Yummy House China Bistro INC

2620 East Hillsborough Ave Ste 101, Tampa, FL 33610 · Permanent Food Service · License 3916874

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 16 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 complaint inspection
2 high priority (fixed by the Oct 16 follow-up), 2 intermediate (1 repeat), 9 basic (1 repeat)
-23
Safety score77

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

Inspection history

2 inspections · 3 visits

Latest inspection

Oct152026

Complaint inspection

13 violations found · Inspector came back once

Follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Still observed.
  More time given
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Sauce buckets on floor walk in cooler.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Still soiled
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cold holding: cooked pork 50°F, cooked mushrooms 55°F, tofu 51°F, cooked shrimp 48°F, Per operator all items were put in reach in cooler at 11 am. Time temped 2:30 pm. Operator put in walk in cooler at time of inspection.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  5 live flies landing on bags full of soiled towels next to dumpster.
Intermediate2
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Employee washed hands in 3 compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards in kitchen.
  Repeat violation
Basic9
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Reach in cooler near soda machine.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bulk oil and soy sauce on floor in kitchen and walk in cooler. Raw meat on floor in walk in freezer.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks on reach in cooler at front counter.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Reach in coolers through establishment.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Pipe leaking at Handwash sink on to floor next to dish machine.
- Code 33, Garbage and refuse: Open dumpster lid.
  Garbage on the ground and/or pad around dumpster.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout 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.
  Employee glasses and multiple items in shelves throughout kitchen over food for establishment.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug202026F53Complaint inspection13 violations, 3 high priority Administrative complaint

First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 3 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef stored over ready to eat meat in walk in cooler.
- Code 27, Water source: Establishment operating with no potable running water.
  Plumbing company is onsite underground waste tank is not connected and water will drain into the ground. The water is able to run but the plumbing company discussed with operator to not run any water during installation process of tank. Employees are unable to wash hands and use ware washing machine. Discussed with operator to turn on sink to run water. The water drains but outside the plumbing is not connected. Plumbers repaired drain lines at time of inspection.
  Fixed on the spotAdministrative complaint
- Code 28, Sewage and wastewater disposal: Establishment operating without an approved sewage system.
  While grease trap is being replaced they are unable to drain waste water. Plumbers repaired drain lines at time of inspection.
  Fixed on the spotAdministrative complaint
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board in back kitchen area stained.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand washing sinks was blocked off on cooks line
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Dry goods in large plastic containers not labeled.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Soy sauce buckets in floor of walk in cooler. Buckets of oil stored on floor in kitchen.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employee eating in prep kitchen.
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Open employee drink on top shelf in back kitchen area.
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher not able to be run due to water not running water at time of inspection
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No sign at hand wash sink by warewashing area.
- Code 32, Restrooms: A minimum of one bathroom facility is not available for public use.
  Customers are unable to use restrooms because of no water usage. Plumbers repaired drain lines at time of inspection.
  Fixed on the spot
- 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.
  Employee keys on prep table in kitchen.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.