YAMI KITCHEN
13605 S APOPKA VINELAND RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/8/2025
High Priority
5
Intermediate
1
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Bag of rice, plastic bucket of soy sauce in kitchen Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Octopus in standing water. Chicken at room temperature Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of advil, prescription topical medicine on top of make table in kitchen Corrected On-Site
- 08B-02-4:High Priority - Displayed food not properly protected from contamination.ramen at buffet Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook in kitchen. Operator coached employee on proper handwashing **Corrective Action Taken**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw pork over book choy in walk-in cooler Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over kelp salad in walk-in cooler.raw shrimp over canned beverages in bottom of make table in kitchen Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Spray bottle in hand sink at dish Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/8/2025 revealed 8 total violations (5 high priority, 1 intermediate, 2 basic).
Inspection on 8/3/2023
High Priority
3
Intermediate
4
Basic
0
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Ramen noodles at buffet
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and salmon over vegetables in walk-in cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab stick (50F - Cold Holding); goyza (50F - Cold Holding); cut watermelon (51F - Cold Holding); cut cantaloupe (51F - Cold Holding); tofu (46F - Cold Holding).operator states out les then 2 hours, will place on ice. Operator now using time control on all tcs buffet items **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedureCorrected On-Site Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items in sink at ice machine. Rice cooker blocking in kitchen Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In kitchen at ice machine
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multiple at dish station
Food safety inspection conducted on 8/3/2023 revealed 7 total violations (3 high priority, 4 intermediate, 0 basic).