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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
YUM YUM KITCHEN in MORRISTON currently holds an InspectFL Health Score of 93.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 9 total violations — 4 critical, 5 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on March 4, 2026 shows 4 observation rows: 3 critical, 0 major, and 1 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
YUM YUM KITCHEN looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside white reach-in cooler on right side near trailer entrance.
- [09-05-5] Employee not following establishments approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. 1. Employee washed hands, but did not use sanitizer before handling food without first washing bare hands at cookline. The approved AOP specifies employees will use a hand antiseptic after washing hands before handling food without first bare hands. 2. AOP was last reviewed on 09/20/2021 according to documentation.
- [12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at cookline placed raw beef (Philly meat) on the grill using bare hands, then reached into pan containing fully-cooked bacon and placed the bacon onto the grill with the same hands without first washing hands. Inspector reviewed AOP and proper handwashing with employees during this inspection.
- [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped a surface with a wiping cloth and rinsed the cloth with gloved hands, then handled and cut a sandwich without first washing hands or changing gloves.
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