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Yum's Chinese Restaurant

Yum's Chinese Restaurant
1850 N Courtenay Pkwy
Suite 103
Merritt Island, FL 32953
(321)455-6699

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 5428930
Inspection Date: Monday, December 15, 2014
Inspection Number: 2455581
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowl in vegetables.
42-03-4 Basic.Storage of maintenance equipment in areas that may result in cross contamination. Screwdriver with food service utensils. **Corrected On-Site**
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface. **. Repeat Violation**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm chlorine, remade 200 ppm. **Corrected On-Site**

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 5313671
Inspection Date: Tuesday, September 30, 2014
Inspection Number: 2415022
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
16-13-4 Basic.Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No distinct sanitizing step.
36-47-4 Basic.Hood heavily soiled with accumulated grease. **. Repeat Violation**
25-52-4 Basic.Reuse of single-use number 10 cans. **. Repeat Violation**
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface.
01B-01-4 High Priority.Dented/rusted cans present. See stop sale. 2 cans of bamboo shoots and 2 cans of soy sauce.
22-24-4 Intermediate.Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken 119° and noodles cooked within 30 minutes. Placed in walk in cooler to rapid chill. 69° after 1 hour.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, cooked pork, chicken. **. Repeat Violation**

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 5267320
Inspection Date: Wednesday, June 25, 2014
Inspection Number: 2389847
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
14-33-4 Basic.Reach-in cooler shelves with rust that has pitted the surface. **Warning**
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
12A-17-4 High Priority.Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 5267319
Inspection Date: Tuesday, June 24, 2014
Inspection Number: 2389847
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 16
Number of High Priority Violations: 6
Number of Intermediate Violations: 1
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
24-07-4 Basic.Cleaned and sanitized equipment or utensils not properly stored. Collander and whisk hanging on pipe **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Phone on prep table **Corrected On-Site** **. Repeat Violation** **Warning**
14-11-4 Basic.Equipment in poor repair. 2 door low boy ambient 50° **Warning**
08B-38-4 Basic.Food stored on floor. Jug of oil **Corrected On-Site** **Warning**
36-47-4 Basic.Hood soiled with accumulated grease. **Warning**
14-33-4 Basic.Reach-in cooler shelves with rust that has pitted the surface. **Warning**
25-52-4 Basic.Reuse of single-use number 10 cans. **. Repeat Violation** **Warning**
08B-14-4 Basic.Stored food not covered in walk-in freezer. **. Repeat Violation** **Warning**
23-12-4 Basic.Walk-in cooler shelves heavily soiled with encrusted food debris. **. Repeat Violation** **Warning**
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
12A-17-4 High Priority.Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See below **Warning**
01B-26-4 High Priority.Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Warning**
03F-05-4 High Priority.Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Corn starch and water. Operator willingly discarded. **Warning**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm remade 100 ppm. **Corrected On-Site** **Warning**
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. **Warning**

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4957180
Inspection Date: Tuesday, March 04, 2014
Inspection Number: 2285138
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 0
Number of Intermediate Violations: 5
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
14-45-4 Basic.Cardboard used to line nonfood-contact shelves. Under buckets of flour
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Employee food.
25-52-4 Basic.Reuse of single-use number 10 cans.
08B-26-4 Basic.Stored food not covered in upright freezer. Teriyaki chicken, wontons, ribs
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Rice, flour.
22-24-4 Intermediate.Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
31B-05-4 Intermediate.Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Extension cord wrapped around them. **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, cooked chicken, cooked pork.
53B-14-4 Intermediate.Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
22-16-4 Intermediate.Walk in cooler shelves heavily soiled with food debris.

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4957179
Inspection Date: Tuesday, September 24, 2013
Inspection Number: 2285137
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside.
14-29-4 Basic.Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **. Repeat Violation**
36-28-4 Basic.Wall soiled with accumulated grease by the rice cooker
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. The is raw shrimp over egg roll wrappers
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. There is raw chicken overpre cooked eggrols **. Repeat Violation**

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4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4957179
Inspection Date: Tuesday, September 24, 2013
Inspection Number: 2285137
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside.
14-29-4 Basic.Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **. Repeat Violation**
36-28-4 Basic.Wall soiled with accumulated grease by the rice cooker
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. The is raw shrimp over egg roll wrappers
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. There is raw chicken overpre cooked eggrols **. Repeat Violation**

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4715441
Inspection Date: Wednesday, March 13, 2013
Inspection Number: 2226863
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Cornstarch at 69f
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw chicken over Rey to eat steak in freezer
08B-37-4 Basic.Food stored in a prohibited area. Raw chicken in take out non food grade bag
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Scoop in rice ha no handle **Corrected On-Site**
14-15-4 High Priority.Nonfood-grade containers used for food storage direct contact with food. Rice bin
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on line **Corrected On-Site**
23-03-4 Basic.Build-up of grease on nonfood-contact surface. Bottom of hood near trough
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. Silverware on counter
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Kitchen sink

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4809494
Inspection Date: Tuesday, September 25, 2012
Inspection Number: 2226864
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 5
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical.- Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. Raw chicken over ready to eat sauces in walk in
14-41-1 Violation: 14-41-1Food-contact surface not smooth and easily cleanable. Paper of food cart
32-04-1 Critical.- Violation: 32-04-1Bathroom not enclosed with tight-fitting, self-closing doors.
32-15-1 Critical.- Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. By rear door
32-15-1 Critical.- Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. Front

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4715442
Inspection Date: Monday, September 24, 2012
Inspection Number: 2226864
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 15
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical.- Stop Sale issued on potentially hazardous food due to temperature abuse (. Pork,beef,chicken ,shrimp 54f. All items greater than 41f
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All items in box greater than 4 hours
03D-02-1 Critical.- Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Fried chicken sitting out at 81f
04-01-1 Critical.- Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep box on line
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. Freezer by front. . Raw fish and beef over fries and eady to eat eggrolls. Repeat Violation.
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. Raw chicken over ready to eat sauces in walk in
09-01-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. To go cup in soy sauce. Repeat Violation.
09-01-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. To go cup in rice with no handle
12A-02-1 Critical.- Observed hand wash sink used for purpose other than washing hands. Tea pot in sink Corrected On Site.
14-41-1 Food-contact surface not smooth and easily cleanable. Paper of food cart
22-27-1 Critical.- Observed food-contact surfaces encrusted with grease and/or soil deposits. Walk in racks
32-04-1 Critical.- Bathroom not enclosed with tight-fitting, self-closing doors.
32-15-1 Critical.- No handwashing sign provided at a handsink used by food employees. Front
32-15-1 Critical.- No handwashing sign provided at a handsink used by food employees. By rear door
51-11-1 Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4611946
Inspection Date: Monday, June 11, 2012
Inspection Number: 2161767
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical.- Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cornstarch water, cooked chicken, will discard at 3 pm
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. Raw meats over sauces, vegetables , walk in cooler. Repeat Violation.
08A-29-1 Critical.- Observed uncovered food in holding unit/dry storage area. In freezer, cooked pork, beef, etc.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Bottom shelves of prep shelving
35B-03-1 Critical.- Outer openings not protected with self-closing doors. Back screen door.
37-05-1 Observed wall soiled with accumulated food debris. In walk in cooler.

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4382001
Inspection Date: Tuesday, May 01, 2012
Inspection Number: 2124063
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
10 Observed scoop handle touching bulk product in bin
12A Critical.- Observed employee not wash hands after using phone and returning to work station
14 Observed non food grade material utilized for bulk storage and freezer bags
14 Observed wet wiping cloth utilized under cutting board
2 Observed bulk product in dry storage not properly labeled -not in original container-
2 Observed no 4 hour time limit on corn starch mixture (cooks line) Will discard at 3:30
21 Wet wiping cloths not stored properly in sanitizing solutions
32 Critical.- Restrooms do not have self closing door
3A Corn starch on cooks line cart not time marked or held at 41*F or below. Will discard at 3:30
8A Observed raw chicken and beef in walk in cooler stored over open sauces

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4382002
Inspection Date: Thursday, December 08, 2011
Inspection Number: 2124064
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03D-01-1 Critical. Observed food being cooled by nonapproved method. Observed deep fried chicken pieces cooling for 45 minutes in six inch deep plastic container with internal temperature of 110 -117 DEGREES F. Corrected On Site. Food placed on shallow tray in walk-in freezer. Noted food at 60 DEGREES F after 45 minutes cooling.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Observed bbq chicken 132 DEGREES F cooling in deep plastic container covered with plastic wrap,cooling for 30 minutes in walk-in cooler. Corrected On Site. Bbq chicken placed on shallow pan in walkin freezer. Noted 60 DEGREES F,cooling for 45 minutes in freezer.
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Observed broken thermometer for temping of food.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Observed cream cheese stuffing mix uncovered on shelf nin walk-in cooler. Corrected On Site. Repeat Violation.
12B-07-1 Critical. Observed an open cups of tea on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
16-07-1 Critical. Observed accumulation of debris in three-compartment sink.
16-13-1 Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Cook observed washing dirty chicken container in last compartment of triple sink and no sanitizier used,beforeair drying. Corrected On Site.
17-09-1 Critical. Lack of use of,chlorine chemical test kit when using chemical sanitizer at three-compartment sink.
23-03-1 Observed build-up of grease on hood filters. Repeat Violation.

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4 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4264807
Inspection Date: Wednesday, June 08, 2011
Inspection Number: 2051186
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw unpackaged chicken stored over cooked chicken on trays in walk in freezer. Repeat Violation. Corrected On Site.
08A-29-1 Critical. Observed uncovered food in walk in freezer cold holding unit. Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense uncooked rice from bulk container.
10-07-1 Observed in-use,rice scoop/utensil stored in standing water less than 135 degrees Fahrenheit by fried rice.
12B-07-1 Critical. Observed an open beverage container on a food preparation table. Corrected On Site.
13-03-1 Observed employee ,male cook with no hair restraint.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Observed plastic containers in use for food storage that are not approved for food storage.
22-28-1 Critical. Observed interior top ledges of cook's reach-in cooler soiled with accumulation of food residue.
23-03-1 Observed build-up of grease on filters in hood.
27-16-1 Critical. Hot water shut off at rear employee hand wash sink.
29-11-1 Observed leaking pipe at plumbing fixture at ar hand sink.
37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
41B-10-1 Critical. Pesticide use not in accordance with manufacturer's directions. Observed a can of "RAID" insecticide on shelf below front counter.

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4004133
Inspection Date: Wednesday, February 23, 2011
Inspection Number: 1990983
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01A-04-1 Critical. Observed fish recreationally caught and stored on shelf in walk in cooler above washed Vegetables. OPERATOR INFORMED HIS RECREATIONAL CAUGHT FISH CANNOT BE STORED OR USED ON PROPERTY.
02-24-1 Critical. Potentially hazardous food [Gen. Chow chicken] held under time as a public health control without time marking indicating 4-hour limit.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cookedshrimo,pork and chicken cold holding at 44 DF in cook's line cooler. Operator set thermostat to lower setting.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. GENERAL CHOW fried chicken noted at 115 DF at front line counter;business m[not following written approved time as public health control form. STOP SALE
04-01-1 Critical. Cold holding equipment ,cook's line cooler incapable of maintaining potentially hazardous food at proper temperatures.
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. Observed partial frozen steak that has been sliced and placed on tray in kitchen to thaw before storing in walk in cooler. Corrected On Site. Steak relocated to WIC.
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw repackaged chicken stored above uncovered cooked Chicken cooling in walk in freezer. Corrected On Site. Cooked chicken relocated on shelving to top.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee scing/chopping ready to cooked chicken with bare hands. STOP SALE. Corrected On Site. EMPLOYEE WASHED HANDS AND PUT ON DISABLE GLOVES.
12B-07-1 Critical. Observed an open beverage container on a food preparation table.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses at front line table.
23-03-1 Observed build-up of grease/dust on fan motor evaporator coil of cook's line cooler.

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4004134
Inspection Date: Wednesday, October 06, 2010
Inspection Number: 1990984
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-08-1 Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked for bbq pork and egg rolls. Corrected On Site.
15-32-1 Observed cook's cooler gaskets torn/in disrepair.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Stored on lip of handwash sink. Corrected On Site.
41B-01-1 Critical. Observed chlorine sanitizing solution exceeding the maximum concentration allowed in towel bucket. Corrected On Site.

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 3928493
Inspection Date: Friday, August 20, 2010
Inspection Number: 1941176
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 3928492
Inspection Date: Monday, June 21, 2010
Inspection Number: 1941176
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 12
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for bbq pork,lomein noodles,sweet n sour chicken in walk in cooler.
02-26-1 Critical. Working containers of food removed from original container not identified by common name for flour and corn starch.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Wonton soup noted 121 degrees Fahrenheit in covered pot on table by cook line for 4 hours. Operator discarded. Recommend crock pot or steam table for hot holding or use timeas public health control procedure.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw repackaged stored over repackaged chicken in walk in freezer.
08A-36-1 Critical. Raw animal food [seafood] not properly separated from ready-to-eat food [washed chopped produce] and raw eggs by ready to eat foods in walk in cooler. Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
13-03-1 Observed male employees with no hair restraint while preparing food.
14-51-1 Observed nonfood-grade containers used for food storage. Observed pla tic shopping bags used for food storage in walk in freezer.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Sponges found being used to wash tables.
17-07-1 Critical. No chlorine chemical test kit provided when using chemical sanitizer at three-compartment sink. Repeat Violation.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provid training in 60 days or administrative action will be initiated.

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 3859646
Inspection Date: Tuesday, April 13, 2010
Inspection Number: 1927069
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
37-12-1 Ceiling not smooth and easily cleanable in restroom and kitchen areas. Observed porus ,accoustical ceiling tile in restroom and kitchen;must be replaced before opening.
51-13-1 No Heimlich maneuver sign posted.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provide training within 60 days of hiring before next unannounced inspection.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Yum's Chinese Restaurant in Merritt Island Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Merritt Island's Yum's Chinese Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Yum's Chinese Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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