HI 5 YUMMY

Name: HI 5 YUMMY
Address: 5683 VINELAND RD, ORLANDO, FL, 32819, US
Rating: 50.5

5683 VINELAND RD, ORLANDO, FL 32819

License #5816339

50.5 Grade F / 100

Failing Health Score

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Quick take

HI 5 YUMMY in ORLANDO currently holds an InspectFL Health Score of 50.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 44 total violations — 10 critical, 16 major, 18 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 23, 2026 shows 10 observation rows: 1 critical, 4 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Complied
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked proteins in reach in coolers
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for three compartment sink and sanitizer buckets
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Outside rice cooker - sides of wok station
[41-17-4] Spray bottles containing toxic substance not labeled at mop sink.
[35B-03-4] Outer openings not protected with self-closing doors.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In freezer fridge combo
[22-02-4] Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on sandwich top reach in coolers
[14-31-5] Nonfood-grade bags used in direct contact with food. -Double door reach in cooler to go bag with dough - raw marinated chicken wings in sandwich top reach in cooler bottom storage across from fryers and flat top on cooks line - several items in single door reach in freezer in kitchen
[14-05-4] Cardboard used to line food-contact utensils on flat top grill on cooks ,is
[22-16-4] Reach-in freezer interior have accumulation of soil residues. Single door reach in cooler with cases of chicken closest to dining area

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked proteins in reach in coolers
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. By back door
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In freezer fridge combo
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Unisex bathroom
[14-31-5] Nonfood-grade bags used in direct contact with food. -Double door reach in cooler to go bag with dough - raw marinated chicken wings in sandwich top reach in cooler bottom storage across from fryers and flat top on cooks line - several items in single door reach in freezer in kitchen
[35B-03-4] Outer openings not protected with self-closing doors.
[22-16-4] Reach-in freezer interior have accumulation of soil residues. Single door reach in cooler with cases of chicken closest to dining area
[32-17-4] Self-closing device on back door disconnected/broken.
[41-17-4] Spray bottles containing toxic substance not labeled at mop sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for three compartment sink and sanitizer buckets
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Diced marinated chicken behind raw marinated shrimp in sandwich top reach in cooler across from flattop grill and fryers on cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Outside rice cooker - sides of wok station
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 15 droppings in under counter storage on condiment stand in dining room Operator started cleaning and sanitizing area
[31B-03-4] No soap provided at handwash sink. Kitchen
[41-10-4] Toxic substance/chemical improperly stored. By paper to go bags
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw cut marinated beef behind cut onions and peppers in sandwich top reach in cooler across from wok station on cooks line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
[14-05-4] Cardboard used to line food-contact utensils on flat top grill on cooks ,is
[22-02-4] Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on sandwich top reach in coolers

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several cooked proteins in sandwich top reach in coolers
[14-01-5] Bowl or other container with no handle used to dispense food.
[27-24-5] Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. 81F Manager Flipped GFI for instant water heater Then was 122F
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop sink
[08B-38-4] Food stored on floor. Cases of oil in kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink and unisex bathroom
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belongings on expo line
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cooks line reach in cooler Raw beef over orange zests
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over lemon sauce in double door reach in cooler
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee used three comp sink
[14-31-5] Nonfood-grade bags used in direct contact with food. To go bags with fried chicken in single door fridge freeze combo
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Using single service for carry out and dine in Manager brought during inspection
[41-17-4] Spray bottle containing blue toxic substance not labeled. Under condiment counter in dining area
[12A-19-4] Employee washed hands with cold water.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink 82F Manager Flipped GFI for instant water heater Then was 118F

Community reaction

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Community pulse