Yumi Kitchen
305 E International Spdwy Blvd, Ste 3, Deland, FL 32724 · Permanent Food Service · License 7407054
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-14
- Safety score86
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 30, 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.
7 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.
Cooked chicken 52°F stored overnight on top of container at cook line expo unit's upper level . Operator instructed to discard .
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken in shopping bag l
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. KLS bleach. Operator purchased approved bleach.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Kimchi made in house , stored in front counter reach in cooler . Kimchi was prepared 48 hours ago. Operator updated.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of onions stored on floor, under wash ware hand sink.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs on oven door handle.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell phone stored on kitchen food storage shelf. Operator removed.
Fixed on the spot
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.