PARRISH, FL. A state inspector walked into Yan Kitchen on Fort Hammer Road on August 18 and found food coming from sources that had never been approved or verified, meaning no federal safety inspection had ever touched what was being served to customers. The restaurant was not closed. It was not ordered to stop serving food. It remained open.
The inspection documented six high-severity violations and two intermediate violations at the Suite 104 location at 8731 Fort Hammer Road.
What Inspectors Found
The food sourcing violation is among the most serious a restaurant can receive. Food from unapproved or unknown sources has bypassed USDA and FDA inspection entirely, which means there is no way to trace it if a customer becomes ill.
The inspector also found that employees were not reporting symptoms of illness, and that the restaurant had no written employee health policy in place, meaning there was no protocol requiring sick workers to stay out of the kitchen in the first place. Those two violations were cited separately, but they compound each other.
Food contact surfaces, the cutting boards, prep tables, and equipment that touches food directly, were not being properly cleaned or sanitized. The inspector also documented improper handwashing technique, meaning workers were attempting to wash their hands but doing it in a way that left pathogens behind.
The sixth high-severity citation involved time as a public health control. When a restaurant uses time rather than temperature to keep food safe, the rules require strict tracking of how long food has been sitting in the temperature danger zone between 41 and 135 degrees. That tracking was not being done correctly.
Two intermediate violations rounded out the inspection: single-use items being reused and wiping cloths being used improperly. Both are vectors for spreading contamination across surfaces and between food items.
What These Violations Mean
The combination of no employee health policy and employees not reporting illness is what public health officials describe as an outbreak waiting to happen. Norovirus, the virus responsible for the majority of foodborne illness outbreaks in restaurants, spreads through a single sick food handler touching food or surfaces. Without a written policy requiring workers to disclose symptoms and without workers actually disclosing them, there is no line of defense at all.
The unapproved food source violation matters for a specific reason that goes beyond the food itself. If a customer gets sick and investigators need to trace where contaminated food came from, an unapproved source has no paper trail. There is no lot number, no distributor record, no farm inspection report. The investigation stops before it starts.
Improperly sanitized food contact surfaces and flawed handwashing technique, found together at Yan Kitchen on August 18, create a direct path for bacteria like Salmonella and E. coli to move from raw proteins onto surfaces and then onto food that customers eat. The handwashing finding is particularly notable because it is not a case of workers skipping handwashing entirely. The technique itself was wrong, meaning the effort was made but the contamination remained.
The misuse of time as a public health control means food was allowed to sit in the temperature range where bacteria multiply rapidly, between 41 and 135 degrees Fahrenheit, without the documentation that would tell anyone how long it had been there.
The Longer Record
Yan Kitchen has two inspections on record with the state. The first, conducted on August 15, 2025, found zero high-severity violations and zero intermediate violations. The restaurant passed cleanly.
Exactly one year later, the same location accumulated six high-severity violations in a single visit, all 12 violations on the facility's record coming from this one inspection. That is not a gradual slide. It is a sharp reversal from a clean record to one of the more serious inspection outcomes a restaurant can receive without triggering an emergency closure.
The facility has never been emergency-closed.
Still Open
State inspectors have the authority to order an emergency closure when conditions pose an immediate threat to public health. Six high-severity violations, including food from an unknown source, sick workers without any reporting protocol, and unsanitized food contact surfaces, did not meet that threshold at Yan Kitchen on August 18.
The restaurant was still operating when the inspector left.
