Yummi
1937 S Alafaya Trl, Orlando, FL 32828 · Permanent Food Service · License 5810987
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 11 basic (5 repeats); basic violations cost 12 at most-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 12, 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.
15 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 on time/temperature control for safety food due to temperature abuse.
eggs drops soup (120°F - Hot Holding)been at the hot hold since 12 pm after reheat .
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
eggs drops soup (120°F - Hot Holding)operator discarded .
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 and the time removed from temperature control cannot be determined.
Fried chicken no label operator stated been out for couple hours.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw ground pork stored over cooked chicken wings at the walk-in cooler . Operator switch it .
Fixed on the spot
Basic11
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board kitchen area .
Repeat violation
Equipment in poor repair.
Gasket torn at the walk-in cooler door .
Food storage container/container lid cracked or broken.
Broken container used to stored the fried chicken kitchen area .
Code 21, Wiping cloths and linens: Establishment using stainless scrubber on cleaned and sanitized, or in-use food-contact surface.
Kitchen area .
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Bottom make table -reach-in cooler the one next to make table .
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
The hoods .
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Bottom of make table .
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Kitchen area cracked and missing tile .
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen.
Repeat violation
Light not functioning.
Multiple area missing light throughout kitchen.
Floor soiled/has accumulation of debris.
Throughout kitchen.
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.