YUMWICH, INC.

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (47F - Cold Holding); tuna salad (48F - Cold Holding); sliced cheese (50F - Cold Holding); pooled eggs (51F - Cold Holding); egg whites (50F - Cold Holding); milk (49F - Cold Holding) inside flip top reach in cooler. **Repeat Violation** **Admin Complaint**

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.

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. Observed establishment utilizing time as a public health control for butter, no time mark. **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lentil soup (88F - Hot Holding) in prep area. Operator took product to reheat. **Corrective Action Taken** **Warning**

High Priority

Container of medicine improperly stored.

High Priority - Container of medicine improperly stored. Observed boxes of medicine stored on shelf above prep area. **Warning**

High Priority

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come inside kitchen from outside and begin to prepare drink for customer without first washing hands. **Warning**

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves then begin to prep food without first washing hands. **Warning**

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.

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 cellphone then continued to handle food without changing gloves and washing hands. **Warning**

High Priority

Operating with an expired Division of Hotels and Restaurants license.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/1/2026. **Warning**

High Priority

No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for butter with no written procedures. **Warning**

Intermediate

In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in cooler and counter at prep area. **Warning**

Basic

Working containers of food removed from original container not identified by common name.

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at coffee station. **Warning**

Basic

Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed manager certificate expired for Michael Gazo 9/21/2026. No other certified food manager hired at time of inspection. **Warning**

Intermediate

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cup stored inside hand sink. **Warning**

Intermediate

Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed establishment with only one reach in cooler not maintaining temperature of at least 43F. Reach in cooler ambient temperature 49F. **Warning**

Intermediate

Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with ambient temperature 49F. **Warning**

Basic