Yeung's Lotus Express
Last inspected: Dec 12, 2024
82
Score
Across the available record, Yeung's Lotus Express has seven inspections on file, the first dated 2022. Yeung's Lotus Express was last inspected on Dec 12, 2024. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around seven violations to closer to five violations per visit over the last few inspections.
When inspectors have written things up, “in-use wet wiping cloth/towel used under cutting board” has been the most frequent reason, cited three times.
Yeung's Lotus Express' latest score of 82 sits above the Hialeah average of 76. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 12, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at HWS at front counter. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
21-12-4
82
Dec 11, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (69F - Cold Holding) next to walk in cooler. As per operator for two hours. Operator moved to cooler for rapid cooling. Also observed cooked chicken (58F - Cold Holding) in reach in cooler at preparation table. As per operator for 45 minutes. Operator moved to cooler for rapid cooling. **Corrected On-Site** **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. Observed cut cabbage (132F - Hot Holding); fried rice (129F - Hot Holding); plantains (130F - Hot Holding); potatoes (120F - Hot Holding) at steam table at front counter. As per operator for 2 hours. Operator added hot water to the steam table, and started to reheat foods at kitchen.**Corrective Action Taken** **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at HWS at front counter. **Warning**
27-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board no longer cleanable at preparation table across from three compartment sink. **Warning**
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed under red cutting board at preparation table across from three compartment sink. **Warning**
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Employee eating in a food preparation or other restricted area. Observed personal water bottle on preparation table across from three compartment sink. **Warning**
12B-02-4
52
Jul 31, 2024
Routine - Food
3 minor violations.
View 3 violations
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
82
Mar 25, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Washing Fruits and Vegetables
FL-42
64
Nov 20, 2023
Routine - Food
7 minor violations.
View 7 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and tiles dusty at preparation area **Repeat Violation** - From follow-up inspection 2023-11-20: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed white board on preparation reach in cooler at kitchen. **Warning** - From follow-up inspection 2023-11-20: Observed white board on preparation reach in cooler at kitchen. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed soy sauce bucket stored on the kitchen floor. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-20: Observed soy sauce bucket stored on the kitchen floor. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed at prep a table towel under cutting board. **Warning** - From follow-up inspection 2023-11-20: Observed at prep a table towel under cutting board. **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2023-11-20: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towels in use on top of tables. **Warning** - From follow-up inspection 2023-11-20: Observed towels in use on top of tables. **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed sugar bucket no labeled. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-20: Observed sugar bucket no labeled. **Time Extended**
02D-01-5
70
Apr 3, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked fish at 100 F, prepared 90 minutes ago, according to chef. Chef put fish to reheat at fryer 5 minutes later Fish 167F Reheating. **Corrected On-Site**
03B-01-6
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.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
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.
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water.ob At kitchen behind ice machine.
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed container with corn starch at storage no labeled. Manager labeled corn starch container. **Corrected On-Site**
02D-01-5
52
Aug 31, 2022
Food-Licensing Inspection
2 major violations. 8 minor violations.
View 10 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed floor molding disrepair by front counter.
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on top of front counter shelf.
40-06-5
Basic - Floor soiled/has accumulation of debris. Located underneath fryer.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed container with salsa stored on kitchen floor.
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler gasket soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of standing freezer soiled.
22-16-4
Basic - Stored food not covered. Observed cooked noodle stored inside walk in cooler not covered.
08B-12-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.
36-34-5
55
Frequently Asked Questions
When was Yeung's Lotus Express last inspected?
The most recent health inspection at Yeung's Lotus Express on file is from Dec 12, 2024. The public record contains seven inspections in total.
What is the most common violation at Yeung's Lotus Express?
Across the inspection record, “in-use wet wiping cloth/towel used under cutting board” has been cited three times, more than any other issue at Yeung's Lotus Express.
How does Yeung's Lotus Express compare to other restaurants in Hialeah?
Yeung's Lotus Express most recently scored 82 out of 100, which is higher than the Hialeah average of 76.
Has Yeung's Lotus Express' inspection record improved over time?
Yes. Recent inspections at Yeung's Lotus Express have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Yeung's Lotus Express means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Yeung's Lotus Express inspected?
Based on the inspection history on file, Yeung's Lotus Express is inspected around three times per year on average.
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