Yummy Grill

4595 N University Dr, Lauderhill, FL 33351 · Permanent Food Service · License 1611763

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
2 high priority (1 fixed on the spot), 6 intermediate (1 fixed on the spot), 4 basic
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct192026

Routine inspection

12 violations found

First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 6 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. -Observed 1 badly dented can with slice olives in dry storage. Operator informed and stop sale issued.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw ribs stored over cooked grape leaves in walk in cooler. Operator removed cooked items to top shelf.
  Fixed on the spot
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed no date marked on cooked chicken stored in walk in cooler. Per operator, chicken cooked on 10/17/2026.
- Code 11, Employee health: 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.
  Observed no proof of employees health responsibilities available at this time for any employees bb
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Observed accumulation of black substances buildup on can opener blade.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -Observed hand washing sink in kitchen block with high chair. Operator relocate chair.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink at front line.
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. No employees training certification available at this time.
Basic4
- Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
  Observed 1 badly dented can with slice olives in dry storage. Operator informed and stop sale issued.
  Food stored on floor.
  -Observed various food items stored on walk in cooler and freezer floor. -Observed containers with food items stored on kitchen floor.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed accumulation of brown like substances buildup on can opener holster.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.