Hi 5 Yummy
Last inspected: Apr 22, 2026
17
Score
Inspectors have visited Hi 5 Yummy three times, with records going back to 2025. The most recent report on file is from Apr 22, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 19 violations lately compared to roughly eight violations before.
“Nonfood-grade bags used in direct contact with food” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 79, which Hi 5 Yummy's 17 doesn't quite reach. This restaurant has more on its record than most do.
3
Inspections
5
Critical latest
6
Major latest
8
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
5 critical violations. 6 major violations. 8 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food. -Double door reach in cooler to go bag with dough - raw marinated chicken wings in sandwich top reach in cooler bottom storage across from fryers and flat top on cooks line - several items in single door reach in freezer in kitchen **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cut marinated beef behind cut onions and peppers in sandwich top reach in cooler across from wok station on cooks line **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Diced marinated chicken behind raw marinated shrimp in sandwich top reach in cooler across from flattop grill and fryers on cooks line **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 15 droppings in under counter storage on condiment stand in dining room Operator started cleaning and sanitizing area **Corrective Action Taken** **Admin Complaint**
35A-04-4
High Priority - Toxic substance/chemical improperly stored. By paper to go bags **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on sandwich top reach in coolers
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for three compartment sink and sanitizer buckets
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked proteins in reach in coolers **Repeat Violation**
02C-02-5
Intermediate - Spray bottles containing toxic substance not labeled at mop sink. **Repeat Violation**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Unisex bathroom **Repeat Violation**
31B-04-4
Basic - Cardboard used to line food-contact utensils on flat top grill on cooks ,is
14-05-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In freezer fridge combo
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Outside rice cooker - sides of wok station
23-03-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Reach-in freezer interior have accumulation of soil residues. Single door reach in cooler with cases of chicken closest to dining area
22-16-4
Basic - Self-closing device on back door disconnected/broken.
32-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. By back door **Repeat Violation**
42-01-4
17
Oct 7, 2025
Routine - Food
4 critical violations. 6 major violations. 5 minor violations.
View 15 violations
High Priority - Employee washed hands with cold water.
12A-19-4
High Priority - Nonfood-grade bags used in direct contact with food. To go bags with fried chicken in single door fridge freeze combo
14-31-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cooks line reach in cooler Raw beef over orange zests
08A-13-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over lemon sauce in double door reach in cooler **Corrected On-Site**
08A-05-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink 82F Manager Flipped GFI for instant water heater Then was 118F **Corrected On-Site**
27-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used three comp sink
12A-03-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Using single service for carry out and dine in Manager brought during inspection **Corrected On-Site**
22-38-5
Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. 81F Manager Flipped GFI for instant water heater Then was 122F **Corrected On-Site**
27-24-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several cooked proteins in sandwich top reach in coolers
02C-02-5
Intermediate - Spray bottle containing blue toxic substance not labeled. Under condiment counter in dining area
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belongings on expo line
40-06-5
Basic - Food stored on floor. Cases of oil in kitchen
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink and unisex bathroom
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink
42-01-4
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-01-5
23
May 9, 2025
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Hi 5 Yummy last inspected?
The most recent health inspection at Hi 5 Yummy on file is from Apr 22, 2026. The public record contains three inspections in total.
What is the most common violation at Hi 5 Yummy?
Across the inspection record, “nonfood-grade bags used in direct contact with food” has been cited two times, more than any other issue at Hi 5 Yummy.
How does Hi 5 Yummy compare to other restaurants in Orlando?
Hi 5 Yummy most recently scored 17 out of 100, which is lower than the Orlando average of 79.
Has Hi 5 Yummy's inspection record improved over time?
No. Recent inspections at Hi 5 Yummy have averaged around 19 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Hi 5 Yummy means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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