Yum's Chinese Restaurant

295 NW Commons Loop Ste 109, Lake City, FL 32055 · Permanent Food Service · License 2200660

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
1 high priority (fixed on the spot), 2 intermediate, 11 basic (4 repeats); basic violations cost 12 at most
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Oct132026

Routine inspection

14 violations found

First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 1 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Eggs stored over prepped broccoli in walk-in cooler. Manager moved eggs to bottom shelf.
  Fixed on the spot
Intermediate2
- 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.
  Cooked chicken stored in walk-in cooler. Manager stated chicken prepared the previous morning.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No current proof of employee food safety training.
Basic11
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Bag of chicken thawing on kitchen prep table at room temperature.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Bags of rice stored on dry storage shelf next to bag door. Manager closed bags of rice.
  Fixed on the spotRepeat violation
  Employee personal food not properly identified and segregated from food to be served to the public.
  Bottle of Gatorade stored in reach-in cooler across from cook line.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on prep table next to walk-in cooler.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Shelf above reach-in cooler across from cook line. Shelf beneath kitchen prep table.
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Wiping cloth on top of prepped broccoli in walk-in cooler. Manager removed wiping cloth during inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Shelves for reach-in freezer across from cook line fryer soiled with old food debris.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  All reach-in coolers located in kitchen. Hood vents above cook line greasy.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Containers stored above three compartment sink.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No hand washing sign for hand washing sink in back of kitchen.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employees gloves stored on dry storage rack next to back door.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.