Mike's Yum Yum Come Get Ya Sum
Last inspected: Dec 15, 2025
27
Score
Inspectors have visited Mike's Yum Yum Come Get Ya Sum nine times, with records going back to 2022. The most recent visit was on Dec 15, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to eight violations.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded five times.
That's lower than the typical Jacksonville restaurant, which scores around 74. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
4
Critical latest
3
Major latest
8
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touches dacs then put on gloves and grabbed bread, explained to him and he washed hands, discarded bread **Corrected On-Site**
12A-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked phili meat and sausage in drink cooler at 46f, explained to operator, phili relocated, less than 4 hrs and sausage overnight, stop sale, he won't use this cooler for tcs anymore **Corrective Action Taken**
03A-02-5
High Priority - 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. Fries, 100f, operator store time on board
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets with oil build up **Repeat Violation**
22-02-4
Intermediate - 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. Cashier here, blank form, she read and signed **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Phili meat cooked yesterday at 11am, cooked beef and chicken on Saturday, explained to him
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Making sandwiches, no hair restraint
13-03-4
Basic - Floor soiled/has accumulation of debris. Grease and food build up under cooking equipment **Repeat Violation**
36-73-4
Basic - Food storage container/container lid cracked or broken. Cracked lid for mayo in upright cooler
14-38-4
Basic - Interior of microwave with rust that has pitted the surface
14-34-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with old food splatter
22-08-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. **Repeat Violation**
50-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in box freezer blackish, shelf with food build up by window, door frame in prep cooler blackish, one hood filter with grease build up by **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior ledge in freezer with old food build up and interior of prep cooler with food build up
22-16-4
27
Jul 15, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table with black build up
22-02-4
Intermediate - 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. New cashier employee started with no proof of form. Employee completed form during inspection **Corrected On-Site**
11-26-1
Basic - Floor soiled/has accumulation of debris. Grease buildup under fryer area
36-73-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Missing numbers on exterior. **Repeat Violation**
50-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer with grease buildup. Hood filters with grease build up **Repeat Violation**
23-03-4
70
Dec 11, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. License number missing from exterior of MFDV. Operator stated he just recently had truck wrapped and the numbers got covered.
50-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler soiled.
22-16-4
86
Jul 15, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
74
Jan 22, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f peppers in warmer, mgr reheated them to 165f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Container in it, mgr moved it **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above bag with to go containers
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, employee put on hat **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Food stored on floor. Water hollers, operator placed them on shelf **Corrected On-Site**
08B-38-4
Basic - Interior of microwave with rust that has pitted the surface
14-34-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in box freezer and side of prep cooler
23-03-4
Basic - Single-service articles improperly stored. Box with to go container on floor by driver seat **Corrected On-Site**
25-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in prep cooler
22-16-4
55
Aug 22, 2023
Routine - Food
No violations found.
100
Jul 17, 2023
Routine - Food
4 critical violations. 7 major violations. 3 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep chicken wings stored over cooked hotdogs in upright fridge cooler. Manager properly stored **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef (59F - Cold Holding); cooked hotdogs (47F - Cold Holding), stored in upright fridge cooler, stored over night. Manager stated has been in and out of cooler and was using items. Unit has torn gasket and ambient temperature at 60F. Manager turning thermostat dial lower **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked wings (125-131F - Hot Holding), stored under heat lamp on cook line, place there 30mins or less ago as per manager. Discussed placing wings on Time. Time/Temperature Control for Safety (Potentially Hazardous) Foods paperwork completed during inspection **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef (44-50F - Cooling), stored in small glass reach in cooler under counter top with lid on top and condensation under lids and place there overnight with no additional preparation today as per manager. Stop sale issued. **Warning**
03D-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has no proof of any food handlers training and employees were hired over 60 days **Warning**
53B-01-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked beef (44-50F - Cooling), stored in small glass reach in cooler under counter top with lid on top and condensation under lids and place there overnight with no additional preparation today as per manager. Stop sale issued. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table is stained
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee bottled drink stored in hand wash sink. Moved by manager. **Corrected On-Site**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager unable to provide proof of manager certification and said left in his wallet and don't have his wallet. No other certified manager employed at this establishment **Warning**
53A-02-7
Intermediate - No probe thermometer provided to measure temperature of food products. Operator has no probe thermometer
05-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Make table reach in cooler with torn gasket Upright fridge cooler with gasket in disrepair
14-11-5
Basic - Food storage container/container lid cracked or broken. Upright fridge drawer containers in bottom area is crack
14-38-4
23
Feb 6, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - 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. Making sandwiches, he got gloves, he requested a bare hand contact procedure as I gave him a blank copy **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 117-125f wings under lamp, explained time as public health control, mgr wrote time on **Corrective Action Taken**
03B-01-6
Intermediate - Certified food manager unable to answer basic questions about allergens. Emailed form
53A-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed it
11-27-4
Intermediate - 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. Emailed it
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on paper where tongs and knife area by warmer, prep table, mgr removed it **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Fryer basket with grease build up
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep unit **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in prep unit
22-16-4
41
Oct 4, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
78
Frequently Asked Questions
When was Mike's Yum Yum Come Get Ya Sum last inspected?
The most recent health inspection at Mike's Yum Yum Come Get Ya Sum on file is from Dec 15, 2025. The public record contains nine inspections in total.
What is the most common violation at Mike's Yum Yum Come Get Ya Sum?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Mike's Yum Yum Come Get Ya Sum.
How does Mike's Yum Yum Come Get Ya Sum compare to other restaurants in Jacksonville?
Mike's Yum Yum Come Get Ya Sum most recently scored 27 out of 100, which is lower than the Jacksonville average of 74.
Has Mike's Yum Yum Come Get Ya Sum's inspection record improved over time?
No. Recent inspections at Mike's Yum Yum Come Get Ya Sum have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Mike's Yum Yum Come Get Ya Sum 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.
How often is Mike's Yum Yum Come Get Ya Sum inspected?
Based on the inspection history on file, Mike's Yum Yum Come Get Ya Sum is inspected around three times per year on average.
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