YUMMY CHINESE RESTAURANT

Name: YUMMY CHINESE RESTAURANT
Address: 4316 LEE BLVD UNIT 7, LEHIGH ACRES, FL, 33971, US
Rating: 92

4316 LEE BLVD UNIT 7, LEHIGH ACRES, FL 33971

License #4605892

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

92 Grade B / 100

Solid Health Score

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Quick take

YUMMY CHINESE RESTAURANT in LEHIGH ACRES currently holds an InspectFL Health Score of 92 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on February 4, 2026. Across those visits, inspectors documented 9 total violations — 3 critical, 1 major, 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation. 2 cooks handling food no hair restraint. Both put on hats.
[14-09-4] Cutting board has cut marks and is no longer cleanable on cook line.
[41-18-4] 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.
[02C-02-5] 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.
[03A-02-5] 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.
[36-50-4] Unclean building components, attachments or fixtures. Grease dripping at back part of attached hood on cook line.
[16-13-5] 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.
[01B-01-4] Dented/rusted cans present. See stop sale. Dry storage rack with 4 cans corn dented at seams.
[40-06-5] 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.

Community reaction

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Community pulse