Yumlette Breakfast & Lunch
1458 Alt 19 N, Palm Harbor, FL 34683 · Permanent Food Service · License 6215833
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 Sep 10 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 2 intermediate, 7 basic-25
- Safety score75
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 visitSep 10, 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.
13 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.
1lb of Butter held in reach in cooler overnight at 49°F. No prior temperature monitoring documented.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Butter held in reach in cooler overnight at 49°F. No prior temperature monitoring documented.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over ready to eat sauces, operator moved eggs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee in kitchen washed hands for 7 seconds Employee in wait station washed hands for 3 seconds.
Intermediate2
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present no food manager on site.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs stored on handle of oven in kitchen. Operator moved tongs,
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting boards in kitchen.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth on cutting board in kitchen not stored in sanitizing solution. Operator moved wiping cloth.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave soiled
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet nesting cups in ware washing area.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole in wall by water heater in kitchen.
Floor soiled/has accumulation of debris.
Floor soiled with debris.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.