Yolys Restaurant
Last inspected: Jan 23, 2026
67
Score
Public records show 11 inspections at Yolys Restaurant stretching back to 2022. The most recent visit was on Jan 23, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly three violations earlier in the record.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded five times.
Yolys Restaurant's latest score of 67 falls below the Miami average of 74. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Metal stem-type thermometer soiled. **Repeat Violation** - From follow-up inspection 2026-01-23: **Time Extended**
22-12-5
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple tasks without removing gloves or washing hands, instructed employee on proper method. - From follow-up inspection 2026-01-23: **Time Extended**
12A-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen. **Repeat Violation** - From follow-up inspection 2026-01-23: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled at cook line. Observed reach in cooler gasket soiled at kitchen. - From follow-up inspection 2026-01-23: **Time Extended**
23-03-4
67
Dec 4, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Metal stem-type thermometer soiled. **Repeat Violation**
22-12-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on October 1,2025. **Admin Complaint**
50-17-3
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple tasks without removing gloves or washing hands, instructed employee on proper method.
12A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and ground beef held more than 24 hours not properly date marked at reach in cooler kitchen.
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair stored across cook line.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.Observed at cook line. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled at cook line. Observed reach in cooler gasket soiled at kitchen.
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen. **Repeat Violation**
14-09-4
45
Sep 15, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Metal stem-type thermometer soiled.
22-12-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth stored at hand sink next to 3 compartment sink at kitchen.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs held more than 24 hours not properly date marked at reach in cooler at entrance of kitchen.
02C-02-5
Basic - Cardboard used to line food-contact shelves. Observed at reach in cooler next to entrance door at kitchen.
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. At cook line. **Repeat Violation**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in coolers. Observed hood filter at cook line soiled.
23-03-4
55
Mar 20, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line make table and on prep table **Repeat Violation** **Warning** - From follow-up inspection 2025-03-20: Cutting board has cut marks and is no longer cleanable. On cook line make table and on prep table **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. In kitchen by hood vents. **Warning** - From follow-up inspection 2025-03-20: Screening is not 16-mesh to the inch. In kitchen by hood vents. **Time Extended**
35B-13-4
90
Mar 7, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
64
Oct 11, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board located at the prep table with cut marks and no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Observed reach in cooler gasket located across the cook line torn.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop touching sugar inside sugar bin at the dry storage area. Operator removed immediately. **Corrected On-Site**
10-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloth used to clean flat top grill. Operator discarded. **Corrected On-Site**
21-09-4
82
Apr 30, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over diced tomatoes and bologna in low cook line cooler. **Repeat Violation** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-23 **Admin Complaint**
50-17-3
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in kitchen three compartment sink. **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on under side of mixer head. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At kitchen hand wash sink. **Warning**
27-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Hand wash sink by ice machine. Restocked at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Screening is not 16-mesh to the inch. In kitchen by hood vents. **Warning**
35B-13-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line make table and on prep table **Repeat Violation** **Warning**
14-09-4
45
Sep 22, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer inside reach in cooler across cook line not working. - From follow-up inspection 2023-09-22: Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer inside reach in cooler across cook line not working. **Time Extended**
05-05-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves with rust near food prep table. - From follow-up inspection 2023-09-22: Observed reach in cooler shelves with rust near food prep table. **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in kitchen prep area. - From follow-up inspection 2023-09-22: Observed walls soiled in kitchen prep area. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler with broken door handle. Observed torn gaskets inside reach In cooler near food prep table. **Repeat Violation** - From follow-up inspection 2023-09-22: Observed reach in cooler with broken door handle. Observed torn gaskets inside reach In cooler near food prep table. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed cracks and damage to wall behind cook line. - From follow-up inspection 2023-09-22: Observed cracks and damage to wall behind cook line. **Time Extended**
36-24-5
74
Sep 15, 2023
Routine - Food
7 critical violations. 5 major violations. 19 minor violations.
View 31 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed horchata stored inside non food grade thank you bags at front counter. Operator removed and put inside clear storage bags.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs over ready to eat cooked white rice.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (56F - Cold Holding), potato salad (54F - Cold Holding) and refried beans (51F - Cold Holding) inside reach in cooler. As per employee, products were made and stored the night before. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (48F - Cold Holding); cut lettuce (52F - Cold Holding); pico de gallo (55F - Cold Holding); cheese (48F - Cold Holding); cream (52F - Cold Holding); white rice (56F - Cold Holding); potato salad (54F - Cold Holding) inside reach in cooler across cook line. Observed milk (56F - Cold Holding) at front counter. As per employee, milk has been out for under 2 hours. Employee put milk back inside cooler for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca root (129F - Hot Holding) right near three compartment sink. Operator reheated yuca root.
03B-01-6
High Priority - Container of medicine improperly stored. Observed personal medicine stored inside reach in cooler for drinks at front counter.
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed two containers of refried beans cooked the night before as per operator. Did not reach required temperature. Refried beans (51F - Cooling)
03D-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near three compartment sink in kitchen. Operator restocked paper towels **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sauce mix with no date label inside reach in cooler in dry storage area.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in men's public bathroom.
27-16-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer inside reach in cooler across cook line not working.
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer next to reach in cooler soiled.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to scoop cooked white rice at kitchen prep area.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted in some areas of kitchen.
24-05-4
Basic - Cloth used as a food-contact surface. Observed cloth being used to keep tortillas warm near food prep table in kitchen.
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board in kitchen with cut marks and no longer usable. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed hand bags and purses underneath food prep table in kitchen.
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler with broken door handle. Observed torn gaskets inside reach In cooler near food prep table. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap underneath exterior exit door in dry storage area.
35B-01-4
Basic - Food storage container/container lid cracked or broken. Observed cracked lid inside reach in cooler near food prep table.
14-38-4
Basic - Food stored on floor. Observed bucket of plantains on floor next to cook line.
08B-38-4
Basic - Hole in or other damage to wall. Observed cracks and damage to wall behind cook line.
36-24-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed wooden spoon cracked and broken on top of rice. Observed ladle hung on top of food prep table.
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter system soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves with rust near food prep table.
14-33-4
Basic - Uncovered food stored near sink exposed to splash. Observed pot of soup half uncovered next to hand wash sink exposed to splash.
08B-54-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in kitchen prep area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung to dry in dry storage area. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths in kitchen prep area not in sanitizing solution.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet cloth used to clean flat grill top.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed metal pan of flour on top of shelf with no label.
02D-01-5
8
Feb 17, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (48 F - Cold Holding); fried beans (68 F - Cold Holding)at the reach in cooler. As per employee food were cooked last night. Stop sale was issued. **Repeat Violation**
03A-02-5
High Priority - Employee washed hands with no soap. Observed employee cracked shell egg and wash her hands with no soap. I coached employee to wash her hands with soap. Employee washed her hands with soap. **Corrective Action Taken**
12A-20-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a dirty bowl inside the hand wash sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand sink at the kitchen. **Repeat Violation**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting boards no longer cleanable at the kitchen area.
14-09-4
Basic - Equipment in poor repair. Observed reach in cooler gasket torn at the kitchen area. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at the kitchen area. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed Wet mop not stored in a manner to allow the mop to dry. Also observed hood filters soiled. **Repeat Violation**
42-01-4
43
Oct 18, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
58
Frequently Asked Questions
When was Yolys Restaurant last inspected?
The most recent health inspection at Yolys Restaurant on file is from Jan 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Yolys Restaurant?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Yolys Restaurant.
How does Yolys Restaurant compare to other restaurants in Miami?
Yolys Restaurant most recently scored 67 out of 100, which is lower than the Miami average of 74.
Has Yolys Restaurant's inspection record improved over time?
No. Recent inspections at Yolys Restaurant have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Yolys Restaurant 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 Yolys Restaurant inspected?
Based on the inspection history on file, Yolys Restaurant is inspected around three times per year on average.
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