Yeung's Lotus Express
11401 NW 12th St FC103, Miami, FL 33172 · Permanent Food Service · License 2338883
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitSep 8, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
Observed package of personal food stored in one of the ice machines bin.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw chicken thighs (61/67/62°F - Cold Holding) on a tray at cook line, as per staff for less than an hour, staff proceeded to place chicken in the over to cook to 165° and above.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
See stop sale. Observed package of personal food stored in one of the ice machines bin.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employees changing gloves not washing hands hands before, coached staff on proper handwashing techniques.
Fixed on the spot
Intermediate3
Code 09, Bare hand contact with ready-to-eat food: Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
Observed employee filling up flip top cooler with not ready to eat food with bare hands, employee was instructed to wash hands and place gloves to work with food.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade blade heavily soiled.
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Observed at unit by front counter door pass.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed sauce plastic buckets stored on the kitchen floor.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed several auxiliary cutting boards with marks not longer clean.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed chlorine sanitizer bucket at 0 ppm front counter, staff prepared new solution retested at 100 ppm.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled gasket at all cooling units in the establishment.
Buildup of food debris/soil residue on equipment door handles.
Observed several working units with soiled handles.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at unit by soda rack station.
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
Observed deep grouts at some kitchen floor parts
Wall soiled with accumulated grease, food debris, and/or dust.
Observed soiled gasket by soda rack area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed all throughout kitchen prep/ ware washing area.
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.
- Stop sale
- An order that the food can’t be sold or served.