SOUTHERN BLEND YULEE
463179 SR 200, Yulee FL 32097 · 904.548.5073
Last inspected Aug 3, 2026 · 7 visits since July 2023
OCT 24
MAR 25
SEP 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 23 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table, sausage patty (105F - Cooling @ 1.5 hours, 94F @ 2 hours). Operator stated item was cooked around 8 am then left on prep table with lids on to cool down. Operator stated he will reheat sausage to 165F then start cooling again.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On table in front of warmers, sausage gravy (86F - Hot Holding, retemp at 167F). Operator stated it was heated 3 hours prior and was going to be the replacement when other gravy in warmer was out. Operator reheated gravy to 167F after 15 minutes and put in warmer.
Manager or person in charge lacking proof of food manager certification. Operator Nick G certified food manager training expired 4/9/2026. No other certified food managers at establishment.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof that two employees present during inspection hired around 1.5 month prior have been informed of health reporting responsibilities. Operator had both employee read and sign employment health form.
Show the remaining 7 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate in ice machine soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink and food on top of reach in freezer. Operator moved employee belongings to designated table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on prep table. Operator removed speaker.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under fryers/grill soiled with food debris/grease. Also, floor in walk-in cooler soiled with food debris. Also, floor under/behind bag- in- box soda rack soiled with food debris. Also, ceiling tile near ice machine showing water damage.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in coolers in drive thru area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of sugar glaze powder handle of scoop touching product. Operator removed handle of scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris. Also, hood filters soiled with grease. Also, multiple shelves in kitchen soiled with food debris. Also, cabinet under glass display donut case soiled with food debris. Also, fan cover in walk-in cooler soiled with dust build up.
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table next to fryers, raw shelled egg (73F - Cold Holding). Employee took out of walk-in cooler 30 minutes prior and forgot to put back into walk-in cooler. Operator put eggs back into walk-in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On cook line, cooked egg (83F - Cooling @ 1 hour, 80F @ 1.45 hours); sausage patty (110F - Cooling @ 1 hour, 83F @ 1.45 hours). Employee made products and put in deep metal pans with lids on prep table after cooking. Employee put products in reach in freezer to bring temperature down quickly.
Handwash sink used for purposes other than handwashing. In handwash sink next to 3 compartment sink, pan of grease/fat in sink. Operator removed pan.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee working front counter, Analiya hired in September but operator has no proof of food handler training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine deflector plate soiled with black debris.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor in walk-in cooler soiled with food debris. Also, floor under cook line table/front counter cooler soiled with debris. Floor in drive thru soiled with debris.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage in boxes of coconut flakes and m&ms, handles of scoopers touching products.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves on cook line has food debris build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers soiled with food debris. Also, gaskets on cook line cooler and front counter cooler soiled with food debris. Also, fan covers in walk-in cooler soiled with mold-like substance. Also, around nozzles in drink machine in lobby soiled. Also, interior of cubby under donut display soiled with food debris.
Single-service articles not stored inverted or protected from contamination. At drive thru, to go coffee lids not inverted. Operator flipped stacks over.
Sep 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Watched manager crack raw shell egg, walk over to front line, put gloves on, then started handling single serve cups. Educated manager on handwashing procedure.
Toxic substance/chemical improperly stored. Observed cleaner on Prep table in kitchen next to stand mixer. Operator moved cleaner from table and placed it in storage area.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee present, hired less than 60 days, no proof available.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen area soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several ceiling tiles In kitchen area are acoustic tiles, not smooth, easily cleanable and non absorbent.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floors under and behind all kitchen equipment is dirty.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Multiple microwaves in the kitchen area have soiled interiors.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. In dry storage room, wood on shelf not sealed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket has build up black mold like substance. Small chest freezer had a mold like substance on the gasket.
Single-service articles improperly stored. T-shirt bags in box found on floor under the front counter. Manager picked item up and placed it on the counter.
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, opened container of raw bacon stored over ready to eat (drink) bottled juices. Items moved and stored correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front of kitchen area, sausage gravy 127F and cooked sausage 122F. Items placed into steam well approximately 30 minutes prior. Sausage gravy voluntarily discarded and sausage reheated 171F.
Toxic substance/chemical improperly stored. Spray bottle containing sanitizer chemical cleaner stored on handle of dough sheeter in kitchen. Bottle moved and stored correctly.
Handwash sink not accessible for employee use at all times. Hand washing sink in back kitchen blocked by trash can. Can moved.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under small reach in cooler in drive through area. Person in Charge asked employee to clean today.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice in walk in freezer.
Insect control device installed over food preparation area. Bug zapper stored over containers of icing in kitchen. Icing moved.
Oct 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate11 Basic
Show 18 findings ▾
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 with gloved hands, removed one glove, and immediately handled container of seasoning 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 kitchen in ice bath near food warmers, container of shredded cheese 45F. Cheese placed out approximately 60 minutes prior. Cheese moved to reach in cooler to cool. In small black reach in cooler near food warmers in kitchen, quiche 45F. Quiche placed in cooler approximately 75 minutes prior. Door for reach in cooler kept closed to cool quiche.
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. All pitchers of milk and cream in dining area. Items placed out approximately 60 minutes prior. All items time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In food warmer in middle of kitchen, chopped eggs 125F. Eggs prepared and placed in warmer approximately 20 minutes prior. Eggs removed to be reheated.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet on east side of building.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit could be provided.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two (2) employees working today. Person in Charge states forms are in another location.
Dead roaches on premises. Two (2) dead roaches in far back storage area of kitchen. Dead roaches discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on prep table by mixer in kitchen. Cup moved and stored correctly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table by mixer in kitchen. Phone moved and stored correctly.
Employee with no hair restraint while engaging in food preparation. Cook working in kitchen. Cook placed on hat.
Floors, walls, and/or ceilings not cleaned when the least amount of food is exposed. Floor under cooking equipment in kitchen. Floor under drive through equipment in kitchen. Floor in back storage area in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at handwashing sinks near walk in cooler and triple sink. Inspector emailed Form 5030-111 (Hand Washing Sign).
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple pieces of wood in kitchen and front counter areas are not sealed. Cardboard lining shelves in walk in cooler.
Open dumpster lid. Dumpster outside of establishment. Lid closed.
Toilet/urinal not flushing/functioning properly. Urinal in men's restroom in dining area. Person in Charge states that it is being addressed with building owner.
Unnecessary items/unused equipment on the premises. Old grill in back storage area of kitchen. Two reach in coolers in prep area of kitchen.
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quese (egg pie)
Employee eating while preparing food. On prep tables, moved
Ice buildup in reach-in freezer and/or walk-in freezer. Walk freezer build up of ice
Working containers of food removed from original container not identified by common name. Container of white substance, employee labeled flour
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in thermo cup 45f
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler, manager states opened Wednesday,
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.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Conner
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
Employee with no hair restraint while engaging in food preparation. Young man in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. In small coolers
Wood food-contact surface not properly sealed. Wood shelf in back that holds ice bucket.
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.