YUM YUM EXPRESS
931 VILLAGE BLVD STE 906, West Palm Beach FL 33409 · 561-686-1998
Last inspected Jan 24, 2026 · 7 visits since December 2023
APR 24
SEP 24
MAR 25
SEP 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $4,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019545 | Jan 23, 2026 | Apr 2, 2026 | $1,200 |
| 2--2025078935 | Sep 16, 2025 | Jan 12, 2026 | $1,200 |
| 2--2025033066 | Mar 14, 2025 | May 6, 2025 | $600 |
| 2--2024067687 | Sep 17, 2024 | Dec 19, 2024 | $400 |
| 2--2024025594 | Apr 11, 2024 | May 16, 2024 | $360 |
| 2--2021055263 | Oct 19, 2021 | Jan 4, 2022 | $400 |
| 2--2019014720 | Mar 8, 2019 | Apr 9, 2019 | $200 |
Inspection history
7 visits, newest first
Jan 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 14 high priority.
14 High priority4 Intermediate0 Basic
Show 18 findings ▾
Container of medicine improperly stored. Medicine stored over bags of sugar and flour Operator stored properly
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork wontons (80F at 2:55 / 75F at 4:02 - heated Cooling) since 2:00; cooked pork (90F at 2:55 / 91F at 4:07- heated Cooling) since 2:00; The products never cooled down to 70F within a total of 2 hours See stop sale
Dented/rusted cans present. See stop sale. 1 dented Can of bamboo shoot 1 can of Hoisin sauce
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered building from outside then started cutting broccoli; no handwash Employee washed hands
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then grabbed clean spatula; no handwash 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. Employee touched phone then grabbed clean equipment on cook line (fryer baskets); no handwash Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw shrimp and pork stored over peas and carrots Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler: Raw shell eggs stored over brown sauce Operator stored properly
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On small prep table by cook line: raw shell eggs (72F - Cold Holding) Stored an hour ago Not prepped or portioned today Operator moved to cooler to quick chill
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork wontons (80F at 2:55 / 75F at 4:02 - heated Cooling) since 2:00; cooked pork (90F at 2:55 / 91F at 4:07- heated Cooling) since 2:00; The products never cooled down to 70F within a total of 2 hours See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on prep table: chopped lettuce (60F - Cold Holding); noodles (60F - Cold Holding) stored one hour ago on prep table; At flip top cooler: cooked pork (50F - Cold Holding) out of temperature for 30 minutes; Over stacked Not prepped or portioned today Operator placed products in cooler to quick chill
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. No time mark on general tso chicken, chicken wings, egg rolls, fried rice, and garlic with oil. No time mark for 2 hours Operator placed time mark on products
Toxic substance/chemical improperly stored. Bottle of Rain-x cleaner stored over bags of sugar and floor Operator stored properly
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected Sanitizer Bucket to (Chlorine 100ppm)
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. canned corn (65F at 2:56 / same at 3:43 - Cooling) since 2:00; At the current rate of cooling, the product will not reach 41F within a total of 4 hours Operator moved to cooler to quick chill
Handwash sink used for purposes other than handwashing. plastic container plastic container stored into Handwash Operator removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on cooked pork that was made on Monday Operator date marked product
Sep 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen through rear exit door, put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over washed/cut onions and raw shrimp stored over cooked chicken. Operator moved raw items below ready to eat items.
Toxic substance/chemical improperly stored. At front line; soap, lotion and disinfectant wipes stored over bottled drinks. Operator moved chemical items to different shelf.
Exterior door has a gap at the threshold that opens to the outside.
Mar 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen through rear exit door, put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken while preparing and then handled clean utensils and food storage containers while transferring reheated chicken broth to steam table without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over cooked noodles. Operator moved raw chicken to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized.
Spray bottle containing toxic substance (bleach) not labeled. Operator labeled.
Exterior rear door has a gap at the threshold that opens to the outside.
Sep 17, 2024Administrative 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 ▾
Dented/rusted cans present. At dry storage area; 1 #10 size can ketchup dented on seam. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from handling/cooking raw chicken to handling clean utensils/equipment to place cooked chicken into bowls/containers without washing hands. Operator discussed with employee who then washed hands.
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. At walk-in freezer; plastic wrapped sheet tray of raw chicken stored over plastic wrapped sheet tray of raw shrimp. Operator moved chicken below shrimp.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Egg rolls/cooked chicken/fried rice/cut cabbage have no time mark. Operator stated items held 30 minutes, applied appropriate time mark.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed mushrooms stored over washed/cut onions. Operator moved mushrooms to lower shelf.
Apr 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Container of medicine improperly stored. At dry storage area; cold medicine stored over rice/flour. Operator removed.
Dented/rusted cans present. At dry storage area; 1 #10 size can ketchup dented on seam. See stop sale.
Employee washed hands with no soap. Employee went from using soiled wiping cloth to triple sink, washed hands at triple without soap and then dried hands with cloth towel and proceeded to prepare/package food. Advised Operator on proper hand washing requirements. Operator informed employee, employee washed hands at hand wash sink with soap and dried hands using paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over washed/cut onions and raw chicken stored over washed/cut broccoli. Operator moved raw below ready to eat.
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. At walk-in freezer; plastic wrapped sheet tray of raw chicken stored over plastic wrapped sheet tray of raw shrimp Operator moved raw chicken below raw shrimp.
Equipment drain line draining into handwash sink. At employee bathroom; equipment drain line coming from ceiling, draining into hand wash sink. Advised Operator to relocate equipment drain line.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized.
Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing bleach not labeled. Operator labeled.
Dec 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler; raw comminuted beef stored over cut cabbage. Operator removed from cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler; raw chicken stored over raw pork. Operator stored items properly.
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. At walk in cooler; portioned and plastic wrapped raw chicken stored over a sheet tray of raw shrimp. Operator stored items properly.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at triple sink then returned to cook line to begin working with food. Discussed with Operator, employee re-washed hands at hand wash sink.
Equipment drain line draining into handwash sink. At employee bathroom, pipe coming from ceiling draining into hand wash sink.
Handwash sink used for purposes other than handwashing. At kitchen; hand wash sink used to store cleaning supplies. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At employee bathroom hand wash sink; no paper towels. Operator provided paper towels.
Exterior door has a gap at the threshold that opens to the outside. At back door to kitchen; exterior door has a gap at the threshold that opens to the outside.
No handwashing sign provided at a hand sink used by food employees. At employee bathroom hand wash sink; no hand washing sign.
Water leaking from pipe and/or faucet/handle. At Hand wash sink in kitchen; water leaking from pipe onto floor.
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.