Yummy Chinese Restaurant
Last inspected: Feb 4, 2026
45
Score
Public records show eight inspections at Yummy Chinese Restaurant stretching back to 2023. The latest inspection on file is from Feb 4, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly nine violations earlier in the record.
When inspectors have written things up, “cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited three times.
Restaurants in Lehigh Acres average 78, so Yummy Chinese Restaurant trails the local norm. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. Dry storage rack with 4 cans corn dented at seams. **Repeat Violation**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line speed cart, cooked orange peels in sugar water (66F - Cold Holding) for two hours per operator. Spoke with operator regarding proper cold and hot storage of foods, operator placed in reach-in cooler on cook line to cool and cold hold. **Corrective Action Taken**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm). Operator emptied and replaced sanitizer, 100ppm. Spoke with operator regarding training staff to properly set up sink, operator posted Chinese Language manual ware washing poster at sink, near test strips, and spoke to staff after correcting violations. **Corrected On-Site** **Repeat Violation**
41-18-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, all foods not date marked, including cooked chicken and cooked pork eggrolls, per operator all cooked between 1 and 3 days ago. Spoke with operator regarding using simple methods to date marked foods to ensure proper food safety.
02C-02-5
Basic - Unclean building components, attachments or fixtures. Grease dripping at back part of attached hood on cook line. **Repeat Violation**
36-50-4
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. Observed dishes being cleaned in triple sink - sanitized, washed, then rinsed. Spoke with operator, operator emptied all sinks and replaced in correct order. Recleaned and sanitized dishware. Spoke with operator regarding training staff to properly set up sink, operator posted Chinese Language manual ware washing poster at sink, near test strips, and spoke to staff after correcting violations. **Corrected On-Site** **Repeat Violation**
16-13-5
Basic - Cutting board has cut marks and is no longer cleanable on cook line. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks handling food no hair restraint. Both put on hats. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Table to left of entrance in kitchen top half for employee belongings, food drinks, food for public stored in bottom half. Spoke with operator regarding complete separation and designating employee area to avoid potential contamination of food.
40-06-5
45
Apr 17, 2025
Routine - Food
4 critical violations. 9 minor violations.
View 13 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm).
41-18-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw chicken over ready-to-eat carrots and onions. Reach-in cooler middle of cook line raw shell eggs over ready-to-eat sauces. Operator moved to lower shelf for proper food protection. Referred operator to food storage handout to aid in training of employees on proper food storage. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed multiple containers with direct contact with food are not food grade. Operator has begun replacing equipment with food grade bags and food grade containers. **Corrective Action Taken** **Repeat Violation**
14-15-4
High Priority - Dented/rusted cans present. See stop sale. 3 cans hoisin and 4 cans bean paste heavily dented. **Repeat Violation**
01B-01-4
Basic - Floor soiled/has accumulation of debris. Extreme buildup of food debris under cook line equipment.
36-73-4
Basic - Cove molding at floor/wall juncture broken/missing in multiple parts of kitchen. **Repeat Violation**
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable on cook line.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. One cook no hair restraint.
13-03-4
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. Observed setup and washing process is wash, sanitize, rinse in triple sink. Spoke with operator and verified correct handout was available, operator drained and refilled sink. **Corrected On-Site** **Repeat Violation**
16-13-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed heavy accumulation of grease on attached hood system over cook line. **Repeat Violation**
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Extreme grease and food debris accumulated on sides of fryers and cook line equipment. **Repeat Violation**
23-03-4
Basic - Stored food not covered in reach-in freezers in dining room or kitchen.
08B-12-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Mold like substance on shelves, vents, and door.
22-16-4
35
Oct 30, 2024
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
25
Jun 27, 2024
Food-Licensing Inspection
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice, cooked (49F - Cooling) per operator cooling overnight.
03D-02-5
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed unapproved chlorine product for sanitizing food contact surfaces. Operator notified and retrieved approved product at time of inspection. **Corrected On-Site**
22-48-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed use of multiple nonfood-grade containers used for prepared food storage of cooked chicken in walk-in cooler, also cooked pork in non food grade container on cook line reach in cooler. Multiple, empty nonfood-grade containers per operator used for food storage in dish storage area. Operator notified and educated on proper container usage. Discussed with operator replacing containers over time with food grade containers, lining containers with food grade bags for storage.
14-15-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice, cooked (49F - Cooling) per operator cooling overnight.
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb with hose attached without vacuum breaker(x3). Operator notified, shown picture of vacuum breaker.
29-34-4
Basic - Open dumpster lid. Observed shared dumpster used by operator with lid open. Operator notified.
33-16-4
45
Apr 25, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb and hose next 3 compartment sink. Repeat 8-3-23 **Repeat Violation**
29-34-4
High Priority - Toxic substance/chemical improperly stored. Observed bottle of soap on shelf over pot of sauce at cooks line by hand wash sink. Operator removed soap. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled and cutting board at prep table soiled.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork, chicken, egg rolls and dumplings in Walk-in cooler and reach-in-freezer prepared onsite more then 24 hours prior as per employee statement not date marked.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Cardboard used to line food-contact shelves at cooks line. Repeat 8-2-23. **Corrected On-Site**
14-05-4
Basic - Cutting board at prep table has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Observed torn gaskets on reach-in cooler at cooks line.
14-11-5
Basic - Exterior back door has a gap at the threshold that opens to the outside. Repeat 8-3-23 **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris on cooks line equipment.
36-73-4
Basic - Food stored on floor. Observed buckets of sauce and tub of raw chicken floor in Walk-in cooler.
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed working containers of nuts and spices at cooks line not labeled. Repeat 8-3-23 **Repeat Violation**
02D-01-5
41
Aug 3, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
41
Mar 28, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored behind vegetables. Operator switched containers. **Corrected On-Site**
08A-05-6
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 - Food-contact surface soiled with food debris. Can opener. Operator cleaned. **Corrected On-Site**
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.
11-26-1
Basic - Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins.
02D-01-5
Basic - Floor soiled/has accumulation of debris/grease underneath equipment at cook line.
36-73-4
58
Jan 3, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
47
Frequently Asked Questions
When was Yummy Chinese Restaurant last inspected?
The most recent health inspection at Yummy Chinese Restaurant on file is from Feb 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Yummy Chinese Restaurant?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Yummy Chinese Restaurant.
How does Yummy Chinese Restaurant compare to other restaurants in Lehigh Acres?
Yummy Chinese Restaurant most recently scored 45 out of 100, which is lower than the Lehigh Acres average of 78.
Has Yummy Chinese Restaurant's inspection record improved over time?
No. Recent inspections at Yummy Chinese Restaurant have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Yummy Chinese Restaurant 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 Yummy Chinese Restaurant inspected?
Based on the inspection history on file, Yummy Chinese Restaurant is inspected around three times per year on average.
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