DirtyFLRestaurant Inspection Data

YUMMY CHINESE RESTAURANT

Based on 4 health inspections, YUMMY CHINESE RESTAURANT in LEHIGH ACRES has earned a 1.0/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 4 reports on file

4316 LEE BLVD UNIT 7

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 10891898

Met Inspection Standards

3 high, 1 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on cook line. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Table to left of entrance in kitchen top half for employee belongings, food drinks, food for public stored in bottom half. Spoke with operator regarding complete separation and designating employee area to avoid potential contamination of food.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks handling food no hair restraint. Both put on hats. Corrected On-Site Repeat Violation
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed dishes being cleaned in triple sink - sanitized, washed, then rinsed. Spoke with operator, operator emptied all sinks and replaced in correct order. Recleaned and sanitized dishware. Spoke with operator regarding training staff to properly set up sink, operator posted Chinese Language manual ware washing poster at sink, near test strips, and spoke to staff after correcting violations. Corrected On-Site Repeat Violation
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Grease dripping at back part of attached hood on cook line. Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dry storage rack with 4 cans corn dented at seams. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line speed cart, cooked orange peels in sugar water (66F - Cold Holding) for two hours per operator. Spoke with operator regarding proper cold and hot storage of foods, operator placed in reach-in cooler on cook line to cool and cold hold. **Corrective Action Taken**
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm). Operator emptied and replaced sanitizer, 100ppm. Spoke with operator regarding training staff to properly set up sink, operator posted Chinese Language manual ware washing poster at sink, near test strips, and spoke to staff after correcting violations. Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, all foods not date marked, including cooked chicken and cooked pork eggrolls, per operator all cooked between 1 and 3 days ago. Spoke with operator regarding using simple methods to date marked foods to ensure proper food safety.

4/17/2025· 10mo ago

Visit ID: 10708397

Met Inspection Standards

4 high, 9 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing in multiple parts of kitchen. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on cook line.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One cook no hair restraint.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed setup and washing process is wash, sanitize, rinse in triple sink. Spoke with operator and verified correct handout was available, operator drained and refilled sink. Corrected On-Site Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Extreme buildup of food debris under cook line equipment.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed heavy accumulation of grease on attached hood system over cook line. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Extreme grease and food debris accumulated on sides of fryers and cook line equipment. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered in reach-in freezers in dining room or kitchen.
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Mold like substance on shelves, vents, and door.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3 cans hoisin and 4 cans bean paste heavily dented. Repeat Violation
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed multiple containers with direct contact with food are not food grade. Operator has begun replacing equipment with food grade bags and food grade containers. **Corrective Action Taken** Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw chicken over ready-to-eat carrots and onions. Reach-in cooler middle of cook line raw shell eggs over ready-to-eat sauces. Operator moved to lower shelf for proper food protection. Referred operator to food storage handout to aid in training of employees on proper food storage. Corrected On-Site Repeat Violation
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm).

10/30/2024· 1y 4mo ago

Visit ID: 8764493

Met Inspection Standards

6 high, 2 int, 6 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing in back half of kitchen.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator washed, sanitized then rinsed tongs in triple sink. Spoke with operator regarding proper dishwashing and referred to handout.
  • 08B-38-4:Basic - Food stored on floor. 6 containers sauce and oil in kitchen and 3 containers vegetables on floor in walk-in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on far end cook line reach-in cooler heavily soiled.
  • 33-15-4:Basic - Shared dumpster located outside has no lid or lid open/broken.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Back of hood system with heavy accumulation of dripping grease.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at 0ppm chlorine, operator adjusted to 100ppm. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 14 heavily dented cans on dry storage rack in middle of kitchen.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Approximately 45 non food grade containers in direct contact with foods in walk-in cooler - egg rolls, cooked chicken, and vegetables. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food in walk-in cooler. Raw fish over ready-to-eat bean sprouts. Raw chicken over ready-to-eat carrots. Operator separated the foods. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in large reach-in freezer at end of cook line. Operator rearranged product for proper storage. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb. One at entrance to kitchen under handwash sink, one under triple sink. Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method. Covered dense plastic containers of food cooling in walk-in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled heavily.

6/27/2024· 1y 8mo ago

Visit ID: 8702070

Met Inspection Standards

5 high, 1 basic

  • 33-16-4:Basic - Open dumpster lid. Observed shared dumpster used by operator with lid open. Operator notified.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice, cooked (49F - Cooling) per operator cooling overnight.
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed unapproved chlorine product for sanitizing food contact surfaces. Operator notified and retrieved approved product at time of inspection. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed use of multiple nonfood-grade containers used for prepared food storage of cooked chicken in walk-in cooler, also cooked pork in non food grade container on cook line reach in cooler. Multiple, empty nonfood-grade containers per operator used for food storage in dish storage area. Operator notified and educated on proper container usage. Discussed with operator replacing containers over time with food grade containers, lining containers with food grade bags for storage.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice, cooked (49F - Cooling) per operator cooling overnight.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb with hose attached without vacuum breaker(x3). Operator notified, shown picture of vacuum breaker.