Southern Blend Yulee
463179 SR 200, Yulee, FL 32097 · Permanent Food Service · License 5501195
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic (4 repeats)-22
- Safety score78
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 visitSep 25, 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 visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On table in front of warmers, sausage gravy (86°F - Hot Holding, retemp at 167°F). 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 167°F after 15 minutes and put in warmer.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
On prep table, sausage patty (105°F - Cooling @ 1.5 hours, 94°F @ 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 165°F then start cooling again.
Fixed on the spot
Intermediate2
Code 11, Employee health: 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.
Fixed on the spot
Code 53, Manager certification and employee training: 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.
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.
In container of sugar glaze powder handle of scoop touching product. Operator removed handle of scoop.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: 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.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice build up in reach in coolers in drive thru area.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Deflector plate in ice machine soiled.
Repeat violation
Code 23, Non-food contact surfaces clean: 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.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: 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.
Repeat violation
Code 40, Employee personal belongings: 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.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.