DirtyFLRestaurant Inspection Data

YULNN SIPS AND MEALS

YULNN SIPS AND MEALS maintains a 1.0/5 food safety rating based on 2 health department inspections in ORLANDO. Food safety practices have remained consistent.

Last inspection: 1 months ago · 2 reports on file

11905 E COLONIAL DR, ORLANDO 32826

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

1/23/2026· 1mo ago

Visit ID: 13518459

Met Inspection Standards

2 high, 5 int, 9 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl use on cornstarch
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handles in reach in freezer
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on dish area . Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups located at front counter.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish area
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Removed Corrected On-Site** Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Cornstarch no name
  • 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 in same container as cooked pork belly in reach in freezer. Removed 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. Cooked broccoli and cabbage kept ion cook line with temperature of 98F, for half hour. Operator placed in cooler. Corrected On-Site
  • 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. Inspector provided printed copy copy Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket with lids on top of hand sink. Blocked by Corrected On-Site** Corrected On-Site Repeat Violation
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for front counter attendant and cook.
  • 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. Pork, beef pulled from freezer yesterday with. NO date
  • 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. Chicken and eggs prepared yesterday with no date marked.

9/11/2025· 6mo ago

Visit ID: 10942220

Met Inspection Standards

2 high, 3 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Tank kept under hand sink located in dish area Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drinks stored over cornstarch on prep table .
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 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. 10 ppm rechecked 50 ppm Corrected On-Site** Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish cake 47F, cooked eggs 50F kept on reach in cooler make table for less than 4hr.
  • 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. Inspector provided copy Corrective Action Taken** **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container inside hands ink located in cook line Tray full of items placed inside hand sink located on dish area
  • 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. All employees signed paper provided by inspector