YAMI BUFFET
2461 S HIAWASSEE RD, Orlando FL 32835 · 407-203-3649
Last inspected Jan 5, 2026 · 5 visits since August 2023
AUG 23
MAY 25
JUN 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license./operator renew on line immediately. License now current active, expires 4/1/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019058425 | Oct 2, 2019 | Dec 13, 2019 | $200 |
Inspection history
5 visits, newest first
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate11 Basic
What the inspector wrote — 20 findingsThe state's own report →
Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. -employee sanitized dishes in 3 compartment sink for less than 7 seconds
Nonfood-grade bags used in direct contact with food. -for multiple food items in walk in freezer
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken over ready to eat food items in walk in freezer, chicken not in original packaging
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over fried ready to eat chicken in reach in cooler next to fryers
Show the remaining 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over egg in walk in cooler -raw chicken over raw shrimp in walk in cooler
Spray hose at dish sink lower than flood rim of sink. -at dish pit
Nonfood-grade basting brush used in food.
Spray bottle containing toxic substance not labeled. -spray bottle with purple substance at dish machine not labeled
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to fryers -hand wash sink next to 3 compartment sink
Bowl or other container with no handle used to dispense food. -in rice container on dry storage next to kitchen -in sugar bin
Cardboard used to line food-contact shelves. -under table left of cook line cooler
Cardboard used to line nonfood-contact shelves. -under table right of fryers
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes on rack next to dish machine -large bowls on dry storage rack next to kitchen
Employee personal food not properly identified and segregated from food to be served to the public. -employee drinks in cooler next to fryers not separate or identified
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone on storage shelf above cook lime cooler
Floor area(s) covered with standing water. -behind rice cookers
Food stored on floor. -bucket of noodles on floor at cook line -sauce bucket on floor in walk in cooler -buckets of fish in walk in cooler
Old food stuck to clean dishware/utensils. -on long knife in kitchen next to walk in cooler
Reuse of single-service or single-use articles. -jug cut and used as scoop
Silverware/utensils stored upright with the food-contact surface up. -on dish storage rack next to dish machine
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and beef over produce
Handwash sink not accessible for employee use at all times. -hand sink in prep area blocked with tray -operator moved tray
Employee eating in a food preparation or other restricted area.
Food stored on floor. -sushi sauce at sushi bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -white rice spatula at buffet line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled
Reuse of single-service or single-use articles. -single use jug cut and used as scoop
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce above sushi fish (raw salmon)
Jun 26, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw crab in walk in freezer. Operator corrected.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator added ice. Pasta Salad (48F - Cold Holding)
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. Operator added time marking. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator reheated rechecked 168. Cooked Shrimp (112F - Hot Holding)
Handwash sink used for purposes other than handwashing. To wash utensils at front counter.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at buffet line not inverted. Operator inverted.
Covered waste receptacle not provided in women's bathroom.operator put covered trash can.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack by three compartment sink.
Floor area(s) covered with standing water. In back of the kitchen dry storage area.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen soiled.
Working containers of food removed from original container not identified by common name. Baking soda in the kitchen. Operator labeled.
May 14, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex bathroom door.
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license./operator renew on line immediately. License now current active, expires 4/1/2024.
Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over half gallon of milk, cook line reach in cooler/
No paper towels or mechanical hand drying device provided at handwash sink./hand sink next to dish washing area/
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee training certificate expired June 2023.
Employee with no beard guard/restraint while engaging in food preparation./one line cook with no beard guard.
Floor soiled/has accumulation of debris./soda station floor soiled.
Food stored on walk in freezer floor./two containers of bread/
In-use tongs stored on equipment door handle between uses./cook line/
Light not functioning./two light bulbs at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up. Mop sink soiled.
Storage shelves outside walk in cooler with rust that has pitted the surface.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables over cut lettuce and cut cabbage, walk in cooler/
Working containers of food removed from original container not identified by common name./sugar container on server station table.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.