Yummies Donuts
2001 Tamiami Trl S, Venice, FL 34293 · Permanent Food Service · License 6805589
What drove the grade
Observed: 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 11 complaint inspection6 high priority (2 fixed by the Oct 12 follow-up, 4 fixed on the spot), 8 intermediate (2 fixed on the spot), 10 basic; intermediate violations cost 18 at most-46
- Extension granted on Aug 12, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 36, Floors, walls, ceilings and ventilation: Observed: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
Observed: Floor tiles missing and/or in disrepair.
More time given
- 1st follow-up visitAug 12, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Observed: Establishment operating without a license from the Division of Hotels and Restaurants.
Establishment is still currently operating without a license and has the remainder of the original 60 days from Inspection on August 11, 2026 to submit a license application.
More time given
Intermediate1
Code 53, Manager certification and employee training: Observed: No proof of required state approved employee training provided for any employees.
More time given
Basic2
Code 36, Floors, walls, ceilings and ventilation: Observed: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
Observed: Floor tiles missing and/or in disrepair.
More time given
- First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed the following items at kitchen make table cooler: 1/2 lb slice ham (52°F - Cold Holding); 1 lb sausage patty (50°F - Cold Holding); 1/2 lb slice turkey (50°F - Cold Holding); 10 qt scrambled eggs (51°F - Cold Holding); 2 doz butter cups (53°F - Cold Holding); 3 doz cream cream cups (52°F - Cold Holding) 2 lb slice American cheese (51°F- Cold Holding) Operator voluntarily disposed of all above items. Priority: High Priority
Fixed on the spot
Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.
Observed the following items at kitchen make table cooler: 1/2 lb slice ham (52°F - Cold Holding); 1 lb sausage patty (50°F - Cold Holding); 1/2 lb slice turkey (50°F - Cold Holding); 10 qt scrambled eggs (51°F - Cold Holding); 2 doz butter cups (53°F - Cold Holding); 3 doz cream cream cups (52°F - Cold Holding) 2 lb slice American cheese (51°F- Cold Holding) Operator voluntarily disposed of all above items. Priority: High Priority
Fixed on the spot
Observed: 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.
See stop sale. Observed raw shell baked sausage rolls in donut display case. Operator stated items had been placed out 3 hours prior. Operator marked time correctly on product. Priority: High Priority
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Observed: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 000 ppm chlorine sanitizer. instructed operator they may use the machine to wash dishware and utensils, but must use three compartment sink to sanitize items once they come out of the dish machine and then allow items to properly air dry Priority: High Priority
Code 41, Chemicals and toxic substances: Observed: Toxic substance/chemical improperly stored.
Observed chemical spray bottle on counter next and over paper cups. Operator corrected above issues to meet inspection standards. Priority: High Priority
Fixed on the spot
Code 50, Current license displayed: Observed: Establishment operating without a license from the Division of Hotels and Restaurants.
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Priority: High Priority
Intermediate8
Code 03, Food out of temperature: Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Email operator Time control sheet and review how to complete and use. Priority: Intermediate
Code 11, Employee health: Observed: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Priority: Intermediate
Observed: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Priority: Intermediate
Observed: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Issued copies of Employee health agreement to operator. Operator had current staff complete form. Priority: Intermediate
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Observed: Observed shelving of proofing boxes Food-contact surface soiled with food debris, mold-like substance or slime.
Priority: Intermediate
Code 31, Handwash sinks and supplies: Observed: Handwash sink not accessible for employee use at all times.
Observed hand wash sink at front counter with plastic containers in it. Observed hand wash sink by employee restroom in back of kitchen blocked by bakers rack. Operator corrected above issues to meet inspection standards. Priority: Intermediate
Fixed on the spot
Observed: No soap provided at handwash sink at front counter.
Priority: Intermediate
Code 53, Manager certification and employee training: Observed: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Basic10
Code 08, Food protection and cross-contamination: Observed: Food stored on floor.
Observed buckets of icing and assorted filling stored on floor throughout kitchen. Priority: Basic
Code 12, Handwashing and hygienic practices: Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Priority: Basic
Code 14, Food-contact surfaces designed and maintained: Observed: Reach-in cooler shelves with rust that has pitted the surface.
Priority: Basic
Code 16, Dishwashing facilities and test kits: Observed: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three compartment sink until dishmachine is functioning properly. Observed dishwasher machine not dispensing any soap or sanitizer. Dispenser motor not running at all during washing and sanitation cycles or when attempting to prime system. Operator has set up 3 compartment sink for washing and sanitation of all equipment. Priority: Basic
Fixed on the spot
Code 23, Non-food contact surfaces clean: Observed: Buildup of food debris/soil residue on equipment door handles on proofing boxes.
Priority: Basic
Code 33, Garbage and refuse: Observed: Open dumpster lid.
Priority: Basic
Code 35, Insects, rodents, pests and animals: Observed: Insect control device installed over food preparation area in kitchen.
Priority: Basic
Code 36, Floors, walls, ceilings and ventilation: Observed: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed paint in working areas of kitchen floor has worn off and is no longer sealed. Priority: Basic
Observed: Floor tiles missing and/or in disrepair.
Observed large section of missing tile by doorway from main kitchen area to fryer and dishwasher areas Priority: Basic
Code 42, Premises and cleaning equipment: Observed: Wet mop not stored in a manner to allow the mop to dry by back of kitchen near bathroom.
Priority: Basic
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.