Grumpys Restaurant
76030-6 William Burgess Blvd, Yulee, FL 32097 · Permanent Food Service · License 5501224
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection5 high priority (2 fixed on the spot, 2 repeats), 7 basic-35
- Administrative complaint on Jul 23, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score45
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 24, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At callback, shredded cheese 48°F; Ground sausage 47°F. Manager stated the lid has been open during breakfast service. All other Time/Temperature control for safety foods in cook line cooler and server cooler at 41°F or below.
- First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In server reach in cooler, cream cheese (49°F - Cold Holding); butter (50°F - Cold Holding). Eight (8) individual packages of cream cheese and twenty (20) individual butter stored in cooler over night. See stop sale.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top reach in cooler in middle of cook line, cut tomatoes (49°F-50°F - Cold Holding); sliced cheese (56°F - Cold Holding); shredded cheese (48°F-50°F - Cold Holding). Operator stated all items stocked within last two hours but lid has been open for service. Ambient Air 46°F. Also, in server reach in cooler, house made ranch (51°F - Cold Holding); cream cheese (49°F - Cold Holding); butter (50°F - 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°F.
In kettle on front line, broccoli cheese soup (104°F - Hot Holding). Manager stated soup was put out three hours prior at 7am. Manager had cook heat soup back up at 190°F 15 minutes later and store on cook line steam table.
Fixed on the spot
Code 08, Food protection and cross-contamination: 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.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one (1) live flying insect at end of cook line.
Basic7
Code 10, In-use utensils properly stored: 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.
Fixed on the spot
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.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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.
Fixed on the spot
Code 23, Non-food contact surfaces clean: 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.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Multiple pans on clean dish rack stacked before properly air drying.
Code 33, Garbage and refuse: 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
Code 36, Floors, walls, ceilings and ventilation: 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.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.