YEAH DUMPLING & NOODLE
2774 SW 27 AVE
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 3/10/2025
High Priority
7
Intermediate
3
Basic
11
Total
21
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Observed at dish machine.
- 16-44-4:Basic - Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs. Observed for container items in dish machine after wash.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen area. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observed plastic gallons of cook line oil stored on floor. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between stove and cooler at cook line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven door.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave and ovens at cook line. Soiled with grease and food build up.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at all reach in coolers. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Observed at dry storage area, bags of flour and rice open. **Repeat Violation**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket at hand sink. **Repeat Violation**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at Dishwasher (Chlorine 0ppm). Employee primed machine new Dishwasher (Chlorine 50ppm). **Corrected On-Site**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled knife that cut his finger, then proceeded to prep next order with not hand wash. Coached employee on proper and safe hand wash procedures.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee plating sliced cooked duck and touched one sliced piece of the duck with no gloves. Employee discarded bare hand touched portion of duck.
- 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee rinse cut finger with water only. Coached employee on proper hand washing procedures.
- 14-15-4:High Priority - Nonfood-grade containers used with direct contact with food. Observed employee using a beverage bottle as a rolling pin to roll dough at prep table.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep cooler, tofu (55F - Cold Holding); cut cabbage (75F - Cold Holding); pooled eggs (46F - Cold Holding). As per cook for 1.5 hours from preparing from reach in cooler. **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line counter, cooked beef (119F - Hot Holding); as per employee for 25 minutes.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed employee placed blood soiled napkin onto prep table cutting board at cook line. Coached employee on bodily fluid contamination and safety. Employee removed cutting board and placed at dish area to be cleaned and sanitized.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed none available at hand sink in kitchen employee provided. **Corrected On-Site**
- 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dish machine chlorine sanitizer needed to be primed several times before proper sanitizer amount dispensed.
Food safety inspection conducted on 3/10/2025 revealed 21 total violations (7 high priority, 3 intermediate, 11 basic).
Inspection on 1/3/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/3/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/28/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Warning** - From follow-up inspection 2024-10-28: At time of callback inspection still observed. **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen. **Warning** - From follow-up inspection 2024-10-28: At time of callback inspection still observed. **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for standing reach in cooler units at rear of kitchen. **Warning** - From follow-up inspection 2024-10-28: At time of callback inspection still observed. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed for all coolers. **Warning** - From follow-up inspection 2024-10-28: At time of callback inspection still observed. **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from cook line. **Warning** - From follow-up inspection 2024-10-28: At time of callback inspection still observed. **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Observed in reach in freezer at rear of kitchen, containers of raw frozen chicken uncovered. Observed at dry storage area containers of , flour sugar and rice uncovered. **Warning** - From follow-up inspection 2024-10-28: At time of callback inspection still observed in standing reach in freezer. **Time Extended**
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2024-10-28: At time of callback inspection observed still observed license expired. **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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/ Observed 5 employees engaging in food preparation during inspection. **Warning** - From follow-up inspection 2024-10-28: At time of callback inspection still observed. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. Observed for all employees present, Ye Wang, Yu Lixin, Zijun Pan, provided names. All hired more than 60 days. **Warning** - From follow-up inspection 2024-10-28: At time of callback inspection still observed no training available for Ye Wang, Yu Lixin, Zijun Pan. **Time Extended**
Food safety inspection conducted on 10/28/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 10/25/2024
High Priority
4
Intermediate
5
Basic
9
Total
18
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed at dry storage area in a container of flour and rice. **Warning**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen. **Warning**
- 08B-38-4:Basic - Food stored on floor. Observed at cook line a bucket of diced chili peppers stored on floor. Observed at dry storage area, bags of sugar and flour and plastic gallons of cooking oil stored on the floor. Employee began o place onto shelves. **Corrective Action Taken** **Warning**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for standing reach in cooler units at rear of kitchen. **Warning**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed for all coolers. **Warning**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from cook line. **Warning**
- 08B-12-5:Basic - Stored food not covered. Observed in reach in freezer at rear of kitchen, containers of raw frozen chicken uncovered. Observed at dry storage area containers of , flour sugar and rice uncovered. **Warning**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed at reach in cooler at rear of kitchen, raw chicken and shelled eggs stored over boxes of bell peppers and carrots. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in coolers at rear of kitchen raw chicken stored over dim sum. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored on cutting board at prep coolers across from cook line, tofu (55F - Cold Holding); cooked beef (77F - Cold Holding); cut cabbage (75F - Cold Holding); raw shrimp (55F - Cold Holding); tempura chicken (68F - Cold Holding); pooled eggs (46F - Cold Holding), as per employee for about 2 hours. Employee began to place into cooler to rapid cool. **Corrective Action Taken** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink next to mop sink used as a dump sink. **Warning**
- 53A-05-6: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/ Observed 5 employees engaging in food preparation during inspection. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to mop sink. **Warning**
- 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. Observed for all employees present, Ye Wang, Yu Lixin, Zijun Pan, provided names. All hired more than 60 days. **Warning**
- 11-26-1:Intermediate - 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. Observed form not available for any employee. Provided operator with form to print, review and sign with employees. **Warning**
Food safety inspection conducted on 10/25/2024 revealed 18 total violations (4 high priority, 5 intermediate, 9 basic).