Yolo
Last inspected: Jan 26, 2026
100
Score
Yolo appears in inspection records 15 times, starting in 2022. The most recent report on file is from Jan 26, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Looking across the full record, “operator is doing a special process” is the recurring theme, flagged five times.
That puts the facility ahead of the local pack: the average Fort Lauderdale restaurant scores 80. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 26, 2026
Complaint Full
No violations found.
100
Nov 25, 2025
Complaint Full
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Nov 24, 2025
Complaint Full
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Walk in cooler 1 pound raw fish vacuum packed onsite. Per operator item vacuum packed yesterday and held in walk in overnight. See stop sale. **Warning**
01B-13-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lemons with bare hands. Reviewed proper procedures and employee washed hands and put on gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 2 cookline employees put on gloves and handled ready to eat food without first washing hands. Reviewed proper procedures and employees washed hands and put on gloves. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sushi area - open top - cut tomatoes - ambient cooling 1 hour at 11:50am (53-55F - Cooling) at 12:25pm 54-55F. At this rate proper ambient cooling will not occur. Operator moved items to reach in to quick chill. **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Walk in cooler 1 pound raw fish vacuum packed onsite. Per operator item vacuum packed yesterday and held in walk in overnight. See stop sale. **Warning**
03G-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left to right - #4 - pickliz (58F); cheese (46F); cooked asparagus (59F). Per operator irens held in unit approximately 2 hours. No items prepped or portioned today. Observed water accumulated in bottom of unit. Operator began placing items in ice bath to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by rolling cart. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink. Sushi area hand sink. Operator replaced. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packing raw pork, raw beef, raw fish. **Warning**
03G-50-1
Basic - No handwashing sign provided at a hand sink used by food employees. Sushi area hand sink. Operator posted. **Corrected On-Site** **Warning**
31B-04-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked beef vacuum packed onsite- per operator vacuum packed Saturday at 5pm. Operator removed from package. **Corrected On-Site** **Warning**
03G-53-1
27
Aug 15, 2025
Complaint Full
No violations found.
100
Aug 14, 2025
Complaint Full
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Required Records Available; Shellstock Tags/Labels
FL-14
29
Apr 9, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, fresh mozzarella (54F - Cold Holding); cut tomatoes (44F - Cold Holding). Operator stated held less than two hours. Fresh mozzarella over stacked. Operator moved over stacked product to bottom cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. On prep line, employee filling in container with water from hand sink. Discussed with operator that handwashing sinks are only for handwashing **Corrective Action Taken**
31A-11-4
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/ Negus Chin, manager not present at time of inspection when four or more employees present conducting food handling. Certified food Manager arrived toward end of inspection **Corrected On-Site**
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator holding cut lettuce, cut tomatoes, cut cabbage for four hours. No written plan. Supplied to operator
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On front cook line, employee drink stored on cutting board. Operator removed drink. **Corrected On-Site**
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. On prep line, wet wiping cloth stored under cutting boards. Operator removed **Corrected On-Site**
21-04-4
58
Feb 5, 2025
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
29
Nov 20, 2024
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
May 30, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked portioned lobster (43-53F - Cold Holding). As per operator item was placed in drawer cooler approximately 2 hours prior. Operator placed bags of ice for quick chill. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw unwashed vegetables stored over hummus, marinara, and ready to eat chick peas. Operator moved. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed stewed tomatoes (76F - Hot Holding). Operator reheated to 140F and placed in steam table. **Corrected On-Site** **Warning**
03B-15-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Prime Rib. **Repeat Violation** **Warning**
03G-50-1
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. **Warning**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in water at 83F between uses. Operator placed utensils in clean/sanitized bin with no water. . **Corrected On-Site** **Warning**
10-07-4
Basic - Stored food not covered. Observed tray of cubed cheeses uncovered in walk-in cooler. Operator covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator placed wipe cloths in sanitizer solution. **Corrected On-Site** **Warning**
21-12-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed. **Corrected On-Site** **Warning**
10-20-4
39
Mar 26, 2024
Routine - Food
No violations found.
100
Nov 7, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP beef, ROP fish, Sous vide cooking. **Warning** - From follow-up inspection 2023-08-31: Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP beef, ROP fish, Sous vide cooking. **Warning** **Time Extended** - From follow-up inspection 2023-11-07: Operator states he has applied for Special Process for Sous Vide on Tomahawk steaks only. Follow up with Division required. **Time Extended**
03G-50-1
90
Aug 31, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP beef, ROP fish, Sous vide cooking. **Warning** - From follow-up inspection 2023-08-31: Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP beef, ROP fish, Sous vide cooking. **Warning** **Time Extended**
03G-50-1
90
Aug 30, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - second from left - cooked rice (60-62F); cooked pasta (60-62F); cooked mushrooms (60-62F). Per operator items were placed in unit approximately 2 hours ago. No items prepped or portioned today. Cookline - left flip top - cooked yucca (50F); guacamole with tomatoes (50F); raw shrimp (43-50F). Per operator items were placed in unit approximately 2 hours ago. No items prepped or portioned today. Pizza prep - cheese (55-60F); cooked mushrooms (55-60F); pizza sauce (50-55F). Per operator items were placed in unit approximately 2 hours ago. No items prepped or portioned today. Pantry - tofu (49-52F); cheese (49-52F). Per operator items were placed in unit approximately 2 hours ago. No items prepped or portioned today. Advised operator to refrain from using units until such time all TCS items are maintained at 41F and below. **Warning**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Expo wait area. Operator redirected drain line away from hand sink. **Corrected On-Site** **Warning**
31A-10-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP beef, ROP fish, Sous vide cooking. **Warning**
03G-50-1
Basic - Floor area(s) covered with standing water. By ice machines and in front of mop sink. **Repeat Violation** **Warning**
36-22-4
67
May 2, 2023
Routine - Food
1 critical violation. 1 major violation. 8 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. Warmer- chicken wings 114F (10:30-11:00). Chef reheated chicken - recheck 169F . **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near dry storage. Hey had employee replace paper towels. **Corrected On-Site**
31B-02-4
Basic - Working containers of food removed from original container not identified by common name. Sugar bin not labeled. Chef placed label on bin. **Corrected On-Site**
02D-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Employee placed wet cloth in sanitizer solution. **Corrective Action Taken**
21-09-4
Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom and in kitchen by pizza oven. Manager hung back up signs In Restroom and kitchen above sinks. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - Floor area(s) covered with standing water. Walk in cooler and multiple areas Thru out kitchen have standing water.
36-22-4
Basic - Cloth used as a food-contact surface on cutting board. Employee removed cloth and sanitized area. **Corrected On-Site**
21-05-5
Basic - Ceiling tiles missing toward back left of kitchen/ storage area.
36-36-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chef asked employee to clean ice machines. **Corrective Action Taken** **Repeat Violation**
22-20-5
52
Nov 30, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Yolo last inspected?
The most recent health inspection at Yolo on file is from Jan 26, 2026. The public record contains 15 inspections in total.
What is the most common violation at Yolo?
Across the inspection record, “operator is doing a special process” has been cited five times, more than any other issue at Yolo.
How does Yolo compare to other restaurants in Fort Lauderdale?
Yolo most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Yolo's inspection record improved over time?
Results have been roughly steady. Inspections at Yolo have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Yolo means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Yolo inspected?
Based on the inspection history on file, Yolo is inspected around five times per year on average.
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