YUMMY YUMMY KITCHEN

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Inspection history

1. Nov 13, 2025

   ✕
   10 violations

   • Improper use and storage of clean, sanitized equipment and utensils
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Non food contact surfaces of equipment not clean
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Single service items reused, improperly stored, dispensed, not used when required
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • In use food dispensing utensils improperly stored
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

2. Jul 14, 2022

   ✕
   3 violations

   • Non food contact surfaces of equipment not clean
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

3. Nov 20, 2019

   ✕
   4 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

4. Apr 29, 2019

   ✓
   4 violations

   • Non food contact surfaces of equipment not clean
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

5. Sep 18, 2018

   ✓

6. Oct 2, 2017

   ✓
   3 violations

   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • In use food dispensing utensils improperly stored

7. May 4, 2017

   ✕
   16 violations

   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • In use food dispensing utensils improperly stored
   • Non food contact surfaces of equipment not clean
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

8. Jul 19, 2016

   ✕
   2 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination

9. Oct 27, 2015

   ✓
   2 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Wiping cloths dirty, not stored properly in sanitizing solutions

10. Nov 13, 2014

    ✕
    4 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

11. Sep 30, 2013

    ✕
    3 violations

    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Critical:Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

12. Mar 5, 2013

    ✕
    4 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

13. Sep 24, 2012

    ✕
    1 violation

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

14. Mar 2, 2012

    ✓

15. Feb 22, 2012

    ✕
    5 violations

    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Wiping cloths dirty, not stored properly in sanitizing solutions

16. Jun 2, 2011

    ✓
    1 violation

    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

17. Dec 14, 2010

    ✕
    2 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

18. May 27, 2010

    ✓
    1 violation

    • Improper thawing procedures used

19. Jun 4, 2009

    ✓
    1 violation

    • Garbage storage areas not properly constructed or maintained, creating a nuisance

20. Nov 17, 2008

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Garbage storage areas not properly constructed or maintained, creating a nuisance

21. Sep 11, 2008

    ✕
    4 violations

    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Garbage storage areas not properly constructed or maintained, creating a nuisance

22. May 15, 2008

    ✓
    2 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

23. Dec 14, 2007

    ✕
    4 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

24. Mar 9, 2007

    ✕
    4 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Wiping cloths dirty, not stored properly in sanitizing solutions

25. Nov 1, 2006

    ✕
    2 violations

    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)