THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: YUMMY HOUSE CHINA BISTRO INC License Number: SEA3916874
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 2620 EAST HILLSBOROUGH AVE STE 101
TAMPA, FL 33610

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 04/26/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 6 20
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-08-4    Basic - Bamboo tool used to clean woks on cook line. **Warning**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop sauce from dim sum line. **Repeat Violation** **Warning**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Warning**
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils at bar area. **Corrected On-Site** **Warning**
50-09-4    Basic - Current Hotel and Restaurant license not displayed. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottles of water half full on crash cart in dish area with clean utensils. **Corrected On-Site** **Repeat Violation** **Warning**
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purses stored shoved clean dishes in dish area. **Warning**
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch involved in food prep. **Warning**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Low grout in dish area. **Warning**
08B-38-4    Basic - Food stored on floor. Plastic container of sauce on dim sum line. **Repeat Violation** **Warning**
33-09-4    Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. At bar area and entrance to kitchen. **Warning**
33-16-4    Basic - Open dumpster lid. **Warning**
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two employee beverages in wine cooler in kitchen. **Corrected On-Site** **Warning**
02D-06-4    Basic - Packaged food has no English labeling. Containers of sugar and flour on prep table. **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Operator thawing beef and fish at room temperature. I had the operator put the food under draining cool running water. **Corrected On-Site** **Repeat Violation** **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.on prep line. **Repeat Violation** **Warning**
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep cooler. **Warning**
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. 12 dented cans present. The operator segregated the cans to be returned to supplier. **Corrective Action Taken** **Warning**
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dish washer handles dirty dish ware and then put away clean with no hand wash. Discussed with operator proper hand washing techniques. **Corrective Action Taken** **Warning**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Dish washer preparing sno peas with bare hands in dish area. The operator corrected the e player and gloves/ prep area were changed. **Corrected On-Site** **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 4 viewed in cook line. **Repeat Violation** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 50°F, octopus 50°F, garlic and oil mixture 50°F in reach in prep cooler near prep sinks/ mixer in back kitchen. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cream bun 120°F, pork roll 110°F, pork 111°F in upright hot box near dish area. The operator adjusted the temperature of the machine. **Warning**
08A-01-4    High Priority - Raw animal food stored over cooked food. Raw chicken wings over cooked chicken in prep cooler on cook line. **Corrected On-Site** **Warning**
08A-17-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. In reach in freezer three door in back kitchen raw chicken over ground pork, not in original packaging. **Corrected On-Site** **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitchers at front counter bar area. **Repeat Violation** **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area. **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. At bar area. **Repeat Violation** **Warning**
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked meats on wif. **Warning**
03D-19-4    Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Corn starch and water on cook line 84°F. The operator put item on ice. **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Near mop sink. **Repeat Violation** **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.