YUMI KITCHEN

Name: YUMI KITCHEN
Address: 305 E INTERNATIONAL SPDWY BLVD, STE 3, DELAND, FL, 32724, US
Rating: 87.3

305 E INTERNATIONAL SPDWY BLVD, STE 3, DELAND, FL 32724

License #7407054

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

87.3 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

YUMI KITCHEN in DELAND currently holds an InspectFL Health Score of 87.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on November 21, 2025. Across those visits, inspectors documented 11 total violations — 4 critical, 4 major, 3 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 November 21, 2025 included 3 critical violations, 4 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food worker sliced strawberries with bare hands . Educated operator.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in bucket ,
[31A-11-4] Handwash sink used for purposes other than handwashing. Food containers stored in front counter hand sink. Operator removed and sanitized
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Whole strawberries and bagged oranges stored above Boba in front counter double glass door , reach in cooler.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator .
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator relocated .
[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 chicken prepared 2 days ago, in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
[01B-01-4] Dented/rusted cans present. See stop sale.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse