Yummy Chinese Restaurant
4316 Lee Blvd Unit 7, Lehigh Acres, FL 33971 · Permanent Food Service · License 4605892
What drove the grade
Warewashing sanitizing solution exceeding the maximum concentration allowed.
How the score was calculated
- Starting score100
- Violations at the Jul 21 complaint inspection4 high priority (3 fixed on the spot, 2 repeats), 1 intermediate, 5 basic (3 repeats)-30
- Administrative complaint on Jul 21Counts in full until a follow-up finds the problems fixed-20
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Mari reach-in freezer by back exit to kitchen - raw beef and raw chicken over cooked chicken not in original packaging. Operator rearranged for proper food storage.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
In walk-in cooler raw chicken over cut onions, raw chicken over carrots. On cook line raw shell eggs over ready-to-eat vegetables. Operator rearranged for proper food protection.
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food not properly separated from ready-to-eat food during preparation.
Observed on prep table by back door raw chicken being prepared directly above cooked brown rice cooling under table uncovered. Operator moved to different location for proper food storage.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Triple Sink (Chlorine 200+ppm) in triple sink. Spoke with operator regarding proper sanitation and chemicals use.
Intermediate1
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 egg rolls in walk-in cooler made 2 days ago, cooked chicken made 3 days ago, no date marking for any foods in walk-in cooler with dates of production verified by person in charge. Spoke with operator about checking that proper date marks are added by staff preparing food.
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
In reach-in freezer raw beef and shrimp not covered.
Repeat violation
Food stored on floor.
Chicken undergoing prep in back of kitchen, prep line sauce container, cook line oil container.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed sanitizer in second sink and rinse step in third sink, per operator dishes are washed, sanitized and rinsed. Spoke with operator using posted dishwashing chart to explain proper steps. Operator replaced and refilled sinks in proper order for warewashing.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on cook line reach-in cooler reach-in freezer.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris under cook line equipment.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.