Yip
Last inspected: Mar 20, 2026
61
Score
Inspectors have visited Yip eight times, with records going back to 2022. The newest entry in the record is dated Mar 20, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The most common issue across all inspections has been “handwash sink not accessible for employee use”, showing up three times.
Compared to other Aventura restaurants (averaging 76), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for container of cut vegetables.
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times due to cleaning supplies stored inside.
31A-09-4
Intermediate - Required employee training expired for some employees as 11/20/25. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
61
Oct 3, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Non-food grade paper/paper towel used as liner for container of cut green onions. Manager removed. **Corrected On-Site** **Repeat Violation**
14-86-1
High Priority - Observed raw shell eggs stored over various raw fish in walk cooler. Advised manager that food should be stored based upon minimum required cooking temperature. Emailed storage flyer to manager for reference.
08A-20-5
High Priority - Observed various raw fish stored over various unwashed produce. Emailed storage flyer to manager for reference.
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind front counter.
31B-02-4
Basic - Clean plastic containers not stored inverted or in a protected manner.
24-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees in warewash/ prep area.
31B-04-4
Basic - Observed case of take out bowls stored on floor behind front. Advised person in charge and he moved to shelf. **Corrected On-Site**
25-05-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
41
Feb 24, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
67
Nov 5, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
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 and the time removed from temperature control cannot be determined. Observed sushi with no time marking. Per person in charge rice was prepared on site at 11:00am. Advised that time marking needed to be added daily and it could not exceed 4 hours. Time marking was added.
03F-02-5
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. Discussed and emailed form to operator to print and have employees to sign. **Corrective Action Taken**
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal bowl being stored in hand washing sink behind front counter.
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of rice.
14-01-5
Basic - Duct tape used to repair plastic door on front counter cooler.
14-71-4
Basic - Food stored on floor. Observed container of tea being stored on floor behind front counter, container of rice and cases of oil being stored on floor in prep area and raw salmon being stored on floor in walk in cooler.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
55
Jun 25, 2024
Food-Licensing Inspection
No violations found.
100
Mar 6, 2024
Routine - Food
1 critical violation. 7 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; grilled cheese sandwich (71F - Cold Holding); pastrami croissant (73F - Cold Holding); turkey sandwich (69F - Cold Holding); quiche (63F - Cold Holding); cheesecake (64F - Cold Holding) All were located on front counter. As per person in charge food is prepared in the morning and placed on front counter at ambient temperature. Customers pick the sandwich they want and they are then heated in oven or on grill. Whatever food is not used it is discarded at the end of night. **Warning**
03A-02-5
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. **Repeat Violation** **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the following food temperatures greater than 41°F; grilled cheese sandwich (71F - Cold Holding); pastrami croissant (73F - Cold Holding); turkey sandwich (69F - Cold Holding); quiche (63F - Cold Holding); cheesecake (64F - Cold Holding) All were located on front counter at ambient temperature. As per person in charge food is prepared in the morning and placed on front counter. Customers pick the sandwich they want and they are then heated in oven or on grill. Whatever food is not used it is discarded at the end of night. **Warning**
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in hand washing sink located in kitchen/ prep area due to nozzle in disrepair. **Warning**
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed cut board being stored in hand washing sink. Located in kitchen area. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located behind front counter. **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Located in front of 3 compartment sink. **Warning**
21-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located behind front counter. **Warning**
31B-04-4
39
Nov 2, 2023
Food-Licensing Inspection
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Observed establishment open to public with 2 employees prepping food for customers. Licensing inspection conducted. **Corrected On-Site**
50-08-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater that 41°F; quiche (77F - Cold Holding); quiche asparagus (78F - Cold Holding) All located on front counter.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located next to 3 compartment sink due to nozzle in disrepair,. Advised person in charge and he fixed. **Corrected On-Site**
27-16-4
Intermediate - No chemical test kit for chlorine provided when using sanitizer at three-compartment sink or wiping cloths.
16-37-1
Basic - Stored food not covered. Observed containers of bread being stored uncovered in reach in cooler. Person in charge covered with plastic wrap. **Corrected On-Site**
08B-12-5
Basic - Interior of freezer in disrepair/has exposed insulation.
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
43
Aug 22, 2022
Complaint Full
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna being stored on top of various cases of sodas in walk in cooler. **Warning** - From follow-up inspection 2022-08-22: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following foods temperatures less than 135F ; quinoa (101F - Hot Holding); brown rice (115F - Hot Holding); white rice (96F - Hot Holding) All were located on counter in dry storage area. As per manager all food was cooked about an hour ago and is stored on counter until needed. Advised manager and she instructed employee to reheat. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2022-08-22: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees engaging in food preparation with no certified food manager. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-22: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-22: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2022-08-22: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of rice. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-22: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Clean pots and pans not stored inverted or in a protected manner. **Warning** - From follow-up inspection 2022-08-22: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2022-08-22: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed various containers of soy sauce and oil being stored on floor in dry storage area and various foods being stored on floor in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-22: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket being stored on front. **Warning** - From follow-up inspection 2022-08-22: **Time Extended**
21-44-1
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw salmon thawing at room temperature in dry storage area. **Warning** - From follow-up inspection 2022-08-22: **Time Extended**
06-01-5
43
Frequently Asked Questions
When was Yip last inspected?
The most recent health inspection at Yip on file is from Mar 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Yip?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Yip.
How does Yip compare to other restaurants in Aventura?
Yip most recently scored 61 out of 100, which is lower than the Aventura average of 76.
Has Yip's inspection record improved over time?
Results have been roughly steady. Inspections at Yip have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Yip means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Yip inspected?
Based on the inspection history on file, Yip is inspected around two times per year on average.
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