YUMMY FISH CHICKEN & SUBS
3000 MONCRIEF ROAD SUITE 1
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/21/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/15/2025
High Priority
4
Intermediate
0
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Knife stored in cut lettuce. - From follow-up inspection 2025-04-15: Knife still stored in lettuce Admin Complaint
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties stored over sliced ham,turkey and cut tomatoes in glass cooler Repeat Violation - From follow-up inspection 2025-04-15: Beef Pattie's over cut tomatoes and onions Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes 50f cooked mushrooms 53f ham55f turkey 50f boiled eggs 52f in reach in cooler on line - From follow-up inspection 2025-04-15: Ham53f turkey 53f boiled eggs 56f cut tomatoes 54f Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50f cooked mushrooms 53f ham55f turkey 50f boiled eggs 52f in reach in cooler on line Raw shrimp 63 in kitchen near cook line - From follow-up inspection 2025-04-15: Ham53f turkey 53f boiled eggs 56f cut tomatoes 54f Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked wings 68f next to fryer, Repeat Violation - From follow-up inspection 2025-04-15: Wings 138 states cooling **Time Extended**
Food safety inspection conducted on 4/15/2025 revealed 5 total violations (4 high priority, 0 intermediate, 1 basic).
Inspection on 4/8/2025
High Priority
5
Intermediate
1
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Knife stored in cut lettuce.
- 25-05-4:Basic - Single-service articles improperly stored. Cases of Togo boxes stored near bathroom hallway on the floor
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. 2 door flip top cooler with water settling at bottom of cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large white container with white substance inside, manager states its sugar Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer beef patties stored in thank you Togo recycled bag
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties stored over sliced ham,turkey and cut tomatoes in glass cooler Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes 50f cooked mushrooms 53f ham55f turkey 50f boiled eggs 52f in reach in cooler on line
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50f cooked mushrooms 53f ham55f turkey 50f boiled eggs 52f in reach in cooler on line Raw shrimp 63 in kitchen near cook line
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked wings 68f next to fryer, Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Red bucket stored in handsink , employee moved Corrected On-Site
Food safety inspection conducted on 4/8/2025 revealed 10 total violations (5 high priority, 1 intermediate, 4 basic).
Inspection on 1/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/30/2023
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-09-4:Basic - A minimum of one bathroom facility is not available for public use. Sign posted, no public restroom. Employee stated there are no public restroom. Explained to employee restroom must be made available to customers. Restroom is working properly.
- 08B-38-4:Basic - Food stored on floor. In kitchen area, bulk breader and sugar containers on floor. At hallway storage, oil and tarter sauce on floor.
- 10-08-5:Basic - Ice scoop handle in contact with ice. At front counter area, scoop in cooler ice has handle touching ice.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen area, interior of handwash sink soiled. At triple sinks, interior of sinks have build up. At cook line, hood filters have grease build up. At cook line, exterior of fryers have grease build up. In kitchen area, exterior of bulk sugar and breader containers soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach-in cooler has build up of food debris. Door on slide door reach-in cooler has build up of residue.
- 25-05-4:Basic - Single-service articles improperly stored. At front counter area, Togo bags stored on floor.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen area, chicken thawing at room temperature.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In kitchen area, bulk sugar and breader containers not labeled.
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. At hallway storage area, container of Spectracide Home Defense.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In kitchen, in slide door reach-in cooler, shell eggs stored above green peppers.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, wings (85F - Hot Holding). Person in Charge stated wings were cooked 2 hours prior and held on time. No time set on timer, no written procedures available. Supplied Person in Charge with Time as a Public Health Control form.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front line handwash sink has towels in sink. Employee removed. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen, no paper towels or sign. At restroom handwash sink, no paper towels. Person in Charge placed towels at kitchen handwash sink. **Corrective Action Taken**
- 53B-01-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. One employee present hired for approximately 1 year, no employee training. Warning
Food safety inspection conducted on 10/30/2023 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).