Yanez Kitchen LLC

1811 Cape Coral Pkwy E, Cape Coral, FL 33904 · Mobile Food Dispensing Vehicle · License 4651558

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
1 high priority (fixed on the spot), 5 intermediate (4 fixed on the spot, 3 repeats), 2 basic
-19
Safety score81

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

Inspection history

1 inspection · 1 visit

Oct222026

Routine inspection

8 violations found

First visitOct 22, 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.
8 violations found:
- 1 High priority
- 5 Intermediate
- 2 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed rice 51°F cooling more than 6 hours. Stop Sale. Operator discarded rice.
  Fixed on the spot
Intermediate5
- 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.
  Operator completed form.
  Fixed on the spot
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Provided operator with procedures.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Educated operator on having test strips.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed container of sanitizer stored inside handwash sink. Educated operator on handwash sink only. Operator removed container.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  Educated operator on importance of having paper towels. Operator placed paper towels at handwash sink.
  Fixed on the spotRepeat violation
Basic2
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Operator dumped out water.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Educated operator on importance of having handwash sign.
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.
Stop sale: An order that the food can’t be sold or served.