YUMMY BITES ASIAN CUISINE
474323 SR 200, Fernandina Beach FL 32034 · 646.239.3441
Last inspected May 26, 2026 · 6 visits since August 2023
NOV 23
DEC 24
APR 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar on counter, cut kale 67F. Kale removed from temperature control approximately two (2) hours prior. Kale placed in reach in cooler to cool.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
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. Dishmachine tested at 0ppm chlorine. Operator made adjustments to the machine and retested at 50ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cooked chicken in standing water up reach-in cooler. Operator moved tuna to bottom shelving.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonium used as sanitizer in the triple sink tested at 500+ppm. Operator made service call during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by the utility sink. Operator replenished towels.
Show the remaining 7 findings ▾
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement for Chen J., hired approximately two weeks ago. Provided DBPR Form HR 5030-103.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects in fly light trap by soda machine. Employee removed light for cleaning.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Operator moved bucket to proper storage.
Employee personal food not properly identified and segregated from food to be served to the public. Box of employee pizza stored on top of case of mayonnaise in the walk-in cooler. Operator moved employee food to proper storage.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed on chest reach-in freezer by the steamtable and in the walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill with food debris. Gaskets on chest reach-in freezer by steamtable and all gaskets in sushi are soiled. Employee cleaned gaskets during inspection.
Reuse of single-service or single-use articles. Aluminum ketchup cans storing eggs and cut lettuce. Operator moved both products to container.
Nov 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. In walk-in freezer, plastic to go bags used to store raw lobster tail.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer at end of cook line, plastic containers of plastic wrapped raw chicken on shelf above commercially packaged ready to eat edamame and plastic covered raw lobster tail. Also, in walk-in freezer on metal rack, sheet trays of plastic covered raw chicken over tray of plastic wrapped raw salmon. Employee began to rearrange food products.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line and behind front counter, Sanitizer Bucket x2 (Chlorine 200ppm). Operator added more water to both sanitizer buckets and rechecked at 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of nozzle to hot water container near entrance to sushi bar has build up of white residue.
Handwash sink used for purposes other than handwashing. In handwash sink in back prep area, dirty lid stored in sink. Employee removed lid from sink.
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. No proof provided that new dishwasher hired 30 days ago has been informed of his health reporting responsible. Operator went over employee health reporting form with employee during inspection and had employee sign.
Spray bottle containing toxic substance not labeled. In cabinet under handwash sink in ladies restroom, spray bottle of purple liquid not labeled. Operator had employee label bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate in ice machine soiled with pinkish mold-like substance.
Bowl or other container with no handle used to dispense food. At sushi bar in bottom of flip top reach in cooler, to go bowls used as scoops in sauce containers. Employee removed to go containers from products.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Employee flipped ice bucket.
Floor, wall and/or ceiling soiled/has accumulation of debris. Wall behind cook line had build up of grease and food residue. Also, floor under stoves on cook line soiled.
Food stored on floor. Under shelf of table at end of cook line, container of fry oil and white plastic bucket of seasoning stored on floor. Employee moved both items off floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer near cook line has ice build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled with food debris. Also, hood filters above cook line soiled with grease build up.
Single-service articles not stored inverted or protected from contamination. On top shelf above reach in cooler on cook line, multiple stacks of to go containers not inverted. Employee flipped all stacks over.
Wiping cloth sanitizing solution stored on the floor. On cook line, sanitizer bucket on floor. Operator moved sanitizer bucket onto stool to be off floor.
Working containers of food removed from original container not identified by common name. On floor under shelf of table at end of cook line, white bucket of seasoning not labeled. Employee labeled bucket. Also, in back prep room, large container of cornmeal not labeled. Employee labeled container.
Apr 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 9 high priority.
9 High priority3 Intermediate7 Basic
Show 19 findings ▾
Employee washed hands with no soap. Employee in sushi bar picked trash off floor, placed trash in trash can, washed hands without soap. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Nonfood-grade bags used in direct contact with food. In walk in cooler, pork fat stored in to go bag. In walk in freezer, wontons stored in to go bags. Food removed from bags and placed in correct containers.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink with quaternary ammonium sanitizer tested 0ppm. Solution drained.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer near pass through window, opened raw-ready to eat tuna stored on top of bag of ready to eat pork buns. Items moved and stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler on cook line, raw beef stored over ready to eat noodles. Items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar on counter, cut kale 67F. Kale removed from temperature control approximately two (2) hours prior. Kale placed in reach in cooler to cool.
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. In sushi bar, one container of sushi rice not time marked. Rice removed from temperature control approximately ten (10) minutes prior. Rice marked by employee.
Toxic substance/chemical improperly stored. Can of WD40 stored on dry food storage shelf over Japanese dressing. Can moved and stored correctly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on faucet near prep sink in back kitchen. Manager states that establishment will purchase.
Handwash sink used for purposes other than handwashing. Hand washing sink in prep area of kitchen has cans stored inside. Cans removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In glass door reach in cooler on cook line, two (2) pans of cooked chicken prepared two (2) days prior not date marked. Manager dated items.
Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored under server station in dining area. Bottle labeled.
Employee personal food not properly identified and segregated from food to be served to the public. In small reach in cooler near pass through area, employee food items not identified or segregated. Manager moved and stored correctly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep counter in sushi bar, employee earphones, charger and keys are stored in food prep area. Items moved and stored correctly.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer.
Food stored on floor. Container of ginger on floor in sushi bar. Container of oil on floor on cook line in kitchen. Items moved and stored correctly.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind establishment on dirt/grass.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice in walk in freezer ceiling.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Interior walk in cooler door is cracked and rusted.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate12 Basic
Show 17 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. Employee on cook line handled personal cell phone then engaged in food preparation without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler in sushi bar, three (3) sealed packages of tuna are thawed. See stop sale.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager certification is expired - Xiaoying Jiang 10/22/2024. Manager states she is taking exam Monday.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At sushi bar, cut kale, fried shrimp not on written procedure for establishment. On cook line, cut cabbage not on written procedure for establishment. Manager added items to procedures.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for some employees working today.
Bowl or other container with no handle used to dispense food. Two plastic bowls in flip top cooler on cook line for chicken and beef. Bowls removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two ice buckets on top of ice machine in kitchen. Buckets inverted.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler in sushi bar, three (3) sealed packages of tuna are thawed. See stop sale.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee at front register drinking tea from open cup. Cup removed.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer.
Food stored on floor. Plastic containers of seasoning and oil on floor near cook line. Items moved and stored correctly.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind establishment is on grass/dirt. Manager states she will call company to move.
Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On pass through window, set of tongs stored in 74F water. Water discarded.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Interior of walk in cooler door is cracked and rusted.
Uncleanable knife block in use to store knives. Plastic knife block on cook line. Knives removed and block discarded.
Wiping cloth sanitizing solution stored on the floor. White sanitizer bucket in sushi bar. Bucket moved and stored correctly.
Nov 21, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. In walk in cooler and freezer bags of meat stored in thank you smiley bags
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer on rack raw chicken over raw beef, moved to store correctly
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine inner lip of ice machine with black soiled substance
Handwash sink used for purposes other than handwashing. Handsink used to rinse knife at bar handsink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink next to entrance way of kitchen, provided
Bowl or other container with no handle used to dispense food. Cups in soy sauce and In ginger dressing
Food not stored at least 6 inches off of the floor. Container of lettuce stored on floor in walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor
In-use ice scoop stored on soiled surface between uses. Stored on top of soiled ice machine
In-use knife/knives stored in cracks between pieces of equipment. Chopping knife stored between prep table and cooler
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon for tofu inside tofu, sooon removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk in stating water 79f in kitchen used for flour next to fryers, removed from water
No handwashing sign provided at a hand sink used by food employees. Handsink in sushi bar area,no Handwash sign. provided
Reuse of single-service or single-use articles. Milk jug cut and used as a scooper
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored on top of dish rack in back area with a whipping attachment on it, also used to fix stiff around kitchen per manager
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Fried noddles and chicken bones for broth in Togo bags
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. Rice in sushi bar, chef placed on time
Handwash sink used for purposes other than handwashing. Used to store metal scrubbers, green pads and lids. Moved
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. General and sweet and sour chicken in walk in cooler, dated
Bowl or other container with no handle used to dispense food. Cup in vinegar mix in bucket next to walk in coolers
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal coffee drink in food pickup area, Personal drink over cook line. discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cigarettes over food line area, moved
Fly sticky tape hanging over food/food preparation area/food-contact equipment. In back prep area, discarded
Food not stored at least 6 inches off of the floor. Bag of onions s on walk in cooler floor, moved
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and table, moved
No handwashing sign provided at a hand sink used by food employees. At sushi bar, placed sign on
Opened employee beverage container in a cold holding unit with food to be served to customers. Person drink in reach in coolers over food for customers, moved
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.