Southern Donut Company
Last inspected: Mar 11, 2025
47
Score
Going back to 2022, Southern Donut Company has six inspections in the public record. The most recent visit was on Mar 11, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to 11 violations per visit.
The pattern that stands out is “no measuring device available”, which has been cited two times.
By comparison, the average Yulee facility scores 71, putting Southern Donut Company on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 11, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - 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. On server side by pass through window, butter held on time does not have time marking. Butter removed from temperature control approximately 1.5 hours prior. Butter time marked. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink near entrance to coffee/bakery area. Towels provided. **Corrected On-Site**
31B-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available. **Repeat Violation**
16-62-1
Basic - Ceiling tile missing. Tiles over walk in freezer in kitchen.
36-36-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine has lime build up.
16-23-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Ceiling vents in kitchen.
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. Trash on pad around shared dumpster.
33-19-4
Basic - Missing drain plug at dumpster. Shared dumpster is missing plug.
33-11-4
Basic - Single-service articles improperly stored. Case of single use cups on floor in bakery. Cups moved and stored correctly. Single use containers on counter in bakery are not inverted. Containers inverted. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Water in bottom of reach in cooler on cook line across from grill in kitchen.
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand washing sink near dish area. Manager states that repair company has been contacted. **Corrective Action Taken**
29-11-4
47
Oct 15, 2024
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - 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 and immediately handled clean spatula, pan handles and seasonings without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler in prep area of kitchen, raw egg wash stored over ready to eat biscuit mix. In cooler drawers on cook line, raw shelled eggs stored over ready to eat green tomatoes. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler and reach in cooler, pimento cheese prepared eight (8) days prior.
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table near grill on cook line, cooked sausage 98F. Sausage cooked approximately 30 minutes prior. Sausage moved to grill to reheat - reheated to 177F. **Corrected On-Site**
03B-01-6
Intermediate - 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 written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep area of kitchen.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment advertising poached eggs on menu - poached eggs not identified as raw. **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available.
16-62-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for cook working today.
53B-13-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. At front counter in coffee area, case ofsingle use cups on floor and to go containers not inverted. In kitchen, case of straws on floor. All items stored correctly by manager. **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour and sugar in prep area of kitchen. Spray bottle containing vinegar cleaner stored on counter near server station. All items labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee pink water bottle on prep counter in server station. Bottle moved and stored correctly. **Corrected On-Site** **Repeat Violation**
12B-07-4
26
Jan 16, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter sitting out at room temperature 56f. Placed back in cooler Emailed time as a public health form **Corrective Action Taken**
03A-02-5
Intermediate - 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.
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager was at different location, manager showed up. 4 employees on shift. **Corrected On-Site**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle with green substance inside, manager discarded **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on 2 drawer cooler under grill
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open Personal apple juice inside walk in freezer, discarded **Corrected On-Site**
12B-13-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Straws stored near drink station n glass jar, not protected , moved **Corrected On-Site**
25-09-4
Basic - Working containers of food removed from original container not identified by common name. 2 large white containers with white substances inside. Manager states it's flours, glaze and yeast
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal iced Coffee drink stored near blender, moved **Corrected On-Site**
12B-07-4
50
Aug 2, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
70
Dec 21, 2022
Routine - Food
No violations found.
100
Jul 21, 2022
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Covered waste receptacle not provided in women's bathroom. Unisex restrooms
32-12-5
95
Frequently Asked Questions
When was Southern Donut Company last inspected?
The most recent health inspection at Southern Donut Company on file is from Mar 11, 2025. The public record contains six inspections in total.
What is the most common violation at Southern Donut Company?
Across the inspection record, “no measuring device available” has been cited two times, more than any other issue at Southern Donut Company.
How does Southern Donut Company compare to other restaurants in Yulee?
Southern Donut Company most recently scored 47 out of 100, which is lower than the Yulee average of 71.
Has Southern Donut Company's inspection record improved over time?
No. Recent inspections at Southern Donut Company have averaged around 11 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Southern Donut Company means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Southern Donut Company inspected?
Based on the inspection history on file, Southern Donut Company is inspected around two times per year on average.
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