Yeung's Lotus Express
Last inspected: Apr 8, 2026
74
Score
The health department has logged 14 inspections at Yeung's Lotus Express, the earliest from 2022. Yeung's Lotus Express was last inspected on Apr 8, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up five times.
The city-wide average for Wellington sits at 71, putting Yeung's Lotus Express on the better side of that line. On the whole, the file is mixed but not concerning.
14
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee clean dirty dishes at triple sink, touch face, touch clothes then began to handle clean metal bowl to retrieve rice from rice cooker; no hand wash. Employee washed hands and place metal bowl to clean and sanitize. **Corrected On-Site**
12A-16-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At oven: cooked chicken (132F at 1:30pm; 120F at 2:00pm- Cooked Cooling) As per operator, cooling since 15 mins. At walk in cooler: cooked chicken (114F at 1:35pm; 104F at 2:00pm- Cooling) As per operator, cooling since 1 hour. Tightly plastic wrapped. At current rate of cooling both cooked chicken will not cool from 135F to 70F in a total of 2 hours. Advised operator to quick chill.
03D-15-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed bell peppers stored over cooked pork. Operator stored properly. **Corrected On-Site** **Admin Complaint**
08B-17-4
74
Feb 19, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
55
Jul 22, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
82
Jan 9, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch soiled rag then handled clean utensil at wok to prepare food; no hand wash. Chef washed hands. **Corrected On-Site**
12A-29-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm). Operator provided Quaternary 200ppm. **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At lower section of flip top cooler: raw fish stored over sauce. Chef stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked chicken (117F - Hot Holding) As per operator, stored since 20 mins. Advised operator to reheat. **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Stored food not covered. Sauce at lower section of flip top cooler not covered. Advised operator to cover.
08B-12-5
52
Nov 8, 2024
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches in between sections of oven beside several rice cookers and across from dry storage area. 3 live roaches crawling down the leg of oven beside several rice cookers and across from dry storage area. - From follow-up inspection 2024-11-06: 1 live roach crawling up the wall between hand wash sink and mop sink near triple sink area. 1 live roach crawling under table where rice cooker is stored in kitchen beside oven. 1 live roach found in rice cooker pot in kitchen beside oven. 1 live roach under prep sink area under shelf with containers of food in kitchen across from dry storage shelf with various food items. 1 live roach under triple sink area of kitchen underneath corn starch storage container. 3 live roaches in crawling on wall beside double door reach in freezer at backend of kitchen. **Admin Complaint** - From follow-up inspection 2024-11-07: 1 live roach crawling along wall under food prep sink in kitchen across from dry storage area where various food items are stored. 1 live roach seen crawling up the wall separating ice machine and food prep sink area in kitchen. 1 live roach seen crawling up carbon dioxide tank at backend of kitchen, next to dry storage shelves where juices are stored. Operator killed 2 of the roaches and cleaned and sanitized area. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-11-08: 4 live roaches found in kitchen on cook line. **Admin Complaint**
35A-05-4
86
Nov 7, 2024
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches in between sections of oven beside several rice cookers and across from dry storage area. 3 live roaches crawling down the leg of oven beside several rice cookers and across from dry storage area. - From follow-up inspection 2024-11-06: 1 live roach crawling up the wall between hand wash sink and mop sink near triple sink area. 1 live roach crawling under table where rice cooker is stored in kitchen beside oven. 1 live roach found in rice cooker pot in kitchen beside oven. 1 live roach under prep sink area under shelf with containers of food in kitchen across from dry storage shelf with various food items. 1 live roach under triple sink area of kitchen underneath corn starch storage container. 3 live roaches in crawling on wall beside double door reach in freezer at backend of kitchen. **Admin Complaint** - From follow-up inspection 2024-11-07: 1 live roach crawling along wall under food prep sink in kitchen across from dry storage area where various food items are stored. 1 live roach seen crawling up the wall separating ice machine and food prep sink area in kitchen. 1 live roach seen crawling up carbon dioxide tank at backend of kitchen, next to dry storage shelves where juices are stored. Operator killed 2 of the roaches and cleaned and sanitized area. **Admin Complaint** **Corrective Action Taken**
35A-05-4
86
Nov 6, 2024
Complaint Full
4 critical violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches in between sections of oven beside several rice cookers and across from dry storage area. 3 live roaches crawling down the leg of oven beside several rice cookers and across from dry storage area. - From follow-up inspection 2024-11-06: 1 live roach crawling up the wall between hand wash sink and mop sink near triple sink area. 1 live roach crawling under table where rice cooker is stored in kitchen beside oven. 1 live roach found in rice cooker pot in kitchen beside oven. 1 live roach under prep sink area under shelf with containers of food in kitchen across from dry storage shelf with various food items. 1 live roach under triple sink area of kitchen underneath corn starch storage container. 3 live roaches in crawling on wall beside double door reach in freezer at backend of kitchen. **Admin Complaint**
35A-05-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: cooked ramen (47F - Cold Holding) As per chef stored in unit since 12pm. Not prepped or portioned today. Gasket of cooler is in disrepair. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** - From follow-up inspection 2024-11-06: At reach in cooler: egg rolls with cooked pork (45F - Cold Holding) As per chef, stored in unit overnight. Not prepped or portioned today. See stop sale. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler: raw shrimp (50F at 2:30pm- Cooling) As per chef, prepped and has been cooling since 10am; Item did not cool to 41F in a total of 4 hours. Gasket of reach in cooler is in disrepair. See stop sale. - From follow-up inspection 2024-11-06: At reach in cooler: egg rolls with cooked pork (45F - Cold Holding) As per chef, stored in unit overnight. Not prepped or portioned today. See stop sale. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings beside hand wash station between triple sink and mop sink. Approximately 10 rodent droppings behind rice storage container next to rice cookers in kitchen. Approximately 8 rodent droppings underneath oven across from dry storage area in kitchen. Approximately 5 rodent droppings under dry storage area where various food items are stored in kitchen. 2 rodent droppings on lid of container bearing food in dry storage area of kitchen. - From follow-up inspection 2024-11-06: 1 rodent dropping between standing glass door reach in cooler and prep table at front counter. **Admin Complaint**
35A-04-4
55
Nov 5, 2024
Complaint Full
6 critical violations.
View 6 violations
High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches in between sections of oven beside several rice cookers and across from dry storage area. 3 live roaches crawling down the leg of oven beside several rice cookers and across from dry storage area.
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings beside hand wash station between triple sink and mop sink. Approximately 10 rodent droppings behind rice storage container next to rice cookers in kitchen. Approximately 8 rodent droppings underneath oven across from dry storage area in kitchen. Approximately 5 rodent droppings under dry storage area where various food items are stored in kitchen. 2 rodent droppings on lid of container bearing food in dry storage area of kitchen.
35A-04-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler: raw shrimp (50F at 2:30pm- Cooling) As per chef, prepped and has been cooling since 10am; Item did not cool to 41F in a total of 4 hours. Gasket of reach in cooler is in disrepair. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: cooked ramen (47F - Cold Holding) As per chef stored in unit since 12pm. Not prepped or portioned today. Gasket of cooler is in disrepair. Operator moved to walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler: raw shrimp (50F at 2:30pm- Cooling) As per chef, prepped and has been cooling since 10am; Item did not cool to 41F in a total of 4 hours. Gasket of reach in cooler is in disrepair. See stop sale.
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked broccoli (129F - Hot Holding); cooked chicken (126F - Hot Holding) since 30 mins. At fryer: cooked chicken tempura (109F - Hot Holding) reheated then stored since 20 mins. Advised operator to reheat all items to 165F.
03B-01-6
41
Sep 19, 2024
Routine - Food
No violations found.
100
Sep 18, 2024
Routine - Food
5 critical violations. 1 major violation. 3 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. At front counter: cooked chicken with broccoli (129F - Hot Holding) As per operator, stored since 1 hour and forgot to turn section of table on. Operator reheated to 168F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in hand wash sink between triple sink and mop sink. 3 live roaches under hand wash sink between triple sink and mop sink. 1 live roach crawling under rim of rice storage container on wheels beside rice cookers with cooked rice. 3 live roaches crawling behind rice storage container on wheels, under storage shelf and beside rice cookers with cooked rice. 1 live roach crawling under food storage shelf across from oven. 1 live roach crawling on floor between food preparation sink and food storage shelf across from oven.
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over juices in walk in cooler. Raw fish stored over various sauces in flip top reach in cooler unit. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch trash can bag then prepared orange chicken; no hand wash. Employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on soiled apron then put gloves on touched clean cutting board; no hand wash. Employee washed hands. **Corrected On-Site**
12A-28-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cut cabbage (59F at 1:40pm; 57F at 2:15pm- Ambient Cooling) As per operator, cabbage was chopped and cooling since 1:30pm. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Cooling as a big batch. Advised operator to utilize to quick chill in smaller batches.
03D-15-4
Basic - Dead roaches on premises. Approximately 3 dead roaches under triple sink beside hand wash sink across from prep table and food storage shelf. Approximately 6 dead roaches behind rice storage container on wheels, under storage shelf and beside rice cookers with cooked rice.
35A-03-4
Basic - Food stored on floor. Buckets of soya sauce stored on floor. **Repeat Violation**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Various unwashed vegetables stored over various ready to eat foods prepped food items in pans, in walk in cooler. Advised operator to store properly.
08B-17-4
37
Mar 13, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tilapia over bbq sauce in reach in cooler on cook line **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp (111F - Hot Holding) in steam table. In unit less than four hours. Reheated 165F **Corrective Action Taken**
03B-01-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to triple sink **Corrected On-Site**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken at room temperature Raw beef at room temperature Moved to cooler **Corrected On-Site**
06-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in crockpot 123F
10-07-4
Basic - Food stored on floor. Bag of cabbage in walk in cooler
08B-38-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink
29-20-5
50
Sep 1, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
55
Feb 3, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm. Operator corrected to 100 ppm chlorine **Corrected On-Site**
22-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed two containers with raw chicken and raw beef stored above a container with cooked noodles inside flip top cooler on cook line. Operator stored properly **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside steam table cooked chicken 101°F hot Holding, Per operator product stored for approximately 1 hour. Operator moved to stovetop for reheating 178°F 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. Emailed poster to operator **Corrective Action Taken**
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 form to operator **Corrective Action Taken**
11-26-1
Basic - Floor soiled/has accumulation of debris. Under prep sink, behind ice machine,
36-73-4
50
Aug 12, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top cooler cook line plantains 48°F cold Holding . Per operator product stored for approximately 1 hour. Per operator product not prepared or portioned today. Operator moved to reach in freezer **Corrective Action Taken**
03A-02-5
86
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 Apr 8, 2026. The public record contains 14 inspections in total.
What is the most common violation at Yeung's Lotus Express?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at Yeung's Lotus Express.
How does Yeung's Lotus Express compare to other restaurants in Wellington?
Yeung's Lotus Express most recently scored 74 out of 100, which is higher than the Wellington average of 71.
Has Yeung's Lotus Express' inspection record improved over time?
Results have been roughly steady. Inspections at Yeung's Lotus Express have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Yeung's Lotus Express means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Yeung's Lotus Express inspected?
Based on the inspection history on file, Yeung's Lotus Express is inspected around four times per year on average.
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