YUMMY CHINESE RESTAURANT
4316 LEE BLVD UNIT 7, Lehigh Acres FL 33971 · 239-491-2203
Last inspected Jul 21, 2026 · 8 visits since August 2023
OCT 24
APR 25
FEB 26
MAY 26
JUL 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice, cooked (49F - Cooling) per operator cooling overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2017040476 | Jul 11, 2017 | Sep 1, 2017 | $360 |
| 7--2015047298 | Oct 15, 2015 | Nov 24, 2015 | $280 |
Inspection history
8 visits, newest first
Jul 21, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food not properly separated from ready-to-eat food during preparation. Observed on prep table by back door raw chicken being prepared directly above cooked brown rice cooling under table uncovered. Operator moved to different location for proper food storage.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Mari reach-in freezer by back exit to kitchen - raw beef and raw chicken over cooked chicken not in original packaging. Operator rearranged for proper food storage.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw chicken over cut onions, raw chicken over carrots. On cook line raw shell eggs over ready-to-eat vegetables. Operator rearranged for proper food protection.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) in triple sink. Spoke with operator regarding proper sanitation and chemicals use.
Show the remaining 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg rolls in walk-in cooler made 2 days ago, cooked chicken made 3 days ago, no date marking for any foods in walk-in cooler with dates of production verified by person in charge. Spoke with operator about checking that proper date marks are added by staff preparing food.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed sanitizer in second sink and rinse step in third sink, per operator dishes are washed, sanitized and rinsed. Spoke with operator using posted dishwashing chart to explain proper steps. Operator replaced and refilled sinks in proper order for warewashing.
Floor soiled/has accumulation of debris under cook line equipment.
Food stored on floor. Chicken undergoing prep in back of kitchen, prep line sauce container, cook line oil container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach-in cooler reach-in freezer.
Stored food not covered. In reach-in freezer raw beef and shrimp not covered.
May 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Dented/rusted cans present. Observed three 6lb cans of bamboo shoots dented. See stop sale. Educated operator on going through cans. Operator separated cans to be returned to distributor.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw chicken stored over raw frozen beef. Operator placed raw chicken on bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw shrimp and raw egg stored behind containers of vegetables. Operator switched raw foods to front.
Handwash sink used for purposes other than handwashing. Observed handwash sink in dishwash area blocked by wooden bucket. Operator removed bucket.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked frozen pork not date marked.
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.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Observed rinse in 3rd compartment and sanitize in 2nd compartment. Educated operator on importance of proper order. Operator switched compartments in proper order. Do not use dishes/equipment not properly sanitized.
In-use tongs stored on equipment door handle between uses. Operator removed tongs.
In-use utensil not stored with handle above the top of (noodles) time/temperature control for safety food and rim of the container. Operator corrected tongs.
Nonfood-contact surface soiled with grease, food debris, slime. Reach in cooler gaskets at cook line.
Open dumpster lid.
Stored food not covered. Observed noodles and raw shrimp in walk in cooler not covered.
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Dry storage rack with 4 cans corn dented at seams.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line speed cart, cooked orange peels in sugar water (66F - Cold Holding) for two hours per operator. Spoke with operator regarding proper cold and hot storage of foods, operator placed in reach-in cooler on cook line to cool and cold hold.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm). Operator emptied and replaced sanitizer, 100ppm. Spoke with operator regarding training staff to properly set up sink, operator posted Chinese Language manual ware washing poster at sink, near test strips, and spoke to staff after correcting violations.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, all foods not date marked, including cooked chicken and cooked pork eggrolls, per operator all cooked between 1 and 3 days ago. Spoke with operator regarding using simple methods to date marked foods to ensure proper food safety.
Cutting board has cut marks and is no longer cleanable on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Table to left of entrance in kitchen top half for employee belongings, food drinks, food for public stored in bottom half. Spoke with operator regarding complete separation and designating employee area to avoid potential contamination of food.
Employee with no hair restraint while engaging in food preparation. 2 cooks handling food no hair restraint. Both put on hats.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed dishes being cleaned in triple sink - sanitized, washed, then rinsed. Spoke with operator, operator emptied all sinks and replaced in correct order. Recleaned and sanitized dishware. Spoke with operator regarding training staff to properly set up sink, operator posted Chinese Language manual ware washing poster at sink, near test strips, and spoke to staff after correcting violations.
Unclean building components, attachments or fixtures. Grease dripping at back part of attached hood on cook line.
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate9 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. 3 cans hoisin and 4 cans bean paste heavily dented.
Nonfood-grade containers used for food storage - direct contact with food. Observed multiple containers with direct contact with food are not food grade. Operator has begun replacing equipment with food grade bags and food grade containers.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw chicken over ready-to-eat carrots and onions. Reach-in cooler middle of cook line raw shell eggs over ready-to-eat sauces. Operator moved to lower shelf for proper food protection. Referred operator to food storage handout to aid in training of employees on proper food storage.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm).
Cove molding at floor/wall juncture broken/missing in multiple parts of kitchen.
Cutting board has cut marks and is no longer cleanable on cook line.
Employee with no hair restraint while engaging in food preparation. One cook no hair restraint.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed setup and washing process is wash, sanitize, rinse in triple sink. Spoke with operator and verified correct handout was available, operator drained and refilled sink.
Floor soiled/has accumulation of debris. Extreme buildup of food debris under cook line equipment.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed heavy accumulation of grease on attached hood system over cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Extreme grease and food debris accumulated on sides of fryers and cook line equipment.
Stored food not covered in reach-in freezers in dining room or kitchen.
Walk-in cooler interior/shelves have accumulation of soil residues. Mold like substance on shelves, vents, and door.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate6 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at 0ppm chlorine, operator adjusted to 100ppm.
Dented/rusted cans present. See stop sale. 14 heavily dented cans on dry storage rack in middle of kitchen.
Nonfood-grade containers used for food storage - direct contact with food. Approximately 45 non food grade containers in direct contact with foods in walk-in cooler - egg rolls, cooked chicken, and vegetables.
Raw animal food stored over/not properly separated from ready-to-eat food in walk-in cooler. Raw fish over ready-to-eat bean sprouts. Raw chicken over ready-to-eat carrots. Operator separated the foods.
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. Raw chicken over raw beef in large reach-in freezer at end of cook line. Operator rearranged product for proper storage.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb. One at entrance to kitchen under handwash sink, one under triple sink.
Food being cooled by nonapproved method. Covered dense plastic containers of food cooling in walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled heavily.
Cove molding at floor/wall juncture broken/missing in back half of kitchen.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator washed, sanitized then rinsed tongs in triple sink. Spoke with operator regarding proper dishwashing and referred to handout.
Food stored on floor. 6 containers sauce and oil in kitchen and 3 containers vegetables on floor in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on far end cook line reach-in cooler heavily soiled.
Shared dumpster located outside has no lid or lid open/broken.
Unclean building components, attachments or fixtures. Back of hood system with heavy accumulation of dripping grease.
Jun 27, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice, cooked (49F - Cooling) per operator cooling overnight.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed unapproved chlorine product for sanitizing food contact surfaces. Operator notified and retrieved approved product at time of inspection.
Nonfood-grade containers used for food storage - direct contact with food. Observed use of multiple nonfood-grade containers used for prepared food storage of cooked chicken in walk-in cooler, also cooked pork in non food grade container on cook line reach in cooler. Multiple, empty nonfood-grade containers per operator used for food storage in dish storage area. Operator notified and educated on proper container usage. Discussed with operator replacing containers over time with food grade containers, lining containers with food grade bags for storage.
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 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice, cooked (49F - Cooling) per operator cooling overnight.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb with hose attached without vacuum breaker(x3). Operator notified, shown picture of vacuum breaker.
Open dumpster lid. Observed shared dumpster used by operator with lid open. Operator notified.
Apr 25, 2024Inspection 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 ▾
Toxic substance/chemical improperly stored. Observed bottle of soap on shelf over pot of sauce at cooks line by hand wash sink. Operator removed soap.
Vacuum breaker missing at hose bibb and hose next 3 compartment sink. Repeat 8-3-23
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled and cutting board at prep table soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork, chicken, egg rolls and dumplings in Walk-in cooler and reach-in-freezer prepared onsite more then 24 hours prior as per employee statement not date marked.
Buildup of food debris/soil residue on equipment door handles.
Cardboard used to line food-contact shelves at cooks line. Repeat 8-2-23.
Cutting board at prep table has cut marks and is no longer cleanable.
Equipment in poor repair. Observed torn gaskets on reach-in cooler at cooks line.
Exterior back door has a gap at the threshold that opens to the outside. Repeat 8-3-23
Floor soiled/has accumulation of debris on cooks line equipment.
Food stored on floor. Observed buckets of sauce and tub of raw chicken floor in Walk-in cooler.
Working containers of food removed from original container not identified by common name. Observed working containers of nuts and spices at cooks line not labeled. Repeat 8-3-23
Aug 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm); Operator drained and refilled triple sink to achieve: Triple Sink (Chlorine 100ppm)
Non-food grade paper/paper towel used as liner for food container. Cooked pork stored ina grocery store plastic bag. Removed food to food grade container
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over fully cooked ready to eat ribs in reach in cooler on cooks line. Operator moved food to proper storage. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 03-28-2023.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb with hose attached no vacuum breaker next to hand sink at cooks line.
Handwash sink not accessible for employee use at all times. Hand sink blocked by food containers next to prep sink.
Cardboard used to line food-contact shelves. On cooks line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table. Operator removed drink.
Exterior door has a gap at the threshold that opens to the outside. Gap0resent underneath rear screen door.
Working containers of food removed from original container not identified by common name. Cashews in unlabeled container. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 03-28-2023
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.