Yambo Restaurant
Last inspected: Dec 4, 2025
43
Score
Public records show nine inspections at Yambo Restaurant stretching back to 2022. Yambo Restaurant was last inspected on Dec 4, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has been favorable: violation counts have eased from around 12 violations to closer to nine violations per visit over the last few inspections.
“Time/temperature control for safety food” comes up most often, recorded five times in the inspection record.
By comparison, the average Miami facility scores 74, putting Yambo Restaurant on the weaker side. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs and raw beef stored above cut cabbage slaw. **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. Front counter, unplugged hot box: fried chicharronne (109F - Hot Holding). As per operator cut one hour before the inspection operator reheated the fried pork in the fryer. Fried chicharronne (184F - Reheating) **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment.
36-34-5
Basic - Floor area(s) covered with standing water. Front cookline and ware wash area. **Corrective Action Taken**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Throughout the kitchen and ware wash area. **Repeat Violation**
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Back prep area: bucket with peeled potatoes stored on the floor. **Corrected On-Site**
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board. Prep area. **Corrected On-Site**
21-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back prep area.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vegetable walk in cooler fan covers soiled. **Repeat Violation**
23-03-4
43
Jul 29, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs stored above cut cabbage slaw. Discussed with the operator and provided the handout for the proper storage of food. **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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Floor area(s) covered with standing water. **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. By the cook lines.
36-17-5
Basic - Ice buildup in both chest reach-in freezer in the dry storage area.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler: fan covers.
23-03-4
47
Dec 11, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen , table by the cook line: rib with vegetables soup (112-129F - Hot Holding). As per operator, placed on the table 1 hour before the inspection Observed the operator reheat to 184F.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the establishment offers beef and eggs any style. Operator marked the menu.
02B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers beef and eggs any style, to the desire of the customer. Inspector discussed with the operator and provided the sign. Operator posted the sign. **Corrective Action Taken**
02B-02-5
Basic - Floor area(s) covered with standing water. Throughout the kitchen.
36-22-4
Basic - Stored food not covered inside the walk in cooler. Pans with chicken and beef. **Repeat Violation**
08B-12-5
58
Jul 2, 2024
Complaint Full
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
37
Oct 17, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. front counter, by the wall on top on the steam table: barbecue chicken (99F - Hot Holding); burger patties (108F - Hot Holding); as per operator, placed on the top of the line 30 minutes before the inspection. Operator placed food in the oven: barbecue chicken (179F - Reheating ); burger patties (173F - Reheating); **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs stored above buckets of sour cream. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. By the three compartment sink: water pitcher stored inside the hand washing sink. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water. Ware wash area, by the hand washing sink.
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. Prep area. **Corrected On-Site**
21-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. Observed walk in cooler in back hallway with rusted shelves. Observed vegetable walk in cooler near cook line with rusted shelves **Repeat Violation**
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink in the ware wash area, pipe underneath the sink is leaking. **Repeat Violation**
29-11-4
Basic - Stored food not covered. Observed several containers of raw beef, raw whole fish, raw chicken, and raw ground beef not covered inside walk in cooler. **Repeat Violation**
08B-12-5
45
Jul 26, 2023
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed several bags of corn, cheese, and peeled carrots inside thank you bags. **Repeat Violation** - From follow-up inspection 2023-07-26: Observed several bags of corn, cheese, and peeled carrots inside thank you bags. **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked ground beef with no date label inside meat walk in cooler. Operator states it was prepared three days ago. Operator put correct label. **Corrected On-Site** - From follow-up inspection 2023-07-26: Observed container of cooked ground beef with no date label inside meat walk in cooler. Operator states it was prepared three days ago. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board at 3 sink compartment sink has cut marks and no longer cleanable. Observed small white cutting board near preparation table with cut marks and no longer cleanable. **Repeat Violation** - From follow-up inspection 2023-07-26: Observed white cutting board at 3 sink compartment sink has cut marks and no longer cleanable. Observed small white cutting board near preparation table with cut marks and no longer cleanable. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Observed hood system above flat top grill missing hood filters. - From follow-up inspection 2023-07-26: Observed hood system above flat top grill missing hood filters and drip pans. **Time Extended**
14-72-4
Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Observed missing faucet at hand wash sink near 3 compartment sink. - From follow-up inspection 2023-07-26: Observed missing faucet at hand wash sink near 3 compartment sink. **Time Extended**
29-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed boxes of meats stored on floor inside meat walk in cooler. - From follow-up inspection 2023-07-26: Observed boxes of meats stored on floor inside meat walk in cooler. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. Observed no hood drip pans at cook line in back preparation area. - From follow-up inspection 2023-07-26: Observed no hood drip pans at cook line in back preparation area. **Time Extended**
14-73-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink near preparation table by the cook line. - From follow-up inspection 2023-07-26: No hand wash sign at hand wash sink near preparation table by the cook line. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers inside meat walk in cooler soiled. Observed meat walk in cooler gaskets soiled. Observed fan covers inside vegetable walk in cooler soiled. Observed vegetable walk in cooler gaskets soiled. - From follow-up inspection 2023-07-26: Observed meat walk in cooler gaskets soiled. Observed vegetable walk in cooler gaskets soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler in back hallway with rusted shelves. Observed vegetable walk in cooler near cook line with rusted shelves. **Repeat Violation** - From follow-up inspection 2023-07-26: Observed walk in cooler in back hallway with rusted shelves. Observed vegetable walk in cooler near cook line with rusted shelves. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe underneath hand wash sink near 3 compartment sink. - From follow-up inspection 2023-07-26: Observed water leaking from pipe underneath hand wash sink near 3 compartment sink. **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop by coffee area not hung up to dry. Observed wet mop in back hallway not hung up to dry. - From follow-up inspection 2023-07-26: Observed wet mop by coffee area not hung up to dry. Observed wet mop in back hallway not hung up to dry. **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths not stored in sanitizing solution near preparation table. - From follow-up inspection 2023-07-26: Observed several wet wiping cloths not stored in sanitizing solution near preparation table. **Time Extended**
21-12-4
45
Jul 25, 2023
Routine - Food
3 critical violations. 2 major violations. 20 minor violations.
View 25 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed several bags of corn, cheese, and peeled carrots inside thank you bags. **Repeat Violation**
14-31-5
High Priority - Roach activity present as evidenced by live roaches found. Prep table by the walk in cooler: 4 live roaches crawling on by the vegetable slicer, by the ware wash area: approximately 8+ live roaches crawling on the wall behind the hand washing, approximately 6 live roaches crawling from underneath the hot water heater, 1 live roach crawling inside the double prep sink, 1 live roach crawl on the wall above the three compartment sink, 2 live roaches crawling on the floor mat by the hand washing sink, and packaged sauce area: one live roach crawling on the floor by dry rack area.
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potatoes (108F - Hot Holding); ground beef (111F - Hot Holding); shredded pork (127F - Hot Holding); cooked beef with vegetables (133F - Hot Holding) at steam table. As per operator, food cooked less than an hour ago. Discussed with operator the correct hot holding temperature. Observed operator reheat items above 165F. **Corrected On-Site** **Repeat Violation**
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. Discussed with the operator and provided the handout. **Corrective Action Taken**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked ground beef with no date label inside meat walk in cooler. Operator states it was prepared three days ago. Operator put correct label. **Corrected On-Site**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic bins not inverted at dry rack. Operator inverted. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed utensils and plastic bins stored on dirty dry rack.
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board at 3 sink compartment sink has cut marks and no longer cleanable. Observed small white cutting board near preparation table with cut marks and no longer cleanable. **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. Observed one dead roach inside plastic container at the dry rack.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open container of coffee by drink area. Observed open can of coke behind fan by preparation table. Operator discarded. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse above preparation table. Employee removed purse. **Corrected On-Site**
40-06-5
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Observed hood system above flat top grill missing hood filters.
14-72-4
Basic - Faucet/handle missing at plumbing fixture. Observed missing faucet at hand wash sink near 3 compartment sink.
29-09-4
Basic - Food stored on floor. Observed boxes of meats stored on floor inside meat walk in cooler.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed container with in use utensils at 94F near preparation table at front counter. Observed container underneath steam table with in use utensils at 71F. Operator discarded water from both containers. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No container installed for catching grease from hood drip tray. Observed no hood drip pans at cook line in back preparation area.
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink near preparation table by the cook line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers inside meat walk in cooler soiled. Observed meat walk in cooler gaskets soiled. Observed fan covers inside vegetable walk in cooler soiled. Observed vegetable walk in cooler gaskets soiled.
23-03-4
Basic - Stored food not covered. Observed several containers of raw beef, raw chicken, raw ground beef, and fish not covered inside walk in cooler. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed plastic bin full of raw beef being thawed at room temperature. Operator states it has been thawing for about half an hour. Back prep area: raw beef (56F - thawing ) Discussed with the operator, the proper thawing methods. Provided the operator the handout for thawing. Operator placed plastic bin inside walk in cooler to thaw. **Corrective Action Taken**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler in back hallway with rusted shelves. Observed vegetable walk in cooler near cook line with rusted shelves. **Repeat Violation**
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe underneath hand wash sink near 3 compartment sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop by coffee area not hung up to dry. Observed wet mop in back hallway not hung up to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths not stored in sanitizing solution near preparation table.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of salt with no label near cook line preparation table. Operator put label. **Corrected On-Site**
02D-01-5
19
Jan 20, 2023
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
52
Aug 3, 2022
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee at the three compartment sink, wash and rinse cutting boards, and place into the dry storage area. Operator set up, the three compartment, coached employee, placed the cutting boards back into the three compartment sink to be cleaned. **Corrected On-Site**
22-45-4
High Priority - Nonfood-grade bags used in direct contact with food. Walk-in cooler: cheese stored in Thank You carry-out bags. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen: tub with raw marinated beef (71F - Cold Holding). As per operator, placed by the cook line 1 hour before the inspection. Operator placed ice on the raw marinated beef. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter: cooked chicken (107F - Hot Holding). As per operator, placed on the steam table 1 hour before the inspection. Operator reheated on the stove to 169F. **Corrected On-Site**
03B-01-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee at the three compartment sink, wash and rinse cutting boards, and place into the dry storage area. Operator set up, the three compartment, coached employee, placed the cutting boards back into the three compartment sink to be cleaned.
53B-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area. **Repeat Violation**
31B-02-4
Basic - Floors not maintained smooth and durable. Observed cracks floors around fryers and cooking area. **Repeat Violation**
36-11-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. Both walk in coolers.
14-17-4
Basic - Water leaking from pipe. Hand washing sink in the ware wash area.
29-11-4
Basic - Light not functioning. Drink area.
36-62-4
Basic - Nonfood-contact surface soiled with grease. Hoods
23-03-4
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 employee at the three compartment sink, wash and rinse cutting boards, and place into the dry storage area. Operator set up, the three compartment, coached employee, placed the cutting boards back into the three compartment sink to be cleaned. **Corrected On-Site**
16-13-5
33
Frequently Asked Questions
When was Yambo Restaurant last inspected?
The most recent health inspection at Yambo Restaurant on file is from Dec 4, 2025. The public record contains nine inspections in total.
What is the most common violation at Yambo Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at Yambo Restaurant.
How does Yambo Restaurant compare to other restaurants in Miami?
Yambo Restaurant most recently scored 43 out of 100, which is lower than the Miami average of 74.
Has Yambo Restaurant's inspection record improved over time?
Yes. Recent inspections at Yambo Restaurant have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Yambo 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 Yambo Restaurant inspected?
Based on the inspection history on file, Yambo Restaurant is inspected around three times per year on average.
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