YUMMY HOUSE
Southwest 34th Street
Gainesville, Florida, 32612
Daysville
Alachua County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the cook line, employee personal food stored above customers food, manager moved, also in walk-in cooler, employe moved all. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the server area, employee personal items (back pack, purse and jackets) on top of boxes with chopsticks and plastic containers, Manager moved all. Corrected On-Site Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Near back door, two large bags of sweet sour chicken 37-56F thawed at room temperature, inspector instructed to moved to walk-in cooler. **Corrective Action Taken** Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed produce stored above ready to eat products (chopped cilantro, cut vegetables) employee started to organize walk-in cooler during inspection **Corrective Action Taken**
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At the cook line, pooled eggs on top portion of cooler and underneath cooked pork, Manager moved the pork. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line metal scrubbing sponge inside sink, employee discarded. Corrected On-Site
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, bags of chicken no date marked, per employee chicken pulled out from freezer 02/10/2025
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle with yellow substance not labeled, Manager labeled oven cleaner. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/12/2025 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 8/28/2024
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 8/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/27/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Four co2 tanks not secured near three-compartment sink.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler ambient air temperature 54F. Manager stated he would call a technician to repair the walk-in cooler. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on top of reach-in freezer in small kitchen in front of restaurant. Manager removed backpack from area during this inspection. Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside walk-in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Two large bags of sweet n sour chicken thawing at room temperature on rolling rack in back of kitchen. chicken (41F-48F - Cold Holding). Inspector had manager move the chicken back into the freezer to cool to 41F during this inspection. **Corrective Action Taken**
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. sweet n sour chicken (130F - Cooking). Manager stated the chicken arrived breaded and he is unsure whether the chicken arrives fully-cooked or raw in the center. There is no box to verify whether or not the chicken is fully cooked. Inspector instructed manager to continue cooking the chicken to 165F.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside walk-in cooler: rack of ribs (46F - Cold Holding); rack of ribs (47F - Cold Holding); rack of ribs (47F - Cold Holding); short ribs (45F-47F - Cold Holding); beef (45F-47F - Cold Holding); chicken (45F - Cold Holding); chicken (45F - Cold Holding); shrimp (48F - Cold Holding); raw shell eggs (54F ambient - Cold Holding); chicken (case) (45F-46F - Cold Holding); chicken (case) (44F-45F - Cold Holding); duck (47F - Cold Holding); duck (48F - Cold Holding); duck (48F - Cold Holding); duck (47F - Cold Holding). Both manager and cook stated that all items have been held inside unit overnight. Ambient air temperature of walk-in cooler 54F. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler: rack of ribs (46F - Cold Holding); rack of ribs (47F - Cold Holding); rack of ribs (47F - Cold Holding); short ribs (45F-47F - Cold Holding); beef (45F-47F - Cold Holding); chicken (45F - Cold Holding); chicken (45F - Cold Holding); shrimp (48F - Cold Holding); raw shell eggs (54F ambient - Cold Holding); chicken (case) (45F-46F - Cold Holding); chicken (case) (44F-45F - Cold Holding); duck (47F - Cold Holding); duck (48F - Cold Holding); duck (48F - Cold Holding); duck (47F - Cold Holding). Both manager and cook stated that all items have been held inside unit overnight. Ambient air temperature of walk-in cooler 54F. Stop sales issued. On rolling rack in back of kitchen: Two large bags of sweet n sour chicken thawing at room temperature. chicken (41F-48F - Cold Holding). Inspector had manager move the chicken back into the freezer to cool to 41F during this inspection. Repeat Violation Admin Complaint
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer manager provided not functional. Inspector provided an analog thermometer to manager during this inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach on floor in front kitchen near cookline. Manager added proper label to spray bottle during this inspection. Corrected On-Site
Food safety inspection conducted on 8/27/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 3/27/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored over prep table. Observed employee back pack stored on top of rice container. Meg removed both items. Corrected On-Site Repeat Violation
- 38-01-4:Basic - Light shield damaged/in disrepair. Observed light shield missing above cook line for fluorescent light bulbs.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease on cook line
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed establishment uses wood clothes pins that are not sealed and are clipped to food orders to indicate which table that order goes to. Clothes pin touch food ready to serve and ready to eat.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle dirty dishes then handle clean dishes without washing hands in between handling dirty and clean dishes. Manager discussed with employee **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ribs in walk-in-cooler at 46F cooked 24 hours earlier and kept in walk-in-cooler over night
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ribs in walk-in-cooler at 46F cooked 24 hours earlier and kept in walk-in-cooler over night.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed chicken at 78F in kitchen with time mark of 12:30. Employee advised that they cook the chicken and leave it out an place the time that it is taken off the stove and is kept for four hours then discarded. Discussed with manager and he advised that they do not hav3e a written plan for Discussed Time as a Public Health Control (TPHC), inspector provided form. **Corrective Action Taken**
- 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. Observed container of ribs in walk-in-cooler cooked the day before around noon. Repeat Violation
Food safety inspection conducted on 3/27/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 10/19/2023
High Priority
4
Intermediate
3
Basic
12
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance on deflector plate.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls in several bulk food containers. All were removed. Corrected On-Site
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves in kitchen. Also, cardboard being used to separate dry storage foods over make table in kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles are soiled with dust.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacks of clean plates on tables near server station at entrance to restaurant dining room. Manager covered top plate on all stacks.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on shelf over clean dishes. Manager moved. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Interior of microwave melted in server station. Lids over bulk containers are chipped. Manager wrapped lids with plastic. **Corrective Action Taken**
- 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. In kitchen area, sponge in soapy water. Manager stated the sponge and water is used to wash dishes during peak hours of business.
- 08B-37-4:Basic - Food stored in a prohibited area. Pitchers of water throughout dining area not covered. Employee personal foods (supplements) on shelf over sauce on cookline. Unwashed produce on shelf over mayo and cooked eggs. All were moved and covered during this inspection. Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. In room that contains steamers, wall is cracked and separating and has burn marks. Several areas of cove molding are broken.
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife in server station between wall and counter. Knife in kitchen between two prep tables. Tongs hanging on side of cooking equipment on cookline. Knives were removed. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of coke in reach in cooler on cookline. Drink on prep table near soup station. All were moved. Corrected On-Site Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee picked up raw meat with gloved hands, placed food on table then rinsed gloved hands in hand wash sink and continued to scoop vegetables.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pan of raw pork on shelf over multiple ready to eat foods. In reach in chest freezer: pans of raw fish stored over cooked pork. Manager moved all. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee rinsed gloves at hand sink and initiated a new task.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of hydrogen peroxide on shelf over seasonings. Manager moved. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice cream scoop in sink located in room with steamers. Manager removed. Corrected On-Site
- 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. Ribs cooked yesterday morning before opening with no date mark. Date was added. Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach in kitchen not labeled. Repeat Violation
Food safety inspection conducted on 10/19/2023 revealed 19 total violations (4 high priority, 3 intermediate, 12 basic).