Yulnn Sips and Meals

11905 E Colonial Dr, Orlando, FL 32826 · Permanent Food Service · License 5815961

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Nov 5, 2026 (3 days ago)

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (1 repeat), 7 basic (2 repeats)
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

11 violations found

First visitNov 5, 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.
11 violations found:
- 3 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Shell eggs stored outside for 3 hrs 50 minutes at 71°F
- 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.
  Raw chicken in same shelve red bean sauce. Operator placed .
  Fixed on the spot
  Raw animal food stored over or with unwashed produce.
  Raw chicken stored over cilantro in walk in cooler. Operator properly stored.
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  All food stored in freezer with no date marking
  Repeat violation
Basic7
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of floor.
  Fructose syrups stored directly on floor in front counter. Raw chicken container and raw roll of ground beef stored on floor in walk in cooler . CaSe of raw meat under table in cook line. Employee properly stored . Corrected On-Site Corrected On-Site
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Spoons in water of 80°F. operator removed . Corrected On-Site Corrected On-Site
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Employee opened drink stored on table in dish area in were they have an opened bag of sugar.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl no handle used to scoop bread crumbs from container . Bowl removed .
  Fixed on the spotRepeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Operator placed in water. Corrected On-Site Corrected On-Site Repeat Violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters have grease build up
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting on cups located by water urned in front counter . Operator took items to wash. Repeat Violation Corrective Action Taken 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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.