YUMLETTE BREAKFAST & LUNCH

Name: YUMLETTE BREAKFAST & LUNCH
Address: 1458 ALT 19 N, PALM HARBOR, FL, 34683, US
Rating: 0

1458 ALT 19 N, PALM HARBOR, FL 34683

License #6215833

🍽️ Thai/Vietnamese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 10, 2026 · 13 findings · 4 critical

Routine - Food

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Quick take

YUMLETTE BREAKFAST & LUNCH in PALM HARBOR currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 17 times from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 184 total violations — 39 critical, 42 major, 103 minor.

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The latest inspection on September 10, 2026 shows 13 observation rows: 4 critical, 2 major, and 7 minor.

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Inspection coverage

100%

Inspector notes

184

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Inspection timeline

Inspection History

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1lb of Butter held in reach in cooler overnight at 49F. No prior temperature monitoring documented.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee in kitchen washed hands for 7 seconds Employee in wait station washed hands for 3 seconds.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups in ware washing area.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled with debris.
[36-24-5] Hole in or other damage to wall. Hole in wall by water heater in kitchen.
[53B-13-5] 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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on cutting board in kitchen not stored in sanitizing solution. Operator moved wiping cloth.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present no food manager on site.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on handle of oven in kitchen. Operator moved tongs,
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauces, operator moved eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter held in reach in cooler overnight at 49F. No prior temperature monitoring documented.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Oven door handle soiled with grease.
[35A-03-4] Dead roaches on premises. 1 dead roach on the floor near the womens restroom. Operator discarded and sanitized area. 1 dead roach in the corner of the bar on the floor. Bartended discarded and sanitized. 1 dead roach on the floor near the water heater. Operator discarded and sanitized. 1 dead roach on opposite side of water heater. Roach was discarded and area sanitized.
[08B-38-4] Food stored on floor. Multiple items of food stored on the floor of the walk in freezer such as raw chicken and shrimp. Soy sauce in the kitchen
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled near the walk in freezer. Operator states it does not work.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line soiled such as fryer and oven. Gaskets of reach in coolers. Walk in cooler shelves.
[16-48-4] Old food stuck to clean dishware/utensils. Food debris on clean cambros stacked on drying rack. Operator stated the equipment was cleaned. Operator will run the equipment through the dishmachine when able to.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls, floors and areas around ceiling vents soiled throughout the kitchen and cookline.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for salmon served raw in sushi rolls. Operator had SK Food Solution email proof of parasite destruction.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above ready to eat sauces. Operator relocated.
[41-10-4] Toxic substance/chemical improperly stored. Incense cones next to clean plates. Employee relocated.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top cooler heavily stained with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pot sitting in Handwash sink on the cook line. Operator relocated. Food particles in the Handwash sink in the storage area.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw salmon and tuna on the sushi menu. Food items are not identified as raw. Operator is to place a disclaimer and a reminder next to the consumer advisory on the menu and next to the raw food items. One sushi menu does not have consumer advisory or foods identified as raw or undercooked. A second sushi menu has half the menu where the food is identified as raw, but there is no asterisk next to the consumer advisory. The opposite side of the menu does not have the raw foods identified. Operator began adding asterisks next to the food items on the one side of the menu. They just began serving sushi again and are in the process of making new menus.
[11-26-1] 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. For employee Tiffany who has been working at establishment for a month. Tiffany states she has a manager certificate but it was not at the establishment. Provided employee with DBPR Form HR 5030-103. Employee read and signed at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked 2 days ago with no date mark. Operator added date mark.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Heavy accumulation of grease and debris stuck to the interior of dish machine
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Rack containing clean dishes soiled, discussed the need to keep all surfaces clean and sanitized.
[36-73-4] Floor soiled/has accumulation of debris. Walls and floors soiled through out the establishment. Ok line, prep areas and storage areas
[27-10-4] Pilot light need to be lit , operator has not been able to get anyone out time extend for 7 days per OSG.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ingredient bins, wire racks, dish Dollies, legs of tables, shelf bottoms., fixed equipment, discussed the importance of of keeping the restaurant free from build up and debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Soiled cloth being used, not stored in sanitizer between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Food removed from its original containers not labeled with common name throughout the establishment.
[31A-10-4] Equipment drain line draining into handwash sink. Sushi bar drain line drains into hand wash sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area, cook line and storage area heavily soiled and stained, prep tables in prep area . Cook line and storage area soiled and stained. Food containers stored as clean soiled and stained,
[27-06-4] Pilot light need to be lit , operator has not been able to get anyone out time extend for 7 days per OSG.
[27-16-4] Pilot light need to be lit , operator has not been able to get anyone out time extend for 7 days per OSG.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Heavy accumulation of grease and debris stuck to the interior of dish machine
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Rack containing clean dishes soiled, discussed the need to keep all surfaces clean and sanitized.
[35A-03-4] Dead roaches on premises. 1 dead roach observed in server station. Operator disposed of the roach and cleaned and sanitized the area.
[12B-01-4] Employee eating while preparing food. Employee eating food while prepping vegetables. Discussed with employee the need to have lunch outside of prep areas.
[36-73-4] Floor soiled/has accumulation of debris. Walls and floors soiled through out the establishment. Ok line, prep areas and storage areas
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used to scoop ice stored in standing water, discussed the need to have water a minimum of 135F if used to store utensils.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[27-10-4] No hot running water at mop sink. Water 65F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ingredient bins, wire racks, dish Dollies, legs of tables, shelf bottoms., fixed equipment, discussed the importance of of keeping the restaurant free from build up and debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[08B-12-5] Stored food not covered. Walk in cooler raw prepped vegetables not covered
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Soiled cloth being used, not stored in sanitizer between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Food removed from its original containers not labeled with common name throughout the establishment.
[14-31-5] Nonfood-grade bags used in direct contact with food. Bean sprout stored directly in grocery bag. Discussed the need to used bags approved for food storage.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw shrimp in walk in cooler, operator moved the raw eggs to gain compliance.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings observed in the rear of the kitchen behind the prep table., operator cleaned and sanitized the area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles in water 65F in container inside 3 compartment sink. Operator states they have been in the sink less than 4 hours.
[31A-10-4] Equipment drain line draining into handwash sink. Sushi bar drain line drains into hand wash sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area, cook line and storage area heavily soiled and stained, prep tables in prep area . Cook line and storage area soiled and stained. Food containers stored as clean soiled and stained,
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on cook line has soiled utensils stored in it, hand wash sink in prep area has a heavy accumulation of grease and food debris.
[27-06-4] No hot running water at three-compartment sink. Water 65F
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink leading to sushi bar. Operator replenished paper towels.
[31B-03-4] No soap provided at handwash sink. No soap provided at hand wash sink at entrance to sushi bar. Operator replenished soap.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 65F.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack.utensils stored in soiled food containers on wire rack near walk in freezer.
[35A-03-4] Dead roaches on premises. 1 dead roach observed on the floor behind the sushi bar 1 dead roach observed on drain table of dish washer. Operator removed the dead roaches, cleaned and sanitized the area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored with food on wire rack.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 2 employees mohair restraint. Dissecussed the importance of wearing hair restraints when involved in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. Floors and walls heavily soiled on cook line, prep area, dish wash area and storage areas.
[10-12-5] In-use ice scoop stored on soiled surface between uses. At entrance of sushi bar scoop stored on soiled shelf.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and scoops stored in standing water. Discussed with operator the need to store utensils only in water that is above 135F.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Discussed the need to use only a surface that is non porous under cutting board to avoid the growth of bacteria.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of buckets holding dry ingredients
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Prep unit near the cook line
[25-32-4] Reuse of single-service or single-use articles. Chicken base containers used to store dry ingredients.
[08B-12-5] Stored food not covered Walk in cooler Bean sprouts Cabbage Sauce
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles, and food containers holding removed from its original container not labeled with common name. Discussed the need to label all food once it is removed from its original containers.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled dishes then touched clean equipment with no hand wash.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Oil in food pan no cover has debris at the bottom of the pan. Sauce in heavily soiled container near dish washer. Red spice in heavily soiled container.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (70F - held on counter), operators placed tomatoes in the cooler. The tomatoes had been out for less than 4 hours.
[41-10-4] Toxic substance/chemical improperly stored. Stereo stored on prep table next to food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Knives stored as clean on magnet heavily soiled Cutting boards through out kitchen soiled and stained Food containers holding dry ingredients and sauces on counters heavily soiled Food containers stored as clean on upper wire shelf soiled with food debris. Multiple heavily soiled utensils, plates and bowls on counter Squeeze bottles on cook line containing food heavily soiled. Prep tables through out the establishment heavily soiled with food debris and dried sauces.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink blocked by several buckets and boxes. Discussed the need to keep hand wash sinks easily accessible by not blocking them.
[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 rice noodles, cream based sauce, cooked fish.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food.plastic to go container with no handle used as scoop in dry ingredients.
[35A-03-4] Dead roaches on premises. 2 dead roaches on the floor near dish machine. Employees removed the dead roaches and sanitized the area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 2 employees no hair restraint.
[36-73-4] Floor soiled/has accumulation of debris. Floor heavily soiled with an accumulation of grease and food debris. Cook line ,prep areas, and storage areas including walk in cooler and freezer.
[08B-42-4] Food stored outside. I arrived at the location and observed 2 cases of raw chicken and 1 case of raw eggs delivered by a distributor to the establishment and left outside on the ground outside the back door while the establishment was closed and there was nobody to accept the order. The food was outside for approximately 25 minutes before an employee of the restaurant arrived and placed the food under proper storage. The food was able to hold proper temperature during this period.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled container. Operator cleaned and sanitized scoop and container
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cook line, table legsshelves on right side of cook line holding utensils.
[25-05-4] Single-service articles improperly stored. To go containers stored on the ground at rear of the kitchen.
[08B-12-5] Stored food not covered. Cooked carrots, bean sprouts, sauce in walk in cooler
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Heavily stained wiping cloths being used on non food contact surfaces.
[02D-01-5] Working containers of food removed from original container not identified by common name.Food containers holding ingredients removed from its original container not labeled with common name.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began his shift without hand wash handling clean equipment.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved raw eggs from one container to another and did not wash hands before touching clean equipment
[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. Cook touched cooked chicken with bare hands when plating the food, cook touched tofu with bare hands while plating.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat bean sprouts. Raw chicken stored over cooked carrots. Operator rearranged food to gain compliance.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings observed on floor near the water heater at the rear of the kitchen. 2 rodent droppings observed on the lid of the sanitizer used for dish machine stored under dish machine. Employee removed the droppings from sanitizer bucket and the floor near the water heater and sainted the area
[35A-18-4] Rodent rub marks present along walls/ceilings. Rodent rub marks observed on wall above dish washer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled knives stored as clean on wall magnet. Prep tables heavily soiled with grease and food debris, food container holding raw shell eggs. Operator removed utensils washed, rinsed and sanitized, walk in cooler shelves
[31A-11-4] Handwash sink used for purposes other than handwashing. Stainless scrubber stored in hand was sink on cook line. Operator removed hand scrubber
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces, pastas in walk in cooler, prepared foods placed in walk in freezer.

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YUMLETTE BREAKFAST & LUNCH

Failing Health Score

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Inspection History

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AMARIT THAI RESTAURANT

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