Cold Stone Creamery Wildlight
20 Homegrown Way Ste D, Yulee, FL 32097 · Permanent Food Service · License 5501171
What drove the grade
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 5 basic (3 repeats)-17
- Administrative complaint on Jul 7, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched hat with gloved hands then continued to make waffle bowl without changing gloves and washing hands. Manager coached employee on proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
In reach in cooler at front counter, gallon of milk opened yesterday and not date marked. Manager put date mark on container.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Manager unable to provided food handler training for any employees. Manager stated the was different manager last year and she might have done something to them.
Repeat violationAdministrative complaint
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice build up in walk-in freezer on fan cover, shelving and floor.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of reach in cooler under front counter soiled with food debris.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on reach in cooler at front counter soiled with food debris. Also, interior of cabinets at front counter soiled with food debris. Also, fan cover in walk-in cooler soiled with dust.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor under coolers and front counter soiled with food debris. Also, floor under handwash sink/reach in freezer in back soiled with food debris. Also, floor under shelving in back room soiled with food debris.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License displayed at front counter expired June 1, 2026. Current license not displayed.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.