Yumfinity
3801 Avalon Park East Blvd Ste 175, Orlando, FL 32828 · Permanent Food Service · License 5815349
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection3 high priority (1 fixed by the Aug 27 follow-up, 2 fixed on the spot), 1 intermediate (1 repeat), 4 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
More time given
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
- First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Drawer under stove ; raw chicken (54°F - Cold Holding); raw beef (50°F - Cold Holding); raw shrimp (50°F - Cold Holding); beans sprouts (50°F - Cold Holding); cooked chicken wings (55°F - Cold Holding); sausage (55°F - Cold Holding). Operator stated the cooler was at 40 f at 12 pm which is 3 hours ago and moved all the food to walk-in freezer to cool down .
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw ground turkey stored over raw ground pork at the reach-in cooler . Operator switched it .
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 17live small flying insects front area not landing at any food. 3 by the trash can cook area by the stove -3 by the register and 11 by the front winds. Next day call back per supervisor.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Repeat violation
Basic4
Code 12, Handwashing and hygienic practices: employee beverage container in a cold holding unit with food to be served to customers.
Employee energy drink stored next to customer food bottom cooler front area .
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee without any hair restraint preparing and cutting meat . Manager provided hair restraint to her and she added on .
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Gasket soiled throughout kitchen equipment. Drawer under stove soiled .
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
Next to the stove at the cook line .
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.