YUMMIES DONUTS AND BBQ
2001 TAMIAMI TRL S, Venice FL 34293
Last inspected Aug 12, 2026 · 8 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JAN 24
SEP 24
FEB 25
SEP 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 12, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Priority: High Priority
Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Observed: Floor tiles missing and/or in disrepair. Observed large section of missing tile by doorway from main kitchen area to fryer and dishwasher areas Priority: Basic
Observed: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed paint in working areas of kitchen floor has worn off and is no longer sealed. Priority: Basic
Aug 11, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority8 Intermediate10 Basic
Show 24 findings ▾
Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 000 ppm chlorine sanitizer. instructed operator they may use the machine to wash dishware and utensils, but must use three compartment sink to sanitize items once they come out of the dish machine and then allow items to properly air dry Priority: High Priority
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items at kitchen make table cooler: 1/2 lb slice ham (52F - Cold Holding); 1 lb sausage patty (50F - Cold Holding); 1/2 lb slice turkey (50F - Cold Holding); 10 qt scrambled eggs (51F - Cold Holding); 2 doz butter cups (53F - Cold Holding); 3 doz cream cream cups (52F - Cold Holding) 2 lb slice American cheese (51F- Cold Holding) Operator voluntarily disposed of all above items. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items at kitchen make table cooler: 1/2 lb slice ham (52F - Cold Holding); 1 lb sausage patty (50F - Cold Holding); 1/2 lb slice turkey (50F - Cold Holding); 10 qt scrambled eggs (51F - Cold Holding); 2 doz butter cups (53F - Cold Holding); 3 doz cream cream cups (52F - Cold Holding) 2 lb slice American cheese (51F- Cold Holding) Operator voluntarily disposed of all above items. Priority: High Priority
Observed: 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. See stop sale. Observed raw shell baked sausage rolls in donut display case. Operator stated items had been placed out 3 hours prior. Operator marked time correctly on product. Priority: High Priority
Observed: Toxic substance/chemical improperly stored. Observed chemical spray bottle on counter next and over paper cups. Operator corrected above issues to meet inspection standards. Priority: High Priority
Observed: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Priority: Intermediate
Observed: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Priority: Intermediate
Observed: Handwash sink not accessible for employee use at all times. Observed hand wash sink at front counter with plastic containers in it. Observed hand wash sink by employee restroom in back of kitchen blocked by bakers rack. Operator corrected above issues to meet inspection standards. Priority: Intermediate
Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Observed: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Issued copies of Employee health agreement to operator. Operator had current staff complete form. Priority: Intermediate
Observed: No soap provided at handwash sink at front counter. Priority: Intermediate
Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Email operator Time control sheet and review how to complete and use. Priority: Intermediate
Observed: Observed shelving of proofing boxes Food-contact surface soiled with food debris, mold-like substance or slime. Priority: Intermediate
Observed: Buildup of food debris/soil residue on equipment door handles on proofing boxes. Priority: Basic
Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three compartment sink until dishmachine is functioning properly. Observed dishwasher machine not dispensing any soap or sanitizer. Dispenser motor not running at all during washing and sanitation cycles or when attempting to prime system. Operator has set up 3 compartment sink for washing and sanitation of all equipment. Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Priority: Basic
Observed: Floor tiles missing and/or in disrepair. Observed large section of missing tile by doorway from main kitchen area to fryer and dishwasher areas Priority: Basic
Observed: Food stored on floor. Observed buckets of icing and assorted filling stored on floor throughout kitchen. Priority: Basic
Observed: Insect control device installed over food preparation area in kitchen. Priority: Basic
Observed: Open dumpster lid. Priority: Basic
Observed: Reach-in cooler shelves with rust that has pitted the surface. Priority: Basic
Observed: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed paint in working areas of kitchen floor has worn off and is no longer sealed. Priority: Basic
Observed: Wet mop not stored in a manner to allow the mop to dry by back of kitchen near bathroom. Priority: Basic
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Observed commercial insect bait trap improperly stored on self in dry storage area. Operator corrected above issues to meet inspection standards.
Floor soiled/has accumulation of debris behind and under fry area.
Food stored on floor. Observed buckets of jammed and icing stored of floor.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed buckets floors in food prep and dish wash areas has paint worn off and are no longer sealed.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb on outside hose.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pulled pork in reach-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.
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.
Covered waste receptacle not provided in co-gender bathroom in kitchen.
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on top of make table cooler at front counter.
Insect control device installed over food preparation area over food preparation area.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pan of macaroni and cheese in reach-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Observed operator properly date mark food.
Food stored on floor. Observed cases of soda stored on floor in back store room.
Dec 1, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Observed chemical spray bottle on bottom shelf next to single service pap goods. Observed operator move chemical spray bottles to under prep sink.
Employee with no hair restraint while engaging in food preparation. Observed employee put on hat.
Insect control device installed over food preparation area. Observed bug zapper on wall behind mix in kitchen.
Single-service articles not stored inverted or protected from contamination in kitchen area. Observed operator invert containers.
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Observed hand wash sink by dishwasher machine blocked with plastic container. Observed operator remove container.
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.