YUMI ASIAN
425 AVALON PARK SOUTH BLVD STE 200
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/3/2024
High Priority
2
Intermediate
4
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. The small one in the kitchen .
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones at the prep table . Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Oil stored on floor . Food stored on floor at the walk-in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler . Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Corn starch. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw shrimp stored on top of French fries at the reach-in freezer. * Walk- in freezer have raw food in top of each other can't even identify what's in each bag .
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Table have the rice cooker front of the employee handwashing sink the one next to the stove .
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Repeat Violation
- 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. Repeat Violation
- 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. Milk opened 2 days ago no date . Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/3/2024 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).
Inspection on 7/28/2023
High Priority
3
Intermediate
7
Basic
10
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By the hood.
- 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 cellphone at the prep table . Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
- 08B-38-4:Basic - Food stored on floor. At the freezer observed tray have raw shrimp stored at the floor. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation
- 36-62-4:Basic - Light not functioning. By the hood - and top of the soups table. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout kitchen. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored in top of raw beef . Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored in top beef and pork . Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Table had a rice pan in front of the employee hand sink at the kitchen area.
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Repeat Violation
- 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. Provided form to operator. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Bar area. Repeat Violation
- 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. Milk at the front area open yesterday no label. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Donna fang expired November 6-2022. Repeat Violation
Food safety inspection conducted on 7/28/2023 revealed 20 total violations (3 high priority, 7 intermediate, 10 basic).