YEUNG'S LOTUS EXPRESS
10300 WEST FOREST HILL BLVD STE 101, Wellington Green FL 33414 · 561-317-3595
Last inspected Apr 8, 2026 · 14 visits since September 2023
NOV 24
JAN 25
JUL 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 6 live roaches in between sections of oven beside several rice cookers and across from dry storage area. 3 live roaches crawling down the leg of oven beside several rice cookers and across from dry storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
9 cases · $4,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025014675 | Jan 9, 2025 | Mar 31, 2025 | $600 |
| 2--2024054817 | Sep 18, 2024 | Jan 27, 2025 | $400 |
| 2--2024064833 | Nov 8, 2024 | Jan 13, 2025 | $400 |
| 2--2022006768 | Jan 7, 2022 | Apr 13, 2022 | $400 |
| 2--2021044005 | Aug 13, 2021 | Oct 7, 2021 | $200 |
| 2--2018054009 | Oct 17, 2018 | Dec 12, 2018 | $800 |
| 2--2017041677 | Aug 9, 2017 | Jan 19, 2018 | $1,000 |
| 2--2016056515 | Dec 7, 2016 | Dec 23, 2016 | $400 |
| 2--2016047671 | Sep 28, 2016 | Nov 3, 2016 | $200 |
Inspection history
14 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee clean dirty dishes at triple sink, touch face, touch clothes then began to handle clean metal bowl to retrieve rice from rice cooker; no hand wash. Employee washed hands and place metal bowl to clean and sanitize.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At oven: cooked chicken (132F at 1:30pm; 120F at 2:00pm- Cooked Cooling) As per operator, cooling since 15 mins. At walk in cooler: cooked chicken (114F at 1:35pm; 104F at 2:00pm- Cooling) As per operator, cooling since 1 hour. Tightly plastic wrapped. At current rate of cooling both cooked chicken will not cool from 135F to 70F in a total of 2 hours. Advised operator to quick chill.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed bell peppers stored over cooked pork. Operator stored properly.
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator corrected to Triple Sink (Chlorine 100ppm)
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch soiled trash bag in garbage bin then touched clean handle of strainer at wok; no hand wash. Chef washed hands and removed strainer to clean and sanitize.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer: cooked chicken (131F - Hot Holding) As per operator, stored 10 mins prior. Advised operator to reheat to 165+F. At the steam table: egg roll (132F - Hot Holding) As per operator, stored approximately 30 mins. Advised operator to reheat items to 165+F.
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.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator changed to Sanitizer Bucket (Chlorine 100ppm)
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touched soiled apron followed by touching clean utensils for food preparation with out washing hands. Employee washed hands
Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm Corrected to 100 ppm chlorine
Jan 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch soiled rag then handled clean utensil at wok to prepare food; no hand wash. Chef washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm). Operator provided Quaternary 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. At lower section of flip top cooler: raw fish stored over sauce. Chef stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked chicken (117F - Hot Holding) As per operator, stored since 20 mins. Advised operator to reheat.
Stored food not covered. Sauce at lower section of flip top cooler not covered. Advised operator to cover.
Nov 8, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 8, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. 6 live roaches in between sections of oven beside several rice cookers and across from dry storage area. 3 live roaches crawling down the leg of oven beside several rice cookers and across from dry storage area.
Nov 7, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. 6 live roaches in between sections of oven beside several rice cookers and across from dry storage area. 3 live roaches crawling down the leg of oven beside several rice cookers and across from dry storage area.
Nov 6, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. 6 live roaches in between sections of oven beside several rice cookers and across from dry storage area. 3 live roaches crawling down the leg of oven beside several rice cookers and across from dry storage area.
Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings beside hand wash station between triple sink and mop sink. Approximately 10 rodent droppings behind rice storage container next to rice cookers in kitchen. Approximately 8 rodent droppings underneath oven across from dry storage area in kitchen. Approximately 5 rodent droppings under dry storage area where various food items are stored in kitchen. 2 rodent droppings on lid of container bearing food in dry storage area of kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler: raw shrimp (50F at 2:30pm- Cooling) As per chef, prepped and has been cooling since 10am; Item did not cool to 41F in a total of 4 hours. Gasket of reach in cooler is in disrepair. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: cooked ramen (47F - Cold Holding) As per chef stored in unit since 12pm. Not prepped or portioned today. Gasket of cooler is in disrepair. Operator moved to walk in cooler to quick chill.
Nov 5, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 6 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. 6 live roaches in between sections of oven beside several rice cookers and across from dry storage area. 3 live roaches crawling down the leg of oven beside several rice cookers and across from dry storage area.
Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings beside hand wash station between triple sink and mop sink. Approximately 10 rodent droppings behind rice storage container next to rice cookers in kitchen. Approximately 8 rodent droppings underneath oven across from dry storage area in kitchen. Approximately 5 rodent droppings under dry storage area where various food items are stored in kitchen. 2 rodent droppings on lid of container bearing food in dry storage area of kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler: raw shrimp (50F at 2:30pm- Cooling) As per chef, prepped and has been cooling since 10am; Item did not cool to 41F in a total of 4 hours. Gasket of reach in cooler is in disrepair. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: cooked ramen (47F - Cold Holding) As per chef stored in unit since 12pm. Not prepped or portioned today. Gasket of cooler is in disrepair. Operator moved to walk in cooler to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler: raw shrimp (50F at 2:30pm- Cooling) As per chef, prepped and has been cooling since 10am; Item did not cool to 41F in a total of 4 hours. Gasket of reach in cooler is in disrepair. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked broccoli (129F - Hot Holding); cooked chicken (126F - Hot Holding) since 30 mins. At fryer: cooked chicken tempura (109F - Hot Holding) reheated then stored since 20 mins. Advised operator to reheat all items to 165F.
Sep 19, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink between triple sink and mop sink. 3 live roaches under hand wash sink between triple sink and mop sink. 1 live roach crawling under rim of rice storage container on wheels beside rice cookers with cooked rice. 3 live roaches crawling behind rice storage container on wheels, under storage shelf and beside rice cookers with cooked rice. 1 live roach crawling under food storage shelf across from oven. 1 live roach crawling on floor between food preparation sink and food storage shelf across from oven.
Dead roaches on premises. Approximately 3 dead roaches under triple sink beside hand wash sink across from prep table and food storage shelf. Approximately 6 dead roaches behind rice storage container on wheels, under storage shelf and beside rice cookers with cooked rice.
Sep 18, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on soiled apron then put gloves on touched clean cutting board; no hand wash. Employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch trash can bag then prepared orange chicken; no hand wash. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over juices in walk in cooler. Raw fish stored over various sauces in flip top reach in cooler unit. Operator stored properly.
Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink between triple sink and mop sink. 3 live roaches under hand wash sink between triple sink and mop sink. 1 live roach crawling under rim of rice storage container on wheels beside rice cookers with cooked rice. 3 live roaches crawling behind rice storage container on wheels, under storage shelf and beside rice cookers with cooked rice. 1 live roach crawling under food storage shelf across from oven. 1 live roach crawling on floor between food preparation sink and food storage shelf across from oven.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter: cooked chicken with broccoli (129F - Hot Holding) As per operator, stored since 1 hour and forgot to turn section of table on. Operator reheated to 168F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cut cabbage (59F at 1:40pm; 57F at 2:15pm- Ambient Cooling) As per operator, cabbage was chopped and cooling since 1:30pm. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Cooling as a big batch. Advised operator to utilize to quick chill in smaller batches.
Dead roaches on premises. Approximately 3 dead roaches under triple sink beside hand wash sink across from prep table and food storage shelf. Approximately 6 dead roaches behind rice storage container on wheels, under storage shelf and beside rice cookers with cooked rice.
Food stored on floor. Buckets of soya sauce stored on floor.
Unwashed fruits/vegetables stored with ready-to-eat food. Various unwashed vegetables stored over various ready to eat foods prepped food items in pans, in walk in cooler. Advised operator to store properly.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tilapia over bbq sauce in reach in cooler on cook line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp (111F - Hot Holding) in steam table. In unit less than four hours. Reheated 165F
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to triple sink
Food stored on floor. Bag of cabbage in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in crockpot 123F
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink
Time/temperature control for safety food thawed in an improper manner. Chicken at room temperature Raw beef at room temperature Moved to cooler
Sep 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee working at the register touching money began working with food by plating customers's food touching all utensils at hot buffet at front flu treat without washing hands; person in charge educated; Employee washed hands and utensils replaced
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk-in cooler; operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. plantains (42-50F - Cold Holding) in make table at cook line; sealed bags of plantains over stacked on top of each other; as per operator food out of temperature for approximately 1 hour; food not prepared or portioned today; operator removed some bags and placed in walk-in cooler
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- scoop used to dispense cooked pork inside the container with handle touching food; Operator removed
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.