one (1) live flying insect at end of cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. In bottom of reach in cooler on cook like near stove, raw shelled eggs stored over ready to eat pasta. Employee removed raw shelled eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In server reach in cooler, cream cheese (49F - Cold Holding); butter (50F - Cold Holding). Eight (8) individual packages of cream cheese and twenty (20) individual butter stored in cooler over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler in middle of cook line, cut tomatoes (49F-50F - Cold Holding); sliced cheese (56F - Cold Holding); shredded cheese (48F-50F - Cold Holding). Operator stated all items stocked within last two hours but lid has been open for service. Ambient Air 46F. Also, in server reach in cooler, house made ranch (51F - Cold Holding); cream cheese (49F - Cold Holding); butter (50F - Cold Holding). Ranch portions stocked in cooler 1.5 hours prior and asked employee to move ranch to different cooler. Eight (8) individual packages of cream cheese and twenty (20) individual butter stored in cooler over night. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kettle on front line, broccoli cheese soup (104F - Hot Holding). Manager stated soup was put out three hours prior at 7am. Manager had cook heat soup back up at 190F 15 minutes later and store on cook line steam table.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine soiled with black mold-like substance. Manager asked employee to start cleaning.
Equipment and utensils not properly air-dried - wet nesting. Multiple pans on clean dish rack stacked before properly air drying.
Floor soiled/has accumulation of debris. Floor of walk-in cooler soiled with food debris. Also, floor of walk-in freezer soiled with food debris.
Garbage can located outside has no lid or lid open/broken. On shared dumpster out back of establishment, lid broken. Property manager in charge of dumpster area
In-use knife/knives stored in cracks between pieces of equipment. Four knives stored between reach in coolers on cook line. Employee removed knives. Also, pair of tongs on oven door handle. Manager removed tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching salt in container on bottom shelf of prep table. Manager removed handle from product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled with food debris. Also, top of cooler under grills on cook line soiled with grease and food debris.
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage Gravy 132F, cooling at 10AM, manager stated that they had been cooking for 15 minutes, 2nd temp taken at 12:15 121F. Gravy was in deep metal pans stacked on top of each other and covered, Manager notified that gravy would be a stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw liver not commercially packaged over ready to eat fries in reach in freezer on cook line. Manager relocated the raw liver.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage Gravy 132F, cooling at 10AM, manager stated that they had been cooking for 15 minutes, 2nd temp taken at 12:15 121F. Gravy was in deep metal pans stacked on top of each other and covered, Manager notified that gravy would be a stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sausage Gravy 132F, cooling at 10AM, manager stated that they had been cooking for 15 minutes, 2nd temp taken at 12:15 121F. Gravy was in deep metal pans stacked on top of each other and covered, Manager notified that gravy would be a stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in food prep area soiled with old food debris. Cutter in food prep area soiled with old food debris. Operator cleaned both items
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at wait station near front counter. Manager put label on bottle.
Equipment or utensils not designed or constructed in a durable manner. Observed chipped spatula in ware wash area above triple sink. Manager disposed of spatula.
Working containers of food removed from original container not identified by common name. Bulk Sugar and salt containers in food prep area not labeled after removed from original packaging. Manager labeled the bins. Bulk flour bin at end of cook line not labeled. Manager labeled flour bin.
Sep 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
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. Observed employee wiping face and touch clothing and then handling food without washing hands. Manager intervened. Employee washing hands
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw beef on grill and then changing gloves without washing hands to handle food. Manager intervened. Employee wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp, raw beef, raw fish (47-52F - Cold Holding), all stored on far cook line bottom reach in cooler drawer. Place there approximately 1 hour ago as per employee from main reach in cooler. Unit was accidentally turned off while cleaning behind unit approximately 1 hr ago. Employee place items in walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried jalapeño (104F - Hot Holding); fries (112F - Hot Holding), stored at fry station, place there approximately 10 mins ago after cooking. Employee voluntarily discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table is stained
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line with knife stored inside. Employee removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored above prep table next to food. Employee removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prep food with watch and bracelets on wrist
Employee with no hair restraint while engaging in food preparation. Employee prep Employee preparing food with no hair restraint. Employee put on hat
Floor soiled/has accumulation of debris. Floor on cook line under cooking equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up
Reach-in cooler interior/shelves have accumulation of soil residues. Under side of drawer on cook reach in cooler with food debris
Working containers of food removed from original container not identified by common name. Container with white powdered substance stored under prep table in prep area not labeled. Manager stated it's flour
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shelled eggs with gloved hands, removed gloves, and placed on new gloves without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler on utility cart, cooked red skin potatoes 48F. Potatoes were out of walk in cooler for approximately 30 minutes. Potatoes kept in walk in cooler to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In fryer area, link sausage 97F. Sausage reheated approximately 10 minutes prior. Sausage reheated to 173F. On stove top on cook line, two (2) bags of bagged mashed potatoes 110F. Both bas reheated approximately 10 minutes prior. Potatoes removed and reheated to 177F.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment advertising poached eggs on menu but item is not identified as undercooked.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee in dish area drinking out of open container. Employee discarded drink.
Employee eating in a food preparation or other restricted area. Employee eating in dish area next to clean equipment and food. Employee stopped eating.
Employee with no beard guard/restraint while engaging in food preparation. Multiple cooks working in kitchen. All placed on beard guards.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. Plastic cups stored in server station.
Sep 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 10 high priority.
10 High priority4 Intermediate5 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. In dry food storage area, one (1) can of tomato sauce dented at seam. Sauce discarded.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cook line cracked raw shelled eggs, removed gloves and immediately placed new gloves on without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
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 on cook line touched nose with gloved hands and immediately engaged in food preparation without removing gloves and washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw sealed fish stored over opened box of bread. Items moved and stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawers on cook line in kitchen, raw shrimp stored over ready to eat vegetables. Items moved and stored correctly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, container of pot pie mix prepared 9/9. Mix discarded.
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. On cook line near grill, French toast batter 71F. Batter placed out more than four (4) hours prior. Batter discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line near grill, French toast batter 71F. Batter placed out more than four (4) hours prior. Batter discarded. See stop sale. On pass through window, butter pats 74F. Batters placed out approximately 30 minutes prior. Butter placed back into reach in cooler to cool.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On cook line, pooled eggs, cooked sausage, pancake batter, waffle batter, chicken salad are without time markings. Inspector notes that multiple other items are part of establishment's written plan and instructed manager to be sure any item held on time has a time mark. All items held on time were removed from temperature control approximately three hours (3) prior. All items time marked.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside back faucet where black hose is attached.
Handwash sink used for purposes other than handwashing. Hand washing sink on cook line has knives stored inside. Knives removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu advertises poached eggs which are not identified as raw/undercooked.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple training records are photocopied.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One training record was ServSafe without any other designation.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep table near cook line. Bottle discarded.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Multiple employee drink cans on shelf across from triple sink. Cans discarded.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. Clear plastic cups stored on rack/shelf near server area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in kitchen.
No handwashing sign provided at a hand sink used by food employees. Hand washing sinks in men's and women's restrooms in dining area. Inspector emailed sign.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad dated 1-21 til 1-28 Today is 1-29
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bowl of butter and cream cheese stored behind host station at room temperature. Moved to cooler
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Steam broken on thermometer red lines on40, then 50 and 60. Employee replaced
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open Deli meat not date marked
Food-contact surface soiled with food debris, mold-like substance or slime. On gray deflector in ice machine a pink substance
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils Personal drinks stored on prep area in back across from slicer. Personal drink stored next to steam table Personal drink over flip top cooler Drinks discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Watch charging on top of slicer. Watch removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets and watches worn on line while prep
Food not stored at least 6 inches off of the floor. Box labeled knotic is and box of turkey on the floor in walk in freezer
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Moved
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees touched personal drink and went back to grab toasted bread, hands washed gloves changed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links in steam table 110-114f Placed to reheat
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks, moved to employee drink area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches on line and employee in food prep, watches removed
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.