DirtyFLRestaurant Inspection Data

YUM YUM CHINESE RESTAURANT

YUM YUM CHINESE RESTAURANT in Miami has undergone 7 health inspections, recording 4 high-priority, 7 intermediate, and 35 basic violations, with 3 violations in the last 90 days. The average food safety rating is 3.0 out of 5, and recent trends indicate improvement. Overall, safety concerns exist but show progress toward remediation.

Last inspection: 2 months ago · 7 reports on file

3104 Southwest 22nd Street
Miami, Florida, 33145
Miami-Dade County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

2/3/2026· 2mo ago

Visit ID: 13487228

Met Inspection Standards

3 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. By the dishwasher.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Most gaskets on the reach in coolers. **Corrective Action Taken**

8/8/2025· 8mo ago

Visit ID: 10891567

Met Inspection Standards

2 high, 1 int, 3 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen: stand up reach in cooler gaskets soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area Repeat Violation
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Walk in cooler: raw chicken stored above cut ham. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table in front of the cook line: bean sprouts (47F - Cold Holding). As per operator, placed on the table 45 minutes before the inspection. Operator placed the bean sprouts into the reach in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris, mold-like substance or slime. Repeat Violation

2/7/2025· 1y 2mo ago

1/16/2025· 1y 3mo ago

2 int, 6 basic

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Bottom shelf to the utensils rack to low. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris underneath the equipment and in the walk in.
  • 08B-38-4:Basic - Food stored on floor inside the walk in cooler. Bag of carrots. Corrected On-Site Repeat Violation
  • 08B-12-5:Basic - Stored food not covered inside the walk in cooler. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area. Repeat Violation
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Prometrics, Zi Ting Mei and Wei Ming Luo expired 12/04/24.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

9/18/2024· 1y 7mo ago

1 int, 6 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooking line and under dishwasher area. Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bag of onions stored on the walk in cooler floor. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered inside the walk in cooler. Most containers. Corrected On-Site Repeat Violation
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board

4/12/2024· 2y ago

Visit ID: 8543226

Met Inspection Standards

2 high, 1 int, 16 basic

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooking line and under dishwasher area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen RIC.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like Substance to all kitchen door gasket.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 08B-12-5:Basic - Stored food not covered. Observed most cooked foods not covered inside walk in cooler.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp being thawed in room temperature kitchen area,
  • 14-12-4:Basic - Utensils in poor condition. Most kitchen utensils.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen cook.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed Frozen raw food in contact with nonfood grade bags.
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

11/2/2023· 2y 5mo ago

Visit ID: 8339709

Met Inspection Standards

2 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets
  • 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. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. by the walk in cooler. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.1/5)
(313 reviews)

Price Level

$$

Opening Hours

Monday:Closed
Tuesday:11:30 AM – 8:00 PM
Wednesday:11:30 AM – 8:00 PM
Thursday:11:30 AM – 8:00 PM
Friday:11:30 AM – 9:00 PM
Saturday:11:30 AM – 9:00 PM
Sunday:11:30 AM – 8:00 PM
✓ Currently Open

Features

✓ Meal Delivery
✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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