DirtyFLRestaurant Inspection Data

YAMI BUFFET

Food safety records indicate YAMI BUFFET in ORLANDO has 4 inspections with a 2.2/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 4 reports on file

2461 South Hiawassee Road
Orlando, Florida, 32835
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 13512361

Met Inspection Standards

6 high, 3 int, 11 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -in rice container on dry storage next to kitchen -in sugar bin
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. -under table left of cook line cooler
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -under table right of fryers
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes on rack next to dish machine -large bowls on dry storage rack next to kitchen
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee drinks in cooler next to fryers not separate or identified
  • 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 phone on storage shelf above cook lime cooler
  • 36-22-4:Basic - Floor area(s) covered with standing water. -behind rice cookers
  • 08B-38-4:Basic - Food stored on floor. -bucket of noodles on floor at cook line -sauce bucket on floor in walk in cooler -buckets of fish in walk in cooler Repeat Violation
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. -on long knife in kitchen next to walk in cooler
  • 25-32-4:Basic - Reuse of single-service or single-use articles. -jug cut and used as scoop Repeat Violation
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. -on dish storage rack next to dish machine
  • 22-46-4:High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. -employee sanitized dishes in 3 compartment sink for less than 7 seconds
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -for multiple food items in walk in freezer
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken over ready to eat food items in walk in freezer, chicken not in original packaging
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over fried ready to eat chicken in reach in cooler next to fryers Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over egg in walk in cooler -raw chicken over raw shrimp in walk in cooler
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. -at dish pit
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with purple substance at dish machine not labeled
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to fryers -hand wash sink next to 3 compartment sink

9/4/2025· 6mo ago

Visit ID: 10935417

Met Inspection Standards

1 high, 1 int, 6 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.
  • 08B-38-4:Basic - Food stored on floor. -sushi sauce at sushi bar
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -white rice spatula at buffet line Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled
  • 25-32-4:Basic - Reuse of single-service or single-use articles. -single use jug cut and used as scoop
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce above sushi fish (raw salmon)
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and beef over produce Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in prep area blocked with tray -operator moved tray Corrected On-Site

6/26/2025· 8mo ago

Visit ID: 10860499

Met Inspection Standards

4 high, 1 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at buffet line not inverted. Operator inverted. Corrected On-Site
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.operator put covered trash can. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack by three compartment sink.
  • 36-22-4:Basic - Floor area(s) covered with standing water. In back of the kitchen dry storage area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen soiled.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Baking soda in the kitchen. Operator labeled. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw crab in walk in freezer. Operator corrected. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator added ice. Pasta Salad (48F - Cold Holding) **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator added time marking. See stop sale. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator reheated rechecked 168. Cooked Shrimp (112F - Hot Holding) **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. To wash utensils at front counter.

5/14/2025· 10mo ago

Visit ID: 8878764

Met Inspection Standards

1 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex bathroom door.