YUMMY CHINESE RESTAURANT

Name: YUMMY CHINESE RESTAURANT
Address: 4316 LEE BLVD UNIT 7, LEHIGH ACRES, FL, 33971, US
Rating: 68

4316 LEE BLVD UNIT 7, LEHIGH ACRES, FL 33971

License #4605892

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

68 Grade F / 100

Failing Health Score

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Quick take

YUMMY CHINESE RESTAURANT in LEHIGH ACRES currently holds an InspectFL Health Score of 68 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 3 major, 12 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 12, 2026 shows 12 observation rows: 3 critical, 2 major, and 7 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: Inspection Completed - No Further Action
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink in dishwash area blocked by wooden bucket. Operator removed bucket.
[33-16-4] Open dumpster lid.
[08A-05-6] 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.
[16-13-5] 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.
[02C-04-5] 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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed tongs.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, slime. Reach in cooler gaskets at cook line.
[12B-12-5] 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.
[01B-01-4] 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.
[08B-12-5] Stored food not covered. Observed noodles and raw shrimp in walk in cooler not covered.
[10-06-5] 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.
[08A-02-6] 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.

Disposition: Inspection Completed - No Further Action
[41-18-4] 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.
[02C-02-5] 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.
[03A-02-5] 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.
[40-06-5] 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.
[16-13-5] 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.
[01B-01-4] Dented/rusted cans present. See stop sale. Dry storage rack with 4 cans corn dented at seams.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 2 cooks handling food no hair restraint. Both put on hats.
[14-09-4] Cutting board has cut marks and is no longer cleanable on cook line.
[36-50-4] Unclean building components, attachments or fixtures. Grease dripping at back part of attached hood on cook line.

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