Rollin With MY Gnomies
850918 Hwy 17, Yulee, FL 32097 · Permanent Food Service · License 5501240
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 1 basic-21
- Administrative complaint on Sep 30Counts in full until a follow-up finds the problems fixed-20
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In flip top reach in cooler in front kitchen, three containers of macaroni salad date and two containers of pico date marked 9/15.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On dry storage rack, butter (70°F - Cold Holding). Operator stated it had been out since yesterday. See stop sale.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
On storage rack in back kitchen next to handwash sink, paper towels and napkins stored with multiple different chemicals. Operator began to rearrange.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment pickles onions, carrots and rhubarb and sauerkraut in house using hot brine. Operator is trying to hold longer than seven days.
Basic1
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Establishment offers grab and go cookies at front counter with no labeling on package.
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.
- Stop sale
- An order that the food can’t be sold or served.