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Licensee
Name: YUMMY HOUSE CHINESE CUISINE License Number: SEA3909799
Rank: Seating License Expiration Date: 02/01/2019
Primary Status: Closed Secondary Status:
Location Address: 2202 W WATERS AVE # 1
TAMPA, FL 33604

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/30/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 3 25
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
36-40-5    Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Fryers **Warning**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In sauce **Repeat Violation** **Warning**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Warning**
36-06-4    Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. WIC **Warning**
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Cooking oil, sauces **Corrected On-Site** **Warning**
24-26-4    Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean sheet pans on cooks line **Corrected On-Site** **Warning**
24-07-4    Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored outside **Repeat Violation** **Warning**
35A-03-4    Basic - Dead roaches on premises. 1 large dead roach by dry storage rack cleaned at time of inspection **Corrected On-Site** **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. **Corrected On-Site** **Repeat Violation** **Warning**
08B-48-4    Basic - Employee preparing food in customer section of dining area. **Corrected On-Site** **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink **Repeat Violation** **Warning**
08B-32-4    Basic - Food being prepared outside. Bok choy drying outside after being washed **Warning**
14-38-4    Basic - Food storage container/container lid cracked or broken. **Warning**
23-07-4    Basic - Gaskets with slimy/mold-like build-up. Chest freezer **Warning**
10-08-4    Basic - Ice scoop handle in contact with ice. Servers station **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line **Corrected On-Site** **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Spices **Corrective Action Taken** **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87°F, **Corrected On-Site** **Warning**
35B-02-4    Basic - Insect control device installed over food preparation area. Over steamed rice **Warning**
51-18-6    Basic - No copy of latest inspection report available. **Warning**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. employee changing bags during **Corrective Action Taken** **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw Chicken, beef 32°F, placed in WIC **Corrected On-Site** **Warning**
25-32-4    Basic - Reuse of single-service articles. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Baking soda, spices **Warning**
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher **Warning**
03F-02-4    High Priority - Potentially hazardous (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. Last date marked on chart 6/7/16, date updated **Corrected On-Site** **Warning**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shrimp over broccoli **Warning**
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. In WIC **Warning**
01B-03-4    High Priority - Stop Sale issued due to adulteration of food product. Bok choy drying outside after being washing. **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 . Pork **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken in WIC **Repeat Violation** **Warning**
22-18-4    Intermediate - Soil residue in food storage containers. **Repeat Violation** **Warning**
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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.