Yume LLC

18515 S Dixie Hwy, Cutler Bay, FL 33157 · Permanent Food Service · License 2337652

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Aug 25, 2026

What drove the grade

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.High priority · fixed by the Aug 25 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
2 high priority (fixed by the Aug 25 follow-up), 3 intermediate, 12 basic (4 repeats); basic violations cost 12 at most
-27
Safety score73

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

Inspection history

1 inspection · 2 visits

Aug62026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handwash sink used for purposes other than handwashing. Observed an empty bucket stored inside the hand wash sink located by the three compartment sink.
  More time given
Basic4
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils stored in standing water at room temperature approximately 80° F.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic container used as scoop inside the bulk sugar and rice container.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
Official report, on the Florida DBPR website
First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 2 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee removed her watch and then handled food without washing hands.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed bottle of Tylenol stored above food preparation table.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
  Observed the boiled eggs served with the ramen soup is not fully cooked.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener soiled.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed a bucket with sanitizer stored inside the hand wash sink at the front counter.
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed sugar bin not labeled. Employee labeled the sugar.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed handler inside the brown sugar.
  In-use utensil stored in standing water less than 135°F.
  Observed utensil in standing water at 78°F at the front counter. Operator removed the water.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed an opened water bottle stored inside the reach in cooler across the stove.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee wearing a watch while handling food.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic container used as scoop inside the sugar.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler door gasket soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed metal containers above 3 compartment sink not properly air-dried - wet nesting.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed spoons in the kitchen are not stored inverted.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed under the sink at the front counter.
- 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.
  Observed cell phone stored above preparation table in the kitchen area.
  Repeat violation
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.
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.