Yumwich, Inc.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name.
• Food out of temperature
  • Intermediate: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
• Chemicals and toxic substances
  • High priority: Container of medicine improperly stored.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.
• Manager certification and employee training
  • Intermediate: Food manager certification expired.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at coffee station.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed sliced ham (47°F - Cold Holding); tuna salad (48°F - Cold Holding); sliced cheese (50°F - Cold Holding); pooled eggs (51°F - Cold Holding); egg whites (50°F - Cold Holding); milk (49°F - Cold Holding) inside flip top reach in cooler.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed lentil soup (88°F - Hot Holding) in prep area. Operator took product to reheat.
  • High priority: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed establishment utilizing time as a public health control for butter, no time mark.
  • Intermediate: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for butter with no written procedures.
• Facilities to maintain food temperature
  • Intermediate: Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed establishment with only one reach in cooler not maintaining temperature of at least 43°F. Reach in cooler ambient temperature 49°F.
• In-use utensils properly stored
  • Basic: In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in cooler and counter at prep area.
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves then begin to prep food without first washing hands.
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come inside kitchen from outside and begin to prepare drink for customer without first washing hands.
  • High priority: 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 touch cellphone then continued to handle food without changing gloves and washing hands.
• Food-contact surfaces designed and maintained
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with ambient temperature 49°F.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed cup stored inside hand sink.
• Chemicals and toxic substances
  • High priority: Container of medicine improperly stored. Observed boxes of medicine stored on shelf above prep area.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/1/2026.
• Manager certification and employee training
  • Intermediate: Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed manager certificate expired for Michael Gazo 9/21/2026. No other certified food manager hired at time of inspection.