T-Yummi
8845 Founders Square Dr Unit 140, Naples, FL 34120 · Permanent Food Service · License 2103804
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Goo Gone stored on shelf with single use gloves and chop sticks. Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Intermediate3
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.
Waffle batter in reach in cooler, per operator made more than 24 hours priors prior, not date marked.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink next to three compartment sink.
Operator provided soap. This is a repeat violation from the previous inspection dated 06-09-2026
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle at three compartment sink, per operator containing degreaser, not labeled.
Basic1
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris located on lower shelf of front counter.
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.